1 cup crushed Oreos
2 teaspoons granulated sugar
2 tablespoons unsalted butter, melted
16 oz. cream cheese, room temperature
1/2 cup granulated sugar
2 large eggs, room temperature
1/2 cup of mini chocolate chips
1 teaspoon mint extract
Set the stainless steel trivet that came with your Instant Pot inside the pot. Add 1.5 cups of water to the bottom of the insert.
Line a 7 in springform pan with tinfoil.
To make the crust, combine graham cracker crumbs, sugar, and melted butter in food processor. Pulse 3 to 4 times. Spread the Oreo crumbs onto the bottom of the 7″ springform pan.
Clean and wipe out the food processor. Make sure no crumbs are left behind.
Place your food processor blade back into the food processor and add the cream cheese, sugar, eggs, and mint extract to the food processor. Blend all the ingredients together until the batter is really smooth and creamy. There should be no lumps of cream cheese. Add in the mini chocolate chips and combine them into the cream cheese with a spatula or spoon. Pour onto the top of the crust.
Place the springform pan carefully on the trivet in your Instant Pot. Close the lid and set the valve to “sealing.”
Press “manual” setting and set timer to 30 minutes.
Once the Instant Pot is done cooking, set the pressure valve to do a quick release. Carefully take the cheesecake out of the Instant Pot, and let the cheesecake cool completely, then place in fridge to chill overnight.
You can top the cheesecake off with a chocolate ganache, whipped topping or more chocolate chips.
Slice the cheesecake into 8 equal pieces
myWW points: none
- Category: Medium
- Method: Instant Pot
- Cuisine: American
- Serving Size: 1 slice
- Calories: 488
- Sugar: 35.2g
- Fat: 31g
- Saturated Fat: 15.8g
- Carbohydrates: 47.4g
- Fiber: 2.2g
- Protein: 8.9g
Keywords: instant pot cheesecake