Instant Pot Mint Cheesecake

Instant Pot Mint Cheesecake is a delicious and easy to make dessert that will wow your guests! This recipe is perfect for the holidays or any special occasion. This dessert is a rich creamy cheesecake with a sweet minty flavor.

This Instant Pot Mint Cheesecake Recipe is a rich creamy cheesecake with a sweet minty flavor. The cream cheese base makes the consistency so smooth and light while adding sweetness and tanginess to balance out the richness. When paired with its crust of crushed Oreos dipped in butter, it’s an irresistible combination of flavors and textures.

I have to admit that this is the perfect cheesecake with a delicious Oreo crust that is made from mint Oreos.

Jump to:

• ❤️ Why You’ll Love This Recipe
• 🛒Ingredients
• 🔪 How to Make Instant Pot Mint Cheesecake
• 📝Variations
• 🥄 Equipment
• 🥫 Storage
• 💭 Tips
• ⁉️ FAQ
• 🍽 More Cheesecake Recipes
• 🧾Grasshopper Cheesecake
• Instant Pot Mint Cheesecake

❤️ Why You’ll Love This Recipe

If you’re looking for the perfect dessert to wow your guests, look no further than this Instant Pot Mint Cheesecake recipe!

• This cheesecake is creamy and delicious, with a sweet minty flavor that will tantalize your taste buds.
• This recipe is easy to make and can be customized to your liking, making it the perfect dessert for any occasion.
• It’s very light and refreshing, not too heavy for an after dinner dessert.

🛒Ingredients

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• mint-flavored Oreo cookies, divided
• butter, melted
• cream cheese, room temperature
• granulated sugar
• large eggs, room temperature
• all purpose flour
• heavy cream
• mint extract
• green food coloring gel

For the ganache:

• semi-sweet chocolate morsels
• heavy cream

See the recipe card below for quantities.

🔪 How to Make Instant Pot Mint Cheesecake

Step 1: Prepare the springform pan.

Prepare a 7.5-inch springform pan with non-stick cooking spray.

Step 2: Make the crust

In a food processor, place the Oreo cookies and pulse until it makes fine crumbs. Slowly add the melted butter and pulse until the cookies come together into a ball. Remove 2 tablespoons of the cookie crumbs for the ribbon in the middle.

Step 3: Press the crust into the springform pan

Press the remaining cookie crumbs into the bottom of the pan to make the oreo crust. Place in the freezer for 10 minutes while the batter is prepared.

Step 4: Add the trivet and water to your instant pot.

Place a trivet in the bottom of the electric pressure cooker liner. Add the minimum required amount of water according to the manufacturer’s instructions. At least one to two cups of water.

Step 5: Wrap springform pan in foil

Prepare a 7.5 inch springform pan by wrapping aluminum foil around the bottom of the springform pan to protect from water seepage.

Step 6: Cream the cheese and sugar together

In a medium bowl, beat cream cheese until soft and creamy. Add the sugar and continue beating until fluffy, about 2 minutes.

Step 7: Add in remaining ingredients

Add the eggs, heavy cream, flour, and extract and beat just until combined. Once combined drop in green food coloring until you get the colored desired.

Step 8: Add the cream cheese mixture to the springform

Transfer half of the cheesecake filling mixture to the springform pan and spread evenly. Sprinkle with the reserved cookie crumbs. Top with the remaining cream cheese batter.

Step 9: Cover the cheesecake tightly with foil

Cover the springform pan to avoid water dripping onto the cheesecake.

Step 10: Cook the cheesecake

Cover the electric pressure cooker and set the valve to sealing. Program for manual or “pressure cook” for 35 minutes.

Step 11: Do a natural pressure release

When the cooking cycle is complete, allow the electric pressure cooker to naturally release the pressure until the pressure pin drops. About 20 – 25 minutes.

Step 12: Remove the lid

Remove the lid and allow the cheesecake to continue cooling inside the pressure cooker for 20 minutes before removing. It’s okay if your cheesecake cracks like mine did, that’s just more chocolatey goodness in the center.

Step 13: Chill the cheesecake

Replace the aluminum foil with plastic wrap and refrigerate the cheesecake until cool.

Step 14: Make the ganache

To make the ganache, place the chocolate morsels and heavy cream in a microwave-safe container. Heat, stirring every 30 seconds until the ganache is smooth.

Step 15: Spread the ganache on top of the cheesecake

Spread the chocolate ganache over the top of the cheesecake.

Step 16: Chill the cheesecake again

Return the cheesecake to the refrigerator until ready to serve.

Hint: You can use any type of springform pan, you do not have to use an Instant Pot brand pan.

Next time give this Instant Pot Pineapple Upside Down Cake Cheesecake Recipe a try!

📝Variations

Do you want to change up this recipe and make it your own? Here are some ways that you can do that! This recipe is perfect for any occasion and can be customized to your liking!

• Oreos – Fold in crushed Oreos to the batter of this cheesecake before you cook it.
• Add candy on top – You can also add chopped peppermint candy or Andes mints for a more intense mint flavor.
• Add a layer of cool whip on top – If you want to make the cheesecake extra creamy, you can add a layer of Cool Whip or whipped cream on top.

Check out this Grasshopper Poke Cake for another “minty” and fun dessert.

🥄 Equipment

• 7.5 inch springform pan
• Small bowl
• Large bowl
• Food processor
• Aluminum foil
• Instant Pot
• Microwave Safe bowl
• Mixing bowl
• Electric mixer
• Measuring cups and spoons
• Silicone sling or foil sling – optional

🥫 Storage

Cover the cheesecake with an airtight lid or aluminum foil to preserve its moisture in the fridge for up to one week.

💭 Tips

• Imperfect is perfect. Cracks on the surface of your cheesecake are perfectly normal. The cracks will disappear as the cheesecake cools and contracts, so it’s best to leave them as they are.
• Make sure that your ingredients are at room temperature before starting this recipe. Cold ingredients will clump together and not give you a smooth cheesecake.
• Don’t leave the cheesecake at room temperature for too long or it will start to sweat.
• Be sure to stir the chocolate often you are melting it so that it doesn’t scorch.
• The pressure cooker acts as a natural water bath, helping to take the stress out of cheesecake.
• For easy cheesecake removal, you can line the bottom of your pan with a piece of parchment paper.
• You can also make the chocolate ganache with white chocolate chips if you prefer.
• If you are making this for the holiday season top with peppermint bark or crushed candy canes for a festive flair.
• Tone down the mint flavor by using chocolate graham crackers to make the crust instead of mint Oreo’s.

⁉️ FAQ

Do you have questions about this recipe? Here are the answers to the most commonly asked questions.

🍽 More Cheesecake Recipes

Do you enjoy cheesecake recipes? Try these delicious recipes:

• No-Bake Red Velvet Oreo Cheesecake
• Instant Pot Sugar Cookie Cheesecake
• Instant Pot Carrot Cake Cheesecake

🧾Grasshopper Cheesecake

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