Back to school is a difficult time in the McCoy family kitchen.
It’s the time of year where our evenings fill up with soccer practice, swimming lessons, and this year an evening class for my new community college student.
Getting dinner on the table can be challenging. There’s only so much time between picking up the kids from school and the time we have to be out the door for evening activities.
During the school year, one kitchen appliance saves my bacon almost every. single. night.
What is it?
My Instant Pot DUO60 Electric Pressure Cooker
This site uses affiliate links.
My husband gave me the gift of my Instant Pot last Christmas. I call her Alice, because she’s as much a part of our family as Alice was to the Brady Bunch.
On many school nights I use Alice as a slow cooker, so recipes are ready to serve within an hour or so of school letting out.
When I have a little extra time, I use Alice’s pressure cooker settings. I like the “set it and forget it” quality of a pressure cooker. Even though sometimes dinner in the pressure cooker takes 45 minutes to an hour, I am free to help the kids with homework while dinner is cooking.
My Instant Pot DUO60 7 in 1 pressure cooker has really revolutionized my cooking. No more McDonald’s because I didn’t have time to get dinner ready!
The Instant Pot Makes Quick Desserts, too!
Every once in a while, I like to make the kids a little dessert to top off dinner. On regular school days, it’s nearly impossible. I work all day while the kids are in school, so unless the dessert is quick to make, it’s not going to get done.Mini-Lemon Cheesecake Recipe for the Instant PotClick To Tweet
But this year I discovered how to make mini-cheesecakes in my Instant Pot! My whole family loves cheesecake. I mostly love it, because I can make a low-carb cheesecake easily! And I can easily find all the ingredients on my weekly Walmart shopping trip.
Normally it takes all day to make a cheesecake, but not in the Instant Pot. It takes about 10 minutes to mix all the ingredients. Then it only takes 8 minutes in the pressure cooker to make perfect mini cheesecakes in half pint mason jars!
These lemon mini-cheesecakes are crustless, so they’re super fast. They also have a tasty lemon curd surprise right in the middle for a pop of citrus flavor!
I make mini-cheesecakes in the morning, so they can cool in the refrigerator all day before dinner. The kids love ’em!
Who says you don’t have time for dessert during the school year?
Mini-Lemon Cheesecake Recipe for the Instant Pot
- 6 half pint mason jars
- 16 oz cream cheese, room temp
- ½ cup sugar
- 1 tsp flour
- ½ tsp vanilla
- ¼ cup sour cream, room temp
- 1 TBSP Lemon Juice
- zest of one lemon
- 3 eggs, room temp
- 1 jar lemon curd (found in the jam & jelly aisle)
- raspberries (optional)
- 1.5 cups water
- In a large mixing bowl, beat together cream cheese, sugar, and flour until mixture is creamy with no lumps.
- Beat in vanilla, sour cream, lemon juice, and lemon zest just until mixed well. Beat in one egg at a time just until mixed. Do not overbeat.
- Fill each jar with ¼ cup of cheesecake batter. Gently drop 1TBSP of lemon curd on top of batter. Add an additional ¼ cup cheesecake batter to each jar on top of the lemon curd. Loosely cover each jar with foil.
- Add 1.5 cups of water to the bottom of the Instant Pot. Place the trivet on the bottom. Arrange three jars on top of the trivet. Stack the other three jars on the first three. Secure the lid to the Instant Pot, making sure the vent is in the pressure cooking position.
- Manually cook on high pressure for 8 minutes. Do a natural pressure release for at least 15 minutes. With a hot pad or towel, carefully remove the jars from the Instant Pot. Cool to room temperature and store in the refrigerator until ready to serve.
- Garnish with additional lemon curd and raspberries.