Mini Chocolate Marble Cheesecakes

By: The Ultimate Instant Pot CB for Two by Janet Zimmerman

Mini Chocolate Marble Cheesecakes
cuisine icon Cuisine
Modern
cuisine icon Course
Dessert
cuisine icon Difficulty
Easy
cuisine icon Duration
30-60 min
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Notes
["Easier Together: One person can make and assemble the crusts while the other person works on the filling.
Make It Gluten-Free: Use gluten-free cookies for the crumbs.","Per Serving
Calories: 432;
Fat: 30 g;
Carbohydrates: 38 g;
Fiber: 1 g;
Protein: 7 g;
Sodium: 267 mg"]
cuisine icon Keywords
30-60 min, 4 servings, chocolate cheesecake, chocolate wafer cookie crumbs (about 12 cookies, contributed, cook 25 min, cream cheese, dark chocolate chips, dessert, dessert recipe, easy, instant pot cheesecake, instant pot cheesecake recipes, instant pot dessert, instant pot dessert recipe, instant pot recipe, large egg, modern, prep 15 min, pressure cook, pressure cooker recipes, pure vanilla extract, sour cream, sugar, The Ultimate Instant Pot CB for Two by Janet Zimmerman, unsalted butter

prep icon Prep Time
15 min
cook icon Cook Time
25 min

serving icon Servings
4 servings
Ingredients
  • 1/2 cup chocolate wafer cookie crumbs (about 12 cookies
  • 2 tbsp unsalted butter
  • 6 oz cream cheese
  • 1 tbsp sour cream
  • 1/2 tsp pure vanilla extract
  • 1/4 cup sugar
  • 1 large egg
  • 3 oz dark chocolate chips
Instructions
  • Mix the cookie crumbs with the butter. Scoop out about 2 tablespoons of the crumb mixture into each of four (1-cup) ramekins or custard cups and press it down to make a layer a scant 1/4 inch thick. You may not need all the crumbs, but you can reserve them and sprinkle over the top of the cheesecakes as garnish.To make the filling
  • In a small bowl, beat the cream cheese, sour cream, and vanilla with a hand mixer until smooth. Add the sugar gradually, continuing to beat until the mixture is smooth again.
  • Beat in the egg until fully incorporated. Spoon out 2 tablespoons of the batter into a small bowl, then mix in the melted chocolate into the larger amount of batter.
  • Divide the chocolate cheesecake batter among the ramekins. Spoon the reserved vanilla batter over the chocolate mixture and swirl a skewer or small knife through it to create a marble pattern.
  • Add 1 cup of water to the inner pot. Place a trivet in the pot and then place the ramekins on top. If they won’t all fit in one layer, it’s fine to stack them. Drape a piece of foil over the ramekins to keep condensation off the top of the cheesecakes. Lock the lid in place.
  • Select Pressure Cook or Manual, and adjust the pressure to High and the time to 6 minutes. After cooking, let the pressure release naturally for 8 minutes, then quick release any remaining pressure.
  • Unlock the lid. Use tongs to remove the ramekins. Let cool for 20 minutes or so, then refrigerate to chill thoroughly, 3 to 4 hours
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