Instant Pot Mint Chocolate Chip Cheesecake

This Instant Pot Mint Chocolate Chip Cheesecake has a mint Oreo crust, velvety mint cheesecake that’s loaded with chocolate chips and is topped with a silky homemade chocolate ganache. It’s the perfect Instant Pot Mint Chocolate Cheesecake to serve for St. Patrick’s Day or just as a treat for the mint lovers in your life!

Instant Pot Mint Chip Cheesecake Recipe

Making cheesecakes in the Instant Pot solves a whole bunch of common cheesecake issues:

• no more cracked cheesecakes
• no dealing with a waterbath
• the oven is free for other recipes
• no burnt cheesecake tops

This mint chip cheesecake recipe is so easy and you don’t have to worry about monitoring a water bath in the oven; the Instant Pot handles it all.

Just whip up your cheesecake, pop it in the Instant Pot along with a cup of water and go about your day! The result is a decadent, lightly minty and supremely chocolatey cheesecake with a buttery, crunchy mint chocolate cookie crust and a silky, decadent chocolate ganache topping.

This is a great recipe to make for St. Patrick’s Day or as a mint chip ice cream-inspired treat in the summer, especially since you can cook it without turning on the oven on a hot day!

This mint cheesecake will last covered in the fridge for up to 5 days, or can be frozen for up to three months. Thaw overnight in the fridge before serving.

— Jennifer

Instant Pot Mint Cheesecake Ingredients

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For the OREO Cookie Crust:

• Mint OREO Cookies
• Butter, melted

For the Cheesecake:

• Granulated Sugar
• Cornstarch
• Cream Cheese, room temperature
• Eggs
• Pure Mint Extract
• Semi-Sweet Chocolate Chips
• Mint Green Gel Food Coloring

For the Chocolate Ganache:

• Semi-Sweet Chocolate Chips
• Heavy Whipping Cream

Helpful Kitchen Tools

• Instant Pot
• 6″ Springform Pan
• Parchment Paper
• Large Mixing Bowl
• Spoon or Spatula
• Whisk
• Electric Mixer
• Heat-proof Bowl

How To Make Instant Pot Mint Chocolate Cheesecake

To Prep: Line your springform pan with parchment and grease the sides. Place 1 cup of water in the Instant Pot and wrap the outside of the springform pan well with tinfoil.

1. Prepare the crust by combining crushed Mint Oreo cookies with melted butter, then press into the bottom of a 6-inch springform pan.
2. Make the cheesecake filling then pour onto the chilled OREO cookie crust.
3. Cook in the Instant Pot for 40 minutes and natural release for 20 minutes, before chilling in the fridge overnight.
4. Prepare ganache, let thicken slightly and pour over the chilled cheesecake before slicing.

Instant Pot Mint Chocolate Chip Cheesecake Prep Tips

• Bring cream cheese and eggs fully to room temperature before mixing to avoid lumps and overbeating.
• Use mint extract sparingly. Peppermint is potent and can overwhelm the chocolate if measured imprecisely.
• The cheesecake will be soft in the center (and possibly expanded) right after cooking, which is why it is important to chill after cooking to allow the texture to firm up.
• The food coloring can be skipped, if desired.

Searching for more Instant Pot Cheesecake Recipes?

• Caramel Apple Cheesecake | You get the amazing flavor in this cheesecake. Caramel and apples collide in this easy cheesecake recipe.
• Oreo Cheesecake | Here is another tasty Oreo cheesecake idea that you guys might consider making.
• Peanut Butter Cheesecake | Love peanut butter? Here is a great recipe that is loaded with peanut butter flavor in every bite.

Instant Pot Mint Chocolate Cheesecake Recipe (Printable Recipe Card)

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