Instant Pot Mint Chip Cheesecake

My son and I love ice cream! I rarely buy it because he will eat it throughout the day (no matter what time it is)! We both love Mint Chocolate Chip too! With that, we made a delicious dessert in the Instant Pot! Get ready for our Instant Pot Mint Chip Cheesecake!

Our Mint Chip Cheesecake uses Mint Oreo Cookies for the crust! Yum! It was very difficult to keep enough cookies around to make our crust! Be sure to buy extra cookies if you love cookies like we do! 

Since we’ve been home because of the Coronavirus, I found myself using my Instant Pot more! I’ve been making about 2 cups of quinoa or rice at a time and use it throughout the week. I then steam veggies in my Instant Pot, such as our Lemon Pepper Brussels Sprouts! 

For more Instant Pot recipes, be sure to check out:

Instant Pot Chocolate Cheesecake

Instant Pot Cranberry French Toast

Instant Pot White Chocolate Raspberry Bundt Cake

Instant Pot Mint Chip Cheesecake

Crust ingredients

2 C crushed Mint Oreo Cookies – about 24-28 cookies

¼ C unsalted butter, melted

Crust Directions

Line the bottom of a 6inch 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 Ingredients

2 – 8oz cream cheese, softened

½ C sugar

1 TBSP Cornstarch

2 large eggs

2 tsp pure mint extract

1 ½ C semi sweet chocolate chips

2-4 drops of mint green gel food coloring

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

Chocolate Ganache

1 C semi sweet chocolate chips

½ C heavy whipping cream

Chocolate Ganache Directions

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

Pour over the top of the cooled cheesecake and smooth evenly

Cut and serve!

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