Instant Pot Mini Egg Cheesecake is a delicious and festive pressure cooker recipe.  This dessert is pleasing to the palate and the eyes!  It is perfect for Easter, or to use up some Easter treats later on.

Loaded with crushed mini eggs on the inside as well as whole and crushed eggs on top this cheesecake is sure to delight young and old alike.

Having to eat gluten free and avoid most dairy, the Instant Pot allows me to make cheesecakes conveniently and easily with gluten free and dairy free options.

This colourful and tasty recipe yields 8 servings.

 Every mouthful of this decadent dessert will be savoured! 

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

To begin making Instant Pot Mini Egg Cheesecake I sprayed a 7″ springform pan with cooking spray.  Then I dumped some gluten free graham crumbs and melted margarine into a small mixing bowl.

After stirring them together well, I pressed the crumbs into the bottom of the springform pan.  I placed the pan in the freezer while I prepared the filling.

I took a bag of mini eggs and transferred them to a ziploc bag.

Then I crushed them with a meat mallet.  I set them aside until needed.

For the filling I dumped some room temperature dairy free cream cheese and some granulated sugar into a mixing bowl.

I used an electric hand mixer to beat the cream cheese and sugar together until they were smooth.

Then I measured in some dairy free sour cream (you could also use regular), vanilla extract and corn starch. 

I used a large rubber spatula to stir all the ingredients in until they were just combined.

Next I added in two room temperature large eggs.  I added them one at a time and stirred until just combined.  I had been reading that you should not over mix a cheesecake batter.

Then I dumped in the mini eggs I had crushed earlier.

I folded in the crushed mini eggs just until combined.

Once the mini eggs were added I removed the graham crust from the freezer.

Next I scraped the cream cheese filling on top of the graham crust in the springform pan.

To prevent moisture from getting at the cheese cake, I placed the pan on top of a piece of tinfoil and then covered the top with a piece of paper towel.

Once the paper towel was in place I added a piece of tinfoil to the top and then sealed the pan with both pieces of tinfoil.

After the tinfoil was in place I poured 2 cups of water into the Pot, set the the pan on the trivet and lowered it into the Pot.

Then I placed the lid on the Instant Pot, turned the steam release handle to the sealing position and set the Instant Pot to Pressure Cook High for 35 minutes.

Once the Instant Pot was done cooking, I allowed it to do a Natural Release for 10 minutes before turning the steam release handle to the venting position.

After removing the pan from the Pot, I immediately removed the tinfoil and paper towel from the top of the pan.

When it had cooled for a bit I put it in the fridge, covered with plastic wrap, for at least 6 to 8 hours before serving.  

After it had chilled I removed the cheesecake from the fridge and placed it on a plate.

Then I removed the ring to prepare the cheesecake for serving. 

I placed whole mini eggs around the outside edge of the cheesecake.  I reserved a few more whole mini eggs for the center before I again placed some in a bag to crush them.

Then I sprinkled the crushed and reserved mini eggs on top of the cheesecake.

This Instant Pot Mini Egg Cheesecake is rich and decadent, so you just need to cut it into small slices.

Enjoy every bite of this smooth and creamy cheesecake.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

More Instant Pot Cake Recipes You Will Enjoy…

No Bake Cheesecakes…

PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make this Instant Pot Mini Egg Cheesecake:

• 1 1/2 cups gluten free graham crumbs
• 1/3 cup margarine melted
• 16 oz dairy free cream cheese (room temperature)
• 1/2 cup granulated sugar
• 1/2 cup dairy free sour cream (room temperature)
• 2 tsp vanilla extract
• 2 tbsp corn starch
• 13.26oz mini eggs (2 188g bags)
• 2 eggs, large (room temperature)
• 2 cups water for Pot

How to Make Instant Pot Mini Egg Cheesecake:

1. Grease a 7″ spring form pan.
2. Dump graham crumbs into a small mixing bowl.
3. Pour the melted margarine into the crumbs and stir to combine well.
4. Press into the prepared springform pan and set in freezer while you prepare the filling.
5. Take the first bag of mini eggs and put them in a ziploc bag.  Use a meat mallet to crush them.  Set aside.
6. For filling dump the cream cheese and granulated sugar into a mixing bowl and use an electric hand mixer to beat until smooth.
7. Add in the sour cream, vanilla extract and corn starch. Stir with a wooden spoon or spatula until just combined.
8. Add in the eggs, one at a time. Stirring until just combined.
9. Fold in the crushed mini eggs just until combined.
10. Remove the graham crust from the freezer and set it on a piece of tinfoil. Scrape the cheese filling into the pan.
11. Cover the pan with a piece of paper towel and then tinfoil. Seal bottom and top tinfoil around pan to prevent moisture from entering.
12. Pour the water into the Instant Pot. Place the pan on the trivet and lower it into the Pot.
13. Place the lid on the Instant Pot, turn the steam release handle to the sealing position and set the Instant Pot to Pressure Cook High for 35 minutes.
14. Once the Instant Pot is done cooking, allow it to do a Natural Release for 10 minutes before turning the steam release handle to the venting position.
15. Remove the lid, lift out the trivet with the pan and immediately remove top foil and paper towel.
16. Allow to cool for a bit before covering with plastic wrap and chilling for at least 6 to 8 hours. 
17. Remove from fridge, set on serving plate and release spring form pan.
18. Before serving decorate as desired with remaining bag of mini eggs.  I used whole mini eggs around edge and center and crushed the rest to sprinkle on top.
19. Serve and enjoy!