Place a metal trivet in the bottom of your instant pot, and add 1 ½ cups of water. Place the cheesecake pan into the instant pot. Then, pour the cheesecakebatter into the crust, using a small spatula to make it flat and even on top. Lock the lid of the Instant Pot in place, and turn the valve to ‘SEALING.’.
Make the Jam – add the blueberries, raspberries, strawberries, lemon juice, and honey to a pot on the stovetop over medium heat. Then, cook for 7-10 minutes, until the berries have started to break down. Once the berries are broken down and mushy, remove them from the heat and mash them (in the pot) with a potato masher.
Preheat oven to 350 degrees. Place one vanilla wafer or Oreo half in the bottoms of 18 cupcake liners. Mix all the other ingredients on low speed using a hand mixer (except the fruit topping) until creamy. Spoon into the cupcake liners, filling each about 2/3 full. Preheat oven to 325F degrees. Line a 12 count standard cupcake pan with cupcake liners, set aside. In bowl mix together graham cracker crumbs, sugar and melted butter. Spoon about 1 1/2 – 2 tablespoons of crumb mixture into each of the cupcake wells and press down. Bake for about 5 minutes, then remove and cool completely. Prepare for Baking: Preheat the oven to 325°F. Add cupcake liners to a cupcake pan. Make Crust: Combine the cookie crumbs and melted butter. Divide the mixture between the cupcake liners (about 2 tablespoons per cup) and press into the bottoms. Bake Crust: Bake the crusts for 5 minutes, then remove them from the oven. oEt30.how to make mini cheesecakes
