Instant Pot® Mini Heart-Shaped Chocolate Cheesecakes

Adorably delicious and super-easy 4-inch heart-shaped chocolate cheesecakes are the perfect Valentine's Day dessert! I use Lavazza Crema e Gusto Ground Coffee but use whatever is your personal favorite.

Ingredients

• 0.3333333333333333 cup crushed chocolate sandwich cookies (such as Oreo®)
• 4 teaspoons unsalted butter, melted
• 2 (8 ounce) packages cream cheese, softened
• 0.3333333333333333 cup white sugar
• 1 large egg
• 0.25 cup hot strongly brewed coffee
• 0.25 cup bittersweet chocolate chips (such as Ghirardelli® 60%)
• 2 teaspoons heavy cream
• 1 teaspoon vanilla extract
• 0.125 teaspoon salt

Steps

1. Prepare 3 (4-inch) heart-shaped springform pans by wrapping the outside with aluminum foil.
2. Combine cookie crumbs and melted butter in a small bowl, tossing to coat. Press mixture evenly in the bottom of the prepared pans.
3. Beat cream cheese with a fork in a medium bowl until smooth. Gradually add sugar, beating with the fork until well blended. Add egg and mix well.
4. Pour hot coffee over chocolate chips in a small bowl. Stir until melted and smooth. Add to cream cheese mixture and blend well. Stir in heavy cream, vanilla, and salt; mix until smooth. Pour batter into the prepared pans.
5. Pour 1 cup water into a multi-functional pressure cooker (such as Instant Pot®). Place a steamer rack in the bottom and place 2 batter-filled pans on the rack. Top with another steamer rack and add the remaining batter-filled pan. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
6. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
7. Remove the pans from the pot and allow to cool completely at room temperature. Refrigerate 8 hours to overnight. Release cheesecakes from the springform pans and top as desired before serving.