Instant Pot Andes Mint Cheesecake Bites

5 from 16 votes

These Instant Pot Andes Mint Cheesecake Bites are sweet, creamy and full of minty flavor.

Prep Time15

Cook Time20

Chill Time4

Total Time4 35

Course: Dessert

Cuisine: American

Method: Instant Pot

Servings: Bites

Calories: 220kcal

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.

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.