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.
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.