Servings: 6

Cheesecake Crust Ingredients: subheading: Cheesecake Crust Ingredients:
100g Gingernut biscuits 100g Gingernut biscuits
25g Melted butter 25g Melted butter
 
Cheesecake Filling Ingredients: subheading: Cheesecake Filling Ingredients:
1 pack Cream Cheese, full fat Room Temperature 1 pack Cream Cheese, full fat Room Temperature
1/4 cup (60g) Greek style yogurt, full fat Room Temperature ¼ cup (60g) Greek style yogurt, full fat Room Temperature
1/3 cup (70g) Sugar ⅓ cup (70g) Sugar
1/2 tsp Vanilla Extract ½ tsp Vanilla Extract
1/2 tsp Lemon Zest ½ tsp Lemon Zest
1tsp plain flour 1tsp plain flour
1 Egg 1 Egg
 
Lemon curd topping: subheading: Lemon curd topping:
1/3 cup granulated sugar ⅓ cup granulated sugar
1 large egg 1 large egg
1/3 cup freshly-squeezed lemon juice ⅓ cup freshly-squeezed lemon juice
1tsp Lemon zest 1tsp Lemon zest
45g butter, melted 45g butter, melted

Preparing Cheesecake Crust: subheading: Preparing Cheesecake Crust:
Take a food processor and blitz the biscuits to a fine crumb.
Add 25g melted butter and process till all of it is well combined.
Take your 6 mini jars. Distribute the crumb into them equally, press the crumb tight into the bottom. Refrigerate them for about 10 to 15 minutes while making your cheesecake filling.
Preparing Cheesecake Filling: subheading: Preparing Cheesecake Filling:
Take a large bowl. Add room temperature Cream Cheese and with sugar. Blend it on high speed till light and fluffy with an electric egg beater for about 3 to 4 minutes.
Add yogurt, plain flour, vanilla extract & lemon zest. Blend it on medium speed till yogurt is incorporated. Add the egg and mix on slow speed. Do not over mix.
Filling Cheesecake Jars: subheading: Filling Cheesecake Jars:
Take out the jars from the fridge. Distribute the cheesecake filling evenly between the jars. Tap it lightly on your palm or counter to escape any air bubbles. Cover each jar with a foil. Set aside.
Making Mini Cheesecakes in Instant Pot: subheading: Making Mini Cheesecakes in Instant Pot:
Place the inner pot inside the IP. Plug it in. Pour 1&½ cups of water in the inner pot. Place the trivet inside the inner pot and layer the jars, four on the bottom and two on top. Close the lid and set the valve to Sealing.
Press the Pressure Cook/Manual Mode and set it on Normal for 6 minutes. After the timer goes off, follow NPR(natural pressure release).
Make the lemon curd while the pots are on NPR: subheading: Make the lemon curd while the pots are on NPR:
In a microwave-safe bowl, whisk together all the lemon curd ingredients.
Microwave on HIGH for 1 minute. Stir, and then microwave another minute. Stir the lemon curd and then place it back in the microwave for a final 30 seconds.
After 2 minutes and 30 seconds, begin testing the lemon curd by quickly dipping a spoon into it, and running your finger through it. If the line holds, the lemon curd is done. If the curd runs and fills the line you just made, try another 30 seconds in the microwave and test again. The curd will thicken considerably as it cools.
Strain the curd through a fine-mesh strainer into a jar or small bowl.
Once the safety valve drops down, open the lid carefully. Take out mini jars and place on a trivet. Remove the foil lids. Pour the lemon curd on top of the cheese cake pots.
Allow to cool and place in the fridge for at least 12 hours, or as long as possible

Empty Gü jars are ideal for these cheese cakes.  Empty Gü jars are ideal for these cheese cakes.
Plastic Pringle lids fit on top as lids.  Plastic Pringle lids fit on top as lids.
I use a nutri bullet and mix all the cheese cake ingredients at the same time.  I use a nutri bullet and mix all the cheese cake ingredients at the same time.
Lemon Curd usually uses 2 lemons, I use all the zest off them.  Lemon Curd usually uses 2 lemons, I use all the zest off them.
I also use a nutri bullet to mix all the Lemon curd ingredients together  I also use a nutri bullet to mix all the Lemon curd ingredients together
Tesco, Lidl or Aldi own creamcheese  Tesco, Lidl or Aldi own creamcheese
9 Lidl ginger nuts weigh 90g and 22.5g of butter for the base  9 Lidl ginger nuts weigh 90g and 22.5g of butter for the base