Mini Mochaccino Cheesecakes
15-30 min, 6 servings, contributed, cook 20 min, cream cheese, dessert, easy, egg, gluten free, granulated sugar, I Love My Instant Pot Gluten Free Diet by Michelle Fagone, instant espresso powder, melted, modern, old-fashioned oats, prep 5 min, pressure cook, raw almonds, salt, sour cream, unsalted butter, unsweetened cocoa, vanilla extract, whole
Ingreadient
- 1/2 cup old-fashioned oats
- 8 whole, raw almonds
- 1/4 cup unsweetened cocoa
- 2 tbsp granulated sugar
- 3 tbsp unsalted butter, melted
- 1/8 tsp salt
- 6 ounces cream cheese
- 1 tbsp sour cream
- 1/4 tsp vanilla extract
- 2 tsp instant espresso powder
- 1/4 cup granulated sugar
- 1 large egg
Direction
- For Crust: Lightly grease six silicone cupcake liners with either oil or cooking spray.
- In a small food processor, pulse oats, almonds, unsweetened cocoa, sugar, butter, and salt. Transfer crumb mixture to liners and press down along the bottom and one third of the way up the sides of the pan.
- For Cheesecake Filling: Using a hand blender or food processor, cream together cream cheese, sour cream, vanilla, espresso powder, and sugar. Pulse until smooth. Slowly add egg. Pulse 10 seconds. Scrape the bowl and pulse until batter is smooth. Transfer batter into silicone cupcake liners.
- Add 1 cup of water to the Instant Pot®. Insert steam rack. Place steamer basket on steam rack. Carefully place cheesecakes in steamer basket. Lock lid.
- Press the Manual or Pressure Cook button and adjust cook time to 20 minutes. When timer beeps, quick-release pressure until float valve drops and then unlock lid.
- Remove steamer basket from pot. Let cheesecakes cool at room temperature 10 minutes.
- Cheesecakes will be a little jiggly in the center. Refrigerate at least 1 hour to allow them to set.
