If you’re craving a dessert that perfectly combines cool refreshing mint, rich chocolate, and velvety cheesecake, look no further than this Instant Pot Mint Chocolate Cheesecake Recipe. It’s an absolute showstopper that comes together surprisingly quickly in your Instant Pot, blending the smooth decadence of cheesecake with the bright zing of mint and generous waves of semi-sweet chocolate. Whether you’re making it for a special occasion or simply indulging a sweet tooth, this recipe brings unforgettable flavors with every single bite.
Ingredients You’ll Need
Gathering the right ingredients is the first step to crafting this luscious cheesecake. Each element plays an important role, from creating the sturdy, flavorful crust to delivering the creamy, mint-infused filling with chocolate swirls. These accessible ingredients keep the recipe straightforward but far from ordinary.
- 2 cups crushed Mint Oreo Cookies: These provide a perfectly minty, chocolate cookie crust that holds everything together with a lovely crunch.
- ¼ cup unsalted butter (melted): Adds richness and helps bind the crust for that buttery base you want.
- 2 – 8 oz cream cheese (softened): The star of cheesecake, giving it that lush and creamy texture you crave.
- ½ cup sugar: Sweetens the filling just enough without overpowering the mint or chocolate notes.
- 1 tablespoon cornstarch: Helps stabilize the cheesecake and gives it a silky smooth finish.
- 2 large eggs: Essential for structure and that perfectly creamy yet set consistency.
- 2 teaspoons pure mint extract: Packs a fresh and vibrant mint flavor that infuses every bite.
- 1½ cups semi-sweet chocolate chips: Mixed into the batter, they melt slightly to create delightful pockets of chocolate.
- 2-4 drops mint green gel food coloring: For that beautiful, inviting pastel green color reminiscent of classic mint desserts.
- 1 cup semi-sweet chocolate chips (for ganache): Melted to create a glossy, decadent chocolate sauce topping.
- ½ cup heavy whipping cream: Combined with chocolate chips to make a rich ganache that perfectly complements the cheesecake.
How to Make Instant Pot Mint Chocolate Cheesecake Recipe
Step 1: Prepare the Crust
Start by mixing your crushed Mint Oreo cookies with the melted butter to form a crumbly, moist base. Press this mixture firmly into the bottom of a 7-inch springform pan, ensuring it’s evenly compacted for a sturdy crust that won’t crumble when slicing. This foundational step sets the tone for the cheesecake’s minty, chocolaty goodness.
Step 2: Make the Cheesecake Filling
In a large bowl, beat together the softened cream cheese and sugar until smooth and creamy. Add the cornstarch and eggs one at a time, mixing well after each addition to avoid lumps. Stir in the pure mint extract and a few drops of mint green gel food coloring for that fresh taste and signature color. Fold in the 1½ cups of semi-sweet chocolate chips gently, so they distribute evenly without overmixing. Pour the luscious batter over the prepared crust, smoothing the top with a spatula.
Step 3: Cook the Cheesecake in the Instant Pot
Pour one cup of water into the Instant Pot and set the trivet inside. Place your cheesecake pan on top of the trivet carefully. Seal the lid and set the Instant Pot to Manual (High Pressure) for 40 minutes. Once done, allow a natural pressure release for 15 minutes before carefully removing the lid. This gentle steam method cooks the cheesecake perfectly, giving it a creamy interior without cracking.
Step 4: Prepare the Chocolate Ganache
While the cheesecake cools, combine 1 cup semi-sweet chocolate chips and ½ cup heavy whipping cream in a microwave-safe bowl. Heat in 20-second bursts, stirring until smooth and glossy. Pour this decadent ganache over the slightly warm cheesecake to create a silky chocolate topping that’s irresistible.
Step 5: Chill and Set
Allow the cheesecake to cool completely at room temperature before refrigerating for at least 4 hours, preferably overnight. This chilling process lets the flavors fully meld and the texture set perfectly—giving you a dreamy, sliceable treat.
How to Serve Instant Pot Mint Chocolate Cheesecake Recipe
Garnishes
Top with fresh mint leaves or a sprinkle of crushed Mint Oreo crumbs to enhance the minty vibe and add a little visual sparkle. Whipped cream dollops are also a fantastic choice, balancing richness with light fluffiness. These touches make every slice feel like a special gift.
Side Dishes
This cheesecake pairs beautifully with a simple, fresh berry salad or a drizzle of raspberry coulis to contrast the deep mint and chocolate notes. For a cozy winter treat, serve alongside a cup of hot coffee or mint-infused tea to complement the flavors.
Creative Ways to Present
For a stunning presentation, serve cheesecake slices in elegant glass dishes layered with crushed cookie crumbs and ganache. Alternatively, mini cheesecakes made in ramekins or muffin tins let everyone enjoy their personal mint chocolate indulgence without any fuss.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cheesecake stored tightly covered in the refrigerator where it will stay fresh for up to 4 days. Proper wrapping prevents it from picking up any other fridge odors, ensuring it tastes just as amazing as the day it was made.
Freezing
This Instant Pot Mint Chocolate Cheesecake Recipe freezes wonderfully. Wrap individual slices or the whole cake tightly in plastic wrap followed by foil, then freeze for up to 2 months. Thaw in the fridge overnight for the best texture when ready to enjoy.
Reheating
Because cheesecake is best served chilled, reheating isn’t typically necessary. If preferred, allow slices to warm slightly at room temperature for 15 minutes to enhance the flavors and soften the ganache.
FAQs
Can I substitute regular Oreos if I can’t find Mint Oreos?
Absolutely! You can use regular Oreos for the crust, but to maintain that distinctive mint flavor, consider adding a bit of mint extract to your crust mixture or increasing the mint extract slightly in the filling.
Do I have to use an Instant Pot for this recipe?
While the Instant Pot delivers a perfectly steamed cheesecake with minimal fuss, you can bake this recipe in a conventional oven by baking at 325°F for about 45-50 minutes, using a water bath to prevent cracking.
How do I ensure my cheesecake doesn’t crack on top?
Using the Instant Pot’s steam cooking method naturally prevents cracking by gently cooking the cheesecake with consistent moisture. Avoid overmixing the batter and let the pressure release naturally for best results.
What can I use instead of gel food coloring?
If you don’t have gel food coloring, you can use liquid food coloring sparingly, but gel is preferred for vibrant color without altering the filling’s consistency.
Can this recipe be made vegan or dairy-free?
This recipe relies heavily on cream cheese and butter for that creamy texture. However, you can experiment with vegan cream cheese and plant-based butter alternatives, but keep in mind the texture and flavor might be slightly different.
Final Thoughts
This Instant Pot Mint Chocolate Cheesecake Recipe is truly a gem—the blend of cool mint, rich chocolate, and creamy cheesecake is a celebration for your taste buds that’s surprisingly simple to create. Whether you’re a cheesecake lover or just looking to wow your friends with a show-stopping dessert, this recipe is a must-try. So don’t wait to make it; your next sweet craving will thank you!
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Instant Pot Mint Chocolate Cheesecake Recipe
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 5 hours 15 minutes (including chilling time)
- Yield: 6 servings
- Category: Dessert
- Method: Instant Pot
- Cuisine: American
Description
This Instant Pot Mint Chocolate Cheesecake is a decadent and creamy dessert that combines the fresh flavor of mint with rich chocolate. Featuring a crunchy Mint Oreo crust, smooth cream cheese filling infused with mint extract and semi-sweet chocolate chips, and finished with a luscious chocolate ganache, this cheesecake is a perfect treat for chocolate and mint lovers. It is cooked gently in an Instant Pot for a soft and perfectly set texture.
Ingredients
Crust
- 2 cups crushed Mint Oreo Cookies (about 24–28 cookies)
- 1/4 cup unsalted butter, melted
Filling
- 2 (8 oz) packages cream cheese, softened
- 1/2 cup sugar
- 1 tablespoon cornstarch
- 2 large eggs
- 2 teaspoons pure mint extract
- 1 1/2 cups semi-sweet chocolate chips
- 2–4 drops mint green gel food coloring
Ganache
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy whipping cream
Instructions
- Prepare the crust: Combine the crushed Mint Oreo cookies and melted unsalted butter in a bowl. Mix until the crumbs are evenly coated with butter. Press the mixture firmly into the bottom of a 7-inch springform pan to form an even crust layer. Set aside.
- Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add the sugar and cornstarch, mixing until well combined. Beat in the eggs one at a time, followed by the pure mint extract and mint green gel food coloring until the mixture is uniform in color. Gently fold in 1 1/2 cups of semi-sweet chocolate chips.
- Assemble and cook the cheesecake: Pour the cheesecake filling onto the prepared crust in the springform pan, smoothing the top. Cover the pan tightly with aluminum foil. Pour 1 cup of water into the Instant Pot insert, place the trivet inside, and set the cheesecake pan on top of the trivet. Secure the lid and set the valve to sealing. Cook on high pressure for 40 minutes, then allow a natural pressure release for 15 minutes before quick releasing the remaining pressure. Carefully remove the pan and let the cheesecake cool.
- Prepare the chocolate ganache: While the cheesecake cools, heat the 1/2 cup heavy whipping cream until just simmering. Pour the hot cream over 1 cup of semi-sweet chocolate chips in a bowl. Let sit for a minute, then stir until smooth and glossy. Allow it to cool slightly to thicken.
- Finish and chill: Once the cheesecake has cooled to room temperature, remove the foil, pour the ganache evenly over the cheesecake, and spread gently. Refrigerate the cheesecake for at least 4 hours or overnight to set completely before serving.
Notes
- Ensure the cream cheese is softened to room temperature for a smooth filling.
- Use a 7-inch springform pan to fit into the Instant Pot properly.
- Cover the cheesecake tightly with foil to prevent water from dripping onto it while pressure cooking.
- Natural pressure release helps prevent cracks on the cheesecake surface.
- Allow the ganache to cool to a pourable but thickened consistency to avoid it soaking into the cheesecake.
- For a stronger mint flavor, adjust the mint extract slightly to taste.
