This stunning Instant Pot Peppermint Cheesecake is our copycat version of the holiday dessert from the Cheesecake Factory with a fluffy white chocolate mousse layer, Oreo cookie crust, and crunchy peppermint bark toppings.
❤️ Why You’ll Love This Recipe: This stunning cake is a crowd-pleasing and unexpected holiday dessert. Plus, it tastes just like the Cheesecake Factory without having to leave home.
If your family loves the Cheesecake Factory, prepare to wow them with this holiday treat. It’s only available at the restaurant between Thanksgiving and New Year’s, but with this recipe, you can make it all year long!
How to Make Instant Pot Peppermint Cheesecake
The three components to this pressure cooker cheesecake are the no-bake Oreo cookie crust, the tangy cream cheese filling, a fluffy mousse layer, and the crunchy minty toppings. Start by making the crust. You can use a food processor or a zip-top bag and a rolling pin to make your oreo cookie crumbles.
Though you won’t need an oven to bake your crust for this recipe, it’s best to help the crust set up in the freezer for 10 minutes. This helps keep everything together and prevents the butter in the crust from leaking out during pressure cooking.
While the crust freezes, you can whip up the peppermint cheesecake filling. The key is to make sure you’re using room temperature cream cheese, sour cream, and eggs. This way, your cheesecake filling is fluffy and smooth, not tough or dense.
Be careful not to overmix the filling either. This can cause your cheesecake to inflate, then deflate in the Instant Pot, which can give the cake an odd shape and may cause cracks.
Just mix the eggs and gently fold in the peppermint topping
Once your peppermint filling is ready and the crust is set up, pour the filling into the springform pan and you’re ready to pressure cook.
Tips for Instant Pot Cheesecake
If this is your first time making cheesecake in an Instant Pot, I recommend starting with this post all about how to make pressure cooker cheesecakes.
You’ll need the trivet that came with your Instant Pot, as well as a 7-inch springform pan and a sling. You can find a reusable sling or make one with tin foil for this cake.
Note that you can adjust the cooking time on this recipe depending on if you prefer a denser or softer cheesecake. I recommend setting your cook time for 40 to 45 minutes (depending on your preference) and checking it after that.
If the cake is still quite jiggly in the center, cook the cake for another 5 minutes. If you remove the cake when it’s very underdone, it may fall apart when you slice it.
The topping for this cheesecake is a sweet and creamy white chocolate peppermint mousse. Wait to make this component of your dessert until the cheesecake is fully chilled. The mousse should really be used right away after it’s made.
Tip: Make the mousse in a chilled mixing bowl for the best texture. This helps the mousse stay stiff and fluffy!
Decorating & Serving Suggestions
You can decorate this cheesecake with as much crunchy peppermint bark as you like! Once you’ve added the peppermint mousse, the cake needs a few hours to set up again in the fridge. Then, just before serving, you can add another layer of whipped cream and crushed peppermint candies for color and texture.
For decorations, we like crushed peppermint marshmallows, white chocolate bark, and candy canes!
More Instant Pot Cheesecake Recipes
We love making creamy and tangy cheesecake in a pressure cooker. If you do to, try these recipes next:
- Instant Pot Pumpkin Caramel Cheesecake is a delicious fall-spiced dessert with a buttery caramel flavor.
- Tropical Mini Cheesecakes are shareable treats with a refreshing tropical spin.
- Instant Pot Meyer Lemon Cheesecake is a classic lemony cake perfect for Mother’s Day or a birthday.
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- 1 cup crushed Oreo cookie crumbs, about 12 cookies
- 2 tablespoons butter, melted
- 14 ounces cream cheese, room temperature (save the remaining two ounces)
- 1/2 cup sugar
- 1/4 cup sour cream
- 1/4 cup melted white chocolate baking squares, cooled (about half a Ghiradelli baking white chocolate bar)
- 1/4 cup heavy cream
- 1 1/2 teaspoons vanilla extract
- 1 tablespoon all-purpose flour
- 2 eggs, room temperature
- 1 egg yolk, room temperature
- 3/4 cup chopped chocolate peppermint bark
- 1/2 cup heavy cream
- 1 Tablespoons powdered sugar
- 1/4 teaspoon vanilla extract
- 2 ounces cream cheese, softened
- 2 ounces white chocolate baking squares, melted and cooled to room temperature (about half a Ghiradelli baking white chocolate bar)
- 2/3 cup coarsely chopped peppermint bark
- Additional prepared whipped cream, for garnish, optional
- Crushed peppermint candies or candy canes, for garnish, optional
- Prepare a 7-inch springform pan by coating it with a non-stick spray.
- In a small bowl, combine the Oreo cookie crumbs and butter. Press evenly in the bottom and up the side of the pan. Place in the freezer for 10 minutes.
- In a mixing bowl, mix the cream cheese and sugar at medium speed until smooth. Blend in sour cream, white chocolate, heavy cream, vanilla, and flour. Mix in eggs one at a time just until blended; don’t over mix.
- Gently fold in the chopped peppermint bark.
- Pour batter into the springform pan on top of the crust. Pour 1 cup of water into the pressure cooking pot and place the trivet in the bottom. Carefully center the filled pan on a sling and lower it into the cooking pot. Make sure the sling doesn’t interfere with closing the lid.
- Lock the lid in place. Select High Pressure and set the cook time for 40 minutes for a softer cheesecake or 45 for a denser cheesecake. When the cook time ends, allow the pressure to release naturally for 10 minutes, then finish with a quick pressure release.
- When the valve drops, carefully remove the lid. Check the cheesecake to see if the middle is set. If not, return the lid and cook at High Pressure for an additional 5 minutes.
- Remove the springform pan to a wire rack to cool. If needed, use the corner of a paper towel to soak up any water that may have accumulated on the top of the cheesecake. Allow to cool to room temperature, then refrigerate covered with plastic wrap for at least 4 hours or overnight.
- After the cheesecake is cooled make the mousse: In a cold mixing bowl beat cream until soft peaks form. Gradually add powdered sugar and vanilla and beat until stiff peaks form. Put this in a bowl in the fridge. In another mixing bowl, beat the cream cheese, until fluffy. Add the white chocolate and beat until smooth. Fold in the whipped cream.
- Use an offset spatula to spread the mousse evenly on top, or use a piping bag to pipe a decorative pattern on top.
- Sprinkle the chopped peppermint bark on top. Refrigerate several hours before serving.
- Decorate and serve: If desired, decorate with additional swirls of whipped cream and peppermint candies.
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Amount Per Serving: Calories: 761Total Fat: 50gSaturated Fat: 27gTrans Fat: 1gUnsaturated Fat: 19gCholesterol: 137mgSodium: 355mgCarbohydrates: 73gFiber: 2gSugar: 54gProtein: 10g
Nutrition information is calculated by Nutritionix and may not always be accurate.
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