A delicious Instant Pot cheesecake perfect for mint chocolate fans, this Instant Pot Mint Chocolate Chip Cheesecake takes less than 10 minutes to whip up using simple, everyday ingredients.
Mint Chocolate Cheesecake Recipe
Using my instant pot to make desserts has been such an unexpected perk of owning it.
The texture of instant pot cheesecakes is perfect – in fact, I think they turn out better than most baked cheesecakes because you don’t get any burnt tops or rubbery edges. Instant Pot Cheesecakes turn out silky smooth, creamy and rich – every. single. time.
This mint chocolate chip cheesecake is our latest addition to our instant pot dessert collection. The refreshing mint cheesecake is speckled with bursts of chocolate chips and sandwiched by a drizzle of melted chocolate on top and a buttery OREO chocolate crust on the bottom.
Even my cheesecake-hating daughter loved this mint chocolate chip cheesecake.
But the best part? It takes less than 10 minutes to prepare and you don’t have to deal with a cheesecake water bath or babysitting the oven. The natural release makes your job even easier – you can just set it and forget it.
I like to refrigerate my Instant Pot cheesecakes for at least two hours after making them – I find the texture silkier. (8 hours is even better!)
How to freeze an Instant Pot Cheesecake:
While this cheesecake will keep for 4 days in the fridge after making, if you want you can freeze it for up to 30 days.
Allow the cheesecake to cool completely and refrigerate for at least 2 hours.
Wrap the cheesecake with plastic wrap or tin foil and then place in a freezer ziptop bag.
While I think it should last up to 3 months, I have only personally experimented up to 30 days.
Also, my friend Corinne just put out an Instant Pot ecookbook for just $4.99! I have tried a few of the recipes myself and they are delicious and family friendly. I highly recommend it for a reliable collection of Instant Pot recipes to help you fall in love with your IP (if you haven’t already).
Mint Chocolate Chip Cheesecake Ingredients
For the Mint Chip Cheesecake Filling:
- Cream Cheese, room temperature
- Brown Sugar
- Sour Cream
- Vanilla Extract
- Mint Extract
- Chocolate Chips
- Green Food Coloring <– this set of food coloring has lasted me forever and I love that it creates highly saturated colors with just a drop
For the OREO Chocolate Crust:
Scroll down to the printable recipe card for full measurements.
Tip: swap out the mint extract for lemon, raspberry or caramel flavoring, if desired.
Kitchen Tools You May Find Helpful
- Measuring cups and spoons
- Baking pan that can fit in your Instant Pot (I use a 6″ springform pan)
- Electric mixer <– this is a great hand mixer if you don’t want to make the investment into a stand mixer
- Large mixing bowls
- Instant Pot <– I’m so excited to upgrade to this one with air fryer capacities soon! (You can also just buy the lid which adds the air fryer capacity to your standard IP.)
How to Make Mint Chocolate Cheesecake in the Instant Pot
Take out the bottom of your springform pan and trace it onto a piece of parchment paper.
Cut out the circle of parchment paper and reassemble your pan, placing the parchment circle on the bottom.
Next, cut 2 large 1 1/2 foot lengths of tinfoil and sandwich them with a piece of paper towel in between. Wrap around the bottom of the springform pan.
In a food processor, combine the OREO cookies and melted butter until the cookies are completely broken down into fine crumbs. (Adjust the amount of butter as needed.)
Press the OREO cookie mixture into the bottom of the springform pan to form a tight crust. Set aside.
Place the cream cheese in a large bowl and add in the sugar and sour cream. Beat until smooth, about 1 minute.
Add in the eggs, mint and vanilla, beat to fully incorporate. Add food coloring as desired, then stir in 1 cup of the chocolate chips.
Pour the cream cheese filling over the OREO crust.
Fill your IP with water until the 2″ mark. (If you still have your trivet, use it to elevate your cheesecake but I made it without and my cheesecake still turned out great.)
Place the wrapped cheesecake in the IP and secure the lid.
Select “manual” and decrease the time to 35 minutes. Natural release for 10-12 minutes.
Cover and chill the cheesecake for 2 hours or overnight for the best texture.
Remove from your pan and set on your chosen serving platter.
Melt the remaining 1/4 cup chocolate chips in a microwave-safe bowl for 20 seconds. Stir and reheat as needed.
Drizzle the mint cheesecake with the melted chocolate and allow to set.
When ready to serve, garnish with a dollop of whipped cream and some crushed OREO crumbs.
Grab your free printable recipe card for our instant pot mint chocolate chip cheesecake recipe:
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Sugar, Spice and Glitter uses an auto-generate nutrition calculator. Nutrition information isn’t always accurate unless analyzed in a scientific lab, so these should be considered more of a guideline than medical information.
Serving Size: 1
Amount Per Serving: Calories: 382Total Fat: 29gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 108mgSodium: 204mgCarbohydrates: 29gFiber: 1gSugar: 26gProtein: 6g
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
I hope your family loves this super simple instant pot mint chocolate chip cheesecake as much as mine did!
For more delicious dessert recipes, check out our full collection of dessert recipes here:
For more Instant Pot recipes, check out our full collection of Instant Pot recipes here: