How to Make Speedy Budget Chocolate Chip Cheesecake Bites
-
Line a silicone egg bite mold or 6 muffin cups with paper liners. Sprinkle crushed vanilla wafers evenly in each cup.
-
In a bowl, beat cream cheese and sugar until smooth. Add egg and vanilla; mix just until combined.
-
Fold in chocolate chips. Spoon mixture evenly into prepared cups.
-
Add 1 cup water to Instant Pot, insert trivet, and set mold or muffin tin on trivet.
-
Cover with foil and cook on Manual/High Pressure for 8 minutes. Natural release 10 minutes.
-
Cool completely before removing; chill at least 30 minutes before serving.
Pro Tips for Perfect Speedy Budget Chocolate Chip Cheesecake Bites
- Prep Ahead: Plan for chill time so the texture sets properly before serving.
- Storage: Keep refrigerated in an airtight container; serve chilled for the best texture.
- Substitutions: If you’re out of cream cheese, softened, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Use the recommended pressure release method, and add a few minutes if you’re cooking thicker cuts or larger batches.
Frequently Asked Questions
How do I store Speedy Budget Chocolate Chip Cheesecake Bites?
Keep in an airtight container in the fridge; it holds well for several days. For best texture, serve chilled.
Can I freeze Speedy Budget Chocolate Chip Cheesecake Bites?
Yes—freeze in a single layer until firm, then transfer to a freezer bag or container. Thaw in the fridge for best texture.
What can I substitute for cream cheese, softened?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
What equipment works best for this recipe?
An Instant Pot or other electric pressure cooker works best. If using a stovetop pressure cooker, follow equivalent timing and release instructions.
Any allergen notes?
This recipe may contain eggs, dairy depending on the specific ingredients you use. Always check labels and make swaps as needed.