15-30 min6 servingsAmerican

Mini Mochaccino Cheesecakes

By Michelle Fagone

6 servings

15-30 min

Easy

Recipe Details

Course: Desserts

Difficulty: Easy

Prep Time: 5 min

Cook Time: 20 min

Total Time: 15-30 min

Cooking Technique: Pressure Cook

Cuisine: American

Diet: Gluten Free

Yield: 6 servings

Ingredients

1/2 cup old-fashioned oats
8 whole, raw almonds
1/4 cup unsweetened cocoa
2 tbsp granulated sugar
3 tbsp unsalted butter, melted
1/8 tsp salt
6 ounces cream cheese
1 tbsp sour cream
1/4 tsp vanilla extract
2 tsp instant espresso powder
1/4 cup granulated sugar
1 large egg

When you need your cheesecake, chocolate, and coffee all in one, and you need it to go, grab one of these mini desserts and hit the road. Your taste buds will never know that with every indulgent bite these cheesecakes are gluten-free, down to the chocolatey crust!

INSTRUCTIONS

For Crust: Lightly grease six silicone cupcake liners with either oil or cooking spray.
In a small food processor, pulse oats, almonds, unsweetened cocoa, sugar, butter, and salt. Transfer crumb mixture to liners and press down along the bottom and one third of the way up the sides of the pan.
For Cheesecake Filling: Using a hand blender or food processor, cream together cream cheese, sour cream, vanilla, espresso powder, and sugar. Pulse until smooth. Slowly add egg. Pulse 10 seconds. Scrape the bowl and pulse until batter is smooth. Transfer batter into silicone cupcake liners.
Add 1 cup of water to the Instant Pot®. Insert steam rack. Place steamer basket on steam rack. Carefully place cheesecakes in steamer basket. Lock lid.
Press the Manual or Pressure Cook button and adjust cook time to 20 minutes. When timer beeps, quick-release pressure until float valve drops and then unlock lid.
Remove steamer basket from pot. Let cheesecakes cool at room temperature 10 minutes.
Cheesecakes will be a little jiggly in the center. Refrigerate at least 1 hour to allow them to set.