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Get ready to satisfy your cookie cravings with a healthier twist! Dive into the delightful world of Instant Pot Cookie Monster Cheesecake Bites. These delectable treats offer a perfect balance of flavors and fun, featuring luscious cheesecake swirled with irresistible cookie crumbs.

Made with lighter ingredients, this guilt-free dessert is sure to leave you wanting seconds! Indulge in a guilt-free treat that combines the creamy richness of cheesecake with the crunch of cookie crumbs, creating a flavor explosion in every bite. A perfect combination of naughty and nice, these mini delights are the ultimate guilt-free pleasure for any sweet tooth.

These colorful cookie infused bites of cheesecake are colorful and bright, just like their namesake the Cookie Monster! There are layers of sweet here with the bottom crust consisting of cookie dough which is topped off with cookie crumb loaded cheesecake and topped off with some more cookie crumbs.

Instant Pot Cookie Monster Cheesecake Bites

Yield: 8

Author: The Skinny Fork (Amanda Plott)

Indulge in a guilt-free treat that combines the creamy richness of cheesecake with the crunch of cookie crumbs, creating a flavor explosion in every bite.

Ingredients

4 (5.3 Oz. Total) Refrigerated Chocolate Chip Cookie Dough, Divided
8 Oz. Neufchâtel Cream Cheese
1/4 C. Creamer
1 Whole Large Egg
1 Tbsp. Sugar
1 Tbsp. Natural Sweetener
2 Tsp. Flour
1/2 Tsp. Vanilla Extract
1/4 Tsp. Almond Extract
1 Oz. Oreo Cookie Crumbs
.77 Oz. Chocolate Chip Cookie Crumbs

Instructions

Place 1 C. water into the base of the instant pot and lightly coat the trivets of a silicone ‘egg bite’ mold with non-stick cooking spray; set aside.
Cut the refrigerated cookie dough about in half and press some each half into the bottom of the prepared silicone molds.
Place the mold into the freezer.
In a medium bowl, or the base of a stand mixer, beat together the 8 oz. cream cheese, 1/4 C. creamer, 1 egg, 1 Tbsp. sugar, 1 Tbsp. sweetener, 2 Tsp. flour, 1/2 Tsp. vanilla, and 1/4 Tsp. almond extract.
Fold in most of the 1 Oz. Oreo Cookie Crumbs and .77 Oz. Chocolate Chip Cookie Crumbs. (Reserve some for topping!)
Remove the mold from the freezer and divide the cream cheese mixture evenly among each cavity. Top with reserved cookie crumbs.
Lower the mold into the instant pot with the trivet and secure the lid.
Set the steam valve to ‘sealed’ and cook on manual high pressure for 8 minutes.
Once done, allow the pressure to drop naturally before opening.
Set a paper towel lightly atop the cheesecakes to soak up any water before lifting from the pressure cooker.
Allow the cheesecakes to rest on the counter for 30 minutes before transferring to the fridge to chill for at least 4 hours.
Once chilled and set, remove from the fridge and run a butter knife around the edges of each segment to loosen the cheesecakes from the mold.
Turn out onto a serving plate to enjoy!

Recommended Products

Pillsbury Ready to Bake Refrigerated Chocolate Chip Cookie Dough

Monk Fruit In The Raw Sweetener Baker's Bag

OREO Chocolate Sandwich Cookies

Nutrition Facts

Calories

252.44

Fat (grams)

17.16 g

Sat. Fat (grams)

8.39 g

Carbs (grams)

23.08 g

Fiber (grams)

0.67 g

Net carbs

22.43 g

Sugar (grams)

11.23 g

Protein (grams)

3.71 g

Sodium (milligrams)

191.64 mg

Cholesterol (grams)

50.81 mg

Nutritional Claims: Low Potassium • Kidney Friendly • Vegetarian • Pescatarian • Peanut Free • Tree Nut Free • Soy Free •Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • Kosher