Instant Pot Red Hots Cheesecake
Delicious cheesecake made in the Instant Pot with the candy Red Hots for an excellent flavor perfect for Valentine’s Day.
- Prep Time: 10 Minutes
- Cook Time: 35 Minutes
- Total Time: 45 minutes
- Yield: 10 Slices 1x
- Category: Dessert
- Method: Pressure Cooking
Ingredients
Scale
For the cheesecake:
- 2–8oz packages cream cheese, room temperature
- 1/2 cup brown sugar
1/4 cup greek yogurt (or sour cream)
1 teaspoon vanilla extract2 eggs1/2 cup red hot candies
For the crust:
- 20 graham crackers
- 1/4 cup red hot candies
- 1/3–1/2 cup melted butter, as needed
For the garnish:
- 1/2 cup white candy melts
- 1/2 Tablespoon coconut oil or shortening
- 1/4 cup red hots, as needed
Instructions
- Fit your springfoam pan inside of your instant pot before you begin to ensure it can fit!
- Wrap the bottom of the springfoam pan or push pan with tin foil.
- Grease and line the inside with parchment paper and set aside.
- In a food processor or blender, blitz the 1/4 cup red hot candies until they are a powder.
- Add the graham crackers until broken down into crumbs.
- Place in a bowl and stir in the melted butter, stopping and checking the consistency. Different brands of crackers will require different amounts of butter – you can it to clump together easily when pressed.
- Press the graham cracker mixture into the bottom of your springfoam pan in an even layer.
- Place the cream cheese in a large bowl and add in the sugar and greek yogurt. Beat until smooth, about 1 minute.
- Add eggs and vanilla, beat to fully incorporate. Stir in the red hot candies.
- Pour the cream cheese filling over the graham cracker crust.
- Fill your IP with water until the 2″ mark.
- Place the trivet that came with your IP in the pot and then place the springfoam pan overtop.
- Secure the lid, select “manual” and set time to 35 minutes. Natural release for 10-12 minutes (although you can quick release if needed.)
- Cover and chill the cheesecake for 2 hours or overnight for the best texture.
- Remove cheesecake from springfoam pan onto serving platter.
- Melt the candy melts along with the coconut oil in a heatproof bowl in the microwave, heating in 25 second bursts and stirring well in between each reheating.
- When the candy melts are completely smooth, pour over the cheesecake, using the back of a spoon to help push the coating to the edges so it drips down.
- Working quickly, garnish the cheesecake with red hot candies. I chose to do a heart for Valentine’s Day but even a random scattering would be great.
