Instant Pot Grasshopper Cheesecake is creamy, dreamy, decadent, and made on your countertop. A great dessert for St. Patrick’s Day.
Instant Pot Grasshopper Cheesecake
I simply adore cheesecake, the creamy and decadent texture is something I’ve always loved. A good plain cheesecake is just fine with me, but it has to be a good one, some are meh and just not worth the calories.
Of course, flavored cheesecakes aren’t usually something I’ll pass up either. My ex-sister-in-law made a chocolate cheesecake for nearly every family function I ever attended with her. I did get the recipe, but with one of my daughters despising chocolate, I haven’t made it too often.
Another reason I don’t make cheesecakes too often is they are just too big. A lot of the family members around here haven’t inherited my sweet tooth. And having that much cheesecake in the house isn’t the best idea even though it’s mighty tasty for breakfast.
Now bring into the picture the ever-beloved Instant Pot. Guess what it’s not just amazing for preparing easy meals. You can totally make dessert, which makes it even more worthwhile in my book and kitchen.
Instant Pot Grasshopper Cheesecake is definitely a crave-worthy dessert that you don’t have to make in your oven. It is smaller in size than a traditional cheesecake, making it perfect for just a few servings.
What ingredients do you need to make this cheesecake?
- Mint Oreo cookies
- Butter
- Cream cheese
- Sugar
- Eggs
- Flour
- Heavy whipping cream
- Mint extract
- Green food coloring
- Semi sweet chocolate chip morsels
Some tips to help you out:
- Know your Instant Pot and read the manual if you are in doubt of usage directions.
- Follow the detailed instruction in the recipe card below.
- Having a 2nd Instant Pot seal used strictly for sweet recipes is something I highly recommend. The seals tend to hold odor from previous cooking.
- You may omit the green food coloring, it is completely optional.
Step by step instructions (completely detailed below in the recipe card):
Prepare a 7.5″ springform pan with non-stick cooking spray. In a food processor, place the Oreo cookies and pulse until finely crumbled. Slowly add the melted butter, pulse until the cookie crumbs form into a ball. Remove 2 Tablespoons for the ribbon in the center of the cheesecake. Press the remaining cookie crumbles into the prepared springform pan. Place into the freezer for 10 minutes while the batter is prepared. Place a trivet into the bottom of your Instant Pot, add the minimum amount of water as stated in the manufacturer’s instructions. Wrap aluminum foil around the bottom of the springform pan to protect it from water.
In a medium bowl, beat cream cheese until soft and creamy. Add the sugar and continue beating until light and fluffy, approximately 2 minutes. Add the eggs, heavy whipping cream, flour, and mint extract until just combined. Transfer half of the mixture to the prepared springform pan spread evenly.
Next, sprinkle the reserved cookie crumbs.
Next, sprinkle the reserved cookie crumbs.
Top with the remaining cream cheese batter. Cover the springform pan with aluminum foil to avoid water dripping onto the top. Place into the Instant Pot, place the lid on, and set valve to sealing. Program to “manual” or set for 35 minutes. When the cooking cycle is complete, allow the Instant Pot to perform a natural release allowing pressure to leave and the pin to drop. Remove the lid, leave the pan inside the Instant Pot for 20 minutes before removing.
Remove the pan carefully. Replace the aluminum foil with plastic wrap and refrigerate the cheesecake until cool. For the ganache: place the chocolate chip morsels and heavy whipping cream into a microwave-safe container. Heat, stirring every 30 seconds until the ganache is smooth.
Spread the ganache over the top of the cheesecake. Return the cheesecake to the refrigerator until ready to serve.
Try these other delicious St. Patrick’s Day treats:
- No Bake Shamrock Truffles
- Rainbow Cupcakes
- Frosted Mint Chocolate Chip Brownies
- St. Patrick’s Day Hot Cocoa Bombs
How about an amazing beverage to enjoy alongside?
Instant Pot Grasshopper Cheesecake
Instant Pot Grasshopper Cheesecake is creamy, dreamy, decadent, and made on your countertop. A great dessert for St. Patrick's Day.
Ingredients
Cheesecake
- 20 mint flavored Oreo cookies, divided
- 2 Tablespoons butter, melted
- 16 ounces cream cheese, room temperature
- 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 1 Tablespoon all purpose flour
- 1/4 cup heavy whipping cream
- 1/4 to 1/2 teaspoon mint extract
Ganache
- 1/2 cup semi-sweet chocolate chip morsels
- 4 Tablespoons heavy whipping cream
Instructions
- Prepare a 7.5" springform pan with non-stick cooking spray.
- In a food processor, place the Oreo cookies and pulse until finely crumbled.
- Slowly add the melted butter, pulse until the cookie crumbs form into a ball. Remove 2 Tablespoons for the ribbon in the center of the cheesecake.
- Press the remaining cookie crumbles into the prepared springform pan. Place into the freezer for 10 minutes while the batter is prepared.
- Place a trivet into the bottom of your Instant Pot, add the minimum amount of water as stated in the manufacturer's instructions. Wrap aluminum foil around the bottom of the springform pan to protect it from water.
- In a medium bowl, beat cream cheese until soft and creamy. Add the sugar and continue beating until light and fluffy, approximately 2 minutes.
- Add the eggs, heavy whipping cream, flour, and mint extract until just combined.
- Transfer half of the mixture to the prepared springform pan spread evenly.
- Next, sprinkle the reserved cookie crumbs. Top with the remaining cream cheese batter.
- Cover the springform pan with aluminum foil to avoid water dripping onto the top. Place into the Instant Pot, place the lid on, and set valve to sealing. Program to "manual" or set for 35 minutes.
- When the cooking cycle is complete, allow the Instant Pot to perform a natural release allowing pressure to leave and the pin to drop. Remove the lid, leave the pan inside the Instant Pot for 20 minutes before removing.
- Remove the pan carefully. Replace the aluminum foil with plastic wrap and refrigerate the cheesecake until cool.
- For the ganache: place the chocolate chip morsels and heavy whipping cream into a microwave-safe container. Heat, stirring every 30 seconds until the ganache is smooth.
- Spread the ganache over the top of the cheesecake. Return the cheesecake to the refrigerator until ready to serve.
