Make Instant Pot Cheesecake in a flash, and crumbles of the best Girl Scout Cookie will make it even better!
Do you have any Girl Scout Cookies left??? It’s a miracle a box lasted long enough to experiment with this cheesecake. I made two in testing… Not because there was anything wrong with the first one…but because Justin wanted to eat it and didn’t wait for it to finish setting in the fridge!
I’ve been desperate to try an Instant Pot cheesecake (admittedly, I’ve never made a cheesecake the regular way either), but the pan they always say you need online is SOLD OUT EVERYWHERE all the time. I just finally bought a regular springform to try it out, and I was pleased with the results! Here is the pan I bought that fits in the 6 quart Instant Pot. I based my recipe on this wildly popular Instant Pot Cheesecake #17 recipe, and you can find more great tips there. It didn’t recommend using a stand mixer because it incorporates too much air. However, I was careful to not overmix (turn off as soon as incorporated) and scraped the sides down a lot, and did just fine with a KitchenAid. Also…it looks a little puffy when it comes out, but after chilling, it goes down a little. And covering the top with whipped cream ensures it looks pretty no matter what!
The most important tip I’ve found is “making a foil sling.” Using a long piece of aluminum foil, fold it so that it is strong and in one long strip. You will wrap this around the base of the cheesecake to help lower and raise it out of the Instant Pot.
You may think I’m crazy – who puts mint cookies in a cheesecake? Well…I do. Partly because I really wanted an Oreo crust and this was a way to justify it. And people liked it, so I guess it’s gained the official seal of “Worth A Try.” And if you have eaten all your Girl Scout Cookies already, somebody started making knockoffs that I bet you could use as well.
Also, here’s a great side story: the only decorating tips I had were screw-on but I didn’t have the other half. So I just used packing tape and a zipper bag. It got the job done. (see above)
Local Spotlight: Eggs, of course! And I bought my Girl Scout Cookies from a coworkers daughter, does that count as shopping local? I didn’t even have to leave my office…
What do you normally like in or on top of your cheesecake?
Thin Mint Instant Pot Cheesecake
- 12 Oreos
- 4 T. salted butter
- Pinch Kosher salt
- butter for greasing
- 2 T. corn starch
- 1/8 t. Kosher salt
- 2/3 C. white granulated sugar
- 2 eggs room temperature
- 16 oz. cream cheese room temperature
- 10 Thin Mint cookies
- ½ C. sour cream room temperature
- 1 t. vanilla extract
- 1 C. water NOT IN BATTER, see recipe
- 1/2 C. heavy cream
- 3 T. powdered sugar
- 1 t. vanilla
Bring cheesecake ingredients to room temperature.
Remove the cream from the Oreo cookies and place naked Oreos in a zipper bag.
Crush Oreos into a crumble.
Combine with butter and salt and press into the bottom of a 6 inch springform pan. (I used a piece of parchment and the bottom of a glass)
Grease the sides of the pan with butter.
Place crust in the freezer until ready to pour in batter.
Crush mint cookies in a zipper bag.
Combine cornstarch, sugar and salt in a small bowl. Set aside.
Stir cream cheese using a stand mixer on the lowest setting and gradually add in the sugar mixture until fully incorporated. Do not overmix or use a high speed (it will add in too much air).
Add sour cream and vanilla and stir until incorporated. Scrape sides.
Stir in eggs, one at a time until just smooth.
Fold crushed mint cookies into the batter.
Pour batter into pan on top of crust.
Tap the cheesecake on the counter until bubbles rise to the top. Pop with a fork and continue for 3 to 5 minutes.
Place the steamer rack and 1 C. water in the bottom of the Instant Pot.
Using a foil sling, lower the cheesecake onto the steamer rack.
Seal the Instant Pot and set on Manual for 26 minutes. When it is completed, let it naturally pressure release completely.
Remove cheesecake using the foil sling.
Using a paper towel, blot the moisture off the top of the cheesecake.
Let it cool down to room temperature before removing it from the springform pan and placing in the refrigerator.
Chill cheesecake for at least 2 hours before serving.
If you want to decorate or top your cheesecake, whip cream and other ingredients into stiff peaks.
Pipe or spoon whipped cream on top of the cheesecake or slices at serving time.