Mini Japanese Caramel Cheesecakes in the Instant Pot | Silky & Bite-Sized!
🍮✨ Mini Japanese Caramel Steamed Cheesecakes — silky smooth, bite-sized, and made in the Instant Pot!
Instead of one big cheesecake, make 14 little ones with that glossy caramel top 😍 Perfect for sharing (or not 👀).
🍰 Equipment:
– 2 silicone egg bite molds (7 slots each)
– Instant Pot + doable steamer rack
– Foil or silicone lids for covering
📝 Ingredients:
🔸 Caramel:
– 1/2 cup granulated sugar
– 2 tbsp water (initial melt)
– 3 tbsp hot water (to thin the caramel)
🔸 Cheesecake batter:
– 250g (8.8 oz) cream cheese (room temp)
– 3 large eggs
– 1/3 cup granulated sugar
– 130 ml warm milk
– 1.5 tbsp cake flour
– 1 tsp vanilla extract
– Pinch of salt
Instructions:
1. In a pan (or your instant pot), heat sugar + 2 tbsp water on medium until amber in color.
2. Carefully add 3 tbsp hot water to loosen (it’ll bubble).
3. Pour ~½ to 1 tsp caramel into each mold cup. Let it harden.
4. Beat cream cheese until smooth.
5. Mix in sugar, then eggs one at a time.
6. Slowly stir in warm milk, vanilla, salt, and cake flour.
7. Pour batter evenly into all 14 cups (don’t overfill).
8. Cover each mold tightly with foil or silicone lid.
9. Add 1.5 cup water to 6 qt Instant Pot or 2 cups for 8 qt.
10. Place mold on the double steamer rack
11. Pressure cook on LOW for 10 minutes, then 10 minutes natural release.
12. Let cool slightly, then refrigerate at least 3 hours or overnight.
13. Unmold gently and invert to reveal caramel top.
#cantohousewife #japanese #cheesecake #caramel #dessert #snack #instantpot