Instant Pot Mini Heart-Shaped Chocolate Cheesecakes
Description
For a decadent Valentine's Day dessert, use your Instant Pot to whip up mini heart-shaped chocolate cheesecakes, infused with coffee and each perfectly sized to serve two.
Ingredients
•
1/3 cup crushed chocolate sandwich cookies (such as Oreo®)
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4 teaspoons unsalted butter, melted
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2 (8 ounce) packages cream cheese, softened
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1/3 cup white sugar
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1 large egg
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1/4 cup hot strongly brewed coffee
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1/4 cup bittersweet chocolate chips (such as Ghirardelli® 60%)
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2 teaspoons heavy cream
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1 teaspoon vanilla extract
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1/8 teaspoon salt
Directions
1
Prepare 3 (4-inch) heart-shaped springform pans by wrapping the outside with aluminum foil.
2
Combine cookie crumbs and melted butter in a small bowl, tossing to coat. Press mixture evenly in the bottom of the prepared pans.
3
Beat cream cheese with a fork in a medium bowl until smooth. Gradually add sugar, beating with the fork until well blended. Add egg and mix well.
4
Pour hot coffee over chocolate chips in a small bowl. Stir until melted and smooth. Add to cream cheese mixture and blend well. Stir in heavy cream, vanilla, and salt; mix until smooth. Pour batter into the prepared pans.
5
Pour 1 cup water into a multi-functional pressure cooker (such as Instant Pot). Place a steamer rack in the bottom and place 2 batter-filled pans on the rack. Top with another steamer rack and add the remaining batter-filled pan. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
6
Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
7
Remove the pans from the pot and allow to cool completely at room temperature. Refrigerate 8 hours to overnight. Release cheesecakes from the springform pans and top as desired before serving.