Name: Mini Chocolate Marble Cheesecakes
Prep time: 15 min
Cook time: 25 min
Yield: 4 servings
Cuisine: Modern
Ingredients: 1/2 cup chocolate wafer cookie crumbs (about 12 cookies (depending on size)); 2 tbsp unsalted butter (melted); 6 oz cream cheese (at room temperature); 1 tbsp sour cream; 1/2 tsp pure vanilla extract; 1/4 cup sugar; 1 large egg; 3 oz dark chocolate chips (melted)

Mini Chocolate Marble Cheesecakes

By :The Ultimate Instant Pot CB for Two by Janet Zimmerman

There’s nothing quite like chocolate cheesecake to end a romantic meal. Oh, let’s be honest: There’s nothing quite like chocolate cheesecake, period. And making these mini versions is fast and easy—no overnight chilling required. The swirl of vanilla batter on top of chocolate reverses the usual marble effect and is particularly beautiful. I like to use Guittard brand 60 percent chocolate chips, but any dark chocolate chips will work.

Course

Dessert

Cuisine

Modern

Difficulty

Easy

Browse Category

Dessert, Kid-Friendly

Duration

30-60 min

Cooking Technique

Pressure Cook

Main Ingredient

Butter, Cream Cheese, Eggs, Sour Cream, Sugar

Prep Time

15 minutes

Cook Time

25 minutes

Servings

4 servings

Ingredients

For the crust

1/2 cup chocolate wafer cookie crumbs (about 12 cookies depending on size)
2 tbsp unsalted butter melted

For the filling

6 oz cream cheese at room temperature
1 tbsp sour cream
1/2 tsp pure vanilla extract
1/4 cup sugar
1 large egg
3 oz dark chocolate chips melted

Course

Dessert

Cuisine

Modern

Difficulty

Easy

Browse Category

Dessert, Kid-Friendly

Duration

30-60 min

Cooking Technique

Pressure Cook

Main Ingredient

Butter, Cream Cheese, Eggs, Sour Cream, Sugar

Prep Time

15 minutes

Cook Time

25 minutes

Servings

4 servings

Ingredients

For the crust

1/2 cup chocolate wafer cookie crumbs (about 12 cookies depending on size)
2 tbsp unsalted butter melted

For the filling

6 oz cream cheese at room temperature
1 tbsp sour cream
1/2 tsp pure vanilla extract
1/4 cup sugar
1 large egg
3 oz dark chocolate chips melted

Instructions

To make the crust

Mix the cookie crumbs with the butter. Scoop out about 2 tablespoons of the crumb mixture into each of four (1-cup) ramekins or custard cups and press it down to make a layer a scant 1/4 inch thick. You may not need all the crumbs, but you can reserve them and sprinkle over the top of the cheesecakes as garnish.To make the filling
In a small bowl, beat the cream cheese, sour cream, and vanilla with a hand mixer until smooth. Add the sugar gradually, continuing to beat until the mixture is smooth again.
Beat in the egg until fully incorporated. Spoon out 2 tablespoons of the batter into a small bowl, then mix in the melted chocolate into the larger amount of batter.
Divide the chocolate cheesecake batter among the ramekins. Spoon the reserved vanilla batter over the chocolate mixture and swirl a skewer or small knife through it to create a marble pattern.

To make the cheesecakes

Add 1 cup of water to the inner pot. Place a trivet in the pot and then place the ramekins on top. If they won’t all fit in one layer, it’s fine to stack them. Drape a piece of foil over the ramekins to keep condensation off the top of the cheesecakes. Lock the lid in place.
Select Pressure Cook or Manual, and adjust the pressure to High and the time to 6 minutes. After cooking, let the pressure release naturally for 8 minutes, then quick release any remaining pressure.
Unlock the lid. Use tongs to remove the ramekins. Let cool for 20 minutes or so, then refrigerate to chill thoroughly, 3 to 4 hours

Recipe Notes

Easier Together: One person can make and assemble the crusts while the other person works on the filling.
Make It Gluten-Free: Use gluten-free cookies for the crumbs.

Per Serving
Calories: 432;
Fat: 30 g;
Carbohydrates: 38 g;
Fiber: 1 g;
Protein: 7 g;
Sodium: 267 mg

The Ultimate Instant Pot CB for Two by Janet Zimmerman

Biography:

Janet A. Zimmerman has been writing about food and teaching cooking classes for more than 15 years. She was a regular contributor to NPR’s “Kitchen Window” and for several years ran About.com’s Cooking for Two website. Two of her essays have appeared in the annual anthology “Best Food Writing,” and another was awarded the Bert Greene Journalism Award from the International Association of Culinary Professionals. After many years in San Francisco, she now lives in Atlanta.

Book information:

Cooking for two is a lot easier with your Instant Pot®―especially when recipes are perfectly portioned for you, too! The Instant Pot® Cookbook for Two makes it easier and tastier than ever to spend quality time together over a real homemade meal.
From Artichoke and Spinach Risotto to Teriyaki Chicken with rice, these rich and delicious recipes ensure no leftovers, no waste, and no guesswork when it comes to weekday meals. Plus, most recipes take only ten minutes or less to prep and are table-ready in under an hour, giving you more time to spend enjoying your company.
The Instant Pot Cookbook for Two includes:
• A handy overview covers Instant Pot® best practices, shopping tips for two, troubleshooting advice, and how to scale recipes up or down.
• 80+ recipes work with all models of the 3-quart Mini and 6-quart Lux, Duo, and Ultra.
• Recipe tips throughout explain how to double recipes, use up ingredients, modify cooking times (if needed) for Mini and larger Lux models, and divide the labor to speed prep.
Catch up on your day, re-connect or just wind down with a good meal. It’s more than just sitting down to eat, it’s a chance to really be together.