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Instant pot mini turle cheesecakes on a white plate.

Instant Pot Mini Turtle Cheesecakes

Course Dessert
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Cooling 4 hours
Servings 40
Calories 244kcal


Caramel Sauce:


Chocolate Ganache:

  • 8 oz semi-sweet chocolate chips
  • 12 tbsp heavy whipping cream

Cheesecake Filling:

  • 2/3 cup semi-sweet chocolate chips
  • 6 tbsp heavy whipping cream
  • 24 oz cream cheese room temperature
  • 1 cup light brown sugar
  • 3 tbsp all-purpose flour
  • 1 cup sour cream
  • 1 1/2 tbsp vanilla extract
  • 3 large eggs
  • Chopped pecans



  • 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.

Chocolate Ganache:

  • 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!


Serving: 1g | Calories: 244kcal | Carbohydrates: 21g | Protein: 3g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 53mg | Sodium: 129mg | Potassium: 142mg | Fiber: 1g | Sugar: 16g | Vitamin A: 483IU | Vitamin C: 1mg | Calcium: 71mg | Iron: 1mg