EASY Instant Pot Mini Cheesecakes Recipe (2024)

FAQs

Why do my mini cheesecakes sink in the middle? ›

Oven temperature: If the oven wasn't hot enough, the cheesecake may not have been set properly. Using the wrong size pan: If you use a pan that's too small, the cheesecake will be too thick and may not be set properly. Overbeating: Overbeating the filling can add too much air, resulting in a sunken cheesecake.

It's the fat content in the cream cheese and the heavy cream that gives no-bake cheese cake its creamy texture. If your cheese cake doesn't taste creamy, or if it's gone runny despite using fridge-cold ingredients, the most likely reason is that you used low fat ingredients.

Cheesecakes should be served at room temperature. If frozen, leave the cake overnight in the refrigerator and defrost on the counter 3 hours before serving. Otherwise, defrost on the counter 4-5 hours before serving. Yes, it really takes that long.

Bake until the edges are set and the centers only slightly jiggle, about 18–20 minutes. Set the pan on a wire rack and allow cheesecakes to cool at room temperature for 30 minutes, then transfer to the refrigerator and chill for at least 2 hours and up to 1 day.

Skip the Water Bath

The answer is quite simple: Cook the cheesecake at a low temperature and eliminate the bath altogether. Baking at 250ºF simulates the gentle heat of the bath, without the anxiety-inducing suspense of the crust reveal.

To thicken a no-bake cheesecake, refrigerate it for an extended period or consider adding dissolved gelatin, more cream cheese, or Greek yogurt to the mixture before chilling.

Refrigerate the cheesecake for at least 6-8 hours, but overnight is better. For a sturdy no-bake cheesecake with beautifully neat slices, refrigerate for at least 12 hours. This makes for a great make-ahead dessert!

When the batter is overmixed, too much air is added and will cause your cake to rise in the oven and then collapse and crack when being removed. Don't overbake your cake. It may crack if it's too dry. Many people overbake their recipes to “play it safe”.

You can use almost any baking pan for your cheesecake. Just keep in mind that you'll have to consider how different sized pans will affect the cooking time. In other words, if the pan is shallower, the cake will cook faster.

When you have cheesecake that's already baked and chilled, the absolute max time you could let it sit out to avoid the USDA's "danger zone" is two hours. Save yourself the stress of wasting that by putting it in the fridge as soon as everyone's grabbed a slice or it's cooled enough after baking to chill.

How do you wrap mini cheesecakes for freezing? ›

Wrap the cheesecake: Wrap the cheesecake tightly in at least two layers of plastic wrap, trying to get the plastic close to the surface to keep out as much air as possible. Add a layer of heavy-duty aluminum foil.

Yes, you can freeze a homemade cheesecake, including variations like pumpkin cheesecake bars or Oreo cheesecake bites, among others. This comes particularly handy if you want to save time and make a cheesecake in anticipation of a special occasion. The fresher the batter, the better it will freeze.

Too much air and your cake will collapse because it simply can't hold onto all that air. Overbeating can add too much additional air and/or large air bubbles which the cake can't support, causing it to collapse in the oven.

You might worry a runny middle means raw cheesecake, but it's totally safe and normal. The center will firm up as it cools on a cooling rack, resulting in the smooth surface you want. Test Kitchen Tip: Cheesecakes made with sour cream should jiggle a little more and will have a larger soft spot in the center.

When the batter is overmixed, too much air is added and will cause your cake to rise in the oven and then collapse and crack when being removed. Don't overbake your cake. It may crack if it's too dry. Many people overbake their recipes to “play it safe”.