Instant Pot Easter Cheesecakes

🧂 Ingredients

• 1/2 cup graham crackers

  crushed (about 3)
• 1 tablespoon butter

  melted
• 1 package cream cheese

  8 oz, room temperature
• 3 tablespoons sugar
• 3 tablespoons heavy cream
• 1/2 tablespoon all-purpose flour
• 1/4 teaspoon vanilla extract
• 1 large egg

  room temperature
• Food coloring
• Whipped cream
• Chocolate easter eggs

Instructions

• 1 Lightly grease six 4-ounce mason jars.
• 2 In a small bowl, stir together the graham cracker crumbs and butter. Divide the
  crust mixture among the mason jars, about 1 1/2 tablespoons per jar. Gently, not
  too tightly, press the crumbs into the bottom of the jars.
• 3 In a mixing bowl, blend the cream cheese and sugar with a hand mixer on medium
  speed until smooth. Blend in the cream, flour, and vanilla. Add the egg and mix
  just until blended. Divide the mixture into 3 separate bowls. Add 1-2 drops of
  blue coloring into one, yellow coloring into one, and red into one. Stir until
  the color is fully incorporated.
• 4 Divide the batter among the jars, two layers in each, alternating among the
  jars.
• 5 Pour 1 cup of water into the inner pot of the Instant Pot. Place the trivet
  inside. Carefully place the jars on the trivet [https://amzn.to/3CJc8fH]. Lock
  the lid in place. Pressure cook on high for 1 minute.
• 6 When the cook time is up, let the pressure naturally release. When the valve
  drops, carefully remove the lid, so water doesn’t pour onto the cheesecakes.
• 7 With oven mitts, transfer the jars to a wire rack. Dab up any water on the top
  of the cheesecakes with a paper towel. When the cheesecakes are cool, cover with
  lids and refrigerate for at least 4 hours, or overnight.
• 8 Garnish with whipped cream and mini chocolate eggs on top, if desired.

Nutrition Info