Preparation Time: 20 minutes + chilling time
Servings 6
Nutrition Value: 322 Calories; 29.9g Fat; 7.2g Carbs; 6.9g Protein; 2.2g Sugars
Ingredients
10 ounces cream cheese
2 ounces sour cream
1 egg, beaten
3 tablespoons walnut butter, chunky
1/4 cup chocolate morsels, sugar-free
1/2 teaspoon pure almond extract
1/2 teaspoon pure vanilla extract
1 teaspoon liquid Stevia
Topping:
2 ounces baker’s chocolate, sugar-free
1/2 cup whipping cream
Directions
Start by adding 1 ½ cups of water and a metal rack to your Instant Pot. Line muffin cup holes with liners.
Blend all of the above ingredients in your food processor until everything is well incorporated.
Divide the batter among muffin cups. Lower the muffin cups onto the rack.
Secure the lid. Choose “Manual” mode and High pressure; cook for 15 minutes. Once cooking is complete, use a natural pressure release; carefully remove the lid.
Allow these mini cheesecakes to cool completely. Then, transfer them to your freezer and freeze until solid.
Now, microwave baker’s chocolate in a glass dish. Fold in the cream and beat to combine well. Add a splash of water if needed.
Pour the cream over the top of frozen cheesecakes. Bon appétit!
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