Instant Pot Peppermint Cheesecake Recipe: Creamy Holiday Dessert

Instant Pot Peppermint Cheesecake features a chocolate cookie crumb crust, a creamy peppermint cheesecake filling, and a glossy chocolate ganache. It’s finished with crushed peppermint candies and chocolate curls for a festive touch.

Instant Pot Cheesecake

Making cheesecake in the Instant Pot is surprisingly simple and delivers consistently smooth results. The pressure cooker creates a stable environment, so once the cheesecake is in the pot you can mostly relax while it cooks.

For this recipe you’ll need a 7-inch springform pan (or a push pan), a silicone sling or a homemade sling made from foil, and a pressure cooker/Instant Pot to steam the cheesecake to perfection.

Ingredients in Peppermint Cheesecake

• Cream cheese
• Eggs, room temperature
• Heavy cream (used in the filling and the ganache)
• Granulated sugar
• Cornstarch (acts as a binder and helps stabilize the filling)
• Peppermint extract
• Chocolate sandwich cookies, crushed
• Butter, melted (to bind the crust)
• Salt
• Semi-sweet chocolate (chips or chopped chocolate for the ganache)

Cheesecake Crust

Blind baking the crust helps prevent sogginess and gives a firmer base for the filling. Crush the chocolate sandwich cookies finely in a food processor or place them in a sealed bag and crush with a rolling pin. Combine the crumbs with the melted butter and a pinch of salt until evenly moistened.

Lightly grease a 7-inch springform pan and press the crumb mixture into the bottom and up the sides. Blind-bake the crust at 325°F (about 160°C) for 12–15 minutes until it firms and becomes fragrant. Remove from the oven and let it cool briefly while you prepare the filling.

How to Make an Instant Pot Cheesecake

Use room-temperature ingredients for the creamiest texture and avoid overbeating the batter, which can incorporate too much air and lead to cracks or a grainy texture.

Beat the cream cheese until smooth. Add the heavy cream, sugar, cornstarch, salt, crushed peppermint, and peppermint extract, and blend until uniform. Add the eggs last, one at a time, mixing only until just combined to prevent over-aeration.

Spoon the batter into the pre-baked crust and gently tap the pan to release air bubbles. Cover the pan loosely with aluminum foil if you wish to protect the top from condensation while pressure cooking.

Add 1 cup of water to the Instant Pot inner liner. Using a sling, carefully lower the springform pan into the pot. Seal the lid and cook on high pressure for 40 minutes, then allow a natural pressure release for 18 minutes before opening.

Remove the cheesecake from the pot, let it cool at room temperature for about 10 minutes, then refrigerate until fully chilled. Chilling overnight (up to 24 hours) yields the best texture and makes it much easier to remove from the pan.

Instant Pot Cheesecake Sizes

A 7-inch pan is ideal for a 6-quart Instant Pot, leaving at least a half-inch of clearance for proper pressure buildup. If you own an 8-quart Instant Pot, an 8-inch pan will fit, but the cheesecake will be slightly thinner.

You can also make mini cheesecakes in 4-inch springform pans. Divide the crust and filling among three pans; baking time in the Instant Pot is shorter for minis—approximately 11 minutes under pressure.

Instant Pot Cheesecake Flavors

The Instant Pot is versatile for cheesecake flavors. Chocolate lovers will enjoy a rich chocolate cheesecake with ganache and chocolate curls. Fruit-forward options include lemon, strawberry, blueberry, or key lime cheesecakes. For holiday baking, peppermint or snickerdoodle variations bring seasonal flavors to the table.

Experimenting with toppings—fresh fruit, compotes, ganache, or crushed candy—lets you personalize each cheesecake for gifts, parties, or special occasions.

📖 Recipe