The other day I started to think about what I was going to make in my pressure cooker for Easter. All I could come up with was ham and Easter eggs. And then I started thinking….hmmmm….Easter eggs? What creative way could I make Easter eggs? In all honesty, my family is not a huge lover of hard boiled eggs. I usually end up making deviled eggs (yes, I will be doing this again this year) and eating all of them myself!

So, as I started thinking about it, I thought hmmm…what would they eat….that either was made from an egg or looked like an egg. And BAM! The idea came to me to try and make one of their very favorite things, CHEESECAKE, look like an egg. This was my first attempt at making cheesecakes in the egg bite molds, and my first attempt at coloring them the way that I did. I honestly had no idea if it was going to work.

Mini Easter egg Cheesecake, cheesecake, pressure cooker, dessert, easter, egg, mini cheesecake, easter dessert, egg bite

When the cheesecakes were cooled I had created some built up anxiety on my end. I was so nervous to see what would happen when I cut into them. I wasn’t even sure if the mini cheesecakes were going to stay together in one piece or ooze all over when I took them out of the egg bite mold.

But, I took the risk and flipped them out of the mold and cut into the first one. OMG! To my amazement, the cheesecake stayed together and there was a beautiful yellow “yolk” in the middle of the egg! Needless to say, I jumped for joy and showed everyone how fabulous this was!

This year for Easter, we are still going to dye eggs, and I will still have deviled eggs (Yumm!), but we will also be having Mini Easter Egg Cheesecakes. Everyone is going to be so excited, I just know it! Enjoy!

Side note- This would be an awesome treat for a baby gender reveal party too! You could totally fill them with pink or blue cheesecake! How cute would that be!

Tips for this recipe:

Be sure to leave your cream cheese and eggs on the counter for several hours before making your cheesecake. If you start with cold ingredients, your cheesecake will be VERY lumpy. I was so excited to make this recipe that I didn’t let them fully get to room temperature so I did have some cream cheese lumps in the cheesecakes.
Don’t over mix your batter. It is best to mix the batter with a hand mixer. But, if you don’t have one (I don’t) you can use your larger stand mixer. I used my Kitchenaid. Just be sure that you don’t walk away and leave it to mix too long. If you do, the cheesecake will turn out extra fluffy. Side note- if you like fluffy cheesecake, mix it longer that recommended. 🙂
I tried to make each egg cheesecake a different color. This was a bit more time consuming and used a lot more dishes than I would have liked. I think that I would have been just as happy with a multi colored marble version of the eggs. Instead of separating the batter into several dishes and coloring individually, next time I’m going to just add a drop or two of each food dye to the batter and lightly stir together so that it creates a marbling effect throughout.
Use Oreo cookies for your crust! Seriously, this was so much quicker and easier than making the traditional graham cracker crust. For bigger cheesecakes, the graham cracker crust is worth the extra effort. But, for these mini cheesecakes, the Oreo cookies are the perfect size and require ZERO effort! That’s a win in my book. And…bonus, they look super cute too! Pick your favorite flavor…there are soooo many to choose from! 🙂
If you have more than one egg bite mold, you can stack them on top of each other in the pressure cooker. This will allow you to make more Easter egg cheesecakes in the same amount of time. I’m definitely going to buy more egg bite molds just for cheesecakes!
If you use Oreo cookies for your crust, be sure to cover with paper towel and foil when pressure cooking otherwise the cookies will get soggy.
Use your favorite go-to cheesecake recipe. You can make these cheesecakes any flavor that you want. Just make sure that the batter is smooth and all the same texture.
A little food dye goes a very long way! I used gel food color and, as you can see, it is more concentrated than the liquid stuff. I’ll be adding less food coloring the next time I make these!

How to make Easter Egg Mini Cheesecakes in a pressure cooker:

How to make the crust:

Open up a pack of Oreo cookies….that’s it…you’re done! 🙂

How to make the batter:

Add the room temperature cream cheese to to a large mixing bowl. Mix using a hand mixer until the cream cheese breaks up fully in the bowl. This should take about 15 seconds. If you don’t have a hand mixer, it’s ok! Just do not over mix.
Scrape the bowl with a spatula (I use my spoonulas for this and they work perfectly!) and add in the sugar. Mix just until incorporated. This should take about 15 seconds.
Scrape the bowl with a spatula and add in the eggs. This should take about 15 seconds.
Scrape the bowl with a spatula and add in the vanilla. This should take about 15-30 seconds.
Once you have your batter, it’s time to color it!
If you would like to color each egg a different color, separate your batter into 8 portions. My egg bite bowl has 7 portions. So, since I wanted to give each egg cheesecake a yolk, I added an 8th portion for the yellow yolk color. I poured mine into little ramekins.
If you want all of your eggs to be the same color, or marbled, then just separate out about ½ cup of batter to use as the yellow yolk filling.
It’s time to color the “eggs!” Add a drop or two of food dye into each ramekin of batter and mix together. If you are making all of your eggs the same color, add more food dye until the desired color is achieved. For a marbled effect, add in a drop or two of each color and gently stir together. You don’t want to over stir as you want to be able to see all of the colors. For the “yolk” coloring, just add yellow….a few extra drops to make it extra yellow!

How to cook the Easter Egg Mini Cheesecakes in a pressure cooker:

Place your egg bite mold on to your sling. If you don’t have a sling, you can buy one here or make one using aluminum foil.
Spray the egg molds lightly with cooking spray.
Pour the already dyed cheesecake batter into the egg mold. Do not fill all the way to the top. You want about ½ inch to ¾ inch left at the top.
Pour your yellow cheesecake batter into a piping bag or ziplock bag. I used a piping bag and tip #1M. But, you can just as easily use a ziplock bag. If you are using a ziplock bag, pour the cheesecake into the bag and then cut off about ½ an inch of the corner. This will create a homemade piping bag for you!
Squeeze the yellow cheesecake batter towards the end of the bag. You want to make sure that only cheesecake batter and not air gets piped into your mini cheesecakes.
Insert the piping tip or ziplock bag into the egg cheesecakes about half an inch and gently squeeze the yellow cheesecake batter into the egg cheesecakes. A little goes a long way. Do not squeeze too hard or the “yolk” will start to come out of the cheesecake. Squeeze until you have about ½ a tablespoon of yolk in each cheesecake.
Once all of your egg cheesecakes have their “yolks,” top each with an Oreo cookie. Be careful not to push them down too hard. You don’t want the Oreo cookie to be covered in cheesecake.
Cover egg bite mold with 1 piece of paper towel and then foil. This will help prevent the crust from becoming soggy.
Add the trivet to the pressure cook and pour in one cup of water.
Place the sling with your egg bite mold onto the sling.
Close the pressure cooker, set the valve to seal and cook on high pressure for 35 minutes.
When the timer beeps, let the pressure release naturally. This will take 15 to 20 minutes.
Once pressure has fully released, take the lid off and remove the sling and egg bite mold.
Take off the foil and paper towel.
Place the Easter Egg Mini Cheesecakes in the refrigerator until cooled. Since they are small, this should not take too long. If you are in a hurry, you can also put the cheesecakes in the freezer to cool for a few minutes. Be sure that your Easter Egg Mini Cheesecakes are level while cooling or you will end up with lopsided cheesecakes.
Once cooled, gently flip the Easter Egg Mini Cheesecakes over onto a plate or cutting board. If cheesecakes do not slide ride out, gently tap or squeeze the egg bite mold. If needed, you can use a butter knife to gently separate the cheesecake from the edges of the mold. DO NOT SCOOP the cheesecakes out of the mold. You will end up with a cheesecake casserole lol.
When ready to eat, slice down the center to show the “yolk!”

Ingredients:

You can use your favorite cheesecake recipe. But if you don’t have one, this is an easy recipe to start with.

1 Oreo cookie for each mini cheesecake that you are making
Cooking spray
12 ounces cream cheese- room temperature
¾ cup sugar
3 eggs- room temperature
1.5 teaspoons vanilla
1 cup of water

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Recipe

Easter Egg Mini Cheesecakes! Pressure Cooker Recipe

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Servings: 7 Cheesecakes

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Ingredients

▢ 1 Oreo Cookie (One cookie for each mini cheesecake that you are making)
▢ Cooking spray
▢ 12 ounces Cream Cheese (room temperature)
▢ ¾ cup Sugar
▢ 3 Eggs (room temperature)
▢ 1.5 teaspoons Vanilla
▢ 1 cup Water

Instructions

How to make the crust:

Open up a pack of Oreo cookies….that’s it…you’re done! 🙂

How to make the batter:

Add the room temperature cream cheese to to a large mixing bowl. Mix using a hand mixer until the cream cheese breaks up fully in the bowl. This should take about 15 seconds. If you don’t have a hand mixer, it’s ok! Just do not over mix.
Scrape the bowl with a spatula (I use my spoonulas for this and they work perfectly!) and add in the sugar. Mix just until incorporated. This should take about 15 seconds.
Scrape the bowl with a spatula and add in the eggs. This should take about 15 seconds.
Scrape the bowl with a spatula and add in the vanilla. This should take about 15-30 seconds.
Once you have your batter, it’s time to color it!
If you would like to color each egg a different color, separate your batter into 8 portions. My egg bite bowl has 7 portions. So, since I wanted to give each egg cheesecake a yolk, I added an 8th portion for the yellow yolk color. I poured mine into little ramekins.
If you want all of your eggs to be the same color, or marbled, then just separate out about ½ cup of batter to use as the yellow yolk filling.
It’s time to color the “eggs!” Add a drop or two of food dye into each ramekin of batter and mix together. If you are making all of your eggs the same color, add more food dye until the desired color is achieved. For a marbled effect, add in a drop or two of each color and gently stir together. You don’t want to over stir as you want to be able to see all of the colors. For the “yolk” coloring, just add yellow….a few extra drops to make it extra yellow!

How to cook the Easter Egg Mini Cheesecakes in a pressure cooker:

Place your egg bite mold on to your sling. If you don’t have a sling, you can buy one here or make one using aluminum foil.
Spray the egg molds lightly with cooking spray.
Pour the already dyed cheesecake batter into the egg mold. Do not fill all the way to the top. You want about ½ inch to ¾ inch left at the top.
Pour your yellow cheesecake batter into a piping bag or ziplock bag. I used a piping bag and tip #1M. But, you can just as easily use a ziplock bag. If you are using a ziplock bag, pour the cheesecake into the bag and then cut off about ½ an inch of the corner. This will create a homemade piping bag for you!
Squeeze the yellow cheesecake batter towards the end of the bag. You want to make sure that only cheesecake batter and not air gets piped into your mini cheesecakes.
Insert the piping tip or ziplock bag into the egg cheesecakes about half an inch and gently squeeze the yellow cheesecake batter into the egg cheesecakes. A little goes a long way. Do not squeeze too hard or the “yolk” will start to come out of the cheesecake. Squeeze until you have about ½ a tablespoon of yolk in each cheesecake.
Once all of your egg cheesecakes have their “yolks,” top each with an Oreo cookie. Be careful not to push them down too hard. You don’t want the Oreo cookie to be covered in cheesecake.
Cover egg bite mold with 1 piece of paper towel and then foil. This will help prevent the crust from becoming soggy.
Add the trivet to the pressure cook and pour in one cup of water.
Place the sling with your egg bite mold onto the sling.
Close the pressure cooker, set the valve to seal and cook on high pressure for 35 minutes.
When the timer beeps, let the pressure release naturally. This will take 15 to 20 minutes.Once pressure has fully released, take the lid off and remove the sling and egg bite mold.
Take off the foil and paper towel.
Place the Easter Egg Mini Cheesecakes in the refrigerator until cooled. Since they are small, this should not take too long. If you are in a hurry, you can also put the cheesecakes in the freezer to cool for a few minutes. Be sure that your Easter Egg Mini Cheesecakes are level while cooling or you will end up with lopsided cheesecakes.
Once cooled, gently flip the Easter Egg Mini Cheesecakes over onto a plate or cutting board. If cheesecakes do not slide ride out, gently tap or squeeze the egg bite mold. If needed, you can use a butter knife to gently separate the cheesecake from the edges of the mold. DO NOT SCOOP the cheesecakes out of the mold. You will end up with a cheesecake casserole lol.
When ready to eat, slice down the center to show the “yolk!”

Notes

Tips for this recipe:

1. Be sure to leave your cream cheese and eggs on the counter for several hours before making your cheesecake. If you start with cold ingredients, your cheesecake will be VERY lumpy. I was so excited to make this recipe that I didn’t let them fully get to room temperature so I did have some cream cheese lumps in the cheesecakes.

2. Don’t over mix your batter. It is best to mix the batter with a hand mixer. But, if you don’t have one (I don’t) you can use your larger stand mixer. I used my Kitchenaid. Just be sure that you don’t walk away and leave it to mix too long. If you do, the cheesecake will turn out extra fluffy. Side note- if you like fluffy cheesecake, mix it longer that recommended. 🙂

3. I tried to make each egg cheesecake a different color. This was a bit more time consuming and used a lot more dishes than I would have liked. I think that I would have been just as happy with a multi colored marble version of the eggs. Instead of separating the batter into several dishes and coloring individually, next time I’m going to just add a drop or two of each food dye to the batter and lightly stir together so that it creates a marbling effect throughout.

4. Use Oreo cookies for your crust! Seriously, this was so much quicker and easier than making the traditional graham cracker crust. For bigger cheesecakes, the graham cracker crust is worth the extra effort. But, for these mini cheesecakes, the Oreo cookies are the perfect size and require ZERO effort! That’s a win in my book. And…bonus, they look super cute too! Pick your favorite flavor…there are soooo many to choose from! 🙂

5. If you have more than one egg bite mold, you can stack them on top of each other in the pressure cooker. This will allow you to make more Easter egg cheesecakes in the same amount of time. I’m definitely going to buy more egg bite molds just for cheesecakes!

6. If you use Oreo cookies for your crust, be sure to cover with paper towel and foil when pressure cooking otherwise the cookies will get soggy.

7. Use your favorite go-to cheesecake recipe. You can make these cheesecakes any flavor that you want. Just make sure that the batter is smooth and all the same texture.

8. A little food dye goes a very long way! I used gel food color and, as you can see, it is more concentrated than the liquid stuff. I’ll be adding less food coloring the next time I make these!