Instant Pot Recipes | Instant Pot Mint and Choco-chip Cheesecake in a Jar #instantpot #mint #choco-chip #cheesecake

nstant Pot Cheesecake In Jar – Eggless, Easy, Best, Delicious, Perfect, Unbelievably Creamy Portable and Perfect for any Occasion or Party.

Today I am going to share easy Instant Pot Dessert recipe – Instant Pot Cheesecake in Jar. It’s so simple, need very few ingredients and less than an hour.

Instant Pot Mint and Choco-chip Cheesecake in a Jar

Prep Time 15 mins

Cook Time 6 mins

Chilling Time 2 hrs

Total Time 21 mins

Instant Pot Peppermint Cheesecake in a Jar is one of the best instant pot desserts that you should try right now. It is a simple individual dessert that has a crisp crust, cream dreamy light cheesecake layer with ganache and peppermint cream as toppings.

Ingredients

For the Base

• 12 Oreos
• 1.5 tbsp Butter

For the Cream Cheese Batter

• 11 oz (300 gms) Cream Cheese softened
• 2/3 cup (130 gms) Caster Sugar
• 2 Eggs
• 3 tbsp (40 gms) Lemon Juice
• 1 tsp Peppermint Essence
• 1/3 cup Chocolate-Chips
• Few drops of green food colour
• 11 oz (300 gms) Cream Cheese softened
• 2/3 cup (130 gms) Caster Sugar
• 2 Eggs
• 3 tbsp (40 gms) Lemon Juice

Chocolate Ganache:

• 140 gms Dark Chocolate
• 70 gms Cream
• Whipped Cream and Chocolate Shaving for Garnish

Instructions

1. Step 1 : Cheesecake Crust:
2. In a food processor or mixer, using the pulse mode simply grind the Oreos until it resembles a sand like texture.
3. Add in melted butter and combine it looks like a wet sand and when you press a little amount in your palms it should retain its shape.
4. Add 1 tbsp plus 1 tsp of this crushed oreos to the base of 8 mason jars and press firmly for it to set.
5. Keep it in the fridge whilst you start preparing the cheesecake batter.
6. Step 2 : Cheesecake Batter
7. Beat the softened cream cheese and sugar until it is smooth and creamy. Keep aside
8. In a separate small bowl, whisk eggs, lemon juice and essence together.
9. Add in the egg mixture to the cream cheese in 2 batches and beat until it is well combined and smooth again.
10. Add the green food colouring and mix to combine.
11. Finally, fold in the choco-chips and divide the batter between 8 mason jars right up to the centre of the jar leaving space for ganache and the cream.
12. Cover it with aluminium foil on top and keep it ready.
13. Add 2 cups of water to the base of your instant pot.
14. Place the instant pot trivet and then the mason jars. I could place 5 jars in one go.
15. Set the valve to sealing.
16. Press Manual/Pressure Cook and set the timings to 6 mins.
17. Allow natural depressurizing.
18. Take the mason jars out carefully and place the remaining 3 jars for the same timings.
19. The baked cheesecakes should have a slight wobble in the centre like a jelly with firm corners around.
20. Allow it to come to room temperature around 15 mins before placing it in the fridge to chill for a minimum of 2 hours preferably overnight.
21. Step 3 - Chocolate Ganache.
22. Chop the chocolates finely. Take it in a microwave-safe bowl along with the cream.
23. Microwave until the chocolate is all melted and combined with the cream for around a minute in a interval of 15 seconds.
24. Alternative you can also mix them up using a double boiler method.
25. Pour this on top of your cheesecake after the chilling time. Make sure it is not hot or else you will end up melting the cheesecake.
26. Let is sit in the fridge for 30 mins to set completely.
27. Add some whipped cream on top along with chocolate shavings and mint leaf as part of garnish.

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