Instant Pot Mint Cheesecake is creamy, minty and filled with chocolate chips.

My Mint Chip Cheesecake is minty, creamy, and full of a delicious smooth texture. I love Instant Pot Desserts because they make it so much easier to get the temperature just right to prevent them from drying out.

My family loves cheesecake, it’s one of their favorite desserts. I think they would give up all other desserts if they could eat cheesecake every day. I like to make sure that I bring in a different variety of cheesecakes because eating the same one over and over again can get quite boring.

The crust for this Mint Chip Cheesecake is made with crushed Mint Oreo Cookies and melted butter. An Oreo crust goes well with any cheesecake I think!

To make the middle of this Mint Chocolate Chip Cheesecake you will need room temperature cream cheese, sugar, cornstarch, large eggs, pure mint extract, semi sweet chocolate chips, and mint green food coloring gel.

I don’t know about you but water baths tend to intimidate me. By cooking this Mint Chip Cheesecake in the Instant Pot it helps because the water bath is already part of the process, so it seems like less stress at least for me.

When making this cheesecake I always like to beat my cream cheese separately before adding the sugar. I personally prefer a creamy texture and by beating it separately first I can help it get that nice creamy texture that I’m seeking.

To bake this cheesecake, you will need to ensure that you prepare your pan correctly. You will want to line the bottom of a 6 inch springform pan with parchment paper and spray the sides with Pam Baking Spray. If you follow these steps you will have a perfectly prepared pan.

I like to make sure that my crust covers the sides of the pan. This helps the crust meet the chocolate ganache topping. The chocolate ganache is rich and makes for the perfect topping for the cheesecake.

You will want to bake this cheesecake on manual setting high pressure for 40 minutes. Once the timer goes off, allow your Instant Pot to naturally release for 20 minutes. The natural release is an important step so don’t skip it please.

Your family and friends will love how delicious this instant cheesecake is, And, you will appreciate how easy it was to make. There’s no reason to slave away in the kitchen all day when you just toss a cheesecake into your instant pot and voila a delicious dessert.

You don’t have to wait until St. Patrick’s day to enjoy this delicious Instant Pot Cheesecake! You can enjoy it any day of the year. But, it does make a great St. Patrick’s day treat for your family. Chocolate and mint makes such a scrumptious combination that I just can’t wait to dive into this cheesecake. I hope that your family enjoys this Mint Chip Cheesecake as much as my family does.

Mint Chip Cheesecake

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Course: Dessert

Author: Wendy

Equipment

Pressure Cooker

Ingredients

Crust Ingredients

2 cups Mint Oreos, crushed
¼ cup melted butter

Cheesecake Ingredients

2 8 oz blocks of cream cheese, room temperature
½ cup granulated sugar
1 tablespoon cornstarch
2 large eggs
2 teaspoon pure mint extract
1½ cups semi sweet chocolate chips
2 - 4 drops mint green food coloring gel

Chocolate Ganache Ingredients

1 cup semi sweet chocolate chips
½ cup heavy whipping cream

Instructions

Crust Directions

Line the bottom of a 6 inch springform pan with parchment paper and spray the sides with pam baking spray
Using a large bowl mix the melted butter and the crushed oreos
Press the crust into the springform pan
Place into the freezer while you make the cheesecake mixture

Cheesecake Directions

In a small bowl, whisk together the sugar and cornstarch until combined
In a large bowl using a hand mixer, beat together the cream cheese and sugar mixture until combined and smooth
Beat in the eggs 1 at a time until combined
Beat in the mint extract and mint green gel food coloring
Fold in the chocolate chips
Pour cheesecake mixture into the crust
Cover with foil
Fill the instant pot with 1 cup of water
Place a trivet inside
Place the springform pan onto the trivet
Close the lid and set to sealing
Bake on manual setting high pressure for 40 minutes. Once timer goes off allow to natural release for 20 minutes
Remove the lid and use a paper towel to dap onto the foil to remove condensation
Carefully remove from the pot and place onto a wire rack and allow to cool completely
Place into the fridge overnight

Chocolate Ganache Directions

Using a small pot, heat up the heavy whipping cream until steaming
While heavy whipping cream is heating up, place chocolate chips into a heat-proof bowl
Once the heavy whipping cream is heated, pour over the chocolate chips
Allow to sit for 1 minute before whisking until smooth
Pour over the top of the cooled cheesecake and smooth evenly
Cut, Serve and Enjoy!

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