Instant Pot Mini Blueberry Lemon Cheesecakes are such a wonderful dessert that you will be tempted to eat the whole thing. I had to remember that Weight Watcher’s is all about portion control though so I cut each one into a forth and enjoyed just a bit of cheesecake. Hey, it lasts longer this way and you can enjoy some blueberries on the side. This recipe is quick and easy in the Instant Pot. You will need to use Wilton’s Mini Springform Pan Set which are 4 inch pans or something similar to make these. This recipe is an lightened adaptation to the Pressure Cooker Heart Shaped Cheesecake found at www.pressurecookingtoday.com.
Instant Pot Mini Blueberry Lemon Cheesecakes
www.skinnymerecipes.com
Serves: 12, Serving size, 1/4th mini cheesecake, Calories 128, Fat 8 g, Saturated Fat 4 g, Carbs 12 g, Fiber 1 g, Net Carbs 11 g, Sugars 8 g, Protein 1 g, Weight Watcher’s Points Plus: 3 points, Weight Watcher’s SmartPoionts: 6 points
Ingredients:
Crust:
- 1 cup graham cracker crumbs
- 3 tablespoons butter, melted
- 1 tablespoon sugar
- 1/8 teaspoon cinnamon
Filling:
- 8 ounce package Neufchatel cheese (such as Philadelphia 1/3), at room temperature
- 1 egg
- 1/4 cup sugar
- 2 tablespoon light sour cream
- 1 lemon, zested and juiced
- 1/4 teaspoon vanilla extract
- 1/4 cup blueberries, more or less to taste
Topping:
- 1/2 teaspoon confectioner’s sugar (optional)
Directions:
Spray the three mini springform pans with cooking spray.
In a small bowl, combine the graham cracker crumbs, butter, sugar and cinnamon. Mix together with a fork.
Divide evenly between the pans using about 1/3 cup per pan. Press in the bottom and a little ways up the sides of the pan. Place in the freezer for 10 minutes.
In a food processor, mix together Neufchatel cheese, egg, sugar, sour cream, lemon zest, lemon juice and vanilla extract.
Mix until well combined. It should have a smooth consistency.
Divide mixture between the three springform pans, about 1/2 cup each pan.
Add blueberries to the top of the cheese mixture. Use as many or as few as you would like.
Pour 1 cup of water into the Instant Pot and place the trivet in he bottom.
Cover the springform pans with foil and place two on the trivet. Place the third springform pan in the middle of the two on the bottom.
Set the Instant Pot to Manual / High Pressure for 7 minutes.
At the end of the 7 minutes turn the Instant Pot off and let it sit for 10 minutes. At the end of the 10 minutes, it should release, if not, do a Quick Release.
Carefully remove the cakes from the Instant Pot and set out on a wire rack or towel to cool. After removing the foil, use the corner of a paper towel to remove any water drops if necessary.
Once cool, cover with plastic wrap and place in the refrigerator for at least 4 hour.
Sprinkle with a little confectioner’s sugar if desired. Serve and enjoy!
- Crust:
- 1 cup graham cracker crumbs
- 3 tablespoons butter, melted
- 1 tablespoon sugar
- ⅛ teaspoon cinnamon
- Filling:
- 8 ounce package Neufchatel cheese (such as Philadelphia ⅓), at room temperature
- 1 egg
- ¼ cup sugar
- 2 tablespoon light sour cream
- 1 lemon, zested and juiced
- ¼ teaspoon vanilla extract
- ¼ cup blueberries, more or less to taste
- Topping
- :
- ½ teaspoon confectioner's sugar (optional)
- Spray the three mini springform pans with cooking spray.
- In a small bowl, combine the graham cracker crumbs, butter, sugar and cinnamon. Mix together with a fork.
- Divide evenly between the pans using about ⅓ cup per pan. Press in the bottom and a little ways up the sides of the pan. Place in the freezer for 10 minutes.
- In a food processor, mix together Neufchatel cheese, egg, sugar, sour cream, lemon zest, lemon juice and vanilla extract.
- Mix until well combined. It should have a smooth consistency.
- Divide mixture between the three springform pans, about ½ cup each pan.
- Add blueberries to the top of the cheese mixture. Use as many or as few as you would like.
- Pour 1 cup of water into the Instant Pot and place the trivet in he bottom.
- Cover the springform pans with foil and place two on the trivet. Place the third springform pan in the middle of the two on the bottom.
- Set the Instant Pot to Manual / High Pressure for 7 minutes.
- At the end of the 7 minutes turn the Instant Pot off and let it sit for 10 minutes. At the end of the 10 minutes, it should release, if not, do a Quick Release.
- Carefully remove the cakes from the Instant Pot and set out on a wire rack or towel to cool. After removing the foil, use the corner of a paper towel to remove any water drops if necessary.
- Once cool, cover with plastic wrap and place in the refrigerator for at least 4 hour.
- Sprinkle with a little confectioner's sugar if desired. Serve and enjoy!
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Hello and thank you for visiting SkinnyMeRecipes. I started this Blog at the end of 2015 because I've been working on losing weight myself and wanted to share some of my recipes with you. Please leave comments and subscribe to the page to get weekly emails showing you what's new on the site. 
Thank You. Finally a recipe for cheesecake in mini springform pans. I’m new to pressure cooking and Instead of a 6qt Instant Pot, I have a 3qt Instant Pot. I plan to make the entire recipe instead of trying to adjust it for 1 mini springform pan, Since, I don’t think I’ll be able to fit all 3 of the mini springform pans in my Instant Pot, I’ll make one cheesecake at a time. This will be my first time preparing anything in my Instant Pot. Based on your instructions, this recipe seems easy enough for my first try.
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