Your Instant Pot isn’t just for creating delicious and easy family dinners in an instant, it can also create amazing desserts in a flash. This Instant Pot Mint Oreo Cheesecake is a full testament to this appliance’s dessert creation power.
While desserts can be time consuming and difficult to create, especially cheesecakes, this Instant Pot Mint Oreo Cheesecake is a dessert game changer, allowing busy parents to create a delicious after dinner dessert in a flash.
This recipe makes dessert possible on busy weeknights, allowing you and your family some time to indulge without spending an inordinate amount of time in the kitchen.
Instant Pot Mint Oreo Cheesecake
This recipe will change your dessert game in an instant. A creamy and delicious amalgamation of chocolate, Oreo and mint, you will be craving this every night of the week.
How to Make Instant Pot Mint Oreo Cheesecake
- While you are using your Instant Pot to create this recipe, you still require a 7-inch springform pan to make it.
- Approximately 20 Oreos are required for this recipe. 14 of them must be crushed in a food processor or blender and then pushed ¼ way up the sides of the springform pan. The other 6 Oreos will be chopped and mixed into your cheesecake batter.
- Using a mixer, mix the cream cheese until smooth. Add in the sugar and cream it well, mixing in the extracts, sour cream, eggs and food coloring.
- The food coloring will give the cheesecake a beautiful minty color, so it is important to include that. If you would rather forgo it though, it won’t affect the flavor just the appearance.
- Mix the chopped Oreos into the batter and pour it into the springform pan.
- Always make sure to add 2 cups of water into the inner pot of your Instant pot prior to placing the springform pan in. The springform pan should be covered with foil and placed in a sling. The sling helps to make removing it after it’s done cooking, safer and easier.
- Seal your pressure cooker once the lid has been closed.
- Set the Instant Pot to manual high-pressure for 35 minutes and allow for a slow natural pressure release once finished for 15 minutes before you release the remaining pressure.
- Cool the cheesecake for at least one hour at room temperature prior to putting it in the fridge. This helps to prevent cracking.
- Allow the cheesecake to set for no less than 4 hours in the fridge, with preference for overnight.
- Once set, you can use your heavy cream and chocolate chips to create a delicious ganache topping. Once applied to the cheesecake, place back in the fridge to set for an additional hour.
- When removing the cheesecake from the springform pan, gently slide a knife around the pan to loosen the topping. If you skip this step you risk the ganache on top cracking.
- Serve to your family and enjoy!
Instant Pot Mint Oreo Cheesecake Recipe
Instant Pot Mint Oreo Cheesecake with Chocolate Ganache
- 6 qt Instant Pot
- 7-inch springform pan
- 20 mint Oreos divided
- 16 oz (2 bricks) cream cheese left out at room temperature for an hour
- ⅔ cup granulated sugar
- ½ teaspoon pure vanilla extract
- ½ teaspoon mint extract
- ¼ cup sour cream
- 2 eggs
- 2-3 drops Kelly green gel food coloring
- 2 cups water for the Instant Pot
- 2 cups chocolate chips
- 1 cup heavy whipping cream
- Crush 14 Oreos in a blender or a food processor. Press into the bottom and ¼ way up the sides of a 7-inch springform pan.
- Mix the cream cheese with a hand-held mixer until smooth. Add in the sugar, and cream together. Mix in the extracts and sour cream and when that is smooth add in the eggs. Fold in the food coloring.
- Chop up 6 Oreos and mix them into the cheesecake batter. Pour the batter into the springform pan.
- Add 2 cups of water to the inner pot of the Instant Pot. Cover the springform pan with foil. Make a sling out of foil by folding a long piece of foil twice length-wise. Place the springform pan on top of the foil sling and use it to lift and lower the cheesecake into the inner pot.
- Close the lid on the pressure cooker. Turn the pressure valve to sealing.
- Set for a manual high-pressure time of 35 minutes, allowing for a 15-minute natural pressure release at the end of the cooking time, before releasing any remaining pressure.
- Cool the cheesecake for 1 hour at room temperature before putting it in the refrigerator. For best results, let the cheesecake rest overnight, but no fewer than 4 hours.
- When the cheesecake is done chilling, mix chocolate chips and heavy whipping cream in a saucepan over low heat. Heat while stirring until a smooth consistency has been reached. Pour the chocolate ganache over the top of the cheesecake and place it back in the refrigerator until the ganache has set. This should take 30 minutes to an hour.
- To remove the cheesecake from the springform pan, slide a knife around the pan to loosen the ganche from the pan. Then you can release the spring as you normally would. If you skip this step, the ganache might crack.