{"id":44092,"date":"2021-12-11T18:05:35","date_gmt":"2021-12-12T01:05:35","guid":{"rendered":"https:\/\/www.pressurecookingtoday.com\/?p=44092"},"modified":"2022-06-17T10:16:43","modified_gmt":"2022-06-17T16:16:43","slug":"instant-pot-peppermint-cheesecake","status":"publish","type":"post","link":"https:\/\/www.pressurecookingtoday.com\/instant-pot-peppermint-cheesecake\/","title":{"rendered":"Instant Pot Peppermint Cheesecake"},"content":{"rendered":"\n

This stunning Instant Pot Peppermint Cheesecake <\/strong>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. <\/em><\/p>\n\n\n\n

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\u2764\ufe0f Why You’ll Love This Recipe<\/strong>: This stunning cake is a crowd-pleasing and unexpected holiday dessert. Plus, it tastes just like the Cheesecake Factory without having to leave home. <\/p>\n\n\n\n

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!<\/p>\n\n\n\n\n\n\n\n

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How to Make Instant Pot Peppermint Cheesecake<\/h2>\n\n\n\n

This Instant Pot Peppermint Cheesecake<\/strong> recipe will work in any brand of electric pressure cooker, including the Instant Pot<\/a>, Ninja Foodi<\/a>, or Power Pressure Cooker XL<\/a>.<\/p>\n\n\n\n

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. <\/p>\n\n\n\n

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. <\/p>\n\n\n\n

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Peppermint Filling<\/h2>\n\n\n\n

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. <\/p>\n\n\n\n

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. <\/p>\n\n\n\n

Just mix the eggs and gently fold in the peppermint topping <\/p>\n\n\n\n

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. <\/p>\n\n\n\n

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Tips for Instant Pot Cheesecake<\/h2>\n\n\n\n

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<\/a>. <\/p>\n\n\n\n

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. <\/p>\n\n\n\n

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. <\/p>\n\n\n\n

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. <\/p>\n\n\n\n

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Peppermint Mo<\/span>usse<\/h2>\n\n\n\n

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. <\/p>\n\n\n\n

Tip: <\/strong>Make the mousse in a chilled mixing bowl for the best texture. This helps the mousse stay stiff and fluffy!<\/p>\n\n\n\n

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Decorating & Serving Sugg<\/span>e<\/span>stions<\/h2>\n\n\n\n

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. <\/p>\n\n\n\n

For decorations, we like crushed peppermint marshmallows, white chocolate bark, and candy canes!<\/p>\n\n\n\n

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More Instant Pot Cheesecake Recipes<\/h2>\n\n\n\n

We love making creamy and tangy cheesecake in a pressure cooker. If you do to, try these recipes next:<\/p>\n\n\n\n