If you’re looking to add a delightful twist on your dessert repertoire this season, the Instant Pot Peppermint Cheesecake Recipe is the answer. This rich, creamy cheesecake infused with refreshing peppermint flavor and speckled with festive candy canes comes together incredibly fast in the Instant Pot. The magic of this recipe lies in combining luscious cream cheese with cool peppermint extract, all cooked to perfection under pressure to achieve that tender, melt-in-your-mouth texture that will have everyone asking for seconds. Whether you’re a cheesecake aficionado or trying a new kitchen gadget, this recipe promises happiness in every bite!
Ingredients You’ll Need
The ingredients for this Instant Pot Peppermint Cheesecake Recipe are straightforward, yet each plays a vital role in creating the perfect balance of flavor and texture. From the crisp graham cracker crust to the fluffy peppermint-infused filling and the creamy whipped topping, these essential components combine to form a festive and irresistible dessert.
- Graham cracker crumbs: Provides a crunchy and buttery base for the crust, adding a subtle sweetness.
- Granulated sugar: Used both in the crust and the filling to sweeten perfectly without overpowering.
- Unsalted butter (melted): Binds the crust crumbs together with a rich, creamy texture.
- Cream cheese (softened): The star ingredient that gives the cheesecake its signature creamy and smooth consistency.
- Pure peppermint extract: Infuses the filling with a cool, refreshing peppermint flavor that’s both seasonal and delightful.
- Egg yolks and egg whites: Egg yolks enrich the filling while whipped egg whites lighten the texture for that perfect, airy cheesecake.
- Crushed candy canes: Adds festive color, texture, and a peppermint crunch throughout the cheesecake.
- Pink food coloring: Just a drop creates a charming blush inside the dessert, enhancing its holiday appeal.
- Heavy whipping cream: Whipped into a luscious topping that complements the cheesecake with smooth, creamy richness.
- Powdered sugar: Sweetens the whipped cream topping without any graininess, ensuring a silky finish.
How to Make Instant Pot Peppermint Cheesecake Recipe
Step 1: Prepare the Crust
Start by combining graham cracker crumbs, granulated sugar, and melted butter in a medium bowl. Mix everything thoroughly until the crumbs are evenly coated and sticky enough to hold shape. Press this mixture firmly into the bottom of a 6-inch springform pan, creating an even layer as your crust base. Set it aside while you prepare the filling.
Step 2: Create the Cheesecake Filling
In a large bowl, beat together softened cream cheese, granulated sugar, egg yolks, and the refreshing peppermint extract until completely smooth and creamy. This ensures your peppermint flavor blends beautifully within the rich cheesiness, preparing a luscious filling that’s bursting with cool taste.
Step 3: Whip Egg Whites and Combine
In a separate bowl, whisk the egg whites until they form stiff, glossy peaks. Gently fold these whipped egg whites into the cream cheese mixture to lighten the batter, making for a delicate texture once cooked. Stir in pink food coloring and crushed candy canes, which perfectly punctuate the filling with festive color and crunch. Pour this mixture onto the prepared crust and cover the springform pan tightly with foil to protect it during cooking.
Step 4: Cook the Cheesecake in the Instant Pot
Place the trivet inside your Instant Pot and pour one cup of water into the bottom. Carefully place the covered cheesecake pan onto the trivet. Seal the lid and cook on manual (high pressure) for 35 minutes. Once the timer goes off, let the pressure release naturally—this slow pressure drop helps the cheesecake set evenly and stay creamy.
Step 5: Cool and Chill the Cheesecake
Remove the cheesecake carefully from the Instant Pot and place it on a wire rack to cool completely. Once cooled to room temperature, refrigerate it overnight to allow the flavors to meld perfectly and the texture to firm up just right—a necessary step for that classic cheesecake bite.
Step 6: Prepare the Whipped Topping and Finish
Before serving, whip the heavy cream, powdered sugar, and extra peppermint extract until soft peaks form. Spread or pipe this fluffy topping on your chilled peppermint cheesecake and sprinkle with more crushed candy canes for that final festive flourish. Now your dessert is ready to delight all who gather!
How to Serve Instant Pot Peppermint Cheesecake Recipe
Garnishes
A generous dusting of crushed candy canes adds both visual appeal and refreshing peppermint crunch atop the whipped cream. You can also place whole mint leaves or small peppermint sticks for an elegant touch that elevates the festive look and enhances the peppermint aroma.
Side Dishes
Pair this delightful cheesecake with a simple cup of hot cocoa or a peppermint mocha for an indulgent holiday treat. Fresh berries or a drizzle of dark chocolate sauce also complement the cool peppermint flavor while balancing the richness of the cheesecake.
Creative Ways to Present
Try serving your Instant Pot Peppermint Cheesecake Recipe in individual mason jars or mini springform pans for charming personal desserts, perfect for parties. Alternatively, slice it into bite-sized squares and display on a festive platter with holiday decorations like pine sprigs or edible glitter for extra sparkle.
Make Ahead and Storage
Storing Leftovers
Leftover cheesecake should be stored covered in the refrigerator to maintain its creamy texture and fresh peppermint flavor. It stays delicious for up to 4 days, making it perfect to enjoy over several festive gatherings or as a treat the following day.
Freezing
This peppermint cheesecake freezes beautifully. Wrap it tightly in plastic wrap and then aluminum foil before placing in the freezer. When stored this way, it keeps well for up to 2 months. When ready to enjoy, thaw overnight in the refrigerator to preserve its texture and taste.
Reheating
Cheesecake is best served chilled, so reheating is generally not recommended. If you prefer it at room temperature, simply let slices sit out for about 20 minutes before serving. This lets the flavors come alive without compromising the light, creamy texture you love.
FAQs
Can I use regular oven methods instead of the Instant Pot?
Absolutely! While this recipe is optimized for the Instant Pot, you can bake it in a water bath at 325°F (160°C) for about 45-50 minutes, then cool and chill as instructed. The Instant Pot just speeds up cooking and ensures a moist, even texture.
Is peppermint extract very strong? Can I reduce the amount?
Peppermint extract is quite potent, so start with the recommended amount for full flavor. If you prefer a subtler mint taste, you can reduce it by half, but the candy canes also lend peppermint notes for a well-rounded experience.
What if I don’t have a 6-inch springform pan?
You can use a similar-sized pan that fits inside your Instant Pot. A 7-inch pan works too; cooking time may need slight adjustment. Just ensure your pan fits easily on the trivet without touching the pot sides.
Can I make this cheesecake dairy-free or vegan?
This recipe relies heavily on cream cheese and cream for the classic texture and flavor. While dairy-free options exist, they may alter the final taste and consistency. For best results, stick to the original ingredients or seek specialized vegan cheesecake recipes.
Why do we whip the egg whites separately?
Whipping the egg whites and folding them into the batter lightens the cheesecake, resulting in a fluffy and delicate texture instead of a dense one. This technique is key to achieving the perfect balance of creaminess and airiness in this Instant Pot Peppermint Cheesecake Recipe.
Final Thoughts
This Instant Pot Peppermint Cheesecake Recipe truly brings a unique, festive spin on a classic favorite. It’s easy enough for a weeknight treat but impressive enough to grace your holiday table. I hope you give it a try and experience how a little peppermint and a pinch of candy cane magic can transform cheesecake into a memorable celebration dessert. Trust me, your friends and family will thank you for it!
