Instant Pot Mini Turtle Cheesecakes

These instant pot mini turtle cheesecakes are an absolute treat! Made of creamy cheesecake topped with lush caramel, rich chocolate ganache, and crushed pecans, they ooze deliciousness with every bite!

Author: Wondermom Wannabe

Meal Type: Vegetarian

Cuisine: American

Difficulty: HARD

Prep. Time: 10 minutes

Cook Time: 1 hour 15 minutes

Total Time: 1 hour 25 minutes

Servings: 40 servings

Calories: 245 kcal per serving

Ingredients

14 oz cans - sweetened condensed milk
2 cup - graham cracker crumbs
½ cup - butter
2 tablespoons - sugar
8 ounce - semi-sweet chocolate chips
12 tablespoon - heavy whipping cream
⅔ cup - semi-sweet chocolate chips
6 tablespoon - heavy whipping cream
24 ounces - cream cheese
1 cup - light brown sugar
3 tablespoon - all-purpose flour
1 cup - sour cream
1 ½ tablespoon - vanilla extract
3 - eggs
pecans

Instructions

Remove the label from the condensed milk can. Open the lid, remove, and cover with aluminum foil.
Place the can on the trivet. Pour enough water in the instant pot so it covers 3/4 of the outside of the can.
Set to High Pressure for 35 minutes. It will take about 30 minutes to come to pressure due to the amount of water.
Once the time is complete, carefully remove the can with tongs, and transfer to a cooling rack.
Mix together all the ingredients for the crust.
Lightly grease with cooking spray your egg molds. Place 1 tbsp graham cracker crust at the moment. Make sure to press down or they will fall apart in the removing from the mold process.
Place the milk and chips in the microwave for about 1 minute. Mix well. Place in the microwave longer to melt if needed.
Place 1 tbsp of the chocolate ganache in the mold on top of the egg mold.
In a large bowl, beat together the brown sugar, flour and the cream cheese.
Add in the vanilla extract and sour cream. Mix well.
Followed by this, add one egg at a time while continuing to mix.
Pour the cheesecake mix in the egg mold over the chocolate. Don’t overfill so the aluminum doesn’t get stuck to the cheesecake.
Cover the egg molds with aluminum foil.
Add 1 1/2 cups of water to the instant pot. Place the trivet inside the pot. Place the egg molds inside your pot (the egg molds will stack one on top of another.).
Lock and seal your lid. Close your sealing valve.
Set Instant Pot to High Pressure for 5 minutes. Allow for natural release for 10 minutes.
Remove the egg molds, and transfer to a cooling rack. Allow it to cool, and then transfer to the refrigerator. Let it cool in the fridge for at least 4 hours before popping out of the molds.
Drizzle the chocolate sauce over the bites, followed by the caramel sauce. Top with chopped pecans.
Enjoy!

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