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
Scale
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.
