Mini Cheese Cakes in Jars

source	Web
categories	cake, dessert, instant pot
yield	8 jars
prep time	15 mins
total time	30 mins

INGREDIENTS

1 cup graham cracker crumbs (or cookie crumbs of your choice)

6 Tbsp melted butter (real butter)

1 ½ (8oz) Pkg of cream cheese

3 Lrg egg

¾ cup sugar

2 Tbsp lemon juice

1 ½ tsp Vanilla

1 tsp Orange extract, or flavor of your choice to compliment your crust and topping

Orange zest

INSTRUCTIONS

1. First, remove the cream cheese from the refrigerator and allow it to come to room temperature. This will make it easier to mix with the other ingredients.

2. Mix the gram cracker crumbs and butter together, divide mixture between six to eight 4 ounce mason jars, tamp down to form the crust.

3. Set aside the jars while you make the filling.

4. Beat the cream cheese with all the other ingredients until smooth. Divide the filling between the jars. Cover each jar tops with small piece of tinfoil.

5. Put 1 cup of water into the bottom of your pressure cooker. Place jars on a rack inside of pressure cooker.

6. Lock on lid, close valve, set pressure cooker on manual, high pressure for seven minutes. When the cycle is complete allow pressure to release naturally, about 7 or 8 minutes.

7. Remove jars from cooker, place on a towel or rack to cool. Careful the jars will be hot. I used canning jar tongs, oven mitts work too. Then store in refrigerator to completely cool.

8. Serve in the jars, topped with fruit or any other desired topping based on the flavor used. Whipped cream is always nice! Dig in!

9. Or loosen the cake from the jar by sliding a knife around the inside being sure you get all the way to the bottom to release the crust too. Gently tip out the cheesecake, place on a place, garnish and serve!

NOTES

Here are some flavor options for you to try. Almond, Coffee, Lemon, Mint, Orange, Caramel, Cherry, Coconut, Hazelnut, Maple, Pumpkin Spice, Raspberry, Root Beer, Rum, Strawberry or Vanilla.

NUTRITION