Instapot Oreo Cheesecake Bites

Servings:

Ingredients:

• 20 oz Cream cheese, softened
• 0.33 cup Sourcream
• 0.5 cup Sugar
• 1 tsp Vanilla
• 18 Oreo Cookies

Directions:

1. Allow the cream cheese to soften to room temperature.

2. Place the cream cheese, sour cream, sugar and vanilla in a large mixing bowl. Combine with a hand mixer until just smooth.

3. Roughly chop or crush the Oreo cookies and gently fold them into the cheesecake mixture, reserving a few crumbs for topping if desired.

4. Lightly brush the inside of the silicone egg bite molds with butter, then use an ice cream scoop or ladle to fill each cavity nearly to the top.

5. Cover the molds tightly with foil to prevent condensation from dripping onto the cheesecake.

6. Pour 1 cup of water into the Instant Pot and place the trivet inside. Carefully arrange the covered silicone molds on the trivet.

7. Secure the lid and set the valve to Sealing. Pressure Cook on HIGH for approximately 10 minutes.

8. Allow the pressure to release naturally for 10 minutes before carefully releasing any remaining pressure.

9. Remove the molds from the Instant Pot and allow to cool to room temperature. The cheesecake bites will still be quite soft while warm but should firm up considerably as they chill.

10. Refrigerate for at least 4–6 hours, preferably overnight, before attempting to remove them from the molds.

11. Gently pop the chilled cheesecake bites out of their molds and serve. Sprinkle with reserved Oreo crumbs if desired.

These little cheesecake bites are perfect for making ahead and keeping in the refrigerator for whenever a little something sweet sounds good!