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5 from 2 votes

Instant Pot Pumpkin Cheesecake Muffin Bites

Instant Pot Pumpkin Cheesecake Muffin Bites are the perfect bite of texture and creaminess, that will make your mouth smile.
Prep Time30 mins
Cook Time7 mins
Pressure Release9 mins
Total Time37 mins
Course: Dessert
Cuisine: Autumn, Fall, Halloween, Holiday, Thanksgiving
Servings: 18 Muffins
Calories: 88kcal
Author: Jill Selkowitz







  • Add sugar and butter to bowl and cream together.
  • Add vanilla, Yogurt, Pumpkin Puree and egg(s) to the bowl and gently mix until just combined. Do not over mix the batter. Lumps are fine
  • Combine dry ingredients and add them to wet ingredients and hand mix to combine. Batter will be slightly lumpy.
  • Add approximately 1.5 Tablespoons to each Mini Muffin Cup.


  • Blend together cream cheese, sugar, yogurt, True Orange/grated peels and vanilla extract until smooth.
  • Add egg and yolk and hand mix until just combined. Do not over mix the eggs.

Assemble and Bake

  • Add filling to a Syringe or Pastry Bag and inject tip deep into center of Muffin Batter. Squeeze in about 1.5 Tablespoons of filling, until all filling is used. Batter will puff up around filling.
  • Add 1.5 cups water to Pressure Cooker cooking pot and place a trivet. Place Muffin cups on trivet. If you have a second trivet, you can stack them.
  • Lock on lid and close Pressure Valve.  Cook at High Pressure for 7 minutes.  When Beep sounds, allow a 15 minute Natural Pressure Release.
  • Allow to cool and refrigerate.  Before serving, garnish with a dollop of whipped cream and a dusting of cinnamon and/or nutmeg, if desired.


Calories: 88kcal | Carbohydrates: 12g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 17mg | Sodium: 141mg | Potassium: 75mg | Fiber: 0g | Sugar: 12g | Vitamin A: 1080IU | Vitamin C: 0.2mg | Calcium: 61mg | Iron: 0.2mg