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

Scale

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

Cook Mode Prevent your screen from going dark

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.