Instant Pot Mint Cheesecake is a delicious and creamy mint cheesecake bursting with mint flavor. Mint chocolate cheesecake is colored green and flavored with peppermint using creme de menthe liqueur and peppermint extract. It has a sweet and delicious oreo crust and makes a fantastic festive dessert for Christmas.
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Mint chocolate lovers are going to love this delicious Instant Pot Mint Chocolate Cheesecake! Often called grasshopper cheesecake, this recipe uses a combination of white chocolate, peppermint extract, and creme de menthe liqueur to create a vibrant green cheesecake that's bursting with mint flavor.
An Instant Pot mint cheesecake is fantastic any time of the year and on any occasion, but is especially lovely as a Christmas or holiday dessert. The festive cheesecake will brighten up the dessert table!
*This recipe will work in a 6, 8 or 10 quart Instant Pot using a 7 inch springform pan. You can scale the recipe up in a 10 quart instant pot and use a 9 inch pan. Always use the amount of water recommended for your size Instant Pot, to ensure it comes to pressure correctly.
The pressure cooker makes cooking a cheesecake simpler and quicker than when done in the oven. Although if you prefer making it in the oven, you can follow the recipe here for my oven-baked mint cheesecake.
This cheesecake has a hands-on prep time of about 10 minutes and the rest of the time is hands-off pressure cooking, resting, and chilling time. So always make sure you have at least 1 day between baking and serving to properly allow the cheesecake to slowly cook and set fully.
There are many reasons to love making cheesecake in your Instant Pot more than making it in your oven.
Why You'll Love Making Instant Pot Cheesecakes
- No need for a water bath! Cheesecakes love humidity, and the water needed to bring the pot to pressure gives the cheesecake this perfect environment full of natural humidity so that you get a smooth and creamy cake.
- In this recipe, the cheesecake rests right in the Instant Pot until it comes to room temperature before being chilled. This helps to prevent a sinking top.
- Valuable oven space won't be taken for an extended period of time during the busy holiday season!
The key to creating a perfect cheesecake lies within taking your time to follow the steps and tips for success precisely. Patience is a virtue when cooking any cheesecake. Make sure to read my 6 tips below before getting started!
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Ingredients and Substitutions
Chocolate Oreo Crust:
- Crushed chocolate oreos, without their cream filling
- Melted butter
- White sugar
Mint Chocolate Cheesecake Filling
- Cream cheese: always use softened cream cheese to avoid lumps. Bring to room temperature for 1 hour before using, or soften in the microwave in 10-20 second increments.
- Melted white chocolate chips: substitute with creme de menthe baking chips for extra minty flavor!
- Peppermint extract: substitute with vanilla extract but use a little more creme de menthe so as not to lose any mint flavor.
- Creme de menthe green liqueur: there are 2 versions of creme de menthe, a green and colorless. Make sure to use the green. This mint flavored liqueur is sweet and flavor. It's crucial to the flavor and coloring of the cheesecake filling. If you'd like a non-alcoholic substitution, use green food coloring but increase the amount of peppermint extract to ½ tablespoon.
- Eggs: just like the cream cheese, the eggs should be at room temperature or slightly warm before adding to the batter.
- White sugar
What Size Instant Pot Can I Use?
6 quart: use a 7-inch springform pan and do not scale the recipe up.
8 quart: use a 7-inch springform pan and do not scale the recipe up.
10 quart: can be made with a 7-inch springform pan as the recipe is written. If doubling or scaling up, you must use a 9-inch pan. For a mint cheesecake doubled in size, increase the pressure cooking time to 48 minutes.
Use the amount of water recommended for your size Instant Pot, too.
Other Equipment Needed
In addition to an 6, 8 or 10 quart Instant Pot, you need a 7-inch springform pan, a silicone sling, electric hand mixer (or stand mixer), aluminum foil, and plastic wrap for storing. I use a wooden meat tenderizer to crush the oreos, but anything similar will work.
If scaling the recipe up, you must use a 9-inch springform pan and have a pressure cooker large enough for fitting this larger pan. Pressure cooking time also needs to increase.
The Best Toppings On Mint Chocolate Cheesecake
Some of the best toppings for mint chocolate cheesecake are:
- Whipped cream: either peppermint whipped cream or traditional are both delicious!
- Chocolate ganache
- Chocolate syrup
- Chocolate curls
- Crushed oreos
Tips For Making Cheesecake In An Instant Pot
- Putting the cheesecake pan on a silicone sling rather than a metal trivet makes removing the pan from the Inner Pot very easy! The pan won't slide off the silicone like it can on metal.
- Tightly wrap the entire cheesecake pan in aluminum foil. Foil on the bottom prevents leaking. Covering the top with foil prevents water from forming on top of the cheesecake. While it does take about 8 minutes longer to cook when covered in foil, it's worth it to not need to wipe water off the cake without messing up the smooth top!
- Never complete a quick pressure release! The perfect cheesecake needs a full natural pressure release, an hour to come to room temperature, and a full chill in the fridge. This is crucial to a perfectly creamy and crack-free cheesecake.
- Once the pressure has fully released, remove the Instant Pot lid. Remove the foil from the cheesecake, being careful not to drip any condensation that has built up on the foil onto the top of the cake. If water is sitting on top of the cheesecake, carefully blot it away with a paper towel. Keep the cheesecake inside the Instant Pot with the lid cracked for at least 1 hour, or until it comes to room temperature.
- The cream cheese and eggs need to be at room temperature so they blend into the batter smoothly and don't form clumps. If you've forgotten to bring them to room temperature, microwave in 10-20 second increments.
- Always add the eggs to the batter last and beat them on low speed for about 20 seconds, until just mixed in. Beating the eggs on high power or for too long will cause air to form in the filling, which can cause the cheesecake to crack.
How To Store Cheesecake
Fridge Storage: to keep Instant Pot mint cheesecake from drying out, wrap it in plastic wrap or foil and store for up to 5 days in the fridge.
Freezer Storage: place the cheesecake whole or cut into slices on a piece of cardboard. Wrap in plastic, then foil, and freeze for up to 1 month for optimal flavor. Discard after 2 months.
Step-By-Step Directions
STEP 1: Grease the bottom and sides of the springform pan generously with butter. Wrap the bottom of the pan with aluminum foil to prevent leaking. To the inner pot, add 1 ½ cups of water (*or the amount recommended for your size pressure cooker).
STEP 2: In a small bowl mix the crushed oreo, 2 tablespoons of white sugar, and melted butter to make the oreo crust. Line the bottom of the greased cheesecake pan with the cookie crumble. Press down with your fingers so that it is packed firm. You can also press some of the crust up the sides of the pan. Put the pan in the freezer to harden the crust while you prepare the filling.
STEP 3: Use an electric hand mixer or stand mixer to beat the sugar and softened cream cheese on medium speed until smooth, about 60-90 seconds.
STEP 4: Add the peppermint extract, melted white chocolate chips and creme de menthe. Beat on medium speed until smooth, about 60 seconds. Taste, and add 1 to 2 more tablespoons of creme de menthe if desired. (see notes if not using the creme de menthe liqueur)
STEP 5: Add the eggs and beat on low until they are just incorporated, about 20 seconds. Be careful not to overmix or mix on a higher speed, as this could put too much air into the cake.
STEP 6: Pour the filling into the pan. Tap lightly on the counter to remove air bubbles. Cover tightly with aluminum foil. Put the pan on the silicone sling and place into the inner pot.
STEP 7: Close and seal the lid. Set to pressure cook on high for 35 minutes. Allow a full natural release (about 20 minutes) when done.
STEP 8: Open the lid and remove the foil from the top of the cheesecake, being careful not to let any water on the foil fall onto the cheesecake. If there is water on the cheesecake, gently blot with a paper towel. Put the lid back on the Instant Pot but keep it slightly cracked. Let the cheesecake come to room temperature in the Instant Pot for about 1 hour.
STEP 9: Lift the sling out of the pot and transfer the cheesecake to the counter. Unlock the pan and slowly remove the sides. Cover with plastic wrap (or wait until it has chilled to avoid altering the top). Allow to chill in the fridge for at least 4 hours, preferably overnight, before adding your toppings and serving.
Enoy!
Instant Pot Mint Cheesecake with Chocolate Oreo Crust
Instant Pot Mint Cheesecake is a delicious and creamy mint cheesecake bursting with mint flavor. Mint chocolate cheesecake is colored green and flavored with peppermint using creme de menthe liqueur and peppermint extract. It has a sweet and delicious oreo crust and makes a fantastic festive dessert for Christmas.
- 6, 8 or 10 quart pressure cooker
- electric hand mixer
- 7 inch springform pan
- silicone sling
- aluminum foil
- plastic wrap
For Crust
- 1 cup oreo cookies (crushed, without the cream)
- 3 tablespoon butter (melted)
- 2 tablespoon white sugar
For Cheesecake
- 16 oz cream cheese (softened)
- ⅔ cups white sugar
- 1 teaspoon peppermint extract
- ½ cup white chocolate chips (melted)
- 3 tbsps creme de menthe liqueur (*see notes for non-alcoholic substitution)
- 2 eggs (room temperature)
Grease the bottom and sides of the springform pan generously with butter. Wrap the bottom of the pan with aluminum foil to prevent leaking. To the inner pot, add 1 ½ cups of water.
In a small bowl mix the crushed oreo, 2 tablespoons of white sugar, and melted butter to make the oreo crust. Line the bottom of the greased cheesecake pan with the cookie crumble. Press down with your fingers so that it is packed firm. You can also press some of the crust up the sides of the pan. Put the pan in the freezer to harden the crust while you prepare the filling.
Use an electric hand mixer or stand mixer to beat the sugar and softened cream cheese on medium speed until smooth, about 60-90 seconds.
Add the peppermint extract, melted white chocolate chips and creme de menthe. Beat on medium speed until smooth, about 60 seconds. Taste, and add 1 to 2 more tablespoons of creme de menthe if desired. (see notes if not using the creme de menthe liqueur)
Add the eggs and beat on low until they are just incorporated, about 20 seconds. Be careful not to overmix or mix on a higher speed, as this could put too much air into the cake.
Pour the filling into the pan. Tap lightly on the counter to remove air bubbles. Cover tightly with aluminum foil. Put the pan on the silicone sling and place into the inner pot.
Close and seal the lid. Set to pressure cook on high for 35 minutes. Allow a full natural release (about 20 minutes) when done.
Open the lid and remove the foil from the top of the cheesecake, being careful not to let any water on the foil fall onto the cheesecake. If there is water on the cheesecake, gently blot with a paper towel. Put the lid back on the Instant Pot but keep it slightly cracked. Let the cheesecake come to room temperature in the Instant Pot for about 1 hour.
Lift the sling out of the pot and transfer the cheesecake to the counter. Unlock the pan and slowly remove the side. Cover with plastic wrap. Allow to chill in the fridge for at least 4 hours (preferably overnight) before adding your toppings and serving.
*If you aren't using the creme de menthe, use ½ tablespoon of green food coloring and ½ tablespoon of peppermint extract. You can also use creme de menthe baking chips here in place of the white chocolate chips, in the same quantity.
Yield: This recipe yields a cheesecake that can be cut into 10-12 slices with each one being about 3 ounces. It can be scaled up by doubling all ingredients. Use a 9 inch springform pan and a 10 quart pressure cooker when making a larger cheesecake.
Serving: Top with whipped cream, chocolate ganache or syrup, or chocolate shavings. Toppings are perfect for covering any cracks, too!
Fridge Storage: To keep it from drying out, wrap the cake in plastic wrap or foil and store for up to 5 days.
Freezer Storage: Place the cheesecake whole or cut into slices on a piece of cardboard. Wrap in plastic wrap, then foil and freeze for up to 1 month for optimal flavor. Discard after 2 months.
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Ksenia says
The flavors sound promising, but the best part is that this can easily be made in the instant pot. Great recipe!
Natalia says
I just made your cheesecake recipe. It came out perfectly. It was delicious! I found it super creamy. I will definitely be making this chocolate cheesecake again!
Tristin says
I love mint chocolate desserts so I had to try this cheesecake in my instant pot. It was not quite as pretty as yours but was really yummy!