Mini Tiramisu Cheesecakes (Instant Pot)
Servings: 12 (in 4 oz jars)
  • Crust:
  • 1 1/4c Savoiardi crisp-style lady fingers, crushed
  • 4 Tbl room temperature butter, melted
  • 2 Tbl sugar
  • 1 tsp instant espresso powder
  • Filling:
  • 16 oz cream cheese at room temperature
  • 4 Tbl prepared espresso (or very strong coffee)
  • 1 tsp espresso powder
  • 1/2 cup sugar (can use brown sugar here, if preferred)
  • pinch of salt
  • 1 Tbl flour (opt)
  • 2 eggs
  • 4 Tbl sour cream or Greek yogurt
  • 6 additional Savoiardi style Lady Fingers, halved crosswise
  • 1/2 cup prepared espresso
  • Topping:
  • 1 cup sour cream or Greek yogurt
  • 1 Tbl sugar
  • Presentation:
  • Cocoa powder for dusting
  • Chocolate covered espresso beans
  1. Blend all crust ingredients together in food processor until finely ground. Divide into bottoms of 12 – 4oz wide mouth mason jars. Tamp down to make even layer. Store in freezer while preparing filling.
  2. In food processor, combine filling ingredients except for eggs. After ingredients are smooth, mix in egg by hand. Mix barely enough to combine. A few yellow streaks are ok. Mix in the sour cream/yogurt.
  3. Scoop ½ of the mixture into the bottoms of the jars (about 2 Tbl per jar). Top each layer with ½ lady finger that has been quickly dipped in reserved prepared espresso. Press the lady finger into the filling a bit. Top each jar with remaining filling.
  4. Cover each jar with a piece of paper towel and foil.
  5. Add 2c water into the bottom of the IP. Place 6 jars on the trivet. You can cook these in two batches or add another trivet and the additional 6 jars.
  6. Manual pressure for 4 minutes, 10 minute NPR.
  7. Remove the jars and take off foil/paper towel.
  8. Blend together topping ingredients. Divide over hot cheesecakes.
  9. Let cool on counter 1 hr. Cover loosely and refrigerate at least 4 hrs.
  10. Before serving, dust top with sprinkling of cocoa powder (through fine sieve) and 1 chocolate covered espresso bean.