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Instant Pot Andes Mint Cheesecake Bites

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These Instant Pot Andes Mint Cheesecake Bites are so flavorful and delicious! They are sweet, creamy and  full of Andes Mint flavor, your friends and family will be begging for more! 

Plus, they’re SO easy to make in the Instant Pot! If you love Instant Pot cheesecake recipes then next time you may want to give this Instant Pot Chocolate Cheesecake recipe a try.

Andes Mint Cheesecake Bites on a serving plate with instant pot on the side.
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Andes Mint Cheesecake

The chocolate and mint flavors really take this dessert over the top. And, because chocolate has nutrient benefits such as antioxidants, you can feel good about indulging in a dessert that is both sweet and healthy! 

Why I Love This Recipe

These delectable cheesecake bites are a heavenly combination of sweet, creamy goodness and Andes Mint flavor, sure to tantalize the taste buds and make your friends and family beg for more!

  •  Easy to make
  •  Always a hit at parties
  •  Looks beautiful on a plate

If you love cheesecake you may also enjoy these Cherry Cheesecake Dessert Wontons.

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Ingredients

Instant Pot Andes Mint Cheesecake Bites ingredients.

This delicious recipe only requires a few simple, easy to find ingredients from your local grocery store. Gather these ingredients and you will be so glad you took the time to make this sweet treat. 

Animal Crackers – For this recipe you will need some chocolate animal crackers.

Cream Cheese – I recommend using full fat cream cheese blocks for the best texture and flavor. 

Chocolate Chips – You will need semi-sweet chocolate chips for this dessert recipe. 

Extract – Pick up a bottle of mint extract. Make sure it’s mint and not peppermint. 

Substitutions

Animal Crackers: If you don’t have chocolate animal crackers, you could use Oreo cookies or chocolate graham cracker crumbs instead. 

Chocolate Chips: Instead of semi-sweet chocolate, you could also use milk chocolate or even dark chocolate. 

Variations / Options / Add-Ins

This delectable recipe can easily be adapted to your own tastes and preferences. I recommend adding some of these add-ins for a delicious twist on this classic dessert. 

Marshmallows: Add some mini marshmallows to the top for a little extra sweetness. 

Nuts: Adds some chopped nuts, like walnuts or pecans to the crust for a little crunch. 

Equipment Needed / Helpful Tools

You only need a few pieces of equipment to help you make this dessert recipe. Here’s a quick list of the major tools that you will need. 

How to Make Instant Pot Andes Mint Cheesecake Bites

This delicious and decadent dessert recipe takes a bit of effort, but the result is definitely worth it. Follow the instructions below and you will enjoy this combination of sweet, creamy goodness and Andes Mint flavor that will tantalize your taste buds.

Step 1: Make the crust

Combine chocolate animal cracker crumbs and melted butter until crumbs are completely coated.

Step 2: Press the crust into the molds

Spoon cookie crumbs into greased instant pot egg molds. Fill molds halfway and then compress crumbs until packed tight. 

Cookie crumbs were placed inside the egg molds.

Step 3: Cream the cream cheese

Whisk softened cream cheese and sugar until smooth. Once smooth, mix in egg, mint extract and food coloring. Mix until completely combined and the desired color is achieved.

cream cheese, sugar, egg, mint extract and food coloring combined in a mixing bowl.

Step 4: Add the cheesecake batter to the mold

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

cheesecake batter is added to the egg mold.

Step 5: Cover the mold to prevent moisture from getting in

Cover egg mold with a layer of paper towel and a layer of foil.

Step 6: Fill the instant pot  

Place trivet in the instant pot with 1 cup of water, and place the egg mold on the trivet. Then place a tall trivet over the first egg mold and place a second egg mold on the tall trivet. If you don’t have a tall trivet, you can cook one mold at a time.

Egg mold covered with foil on a tall trivet inside the instant pot.

Step 7: Cook the cheesecake bites

Cook on high pressure for 4 minutes, then let it naturally release pressure for 10 minutes. 

Step 8: Chill the cheesecake 

Once finished, remove egg mold and let sit in the refrigerator for 4 hours.

Step 9: Chop the Andes mints

Chop Andes mints into bits.

Step 10: Top the cheesecake with chocolate ganache

Remove cheesecake bites from the mold. Melt chocolate chips and drizzle over the cheesecake bites. Place Andes mint bits over bites before the chocolate hardens.

closeup of Instant Pot Andes Mint Cheesecake Bites.

Serving Suggestions

I love to serve this simple dessert with a hearty meal like this Meatballs and Gravy and with a side like these Instant Pot Green Beans and Potatoes.

Instant Pot Andes Mint Cheesecake Bites on a serving plate.

Pro Tips

Here are a few tips that you can use to make sure that these mini cheesecakes turn out perfectly for you every time that you make them. 

  • Make sure the cream cheese is at room temperature before beginning. 
  • Make sure that you have packed the crust tightly into the molds, otherwise they won’t hold together when you remove them from the instant pot.  
  • Cool completely before removing from the mold, otherwise they will crumble. 
  • If you don’t have a lid for your molds, wrap them with plastic wrap or foil before you place them in the fridge. 
  • You can add more or less green food coloring to the cheesecake filling to get the color that you desire.

Do you have questions about this chocolate mint cheesecake recipe? Here are the answers to the most commonly asked questions for this recipe.

How to store

These mini cheesecakes can be stored in an airtight container in the fridge for up to 5 days.

Can I freeze these?

Yes, you can freeze these mini cheesecakes. Let them cool completely before freezing and then layer between parchment paper and store in a freezer safe bag or container for up to 6 months.

Can I add a topping?

Yes, you can definitely add toppings like chocolate chips, coconut shreds, or walnuts.

More Cheesecake Recipes

If you like cheesecakes, give these recipes a try:

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📋 Recipe

Instant Pot Andes Mint Cheesecake Bites

Corinne Schmitt
These Instant Pot Andes Mint Cheesecake Bites are sweet, creamy and full of minty flavor.
5 from 15 votes
Prep Time 15 minutes
Cook Time 20 minutes
Chill Time 4 hours
Total Time 4 hours 35 minutes
Course Dessert
Cuisine American
Servings 14 Bites
Calories 220 kcal

Equipment

  • Instant Pot – 6 quart or larger
  • silicone egg molds
  • Trivet
  • Mixing bowls
  • Electric mixer
  • foil
  • paper towels

Ingredients
  

  • 3 tablespoons melted butter
  • 3/4 cup chocolate animal cracker crumbs
  • 8 ounces cream cheese
  • 3 tablespoons sugar
  • 1 egg
  • 1/2 teaspoon mint extract
  • 3 drops green food coloring
  • 3/4 cup semi-sweet chocolate chips
  • 15 Andes mints

Instructions
 

  • Combine chocolate animal cracker crumbs and melted butter until crumbs are completely coated.
  • Spoon cookie crumbs into greased instant pot egg molds. Fill molds halfway and then compress crumbs until packed tight.
  • Whisk softened cream cheese and sugar until mixed smooth. Once smooth, mix in egg, mint extract and food coloring. Mix until completely combined and the desired color is achieved.
  • Using a small spoon or cookie scoop, spoon filling on top of cookie crumbs in the egg mold. Tap the egg mold to make sure filling has no air pockets.
  • Cover egg mold with a layer of paper towel and a layer of foil.
  • Place a trivet in the instant pot with 1 cup of water, and place the egg mold on the trivet. Then place a tall trivet over the first egg mold, and place a second egg mold on the 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 egg mold and let it sit in the refrigerator for 4 hours.
  • Chop Andes mints into bits.
  • Remove cheesecake bites from the mold. Melt chocolate chips and drizzle over the cheesecake bites. Place Andes mint bits over bites before the chocolate hardens.

Notes

  • Make sure the cream cheese is at room temperature before beginning.
  • Make sure that you have packed the crust tightly into the molds, otherwise they won’t hold together when you remove them from the instant pot.
  • Cool completely before removing from the mold, otherwise they will crumble.
  • If you don’t have a lid for your molds, wrap them with plastic wrap or foil before you place them in the fridge.
  • You can add more or less green food coloring to the cheesecake filling to get the color that you desire.

Nutrition

Serving: 1BiteCalories: 220kcalCarbohydrates: 17gProtein: 3gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 35mgSodium: 121mgPotassium: 93mgFiber: 1gSugar: 10gVitamin A: 325IUCalcium: 26mgIron: 1mg
Tried this recipe?Let us know how it was!

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