A cheesecake that is so good and can be done in an instant pot so you can enjoy it in no time. This Instant Pot Mint Oreo Cheesecake covered with Chocolate Ganache is one of the most divine desserts I’ve ever made. Not only does it look pretty but tastes delicious. The chocolate ganache gives it that rich flavor that your guests will love. And it’s so easy to make for you to enjoy!
I have the 8 quart Instant Pot as it’s big enough to fee my family of 5 and is a decent size that can be stored away when not in use. If you need a smaller size they also make a 6 quart Instant Pot. You can also use the Instant Pot for others things such as slow cooker, rice cooker, steamer, sauté pan, yogurt maker and warmer. It’s 7 appliances in one and definitely a great appliance to invest in. Hope you enjoy this recipe!
Instant Pot Mint Oreo Cheesecake with Chocolate Ganache
Ingredients
20 mint Oreos, divided
2 (8 ounce) bricks of cream cheese, left out at room temperature for an hour
2/3 cup granulated sugar
1/2 teaspoon pure vanilla extract
1/2 teaspoon mint extract
1/4 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
Directions
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.
How to Make Instant Pot Mint Oreo Cheesecake with Chocolate Ganache
Instant Pot Mint Oreo Cheesecake with Chocolate Ganache
Ingredients
- 20 mint Oreos, divided
- 2 (8 ounce) bricks of cream cheese, left out at room temperature for an hour
- 2/3 cup granulated sugar
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon mint extract
- 1/4 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
Instructions
- 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.
