Peppermint Bark Cheesecake in the Instant Pot

A slice of peppermint bark cheesecake on a white plate, with the remaining cheesecake in the background.

Peppermint Bark Cheesecake in the Instant Pot

Creamy white chocolate cheesecake swirled with peppermint bits and with a rich chocolate mint crust. Perfect for the holidays!

Course Dessert

Cuisine American

Prep Time 15

Cook Time 40

Cooling and Chilling Time 7

Total Time 7 55

Servings

Calories 372kcal

Author Gary White

Ingredients

Cheesecake Crust

25 Mint Oreo Thins with filling; see notes for possible variations
3 Tbsp. butter melted

Cheesecake Batter

16 oz cream cheese room temperature
⅓ cup sugar
1 tablespoon cornstarch
1 teaspoon vanilla
1 cup white chocolate baking chips
½ cup heavy cream room temperature
2 eggs room temperature
2 Tbsp. crushed candy cane 1 to 1 ½ candy canes
⅛ teaspoon salt

Instructions

Cheesecake Crust:

Place 25 Mint Oreo Thins, including their filling, in a food processor and process into fine crumbs.
Add cookie crumbs and melted butter to a bowl. Stir to combine.
Pour crumb mixture into 7″x 3″ push pan or springform pan. Using fingertips, press down crumbs, smoothing into an even layer. Then place pan in freezer while preparing batter.

Cheesecake Batter:

Add cream cheese, sugar, and cornstarch to a medium bowl. Beat until smooth.
In a microwave safe bowl, combine white chocolate chips and heavy cream. Microwave chips and heavy cream for 25 seconds, then whisk until completely smooth. If chips are not melted after one minute of whisking, microwave for 10 second intervals, stirring in between, until smooth.
Let white chocolate mixture cool until warm, not hot, then fold into cream cheese mixture until completely combined.
Add eggs and vanilla and beat until just combined.
Place 1 or 2 candy canes in clean food processor and process until crushed. You can also buy candy cane bits to use instead.
Sprinkle 2 Tbsp. candy cane bits and ⅛ tsp. salt over cheesecake batter. Using a rubber spatula, gently fold peppermint bits until just combined. (Optional step: Tap bowl against counter top several times until air bubbles rise to surface. Burst bubbles with fork or toothpick.)
Remove cheesecake crust from freezer and pour batter into pan.
Add 1 ½ cups water and 3-inch trivet to Instant Pot. Cover cheesecake with foil, and place on trivet. Cook for 40 minutes at high pressure, then allow a natural pressure release.
Once pressure is released, turn off Instant Pot and carefully remove cheesecake. Remove foil and allow cheesecake to cool for one hour or until room temperature. Once cool, carefully run a paring knife around the edge of the cheesecake to separate from pan. Refrigerate for at least 6 hours, preferably overnight.
Carefully push cheesecake up from push pan by placing center of push pan on a can or glass and pushing edges down. If using springform pan, gently remove outer edge of pan. Then serve and enjoy.

Notes

Use a 7x3-inch push pan or springform pan. Keep the pan covered with foil during pressure cooking and allow a natural release.
The crust uses 25 Mint Oreo Thins with their filling and the listed butter amount. Other sandwich cookies differ in size, filling, sweetness, and mint flavor, so the same count and butter amount are not guaranteed equivalents.
Gluten-free sandwich cookies are a possible variation. Check the cookies, chocolate, and candy labels for your dietary needs; this recipe is not gluten-free as written.
For a smoother surface, gently tap the bowl or filled pan and pop visible air bubbles with a fork or toothpick.
Keep the cheesecake covered in the refrigerator. Add optional candy decorations near serving time.

Timing: The displayed 7 hours 55 minutes includes preparation, 40 minutes at high pressure, 1 hour of cooling, and 6 hours of chilling. Time to reach pressure and natural pressure release are additional.

Nutrition