Start by taking your graham cracker crumbs and mix with melted butter. Mix until it is all mixed and crumbly.

Spray each egg bite mold with cooking spray. Then add 1 1/2 tablespoons of the crust mixture and press it down into each egg bite pan.

Now in a new bowl, you want to beat your softened cream cheese, sugar, dulce de leche, and vanilla together.

Slowly add in your eggs, and gently mix until well combined.

Spoon the cheesecake batter into each egg bite hole. I did around 3 tablespoons of mixture to each hole. Cover tightly with foil so moisture can't get in.

Add 1 cup of water into your Instant Pot.

Place 2 egg bite pans on top of each other and use trivet or silicone sling. Cook on High Pressure/Manual for 6 minutes. Make sure the valve is set to sealing.

Once the timer goes off allow your pressure cooker to naturally release for 10 minutes. After 10 minutes go ahead and manually release any remaining pressure.

Take the molds out and place them on a cooking rack for 15-30 minutes.

Once cooled down you will place your caramel cheesecakes in the fridge to cool down and set up. I normally let them set up for 6 hours.

When the mini dulce de leche cheesecakes are fully cooled, carefully remove from the egg bite pan. Then use more dulce de leche to pour over the top of your cheesecake bites.

Serve up your Instant Pot dulce de leche cheesecake bites for any and every occasion.