Instant Pot Mint Chocolate Chip Cheesecake – Creamy, Easy, Crowd-Pleaser

Instant Pot Mint Chocolate Chip Cheesecake is the perfect dessert for anyone craving that classic mint-and-chocolate combo with a rich, creamy twist. It’s smooth, refreshing, and filled with mini chocolate chips nestled into a buttery graham cracker crust. Best of all, it cooks to perfection in the Instant Pot no water bath, no oven drama, just pure creamy bliss from your pressure cooker.

I still remember chilly afternoons in England, helping Mum press crumbs into pans. Now, in my Toronto kitchen, I lean on this cozy, hands-off recipe for comfort and joy.

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What Makes This Instant Pot Mint Chocolate Chip Cheesecake So Popular

Homestyle meets hands-off convenience

Cheesecake always brings comfort especially when it’s swirled with cool mint and dotted with bits of chocolate. When I made my first Instant Pot Mint Chocolate Chip Cheesecake, I was hooked. Not only was it foolproof, but it took a fraction of the time traditional cheesecakes demand. Using a pressure cooker eliminates oven hot spots, avoids the stress of a water bath, and locks in moisture for a smooth, crack-free finish. It’s ideal for busy days when you still want to serve something that feels like a treat.

The crust couldn’t be simpler: graham cracker crumbs, butter, and a handful of mini chocolate chips. Press it into a 7-inch cheesecake pan, and you’re halfway there. It’s that blend of effortlessness and indulgence that keeps this Instant Pot Mint Chocolate Chip Cheesecake in regular rotation at our house. Whether you’re prepping for guests or treating yourself, it’s a dependable favorite.

Classic flavor pairing with a seasonal twist

Mint and chocolate are a timeless match, and they shine here without overpowering. Peppermint extract delivers a cool, fresh finish that balances the richness of the cream cheese, while a touch of green food coloring gives it that signature minty hue. You can skip the coloring if you prefer a more rustic look, but I love the cheerful pop it adds, especially around the holidays.

The mini chocolate chips don’t just sit on top they’re mixed into the batter and scattered across the crust. This makes each bite delightfully textured. If you’re craving a dessert that’s nostalgic and new all at once, this Instant Pot Mint Chocolate Chip Cheesecake is the one to try.

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Ingredients & Substitutions for Success in Your Instant Pot

What you’ll need (crust, filling, topping)

To build the perfect Instant Pot Mint Chocolate Chip Cheesecake, it all starts with simple, pantry-friendly ingredients. For the crust, grab graham cracker crumbs, melted butter, and mini chocolate chips. Pressed into a 7-inch cheesecake pan, this layer adds the right balance of crunch to contrast the silky filling.

The rich center of your Instant Pot Mint Chocolate Chip Cheesecake is made with softened cream cheese, sugar, corn starch for stability, peppermint extract, and green food coloring to echo the fresh mint flavor. Sour cream gives it a gentle tang, and two eggs help everything set just right. Fold in more mini chocolate chips for texture and top it off with a final sprinkle before it goes into the pot.

Smart swaps for what you have on hand

No graham cracker crumbs? Crush four whole crackers for the same amount. If you only have regular chocolate chips, use them just know the texture will be slightly chunkier. Neufchatel cheese can replace regular cream cheese without losing flavor, and plain Greek yogurt can stand in for sour cream if needed.

The corn starch helps prevent curdling and cracking, but your cheesecake will still taste great without it. If you’re out of food coloring, skip it the mint flavor will still come through clearly. That’s one reason this Instant Pot Mint Chocolate Chip Cheesecake is such a favorite: it’s flexible and forgiving while always turning out creamy and crowd-pleasing.

Need more ideas? Explore our cheesecake recipes for flavor variations and tips.

Step-by-Step Instant Pot Cheesecake Method

Pressure cook like a pro

Once your crust and filling are ready, it’s time to assemble and cook your Instant Pot Mint Chocolate Chip Cheesecake. Spray your 7-inch cheesecake pan with nonstick spray. Press the graham cracker mixture firmly into the base, then scatter ⅓ cup of mini chocolate chips over it. Pour in the mint filling, smooth the top, and finish with another sprinkle of chips.

To cook the Instant Pot Mint Chocolate Chip Cheesecake, pour 1 cup of water into your pressure cooker insert and position the metal rack inside. Use a silicone sling or a foil strip to lower the pan in gently. Lock the lid, select high pressure, and cook for 20 minutes. Allow a 15-minute natural release this slow release is key to that perfect, crack-free texture.

Once done, the edges should be firm with a slight jiggle in the center. Skip the foil cover it can trap steam and lead to undercooking. Any condensation on top? Just dab it away gently with a paper towel.

Looking for more treats like this? Check out our Instant Pot category for other cozy pressure-cooked desserts.

Cool, slice, and serve beautifully

Carefully lift out your Instant Pot Mint Chocolate Chip Cheesecake using the sling and let it rest on a cooling rack. Give it at least an hour at room temperature before chilling. This cooling period helps it set evenly and avoids surface cracks. Then, wrap the cheesecake and refrigerate for at least four hours, ideally overnight.

Before serving, remove the springform ring and slice into eight neat pieces. Top with whipped cream, a few extra chips, or a drizzle of melted chocolate for that final touch.

Tips, Troubleshooting

Cooling, cracking prevention, and presentation

Making a picture-perfect Instant Pot Mint Chocolate Chip Cheesecake isn’t difficult, especially if you follow a few simple tips. First, always allow your cheesecake to cool on the counter for at least one hour before refrigerating. This prevents sudden temperature changes, which can cause cracking. Once cooled, cover and chill it for at least four hours overnight is even better for clean slicing and full flavor.

Skip the foil cover during cooking. It slows down the process and often leads to an unset center. A bit of water on top post-cooking is normal. Just dab it with a paper towel and you’re good to go.

When you’re ready to serve, use a knife dipped in warm water and wiped clean between slices for bakery-style presentation. Hosting a gathering? Make it a day ahead and leave the cheesecake in its springform pan during transport to keep it protected and intact.

Conclusion

This Instant Pot Mint Chocolate Chip Cheesecake checks every box simple to prepare, full of flavor, and lovely on any dessert table. From the buttery chocolate-studded crust to the creamy mint filling and soft melt-in-your-mouth texture, it’s a crowd-pleaser for any occasion. Whether you’re celebrating a holiday, bringing a dessert to share, or just want a little treat at home, this cheesecake delivers that bakery-quality result without the hassle.

Thanks to your Instant Pot, you don’t need a water bath or oven watching. Just mix, press, pour, and pressure cook and let the chilling time do the rest. It’s the kind of recipe you’ll turn to again and again.”Instant Pot Mint Chocolate Chip Cheesecake”

And if you’re looking for more cozy bakes and pressure cooker treats, don’t forget to explore my cheesecake collection and the full lineup of Instant Pot recipes. As always, I’d love to see what you’re making tag me on Pinterest @lillyrecipes!

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