Instant Pot Mint Cheesecake

square image size for recipe card of a slice of green cheesecake on white plate with a fork and mint oreo next to it

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If you're looking for an easy and delicious cheesecake recipe, look no further than this Instant Pot Mint Cheesecake.

Prep Time20

Cook Time35

Chill Time3

Total Time3 55

Course: Dessert

Cuisine: American

Servings: Slices

Calories: 544kcal

Author: Wendy

Ingredients

20 mint-flavored Oreo cookies divided
2 tablespoons butter melted
16 ounces cream cheese room temperature
½ cup granulated sugar
2 large eggs room temperature
1 tablespoon all purpose flour
¼ cup heavy cream
¼ to ½ teaspoon mint extract
green food coloring gel

For the ganache

½ cup semi-sweet chocolate morsels
4 tablespoons heavy cream

Instructions

Prepare a 7.5 inch springform pan with non-stick cooking spray.
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.
Press the remaining cookie crumbs into the springform pan. Place in the freezer for 10 minutes while the batter is prepared.
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.
Prepare a 7.5 inch springform pan by wrapping aluminum foil around the bottom to protect from water seepage.
In a medium bowl, beat cream cheese until soft and creamy. Add the sugar and continue beating until fluffy, about 2 minutes.
Add the eggs, heavy cream, flour, and extract and beat just until combined. Once combined add green food coloring until you get the color desired.
Transfer half of the mixture to the springform pan and spread evenly. Sprinkle with the reserved cookie crumbs. Top with the remaining cream cheese batter. Cover the springform pan to avoid water dripping onto the cheesecake.
Cover the electric pressure cooker and set the valve to sealing. Program for manual or “pressure cook” for 35 minutes.
When the cooking cycle is complete, allow the electric pressure cooker to naturally release the pressure until the pressure pin drops. Remove the lid and allow the cheesecake to continue cooling inside the pressure cooker for 20 minutes before removing.
Replace the aluminum foil with plastic wrap and refrigerate the cheesecake until cool.
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.
Spread the ganache over the top of the cheesecake.
Return the cheesecake to the refrigerator until ready to serve.

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