Instant Pot Mint Cheesecake with Chocolate Oreo Crust

a slice of mint chocolate cheesecake on a white plate

5 from 44 votes

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.

Prep Time10

Cook Time35

Resting Time4

Total Time4 45

Course: Dessert

Cuisine: American

Keyword: christmas cheesecake recipes, grasshopper cheesecake, holiday dessert, instant pot cheesecake recipes, mint chocolate cheesecake

Servings: slices

Calories: 333kcal

Author: Kristina Tipps

Equipment

Ingredients

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

Instructions

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.

Notes

*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.

Nutrition