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Slice of mint cheesecake on white plate with rest of cheesecake and Instant Pot in background

Mint Chocolate Chip Cheesecake With Chocolate Ganache

Is there anything better than a slight hint of mint added to a delicious cheesecake? I think not! This yummy Mint Chocolate Chip Cheesecake With Chocolate Ganache is THE perfect dessert! It combines the yummy flavors of mint and chocolate in a smooth and creamy cheesecake!
Prep Time 20 mins
Cook Time 1 hr
Chill Time 1 d
Course Dessert
Cuisine American
Servings 8 servings

Equipment

  • pressure cooker

Ingredients
  

Crust

  • 2 cups Mint Oreo Cookies crushed (about 24-28 cookies)
  • 1/4 cup unsalted butter melted

Mint Chocolate Chip cheesecake

  • 16 oz cream cheese softened
  • 1/4 cup sugar
  • 1 tbsp Cornstarch
  • 2 large eggs
  • 2 tsp pure mint extract
  • 1 1/2 cup semi-sweet chocolate chips
  • 2-4 drops mint green gel food coloring

Chocolate Ganache

  • 1 cup semi-sweet chocolate chips
  • 1/2 cup heavy whipping cream

Instructions
 

Crust

  • To start, line the bottom of a 7-inch springform pan with parchment paper. Then, spray the sides with Pam baking spray.
  • In a large mixing bowl, add the melted butter and the crushed Oreos.
  • Once combined, pour into the springform pan and press to form the crust.
  • Place the crust in the freezer. Meanwhile, continue making the cheesecake mixture.

Mint Chocolate Chip Cheesecake

  • Using a small bowl, add the sugar and cornstarch and whisk until combined.
  • Use a large bowl and a hand mixer to beat the cream cheese and sugar together. Beat until combined and smooth.
  • Add in the eggs 1 at a time and beat until combined.
  • Add the mint extract and mint green gel food coloring and beat until combined.
  • Then, fold in the chocolate chips.
  • Finally, pour the cheesecake mixture into the crust and cover with foil.
  • Add one cup of water to the instant pot and place a trivet inside.
  • Place the springform pan with the cheesecake mixture onto the trivet, close the lid, and set the instant pot to "sealing".
  • Set to manual high pressure and bake for 40 minutes. After the timer goes off, allow the instant pot to naturally release for 20 minutes.
  • Once released, remove the lid. Use a paper towel to remove condensation from the foil.
  • Remove the cheesecake from the instant pot and place onto a wire rack and allow to cool completely.
  • Finally, place the cheesecake into the refrigerator overnight.

Chocolate Ganache

  • For the ganache, use a small pot and heat up the heavy whipping cream until steaming.
  • While the cream is heating up, place chocolate chips into a heat-proof bowl.
  • After the whipping cream is heated, pour over the chocolate chips and allow to sit for 1 minute.
  • Then, whisk until smooth and creamy.
  • Once the desired smoothness is achieved, pour over the top of the cooled cheesecake and smooth evenly.
  • Cut, serve, and enjoy!
Keyword cheesecake, mint chocolate chip, dessert