Dessert for 4
Cheesecake Creme Brulee Bites
These small pressure-cooked cheesecakes use graham crusts and a crisp sugar topping for a creamy dessert.
$2.06per serving $$
40 minstart to table
4servings
AmericanVegetarianKid-friendlyBudgetDessertsInstant PotGame dayBack to school
Ingredients
- 7 graham crackers
- 3 1/2 tbsp unsalted butter
- 1 pinch sea salt
- 2 tsp to 1.5 tablespoon brown sugar
- 1/4 cup all-purpose flour (optional)
- 16 oz philadelphia cream cheese
- 2 large eggs
- 2/3 cup white sugar
- 1/2 cup sour cream
- 2 tbsp cornstarch
- 2 tsp vanilla extract
- 1 pinch sea salt
- 1 3/4 tsp white sugar per cheesecake bite
Steps
- Crush the graham crackers and mix them with melted butter, brown sugar, and a pinch of salt.
- Press the crust mixture into four small heatproof molds.
- Beat the cream cheese, eggs, white sugar, sour cream, cornstarch, vanilla, and salt until smooth.
- Divide the filling among the molds and cover them tightly with foil.
- Pour 1 cup water into the pressure cooker, add a trivet, and cook the molds at high pressure for 15 minutes.
- Release the pressure naturally for 10 minutes, then cool the bites for 5 minutes and sprinkle each with sugar.
- Caramelize the sugar with a kitchen torch until golden and crisp.
Main ingredient on sale this week? See what to make with eggs on sale.
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