Instant Pot Mint Chocolate Cheesecake
This is the best Instant Pot Mint Chocolate Cheesecake you can make. This is a creamy, decadent cheesecake that is perfect anytime of year. Using this Instant Pot, this is a hassle free cheesecake that everyone will love.
Servings: 6
Calories: 943kcal
Ingredients
Crust ingredients
- 2 C crushed Mint Oreo Cookies - about 24-28 cookies
- ¼ C unsalted butter melted
Mint Chocolate Chip cheesecake ingredients
- 2 - 8 oz cream cheese softened
- ½ C sugar
- 1 TBSP Cornstarch
- 2 large large eggs
- 2 tsp pure mint extract
- 1 ½ C semi sweet chocolate chips
- 2-4 drop mint green gel food coloring
Chocolate Ganache Ingredients
Instructions
Crust Directions
- Line the bottom of a 6 inch springform pan with parchment paper and spray the sides with pam baking spray.
- Using a large bowl mix the melted butter and the crushed Oreos.
- Press the crust into the springform pan.
- Place into the freezer while you make the cheesecake mixture.
Mint Chocolate Chip Cheesecake Directions
- In a small bowl, whisk together the sugar and cornstarch until combined.
- In a large bowl using a hand mixer, beat together the cream cheese and sugar mixture until combined and smooth.
- Beat in the eggs 1 at a time until combined.
- Beat in the mint extract and mint green gel food coloring.
- Fold in the chocolate chips.
- Pour cheesecake mixture into the crust.
- Cover with foil.
- Fill the instant pot with 1 cup of water.
- Place a trivet inside.
- Place the springform pan onto the trivet.
- Close the lid and set to sealing.
- Bake on manual setting high pressure for 40 minutes. Once timer goes off allow to natural release for 20 minutes.
- Remove the lid and use a paper towel to dap onto the foil to remove condensation.
- Carefully remove from the pot and place onto a wire rack and allow to cool completely.
- Place into the fridge overnight.
How to Make Chocolate Ganache
- Using a small pot, heat up the heavy whipping cream until steaming.
- While heavy whipping cream is heating up, place chocolate chips into a heat-proof bowl.
- Once the heavy whipping cream is heated, pour over the chocolate chips.
- Allow to sit for 1 minute before whisking until smooth.
Nutrition
Calories: 943kcal | Carbohydrates: 96g | Protein: 11g | Fat: 59g | Saturated Fat: 31g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 19g | Trans Fat: 0.4g | Cholesterol: 119mg | Sodium: 274mg | Potassium: 607mg | Fiber: 8g | Sugar: 67g | Vitamin A: 783IU | Vitamin C: 0.1mg | Calcium: 92mg | Iron: 12mg