I think my quest for the best cheesecake in the world could be over. I certainly know Hungry Hubby’s cheesecake needs are now satisfied with my brand new Instant Pot After Eight Cheesecake.
After Eight mints are one of those chocolates, like Ferrero Rocher and Matchmakers which only appeared in the homes me and Hungry Hubby grew up in at Christmas, or if you were lucky, on your birthday. They are a super thin sheet of mint fondant covered with dark chocolate. The backs were imprinted with After Eights and this was a marker of how classy they were in my young eyes.
The packaging just screamed fancy to my childhood ideals, with their individual black paper wrappers, each embossed with an old-fashioned mantelpiece clock set to 8pm. The implication that they weren’t to be eaten earlier in the day made them all the more desirable when you’re still young enough to have a bedtime before 8!
When turned into a cheesecake, I think you will have no finer an After Eight experience. I use mint chocolate sandwich biscuits (UK readers think of Penguins, US readers may find mint Oreos easier to find). Topped with a layer of mint chocolate ganache which sets on the cold cheesecake and snaps, just like he mints do when you bite one, this Instant Pot After Eight Cheesecake is a dessert sent from mint chocolate heaven!
I cook this cheesecake longer as it is a little bit bigger than most of my IP cheesecake recipes but mostly, I do this to ensure the texture is that miraculous creamy, dense and somehow, still light and melting. It does benefit from a whole night in the fridge to set but it’s worth waiting for. Plus this, along with the dash of vanilla, is my secret ingredient:
Steenbergs make superb quality extracts but their organic peppermint one is the most incredible of all (in my opinion, for what it counts!). It’s just so much nicer than any other brand I’ve tried, it’s smoother and has a less rasping, richer but fresh flavour. If you feel like treating yourself, this gets my vote!
Now, enjoy my recipe video before you get the full printable version below!
If you love After Eight mints and cheesecake, you are going to adore this recipe. A thick, creamy and indulgent treat fit for a dinner party, birthday or heck, any time the chocolate mint craving hits!
- 150 g Digestive biscuits (Graham crackers in the US)
- 150 g milk chocolate mint sandwich biscuits e.g. Mint Penguins or your local supermarket’s version
- 50 g melted butter
- 600 g full fat cream cheese (I love Aldi and Lidl’s own for cheesecakes)
- 150 g double/heavy cream
- 125 g caster sugar
- 2 large eggs
- 2 tbsp cornflour
- 1 tsp peppermint extract
- 1 tsp vanilla extract
- 150 g After Eights Snapped roughly into quarters)
- 4 halved After Eight Mints
- 100 g dark chocolate (chopped)
- 50 g double cream
- 1 tsp peppermint extract
Blitz the biscuits too fine crumble in the foour od processor then pour the melted butter in down the funnel. Stop once it resembles wet sand. Press into the base and up the sides of a 7” springform tin lined with a disc of parchment or reusable silicone paper.
Wash out the food processor bowl. Add all the ingredients apart from the After Eight mints and blitz to a smooth mix - stop and scrape down as needed. Add in the After Eights and give a quick blitz to break them up a little.
Gently pour the filling into the prepared tin. Scrape in any chunks of After Eights - they will sink a little but don’t worry about that.
Put 250 ml water into your Instant Pot inner pot then put ina trivet. The tall legged one by Instant Pot which has handles is brilliant for cheesecakes. Carefully lower in your cheesecake, top with a piece or two of kitchen roll (paper towel) and put the lid on. Close the vent and set to Manual High for 35 minutes and allow an NPR when done.
Remove the cooked cheesecake, which will jiggle in the middle (see the video) a little. Allow to cool to room temp and when cold, chill overnight - 6 hours in a very cold fridge is the minimum you will get away with.
When thoroughly chilled through, and nicely set, make the ganache topping. Bring the cream to a boil in a small saucepan, take off the heat and add the extract and chocolate. Stir until smooth. Allow to cool for at minutes before pouring carefully over your set cheesecake.
Decorate with halved After Eight mints positions to mark each slice and chill fo 15-20 mins until the ganache is set them for goodness sake - eat it!
1. The cheesecake may ooze a little of the mint fondant filling of the After Eight mints so I sit it on some kitchen roll on a plate whilst chilling in the fridge.
2. The cheesecake will keep for 48 hours in the fridge. It can be frozen whole or sliced (I simply put it in a suitably sized Tupperware box). Thaw overnight in the fridge before serving.
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