Go Back
+ servings
Instant Pot Peppermint Cheesecake
Print Recipe
No ratings yet

Instant Pot Peppermint Cheesecake

Instant Pot Peppermint Cheesecake couldn’t be easier or more delicious. This holiday cheesecake is made with a graham cracker crust, filled with smooth peppermint cheesecake, and topped with a light and airy peppermint whipped cream.

Prep Time15 mins
Cook Time35 mins
Chill Time8 hrs
Course: Dessert
Cuisine: American
Keyword: candy cane cheesecake, cheesecake recipe, peppermimnt cheesecake
Servings: 8
Calories: 493kcal
Author: Jill

Ingredients

Crust Ingredients

  • 1 cup graham cracker crumbs
  • 3 Tbsp granulated sugar
  • 4 Tbsp unsalted butter melted

Ingredients for Cheesecake

  • 2 8 ounce packages cream cheese softened
  • 1 cup granulated sugar
  • 2 teaspoons pure peppermint extract
  • 3 egg yolks
  • 2 egg white
  • 1 cup crushed candy canes
  • 2 drops pink food coloring

Whipped Cream Ingredients

  • 1 cup heavy whipping cream
  • 1/4 cup powdered sugar
  • 1 teaspoon peppermint extract
  • 1/4 cup crushed candy canes

Instructions

  • Using a medium mixing bowl, combine all crust ingredients and mix well. Press into a 6-inch springform pan and set aside.
  • Using a large mixing bowl, mix together the cream cheese, sugar, the 3 eggs yolks, and peppermint extract until combined.
  • In another bowl, beat together the egg whites until stiff and creamy. Gently fold the egg whites into the cream cheese mixture. Mix in the pink food coloring and candy canes.
    Pour mixture into the crust. Cover the springform pan with foil.
  • Place the trivet into the instant pot and pour 1 cup of water into the bottom.
    Add the pan onto the trivet. Lock and seal the lid. Cook on manual for 35 minutes
    Let pressure release naturally.
  • Remove cheesecake and place onto a wire rack and allow to cool completely.
    Place into the fridge overnight.

Whipped Cream

  • Combine the heavy cream, powder sugar and peppermint extract and beat with a hand mixer until stiff with peaks. Scoop 1/2 cup into a piping bag with a star tip. Spread evenly with the remaining whipped cream.
    Pipe whipped cream along the edge of the cheesecake
    Sprinkle crushed candy canes on top
    Cut and serve!

Nutrition

Serving: 8g | Calories: 493kcal | Carbohydrates: 77g | Protein: 3g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 129mg | Sodium: 98mg | Potassium: 60mg | Fiber: 1g | Sugar: 62g | Vitamin A: 710IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 1mg