Tiramisu Cheesecake { Instant Pot }
INSTANT POT TIRAMISU CHEESECAKE
Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
 

If you love Coffee & Cheesecake, this Instant Pot Tiramisu Cheesecake is just for you. Its so easy to transport Tiramisu mason jars, so perfect as make ahead party dessert.

Course: Dessert
Cuisine: American
Servings: 12 Mason Jars { 135ml }
Author: Sandhya
Ingredients
Crust
  • 20 Lady Fingers
  • 3 Tbsp Unsalted Butter
  • 1 Tsp Instant Coffee Powder
Ladyfingers layer
  • 12 lady fingers
  • 4-5 tbsp Espresso
Cheesecake Filling
  • 12 oz 340g cream cheese, softened at room temperature
  • 4 Tbsp prepared espresso or very strong coffee - see at the end of the post
  • 2/3 cup caster sugar
  • 2 eggs
Coffee Whipped Cream
  • 250 g or 1 Tub of Mascarpone Cheese
  • 600 ml of Double Cream
  • 3/4 Cup of Icing Sugar
  • 3/4 Tsp of Vanilla Essence
  • 80 ml Cooled Espresso Coffee
  • Cocoa Powder to top up
Instructions
Crust
  1. Place the ladyfingers, butter and coffee powder in the food processor. Process until they resemble crumbs like.
  2. Add 1 tbsp of the ladyfingers crumbs to the base of 12 mason jars and press firmly for it to set. Set it in the refrigerator, whilst you start preparing the cheesecake batter.
Cream cheese filling layer
  1. Beat the softened cream cheese and sugar until it is smooth and creamy.
  2. Add the eggs one after the other  to the cream cheese in 2 batches and beat until it is well combined.
  3. Add the espresso and mix well to combine.
Ladyfinger & Coffee layer
  1. Break the remaining ladyfinger biscuits into 3 pieces and dip them into the prepared espresso and place them over the crumbs layer.
  2. Divide the batter between 12 small mason jars, leaving space for the coffee cream.
  3. Secure the prepared jars with aluminium foil on top and keep it ready.
  4. To the base of the instant pot, add 2 cups of water. Place the instant pot trivet  carefully and arrange 4 mason jars.
  5. Set the valve to sealing.
  6. Press Manual/Pressure Cook and set the timings to 6 mins. Allow the steam to release naturally { NPR }
  7. Remove the  mason jars out carefully. Keep in mind the jars could be hot to handle.
  8. Check if there is enough water, otherwise add more. Place the remaining 4 jars for 6 minutes, NPR.
  9. Repeat the process for 4 other cheesecake jars again.
  10. Allow the cheesecake jars to come to room temperature before placing it in the refrigerator for at-least 2 hours min or overnight.{It took at least 1 hour to cool down to room temperature }
COFFEE CREAM TOPPING
  1. Place Double Cream and Mascarpone Cheese in a large mixing bowl, whisk until well mixed. Add Icing Sugar gradually while whipping followed by the addition of coffee concentrate and vanilla essence.. Whip all of them together until a soft peak is achieved.
  2. Seal the bowl with a cling film and place it in the refrigerator until the cheese cake jars are set.
  3. Once the cheesecake has cooled, add this coffee cream topping with a spoon or pipe them neatly. Dust cocoa powder and you are ready to serve INSTANT POT TIRAMISU CHEESECAKE JARS.