Instant Pot Andes Mint Cheesecake Bites

These cheesecake bites are the perfect easy dessert for any occasion! The chocolate and mint flavors are perfect for winter, or any time you’re in the mood for something a little bit different. Plus, they’re made in the Instant Pot so you know they’ll be delicious every time. Time to get cooking!

Instant Pot Andes Mint Cheesecake Bites make for an amazing and tasty dessert. I love the taste of Andes and Cheesecake, so this was a dessert waiting to happen.

If you own an Instant Pot, I am sure that you have been thinking about or have already made a Cheesecake. If you haven’t this is the perfect recipe to start with. With a simple silicone mold, you can create a batch of desserts, for the entire family. My kids loved these, and they are the perfect bite-sized treat.

With a simple package of Andes Candy and a traditional cheesecake filing, you can make these in less than an hour. They do need to chill for a few hours, as most cheesecake does, but that might be the hardest part. Waiting…no one likes to wait for dessert.

If you are looking for even dessert recipes, check out some of my favorites, such as Instant Pot Strawberry Cheesecake, Instant Pot Nutella Bites, or even a Simple Instant Pot Monkey Bread.

Instant Pot Andes Mint Cheesecake Bites

Ingredients:

• Butter
• Chocolate Animal Cracker Crumbs
• Cream Cheese
• Granulated Sugar
• Egg
• Mint Extract
• Green Food Coloring
• Semi-Sweet Chocolate Chips
• Andes Mints

How To Make Instant Pot Andes Mint Cheesecake Bites

Combine chocolate animal cracker crumbs and melted butter until the crumbs are completely coated. Spoon cookie crumbs into greased Instant Pot egg molds. Fill the molds halfway, and then compress crumbs until packed tight. Whisk the room-temperature cream cheese and sugar until smooth. Once smooth, mix in the egg, mint extract, and green food coloring, and mix until thoroughly combined and the desired color is achieved.

Using a small spoon or small cookie scoop, spoon mixture in egg mold filling on top of cooking crumbs. Tap egg mold to make sure filling has no air pockets.

Cover the egg mold with a layer of paper towel and a layer of foil. Place the trivet in Instant Pot with 1 cup of water and place egg mold on the trivet. Then place a tall trivet over the first egg mold and place a second egg mold on a tall trivet. If you don’t have a tall trivet, you can cook one mold at a time. Cook on high pressure for 4 minutes, then let it naturally release pressure for 10 minutes. Once finished, remove the egg mold and sit in the refrigerator for 4 hours—Chop Andes mints into bits. Remove cheesecake poppers from the mold. Melt chocolate chips and drizzle over cheesecake poppers. Place Andes mint bits over poppers before the chocolate hardens.

Why Make A Cheesecake In The Instant Pot?

Now, if you are worried about making a cheesecake in the Instant Pot, let me tell you it is simpler than you think, and the results will amaze you.

Once you try a cheesecake in the Instant Pot, you will never prepare it any other way; it is straightforward. Here are some of the best reasons to make an Instant Pot Cheesecake:

• Shortens the cooking time.
• No need to bother with a water bath, which is sometimes tricky.
• A perfect cheesecake every time.
• No need to turn on the oven during hot summer days, meaning your kitchen will remain cool.
• Great for holidays, when your oven is busy.
• The texture of the cheesecake is amazing, restaurant’s quality is.

DO YOU NEED TO CHILL THE CHEESECAKE ONCE IT’S COOKED?

Yes, absolutely, it needs to be refrigerated for 12 to 24 hours. This really helps it to firm up. And become a cheesecake. Without refrigeration, it will be soft.

Just cover the cheesecake with plastic wrap and place it flat in the refrigerator. Chill for 12 to 24 hours before serving.

CAN YOU FREEZE INSTANT POT CHEESECAKES?

Yes, this is a great dessert to make ahead of time. To prepare it for freezing, simply let it refrigerator until set, as called by the above directions. And then once it’s firm, cover it with saran wrap and then place it into a freezer bag. Making sure it’s completely sealed.

Frozen Cheesecake will last about 1 to 2 months.

To use frozen, place the frozen cheesecake into the refrigerator overnight and then serve as normal.

SUPPLIES NEEDED FOR MAKING INSTANT POT CHEESECAKES

(AFFILIATE LINKS ARE INCLUDED)

Instant Pot Egg Bites Pan with Lid Official Silicone Accessory, Compatible with 6-quart and 8-quart cookers, Red

SOME OTHER GREAT INSTANT POT DESSERTS–

INSTANT POT MONKEY BREAD

PRESSURE COOKER (INSTANT POT)-VANILLA CHEESECAKE

INSTANT POT, THE EASIEST JIFFY MINI CORN 

Don’t Forget To Pin–