Mint Chocolate Chip Cheesecake In The Instant Pot
Mint chocolate chip has always been my favorite flavor of ice cream. So I thought I would try making a mint chocolate chip cheesecake recipe. I have to say, it turned out pretty darn good!
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Servings: 8
Ingredients
Crust:
- 4 oz Chocolate Wafer Cookies
- 4 Tbsp Butter melted
Cheesecake Filling:
- 16 oz Cream Cheese room temp
- 1 1/4 Cups Sugar
- 1 Tbsp Vanilla
- 1 Tsp Mint Extract
- 1/4 Cup Simi Sweet Chocolate Chips
- 2 Eggs
- 9 drops Green Food Coloring optional
Garnish
- 1/4 Cup Chocolate Chips melted
- Fresh Mint Leaves
Instructions
- In a food processor crush cookies into crumbs. Add in melted butter and mix well.
- Pack crumbs into the bottom of a greased push pan. Then place the pan in the freezer.
- Add ingredients for the cheesecake filling into the food processor (but hold back half of the chocolate chips to add after poured into pan) and mix until well blended.
- Pour mixture over the crust in the pan.
- Add a few chocolate chips to the top of the batter. They will sink when cooking.
- Add trivet to bottom of the Instant Pot. Add a cup of water into the pot. Carefully place the pan on the trivet.
- Put the lid on and turn the valve to seal. Cook on high pressure for 25 minutes.
- When it beeps that it is done open valve to vent. When vented, remove the lid, place pan on counter for about thirty minutes. Then move to the fridge to cool the rest of the way.
- Make sure you do not remove from pan until fully cooled.
- Drizzle a little melted chocolate over the top and garnish with a fresh mint leaf.
Know that estimated nutrition facts are just a guideline and will vary depending on any variation you make or brand you use from what we have listed.