If you are a fan of rich, creamy desserts that deliver a perfect balance of refreshing mint and luscious chocolate, you are going to adore this Instant Pot Mint Chocolate Cheesecake Recipe. Whipping up this dreamy cheesecake in the Instant Pot not only speeds up the baking process but also results in an incredibly smooth and moist texture that conventional ovens simply can’t match. The vibrant hint of mint pairs beautifully with the deep chocolate notes, making every bite feel like a celebration. Whether it’s for a special occasion or a weeknight treat, this recipe will quickly become one of your favorites to impress family and friends.
Ingredients You’ll Need
This Instant Pot Mint Chocolate Cheesecake Recipe uses simple yet essential ingredients that come together to create a perfect harmony of flavors and textures. Each component plays a crucial role, from the crunchy Mint Oreo crust to the silky-smooth, mint-infused filling accented by rich chocolate chips. Let’s check out what you’ll need!
- Mint Oreo Cookies (2 cups, crushed): These cookies form a flavorful, minty crust that adds both crunch and a lovely base for the cheesecake.
- Unsalted Butter (¼ cup, melted): Butter binds the crust ingredients together, giving stability and a rich mouthfeel.
- Cream Cheese (2 packs, 8 oz each, softened): The star of the cheesecake, providing that classic creamy texture and tangy flavor.
- Sugar (½ cup): Adds the perfect amount of sweetness to balance the mint and chocolate.
- Cornstarch (1 tablespoon): Helps set the cheesecake so it’s firm yet silky without cracking.
- Large Eggs (2): Eggs bring structure and richness to the filling.
- Pure Mint Extract (2 teaspoons): Provides an authentic, refreshing mint flavor that elevates the dessert.
- Semi-sweet Chocolate Chips (1.5 cups): Melted into the batter, these chips infuse the cheesecake with rich chocolate goodness.
- Mint Green Gel Food Coloring (2-4 drops): Adds a beautiful, subtle green hue to match the mint theme.
- Semi-sweet Chocolate Chips (1 cup) and Heavy Whipping Cream (½ cup): Together these ingredients make a smooth ganache to drizzle or spread over the finished cheesecake for an indulgent finish.
How to Make Instant Pot Mint Chocolate Cheesecake Recipe
Step 1: Prepare the Crust
Start by crushing about 24 to 28 Mint Oreo cookies until they’re fine crumbs. Mix these crumbs thoroughly with the melted butter until the mixture resembles wet sand; this is your crust base. Press the crumb mixture firmly into the bottom of a greased 7-inch springform pan to create an even layer. This step is essential as the crust forms the perfect sturdy yet flavorful foundation for your cheesecake.
Step 2: Mix the Filling
In a large mixing bowl, beat the softened cream cheese until it’s smooth and creamy. Gradually add sugar and cornstarch, blending well to ensure no lumps remain. Next, add the eggs one at a time, mixing gently after each to avoid overbeating. Stir in the mint extract and a couple of drops of mint green gel food coloring until you get that lovely pastel hue. Melt the 1.5 cups of semi-sweet chocolate chips gently and fold them into the mixture to bring a rich chocolate swirl to your mint cheesecake batter.
Step 3: Cook in the Instant Pot
Pour the filling over the prepared crust, smoothing the top with a spatula. Cover the pan securely with aluminum foil to prevent water leakage. Add 1 cup of water to the bottom of your Instant Pot and place the trivet inside. Carefully lower the springform pan onto the trivet. Seal the Instant Pot lid and set it to manual high pressure for 40 minutes. Once the time is up, let the pressure release naturally for 15 minutes before opening the lid.
Step 4: Make the Ganache and Chill
While the cheesecake cools slightly, heat the remaining 1 cup of semi-sweet chocolate chips and ½ cup of heavy whipping cream together until melted and silky smooth. Pour this decadent ganache over the top of the cheesecake for a glossy finish. Allow the cheesecake to cool completely before refrigerating it for at least 4 hours or overnight to set properly.
How to Serve Instant Pot Mint Chocolate Cheesecake Recipe
Garnishes
Enhance your cheesecake presentation by adding fresh mint leaves or a sprinkling of crushed Mint Oreos right before serving. Whipped cream dollops or even small chocolate curls can add an elegant touch and deeper chocolate aroma that complements the mint beautifully.
Side Dishes
The flavor-rich mint chocolate cheesecake pairs perfectly with a light fruit salad or a simple bowl of fresh berries. A cup of hot coffee or a minty herbal tea served alongside can balance the richness and make the dessert experience even more memorable.
Creative Ways to Present
Try serving individual slices with a drizzle of chocolate ganache and a scoop of vanilla bean ice cream for a decadent treat. You can also layer small cheesecake cups with extra crushed Mint Oreos and mint sprigs to create a fun, portable mini dessert perfect for parties.
Make Ahead and Storage
Storing Leftovers
After enjoying your Instant Pot Mint Chocolate Cheesecake Recipe, store any leftovers in an airtight container in the refrigerator. Properly covered, it will stay fresh for 3 to 4 days while maintaining its creamy texture and fresh flavors.
Freezing
You can freeze the cheesecake for up to 2 months. Wrap it tightly in plastic wrap and then foil to protect it from freezer burn. Thaw it overnight in the fridge before serving to maintain the best texture and flavor.
Reheating
Cheesecake is best enjoyed chilled, so reheating isn’t usually necessary. However, if you prefer it at room temperature, remove it from the fridge about 30 minutes before serving. Avoid microwaving or heating, as this can affect the texture.
FAQs
Can I use regular Oreos instead of Mint Oreos?
Absolutely! While Mint Oreos give this cheesecake its signature mint flavor and color, regular Oreos will work for the crust if you’re not a fan of mint or can’t find them. Just consider adding a bit more mint extract to the filling to balance it out.
Do I have to use an Instant Pot for this cheesecake?
The Instant Pot is the secret to quickly achieving a perfectly moist and creamy cheesecake without a water bath in the oven. You can bake it traditionally if preferred, but it will take longer and may not have the same delicate texture.
What if I don’t have gel food coloring?
You can use liquid food coloring, but start with just a drop or two as it’s more intense and can affect the texture slightly. Gel coloring is recommended for vibrant color without altering the batter consistency.
Can I substitute the semi-sweet chocolate chips with dark chocolate?
Definitely! Using dark chocolate chips will give a richer, slightly more bitter edge to balance the sweetness, which some people prefer. Adjust sugar to taste if you make this swap.
How do I prevent cracks on my cheesecake top?
Cooking the cheesecake gently in the Instant Pot and allowing a natural pressure release helps prevent cracks. Also, avoid over-mixing the batter and make sure the cream cheese is softened but not melted.
Final Thoughts
There is something truly magical about making a cheesecake so effortlessly in the Instant Pot, especially one as festive and flavorful as this Instant Pot Mint Chocolate Cheesecake Recipe. Whether you’re new to cheesecake making or a seasoned pro, this recipe brings joy, ease, and incredible taste to your kitchen. I can’t wait for you to try it and make this delightful dessert a staple in your home as it has been in mine.
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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 combines the rich creaminess of cheesecake with refreshing mint and decadent chocolate flavors. Featuring a crunchy Mint Oreo crust and layered with semi-sweet chocolate chips, this dessert is perfectly cooked in an Instant Pot for a moist and silky texture. The subtle green tint adds a festive touch, making it a delightful treat for holidays or any special occasion.
Ingredients
Crust
- 2 cups crushed Mint Oreo Cookies (about 24–28 cookies)
- ¼ cup unsalted butter, melted
Cheesecake Filling
- 2 (8 oz) packages cream cheese, softened
- ½ cup sugar
- 1 tablespoon cornstarch
- 2 large eggs
- 2 teaspoons pure mint extract
- 2 cups semi-sweet chocolate chips (divided: 1½ cups for batter, ½ cup for ganache)
- 2–4 drops mint green gel food coloring
Ganache Topping
- ½ cup heavy whipping cream
Instructions
- Prepare the crust: In a bowl, combine the crushed Mint Oreo cookies with melted butter until the mixture resembles wet sand. Press this evenly into the bottom of a greased 7-inch springform pan to form a solid crust. Set aside.
- Make the cheesecake batter: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add sugar and cornstarch, mixing until fully incorporated. Blend in the eggs one at a time, followed by the pure mint extract and mint green gel food coloring, mixing just until combined to keep the batter smooth. Gently fold in 1½ cups of semi-sweet chocolate chips to distribute chocolate throughout the batter.
- Assemble and cook: Pour the cheesecake batter over the prepared crust in the springform pan, smoothing the top with a spatula. Cover the pan tightly with aluminum foil to prevent water from entering during pressure cooking. Pour 1 cup of water into the Instant Pot and place the trivet inside. Lower the springform pan onto the trivet. Seal the Instant Pot lid and cook on high pressure for 40 minutes. Once done, allow natural pressure release for 15 minutes, then carefully release any remaining pressure and remove the pan.
- Prepare ganache topping: While cheesecake cools, heat the heavy whipping cream in a small saucepan over medium heat until it just begins to simmer. Pour the hot cream over the remaining ½ cup chocolate chips in a heatproof bowl. Let sit for 2 minutes, then stir gently until smooth and glossy.
- Finish and chill: Pour the chocolate ganache evenly over the cooled cheesecake. Refrigerate the cheesecake for at least 4 hours, preferably overnight, until fully set. Carefully remove the sides of the springform pan before serving. Slice and enjoy your creamy, minty chocolate cheesecake!
Notes
- Be sure to tightly cover the cheesecake with foil to prevent condensation from water in the Instant Pot dripping onto the cheesecake.
- For a stronger mint flavor, you can increase the mint extract slightly but avoid overpowering the chocolate.
- The cheesecake must be fully chilled to achieve the best texture and ease of slicing.
- If you prefer, substitute the Mint Oreos with regular Oreos and add extra peppermint extract for a similar flavor.
- Use a 7-inch springform pan that fits comfortably in your Instant Pot insert for best results.
