How to Make Instant Pot Mini Egg Cheesecake

1

Dump graham crumbs into a small mixing bowl. Pour melted margarine into the crumbs and stir to combine well.

2

Press into a greased springform pan and set in freezer while you prepare the filling.

3

Take some mini eggs and put them in a ziploc bag. Use a meat mallet to crush them. Set aside.

4

For filling dump some cream cheese and granulated sugar into a mixing bowl.

5

Use an electric hand mixer to beat until smooth.

6

Add in some sour cream, vanilla extract and corn starch. Stir with a wooden spoon or spatula until just combined.

7

Add in eggs, one at a time. Stirring until just combined.

8

Fold in the crushed mini eggs just until combined.

9

Remove the graham crust from the freezer and set it on a piece of tinfoil.

10

Scrape the cheese filling into the pan.

11

Cover the pan with a piece of paper towel.

12

Then tinfoil. Seal bottom and top tinfoil around pan to prevent moisture from entering.

13

Pour water into the Instant Pot. Place the pan on the trivet and lower it into the Pot.

14

Place lid on Instant Pot, turn steam release handle to sealing position and set Pot to Pressure Cook High for 35 minutes.

15

Once Pot is done cooking, allow it to Natural Release for 10 minutes before venting. Remove the lid.

16

Lift out the trivet with the pan and immediately remove top foil and paper towel.

17

Allow to cool for a bit before covering with plastic wrap and chilling for at least 6 to 8 hours.

18

Remove from fridge and release the spring form pan.

19

Decorate as desired.

20

Serve.

21

Enjoy!