Ingredients

The following ingredients have 4 Servings
  • 7 graham wafers
  • 3 tbsp butter or coconut oil (melted)
  • 6-8 oz cream cheese (at room temperature)
  • 3/4 cup Greek yogurt (2%+ fat)
  • 1/4 cup cane sugar
  • 1 tbsp cornstarch
  • 1 tsp pure vanilla extract
  • 1 large egg
  • 1/3 cup strawberry or raspberry jam
  • 1 tbsp juice or water
  • 14 raspberries or small strawberries (for garnish (optional))
  • Cooking spray (I use Misto)
  • 1 cup cold water

Instruction

  • In a food processor, add graham wafers and process until finely ground. Transfer to a small bowl, add melted butter and mix with spatula until well combined.
  • Spray 2 silicone egg bite molds well with cooking spray. Divide crust mixture between 14 openings evenly (a scant more than 1 tbsp each) and press with a back of the spoon. Set aside.
  • In a large bowl, add cream cheese, Greek yogurt, sugar, cornstarch and vanilla extract. Beat with a hand mixer until well combined, pausing and scraping the walls. Add egg and beat just until incorporated (to avoid cracks in a cheesecake).
  • Divide cream cheese mixture between 14 openings evenly (a scant under 2 tbsp each). Spray silicone lids with cooking spray, cover the molds and stagger stack them on a trivet with handles.
  • In 6 or 8 quart Instant Pot, add 1 cup cold water and place trivet with molds inside. Close the lid, set valve to Sealing and press Pressure Cook on High or Manual for 10 minutes.
  • After allow pressure to come down on its own for 10 minutes and then turn valve to Venting to release remaining pressure, if any left. Remove molds on a counter, remove the lids and let cool for 10 minutes. Transfer molds to cool off in the refrigerator for 2 hours. After using a small silicone spatula go around the edge of each bite and carefully remove them onto a platter.
  • In a small bowl, combine jam and juice; stir well until combined.
  • Top each cheesecake bite with about 1/2 tbsp of jam mixture and then top with a raspberry.