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+ servings
Easter cheesecake in a jar

Instant Pot Easter Cheesecakes

These Instant Pot Easter Cheesecakes have a graham cracker crust and are adorably layered with two different colors of cheesecake and decorated with chocolate eggs.

Note: Made in a 6-qt Instant Pot

4.99 from 57 votes
Prep Time 10 minutes
Cook Time 1 minute
Pressurize Time 15 minutes
Total Time 26 minutes
Course Dessert
Cuisine American
Servings 6 Servings
Calories 111 kcal

Equipment

Ingredients
 

For the crust:

  • 1/2 cup (45 g) graham crackers crushed (about 3)
  • 1 tablespoon (14 g) butter melted

For the cheesecake:

  • 1 (1) package cream cheese 8 oz, room temperature
  • 3 tablespoons (36 g) sugar
  • 3 tablespoons (44 ml) heavy cream
  • 1/2 tablespoon (4 g) all-purpose flour
  • 1/4 teaspoon (1 ml) vanilla extract
  • 1 large egg room temperature
  • Food coloring

For the garnish:

  • Whipped cream
  • Chocolate easter eggs

Instructions
 

For the crust:

  • Lightly grease six 4-ounce mason jars.
  • 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.

For the cheesecake:

  • 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.
  • Divide the batter among the jars, two layers in each, alternating among the jars.
  • Pour 1 cup of water into the inner pot of the Instant Pot. Place the trivet inside. Carefully place the jars on the trivet. Lock the lid in place. Pressure cook on high for 1 minute.
  • 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.
  • 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.
  • Garnish with whipped cream and mini chocolate eggs on top, if desired.

Notes

  • Colors will look darker after cooking.
  • Don't pack the crust into the jars too tightly. It will make it hard to scoop out.

Nutrition

Calories: 111kcalCarbohydrates: 12gProtein: 2gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 41mgSodium: 77mgPotassium: 32mgFiber: 0.3gSugar: 8gVitamin A: 210IUVitamin C: 0.05mgCalcium: 16mgIron: 0.5mg
Keyword Cream Cheese, Eggs, Sugar
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