Instant Pot Peach Cheesecake is super easy to make and so delicious. I love Mini Jar Cheesecakes since they are quicker to make and there is no fuss about unmolding it. Just dig in and enjoy.

Have you tried our Mini New York style cheesecake and Mini Chocolate Cheesecake yet?

IMPORTANT – Please scroll down to the end for the COMPLETE RECIPE. It is at the bottom in a RECIPE CARD.

Best Instant Pot Dessert in Mini 4 oz jars

Easy Instant Pot Peach Cheesecake

Peach is the star of the season. The fruit that is so delicious, and succulent. It is a regular in our house till the season lasts.

And guess what else is regular in my house? A CHEESECAKE. Yes, my girls love the mini cheesecakes in the jar. I make it often.

Although I have used Peaches in this recipe, but you may use nectarines or apricots for the recipe as well. Whatever you use, you won’t regret it.

I have always been a fan of mini desserts. These are not only delicious but an excellent way to portion control.

Please check out more PORTION CONTROL DESSERTS or DESSERT IN A JAR here – mocha express pudding, no-cook chocolate pudding, no-bake key lime cheesecake,no-bake cheesecake, no-bake mango cheesecake, black forest cake in a jar, and more.

What kind of Peach should I use?

Since we are churning the peaches into puree, make sure to use peaches that are over ripe and soft. Press the peach gently and if it makes a dimple, then use that one.
Please do not use the firm fruit.
You can use Peach puree from the babies’ food section (I am serious).
If you are using the store bough peach puree, make sure that it is sugar free and is in its pure form.

Can I make mini cheesecake in a ramekin?

Ramekin Cheesecake

Why make Mini Cheesecakes in a Jar?

I have very simple reasons –

Portion control is a biggie for me. Just the right amount.
I have no stress about making a big pie of cheesecake and not able to get it right out of the mold. Individual jars are mess-free and easy serving.
Cracks or no cracks, these mini cheesecakes are perfect on their own with beautiful toppings and sauces.
Perfect for guest entertaining. These look more sophisticated for a party.

How to make a Cheesecake?

Any cheesecake has 2 components – The Crust and The Cheesecake Filling.

The crust is the base of the cheesecake. Since it holds the cheesecake at the base, it is made with cookies and/or crackers.

Most of the recipes call for graham crackers for the base. You may use ginger snap cookies, biscoff cookies, vanilla Nila Cookies, Oreos, or cookies of your choice for the base of the cheesecake.

Since it is a cheesecake, cream cheese is the main ingredient of the filling. And to make it a Peach Cheesecake, Peach Puree is used.

The other 2 commonly used ingredients of cheesecake are – Sour cream and Eggs. And of course the sugar.

The cheesecake can further be enhanced and topped with kinds of toppings and garnishes. I have used non fat whipped cream and some fresh peach cubes to top it.

I also added some peach puree in the center and created marble effect with a wooden pick. For more peachy flavor, add finely chopped peach in the cheesecake batter and then bake.

Ramekin Cheesecake

Can I make mini cheesecake in a small Ramekin?

Yes, absolutely yes.

When I posted my New York style cheesecake and Pumpkin Cheesecake in Mini Jars, many people asked me if they can make it in a ramekin.

Honestly, till yesterday I wasn’t sure. Then I tried 3 of the cheesecakes in Oven safe small ramekins. And voila…I had 3 beautiful Ramekin Cheesecakes.

So the answer to your question is YES.

IMPORTANT TIPS TO REMEMBER WHEN MAKING CHEESECAKE IN IP

Make sure that you use CANNING JARS that are made to sustain the pressure under extremely hot conditions. Ball’s make such Mason Jars and easily available at your local grocery store or Amazon.
Always cook it covered. Cover with a piece of foil and then cook it. That avoids condensation to settle on top of the cheesecake.
Always bring out the ingredients like Cream cheese, egg & sour Cream to room temperature before starting the process. It is not only easy to process through the method but also makes the cheesecake airy & light in texture.
Always add egg towards the end in the filling. And incorporate it gently only till it is mixed. An egg is acting as a binding agent. If you will over mix it, it will affect the texture of the cheesecake.
Fill the jars or ramekins only to the 2/3rd. As it bakes, it rises a bit. You do not want an overflowing cheesecake.
Never serve/eat cheesecake right out of the refrigerator. Always take it out and set it on the counter for 10-15 minutes before serving. That lets the cheesecake come at the right temperature to be enjoyed fully texture-wise…airy & light. Or else it can be very dense when right out of the refrigerator.

How to Store Cheesecake?

Refrigerate it. It will stay good for a week when refrigerated.

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Ingredients of the Peach Cheesecake Recipe

Cream Cheese at room temperature

Sour Cream at room temperature

Egg at room temperature

Sugar

Peach Puree – home made or baby food peach puree (no sugar added)

Vanilla Extract

Cinnamon powder

Graham Crackers

Butter

How to make Peach Puree at home for this dessert?

In order to make hassle-free peach puree at home, it is very important to choose an over ripened soft large peach.

Peel it, pit it and grind the flesh of the peach in a high speed blender like magic bullet or nutri bullet to get the fine peach puree. No boiling or sieving is needed. This method preserves the fresh & fragrant taste of the peach intact in the cheesecake.

Kitchen Gadgets Used in Cheesecake Recipe

Instant Pot 6 quart or MEALTHY MULTIPOT

4 ounce Mason Canning Jars – very important that you use canning jars to use in instant pot.

Or Oven Proof Small Ramekins

Trivet

Electric Egg Beater

Food Processor

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Mini Jar Cheesecake

Instant Pot Peach Cheesecake Easy Recipe

Yield: 7 Mini Cheesecakes

Instant Pot Peach Cheesecake - Mini Jars Recipe

Name: Instant Pot Peach Cheesecake - Mini Jars Recipe
Prep time: 20 min
Cook time: 6 min
Total time: 4 h 26 min
Yield: 7
Cuisine: American
Ingredients: 1 packet/ 8 ounce Cream cheese room temperature; 1/2 cup Sugar; 1/4 cup Sour Cream room temperature; 1/2 cup Peach Puree, recipe given in the instructions or use baby food peach puree; 1 Egg; 1/2 tsp Vanilla Extract; 1/2 tsp Cinnamon Powder; Crust Ingredients; 12 Graham Crackers; 1 tbsp Sugar; 1 tbsp Melted Butter

Delicious Mini Peach Cheesecakes are so easy to make in Instant Pot that you will be hooked to making these often. Lot of tips & suggestions are made for perfect mini cheesecakes.

Prep Time: 20 minutes

Cook Time: 6 minutes

Additional Time: 4 hours

Total Time: 4 hours 26 minutes

Ingredients

1 packet/ 8 ounce Cream cheese room temperature
1/2 cup Sugar
1/4 cup Sour Cream room temperature
1/2 cup Peach Puree, recipe given in the instructions or use baby food peach puree
1 Egg
1/2 tsp Vanilla Extract
1/2 tsp Cinnamon Powder
Crust Ingredients
12 Graham Crackers
1 tbsp Sugar
1 tbsp Melted Butter

Instructions

READ THE WHOLE POST ABOVE FOR MORE DETAILS & INSIGHTS.

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Watch the attached video of New York Style Mini Cheesecake for the reference of steps.

Prep the Crust

In a Food Processor, add graham crackers & Sugar. Pulse till you get fine crumbs. Add melted butter and pulse till it all combines well. Now distribute this crumb equally in 7 mini jars (4-ounce canning jars) or 7 small oven proof ramekins. Press them down lightly. Refrigerate for about 10-15 minutes till you work on the filling.

Prep the Peach Puree

Take a large peach that is over ripe and soft and juicy. Wash & Peel it. Remove the pit. Chop in pieces and blend in high speed blender to make a smooth puree. No need to sieve it.

Or you can use the peach puree from baby food section. Yes you read it right.

Prep the Peach Cheesecake Filling

Make sure all the ingredients are at room temperature. Take a mixing bowl and add Cream cheese & sugar to it. Blend it with the electric egg beater or hand blender on medium speed for about 3-4 minutes till it is light and airy.

Now add sour cream + peach puree + vanilla extract + cinnamon powder to the bowl. Blend it well for about 1-2 minutes till all incorporated. Scrape from sides if needed.

Now add the Egg. Blend it gently only till it is incorporated. No OVER MIXING or OVER BEATING please at this point. The filling is ready.

At this point, if you want more flavors, incorporate 1/4 cup of finely chopped peach pieces to the batter and mix in gently.

Making Mini Peach Cheesecake in IP

Place the inner pot inside your Instant Pot. Plug it in. Add 1&1/2 cups of water to it. Place the Trivet in it. Bring out the refrigerated mini jars or ramekins. Fill them up with about 1/4 cup filling each. Level them out. Tap on the kitchen counter to get rid of any air in between.

Cover all the mini jars or ramekins with a piece of aluminum foil. Place them side by side on the trivet. In case of ramekins, you have to stack them up like a pyramid.

A 6 quarts IP can easily accommodate small jars side by side on the trivet.

Place the lid and close it. Put the valve on SEALING. Set the timer for 6 MINUTES on Manual/Pressure Cook Mode. Once the timer goes off, follow NPR (natural pressure release). Take the jars out. Remove the foil. Let these sit on the counter till these come at room temperature. Now place the lids of these and refrigerate at least for 4-6 hrs before eating.

I topped these with fat free whipped cream, peach pieces & some mint leaves.

HOW TO STORE CHEESECAKE?

Refrigerate it. It will stay good for a week when refrigerated.

Notes

Important Tips to Remember when making Cheesecake in IP

Make sure that you use CANNING JARS that are made to sustain the pressure under extremely hot conditions. Ball's make such Mason Jars and easily available at your local grocery store or Amazon.
Always cook it covered. Cover with a piece of foil and then cook it. That avoids condensation to settle on top of the cheesecake.
Always bring out the ingredients like Cream cheese, egg & sour Cream to room temperature before starting the process. It is not only easy to process through the method but also makes the cheesecake airy & light in texture.
Always add egg towards the end in the filling. And incorporate it gently only till it is mixed. An egg is acting as a binding agent. If you will over mix it, it will affect the texture of the cheesecake.
Never serve/eat cheesecake right out of the refrigerator. Always take it out and set it on the counter for 10-15 minutes before serving. That lets the cheesecake come at the right temperature to be enjoyed fully texture-wise...airy & light. Or else it can be very dense when right out of the refrigerator.