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5 from 3 votes
Instant Pot After Eight Cheesecake
Instant Pot After Eight Cheesecake

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!

Course: Dessert
Cuisine: English
Servings: 8 Slices
Author: Just Jo
Ingredients
For the base:
  • 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
For the filling;
  • 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)
For the topping:
  • 4 halved After Eight Mints
  • 100 g dark chocolate (chopped)
  • 50 g double cream
  • 1 tsp peppermint extract
Instructions
  1. 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. 

  2. 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. 

  3. 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. 

  4. 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. 

  5. 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. 

  6. 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. 

  7. 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!

Recipe Notes

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.