Mint Chocolate Chip Cheesecake in a Jar

Step 1 : Cheesecake Crust:

1. In a food processor or mixer, using the pulse mode simply grind the Oreos until it resembles a sand like texture.
2. 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.
3. Add 1 tbsp plus 1 tsp of this crushed oreos to the base of 8 mason jars and press firmly for it to set.
4. Keep it in the fridge whilst you start preparing the cheesecake batter.

Step 2 : Cheesecake Batter

1. Beat the softened cream cheese and sugar until it is smooth and creamy. Keep aside
2. In a separate small bowl, whisk eggs, lemon juice and essence together.
3. Add in the egg mixture to the cream cheese in 2 batches and beat until it is well combined and smooth again.
4. Add the green food colouring and mix to combine.
5. 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.
6. Cover it with aluminium foil on top and keep it ready.
7. Add 2 cups of water to the base of your instant pot.
8. Place the instant pot trivet and then the mason jars. I could place 5 jars in one go.
9. Set the valve to sealing.
10. Press Manual/Pressure Cook and set the timings to 6 mins.
11. Allow natural depressurizing.
12. Take the mason jars out carefully and place the remaining 3 jars for the same timings.
13. The baked cheesecakes should have a slight wobble in the centre like a jelly with firm corners around.
14. 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.

Step 3 - Chocolate Ganache.

1. Chop the chocolates finely. Take it in a microwave-safe bowl along with the cream.
2. Microwave until the chocolate is all melted and combined with the cream for around a minute in a interval of 15 seconds.
3. Alternative you can also mix them up using a double boiler method.
4. 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.
5. Let is sit in the fridge for 30 mins to set completely.
6. Add some whipped cream on top along with chocolate shavings and mint leaf as part of garnish.

Recipe Notes:

1. The key to making a good cheesecake is using soft cream cheese. Make sure to remove the cream cheese from the refrigerator at least an hour before you plan to make the cheesecake.
2. You can use any chocolate cookies as the base for your crust.
3. Adding food colour is optional. Skip it if you want to.
4. Also making the ganache and whipped cream topping is optional. If you want you can completely skip it. In that case, fill your jar to 3/4th the size to make 4 or 5 cheesecake jars in place of 8 mason jars.
5. I have used a jar that measures 5 oz. 4-5 oz size jars work perfectly well for this recipe.

How to make Eggless Cheesecake? The proteins in the eggs are what helps to set the cream cheese in place. Alternatively, you can use 1 cup of whipping cream in place of eggs to make an eggless cheesecake. In that case, there is no need to even bake this. Just allow it to chill overnight and it would be set perfectly.

How to Store/Freeze the cheesecake? This cheesecake stays good in the fridge for upto a week. Freeze it for nearly 2 months.

TROUBLESHOOTING COMMON CHEESECAKE PROBLEMS OR TIPS TO MAKE THE PERFECT CHEESECAKE IN AN INSTANT POT:

1. I cannot stress how important it is to have all the ingredients for this Mint Cheesecake at room temperature. The key to making a perfect lump-free Cheesecake is to have your cheesecake softened. A good soft cheesecake whips up beautifully giving you a perfectly smooth cheesecake batter.
2. Cheesecake is too dry - that is because of over-cooking however since you are making it in the Instant Pot and that too in jars you absolutely do not have to worry about this.
3. Chilling the cheesecake is an absolute important step. And there is also a right way of doing it. Once you take the cheesecake out of your IP let is allow it to come to room temperature before you chill it in the fridge for 2 hours or preferably overnight. This would help the cheesecake to firm up and our wobbly centre would also set completely.
4. It is also recommended to use either caster sugar or icing sugar as it would dissolve faster when beaten with the cream cheese giving you a smooth batter.

Source: https://spicesnflavors.com/instant-pot-mint-cheesecake-jars/