Go Back
+ servings
mason jar cheesecake recipe in instant pot
Print Recipe
No ratings yet

Instant Pot Holiday Cheesecake Mini Jars Recipe

This Holiday Cheesecake made in mini jars inside an Instant Pot is so easy and delicious. It is perfect for Holiday Parties and as Holiday Gifts.
Prep Time30 mins
Cook Time6 mins
Resting Time4 hrs
Course: Dessert
Cuisine: American
Keyword: Easy Desserts, edible holiday gifts, instant pot holiday cheesecake, mason jar desserts
Servings: 7
Author: simplyvegetarian777


  • Instant Pot 6 quart and a Trivet
  • Measuring Spoons, Measuring Cups, Stirring Spoon,
  • 4-ounce mini Canning Jars
  • Food Processor
  • Electric Egg Beater
  • Aluminum Foil


  • 1 packet/ 8 ounce Cream Cheese room temperature
  • 1/3 cup Sugar
  • 1/4 cup sour cream room temperature
  • 1&1/2 tbsp Cocoa Powder
  • 1 Egg room temperature
  • 1 tbsp Red Food Color

Crust Ingredients

  • 5 slabs Chocolate Graham Crackers
  • 1 tbsp Butter melted


  • 1 small box Cream Cheese Frosting
  • 1 small pack Mini Marshmallows
  • 1 small pack Holiday M&Ms
  • 1 small pack mini sprinkles
  • 1 small pack Ghirardelli's Snowman Chocolates or chocolates of your choice
  • 1 box of Holiday Cookies from the local grocery store or use any cookies of choice
  • 1 small pack candy canes I used jolly ranchers. Use any.



  • In a Food Processor, add graham crackers. 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). Press them down lightly. Refrigerate for about 10-15 minutes till you work on the 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 + cocoa powder + vanilla extract + red food color to the bowl. Blend it well for about 1-2 minutes till all incorporated. Scrape from the 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.


  • 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. 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 with a piece of aluminum foil. Place them side by side on the trivet. 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 covered these mini holiday cheesecakes with Cream Cheese Frosting. Then topped these with mini holiday cookies, Marshmallow snowman, Ghirardelli's Snowman, Candy canes, M&Ms & Sprinkles. You may use your own imagination and create your own holiday cheesecake.
  • I found these mini holiday cookies at my local grocery store. They came perfect size and in shapes of stocking, gingerbread man, Christmas tree and star. You may make your own cookies or use cookies of your choice. The point is to give it a festive look. So use your imagination and decorate it.

How to make Mini Marshmallow Snowman?

  • Take 2 mini marshmallows. Join them together on top of each other with either some cream cheese frosting or any cookie decorating icing gel. Then give them a character with some sprinkles of choice. Use a white cookie icing gel as a glue for this work.


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