Cheesecake in a Jar


Preparation info

  • Serves:


    • Difficulty


    • Ready in

      45 min

Appears in

Everyday Instant Pot Cookbook: Meal Planning and Recipes for Every Cook and Every Family

Everyday Instant Pot Cookbook

By Bryan Woolley

Published 2019

  • About


  • 1 cup sliced strawberries
  • 1 cup raspberries
  • 1 cup blueberries
  • 1 cup blackberries
  • 4 tbsp. apricot jam
  • 2 8-oz. pkgs. cream cheese
  • 5 eggs
  • ¼ cup sour cream
  • ¼ cup cornstarch
  • 1 tsp. almond extract
  • 1 tsp. vanilla extract
  • 2 cups graham cracker crumbs
  • 4 or 5 8-ounce jelly jars


    1. Combine berries in a large bowl. Fold apricot jam into them (it’s easier if you warm the jam first). Set aside until ready to use.
    2. In a food processor, combine cream cheese, eggs, sour cream, cornstarch, and almond and vanilla extracts; puree until smooth.
    3. Gather 4 to 5 widemouthed 8-ounce jelly jars; press ½ inch of graham cracker crumbs into bottom of each. Reserve extra crumbs.
    4. Divide and pour the cheesecake batter into each jar, filling ¾ of the way.
    5. Place steam rack in bottom of Instant Pot. Pour 1 cup water into the pot.
    6. Place prepared cheesecake jars onto the steam rack.
    7. Pressure cook on low for 25 minutes. Let steam release naturally. Remove Instant Pot lid. Allow mini-cheesecakes to fully cool.
    8. Sprinkle tops with extra graham cracker crumbs. Top with fresh berries mixture.