Instant Pot Mint Chip Cheesecake

This Instant Pot Mint Chip Cheesecake rich, decadent, and easy to make. Every bite of this Instant Pot mint chip cheesecake is going to rock your world.

Easily made in your pressure cooker, you can whip up an instant pot cheesecake in no time. Take this mint cheesecake to potlucks or parties!

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Instant Pot Mint Chip Cheesecake

Oreo mint cheesecake is my latest obsession. There are so many things I love about this cake, but the Oreos are at the top of my list. Instead of using regular Oreos, we use mint Oreos instead. Even the cheesecake has pure mint extract to give you an explosion of minty flavor in each bite. So, if you are a big mint and chocolate fan, please make this cake!

You aren’t going to regret it, plus it’s fun to make in your Instant Pot. 

I have started making this Instant Pot mint chocolate chip cheesecake on a regular basis, and there haven’t been any complaints. Everyone enjoys the chocolate and mint together, and it’s so creamy and rich you can’t help but devour it.

Storing Cheesecake 

You will need to let the Oreo mint cheesecake cool down after cooking. Once it’s cool, then you will need to keep it in an airtight container and refrigerate it. The cheesecake will last in the fridge for 4-5 days. Never let it sit out for longer than two hours at a time, or it will begin to spoil. 

Can I Swap Out The Crust In This Cheesecake Recipe 

Yes, absolutely! You can use any variety of Oreos or even graham crackers to make the crust. Both are great and will give you that traditional cheesecake flavor we all love and crave.

Topping For Mint Chip Cheesecake 

The topping that we use is a homemade chocolate ganache. It’s the best topping ever. You could also add some crushed mint Oreos, regular Oreos, chocolate chips, white chocolate chips, or even melted white chocolate drizzle. Add any of your favorite toppings! 

Do You Have to Refrigerate For 24 Hours Before Serving 

Yes, anytime you make a cheesecake in your pressure cooker, it needs to be refrigerated for at least 24 hours before serving. If you don’t refrigerate it, then it will fall apart as you cut it. It’s very important to allow the instant pot mint chip cheesecake time to set up. 

Does Cheesecake Freeze Well 

Yes, freezing this mint cheesecake is a wonderful way to save it for more than a few days. You can wrap it up with plastic wrap and keep it in a food storage container. It typically lasts up to three months in the freezer with no issues. 

Ingredients

There are three different sets of ingredients for the crust, cheesecake, and homemade ganache recipe. They are all pretty common ingredients, so I doubt you’ll have any trouble. 

Crust ingredients

• 2 C crushed Mint Oreo Cookies – about 24-28 cookies
• ¼ C unsalted butter, melted

Mint Chocolate Chip cheesecake ingredients

• 2 – 8oz cream cheese, softened
• ½ C sugar
• 1 TBSP Cornstarch
• Two large eggs
• 2 tsp pure mint extract
• 1 ½ C semi sweet chocolate chips
• 2-4 drops of mint green gel food coloring

Chocolate Ganache

• 1 C semi sweet chocolate chips
• ½ C heavy whipping cream

How to Make Instant Pot Mint Chocolate Chip Cheesecake

Let’s get started with the yummy directions so you can dig into one of these pieces of Oreo mint cheesecake soon. You are going to love it so much! 

Crust Directions:

First Step: Begin by lining the bottom of a 6-inch springform pan with parchment paper and spray the sides with baking spray. 

Second Step: Using a large bowl, mix the melted butter and the crushed Oreos.

Third Step: Carefully press the crust into the springform pan using your fingers or a measuring cup.

Fourth Step: Place the crust into the freezer while you make the cheesecake mixture. 

Mint Chocolate Chip cheesecake Directions

First Step: In a small bowl, whisk together the sugar and cornstarch until combined. 

Second Step: In a large bowl, using a hand mixer, beat together the cream cheese and sugar mixture until combined and smooth.

Third Step: Beat in the eggs 1 at a time until combined.

Fourth Step: Beat in the mint extract and mint green gel food coloring.

Fifth Step: Fold in the chocolate chips.

Sixth Step: Pour cheesecake mixture into the crust.

Seventh Step: Cover with foil.

Eighth Step: Fill the instant pot with 1 cup of water.

Ninth Step: Place a trivet inside of the instant pot.

Tenth Step: Place the springform pan onto the trivet.

Eleventh Step: Close the lid and set it to sealing.

Twelfth Step: Bake on manual setting high pressure for 40 minutes. Once the timer goes off, allow to natural release for 20 minutes.

Thirteenth Step: Remove the lid and use a paper towel to dap onto the foil to remove condensation.

Fourteenth Step: Carefully remove from the pot and place onto a wire rack and allow to cool completely.

Fifteenth Step: Place the instant pot mint chocolate chip cheesecake into the fridge overnight.

Chocolate Ganache Directions:

First Step: Using a small pot, heat up the heavy whipping cream until steaming.

Second Step: While heavy whipping cream is heating up, place chocolate chips into a heat-proof bowl.

Third Step: Once the heavy whipping cream is heated, pour over the chocolate chips.

Fourth Step: Allow the mixture to sit for 1 minute before whisking until smooth.

Fifth Step: Pour over the top of the cooled cheesecake and smooth evenly.

Sixth Step: Cut and serve!

Now, remember to save this recipe on Pinterest for later 🙂

In the mood for lots and lots of yummy cheesecake recipes? I can totally relate! Here are some of my favorites:

Instant Pot Lemon Cheesecake – Add a little bit of zesty goodness to your world with this lemon cheesecake. You can quickly and easily throw it together too.

No Bake Nutella Cheesecake with Banana – Two flavors that go very well together is banana and Nutella. Can’t wait for you to taste it.

Instant Pot Bailey’s Cheesecake – Another favorite of mine is this Bailey’s cheesecake. It’s rich and creamy too.

Instant Pot Raspberry Cheesecake – This beautiful cheesecake is calling for you to make it. The flavors are gourmet and something you won’t soon forget.