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Home / Recipes / American

Dessert for 4

Cheesecake Creme Brulee Bites

$8.89for 440 minServes 4

These small pressure-cooked cheesecakes use graham crusts and a crisp sugar topping for a creamy dessert.

Cheesecake Creme Brulee Bites

Photo: pressurecookrecipes.com

What it costs

Pick your city to see which ingredients are on sale

IngredientAmountCost
Crackers, 7 oz$0.22/oz typical7 oz$1.54Typical price
Butter, 1.75 oz$0.40/oz typical1.75 oz$0.70Typical price
Cream cheese, 16 oz$0.30/oz typical16 oz$4.80Typical price
Eggs, 2$0.30 each typical2$0.60Typical price
Sour cream, 4.25 oz$0.14/oz typical4.25 oz$0.60Typical price
Total for the servings shown$8.89

Swaps

  • Swap sour cream for yogurtabout $0.02/oz less at typical prices
  • Swap butter for margarine and vegan butterabout $0.15/oz less at typical prices

Pantry staples you likely have

Salt and pepperSyrups, molasses, powdered sugarFlourSugar and brown sugarCornstarch, vanilla, yeast, cocoa

Not included in the cost.

  • 40 minstart to table
  • Mediumdifficulty
  • 4servings as written
  • $$typical cost tier

AmericanVegetarianKid-friendlyBudgetDessertsInstant PotGame dayBack to school

Typical price

$2.22 per serving$8.89 for 4

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

  • 7 graham crackers
  • 3 1/2 tbsp unsalted butter
  • 1 pinch sea salt
  • 2 tsp to 1.5 tablespoon brown sugar
  • 1/4 cup all-purpose flour (optional)
  • 16 oz philadelphia cream cheese
  • 2 large eggs
  • 2/3 cup white sugar
  • 1/2 cup sour cream
  • 2 tbsp cornstarch
  • 2 tsp vanilla extract
  • 1 pinch sea salt
  • 1 3/4 tsp white sugar per cheesecake bite

Steps

  1. Crush the graham crackers and mix them with melted butter, brown sugar, and a pinch of salt.
  2. Press the crust mixture into four small heatproof molds.
  3. Beat the cream cheese, eggs, white sugar, sour cream, cornstarch, vanilla, and salt until smooth.
  4. Divide the filling among the molds and cover them tightly with foil.
  5. Pour 1 cup water into the pressure cooker, add a trivet, and cook the molds at high pressure for 15 minutes.
  6. Release the pressure naturally for 10 minutes, then cool the bites for 5 minutes and sprinkle each with sugar.
  7. Caramelize the sugar with a kitchen torch until golden and crisp.

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