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White Chocolate Peppermint Cheesecake (Instant Pot or Oven)

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Make a special dessert this holiday season with this make ahead, White Chocolate Peppermint Cheesecake. It is so creamy and festive, loaded with white chocolate and the flavor of the season, peppermint all nestled into an chocolate cookie crust.

Have you ever tried making a cheesecake in your Instant Pot? Making this cheesecake has locked in my love of Instant Pots! I was visiting a friend and she made a similar cheesecake in her Instant Pot and I was AMAZED! So creamy, so easy, so hands off! Plus I’ll give you the cooking times for high altitude as well as sea level.

⭐️  FREE, DELICIOUS RECIPES? YES, PLEASE!  ⭐️ 

I have never been a huge cheesecake fan, I think it has been the texture, but somehow the process of cooking in a pressure cooker makes this cheesecake so delectable and delicious! I am sold!

Recommended Tools for White Chocolate Peppermint Cheesecake

I hope you will try it in your Instant Pot, however, I do provide oven instructions on the recipe card at the end of the post.

This recipe will overflow a 7″ pan, you want the filling to come a little below the rim of the pan, by about ¼ inch. I used the extra filling making some mini cheesecakes in a muffin tin, see instructions below.

Make Mini White Chocolate Peppermint Cheesecakes

If you find you have a lot of filling left over, have no fear mini cheesecakes are here!

  • Place cupcake liners in a muffin tin, mine made 6 additional cheesecakes.
  • Add a whole cookie to the bottom, then pour or scoop cheesecake filling over the cookie until just barely at the top of the tin.
  • Bake at 325 for 15-20 minutes, until only slightly jiggly in the center.
  • Set pan on wire rack, cooling for 30 minutes, then transfer to fridge for at least 2 hours.
  • They will sink a bit in the middle, but you will never notice since you will top them with whipped cream!

It might look dry and cracked, but honestly, using a warm butter knife you can smooth those cracks right out, but this cake is ANYTHING but dry and once you pipe on your whipped cream, nobody will notice anyway!

JOIN THE FRESH COOKY ON PINTEREST

⭐️  FREE, DELICIOUS RECIPES? YES, PLEASE!  ⭐️ 

Can I make this Cheesecake Gluten Free?

Yes, and so easily! If making the entire cheesecake gluten free I would use Gluten Free Sandwich Cookies for the crust. If you just need to make a few, follow the instructions for making the mini cheesecakes, omitting the cookie in the bottom of the cupcake liner AND replace the flour in the filling with a good AP Gluten Free flour.

Extracts vs. Flavorings (or oils)

What’s the difference? Extracts are usually made by literally extracting the flavor of the source ingredient into a liquid base, usually alcohol. For instance, pure vanilla extract is usually made by “brewing” vanilla beans in alcohol for an extended period of time. Try my bourbon vanilla!

On the other hand, flavoring oils or flavors, are the essential oil squeezed from the ingredient itself, yielding a much more concentrated and intense flavor. Typically much more pure.

We tend to use extracts in our everyday baking where the flavor is playing a supporting, rather than a starring, role. The oils like I’ve used here are really fantastic when you want that specific flavor to really shine through. Source

Give these other holiday treats a chance as well!

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Don’t forget to give it a ⭐️⭐️⭐️⭐️⭐️star rating in the recipe below!

Yield: 12 servings

White Chocolate Peppermint Cheesecake (Instant Pot or Oven)

White Chocolate Peppermint Cheesecake (Instant Pot or Oven)

Make a special no-fuss dessert this holiday season with this make ahead, White Chocolate Peppermint Cheesecake. It is so creamy and festive, loaded with white chocolate and the flavor of the season, peppermint all nestled into an chocolate cookie crust.

Prep Time 15 minutes
Cook Time 50 minutes
Cooling Time 4 hours
Total Time 5 hours 5 minutes

Ingredients

Cookie Crust

White Chocolate Peppermint Cheesecake Filling

Whipped Cream Garnish

  • 2 cups organic heavy cream
  • ¼ cup powdered sugar
  • 1 teaspoon vanilla extract
  • ⅛ teaspoon peppermint flavor (if desired)

Instructions

For the Cookie Crust

Start by tracing your pan bottom on a piece of parchment paper and cutting out the circle, this will make it easier to transfer.

Spray the springform pan before you place the parchment in and spray the piece of parchment as well after placing it in.

In a food processor pulse cookies until crushed, some larger chunks are okay. Stir in melted butter and mix to combine.

Press into bottom of springform pan, using a piece of wax paper or parchment until even and pressed partially up sides of pan. Place in freezer, while you prepare the filling.

White Chocolate Peppermint Cheesecake Filling

Measure white chocolate chips into a microwave safe bowl, heating in 30 second increments, stirring after each heating until melted. Set aside to cool for 5-10 minutes.

In the bowl of a stand mixer or mixing bowl, whip the cream cheese and all natural sugar until very smooth. With the mixer on low, slowly pour in cooled, melted white chocolate and the peppermint oil (or extract) until smooth and combined.

Mix in yogurt, vanilla, and flour and mix until just smooth again, scraping sides of bowl if needed. Add eggs, one at a time, mixing on low and scraping bowl as needed. But be careful not to over whip.

Baking the Cheesecake (Instant Pot or Oven)

Add 1 cup water to the pressure cooker pot and place trivet inside. Remove cookie crust from freezer and pour cheesecake mixture into crust until just reaches below the rim, you may have leftover cheesecake filling (see notes for leftover mixture to make mini cheesecakes).

Cover cheesecake with tinfoil to prevent moisture from dripping on to the cheesecake. Carefully lower cheesecake onto trivet in pressure cooker. Secure the lid and turn pressure release knob to seal position. Cook at high pressure for 40 minutes. 50 minutes for high altitude.

Once complete, use a 10 minute natural release, then release any remaining pressure in Instant Pot. Carefully using the trivet handles remove the cheesecake from the pressure cooker and allow to cool on wire rack 10 minutes. Refrigerate cheesecake for at least 4 hours or even better, overnight, covering cake once it has cooled completely.

Once chilled, top with whipped cream and decorate if desired with white chocolate curls and crushed peppermint candy.

Oven Instructions | Preheat oven to 325° and place a 9x13 pan on the bottom rack of your oven filled halfway with water.

Bake in an 8″ springform pan for 1 hour and 20 minutes. You can also use a 9″-10" pan and bake for 1 hour and 5 minutes, add more minutes if needed. Cheesecake center should jiggle slightly when moved.

Once baked, turn the oven off, open the door and stick a wooden spoon in it to leave it slightly open. Leave the cheesecake in the oven in these conditions for 1 hour.

Whipping Cream

In the bowl of a stand mixer, with the whisk attachment, pour in heavy cream, powdered sugar, vanilla and peppermint. Whip until thick and stiff peaks form. Scoop into piping bags fitting with piping tip of choice, I used Wilton #88 open star tip. Keep refrigerated until ready to decorate. TIP | to make whipped cream that holds it shape, whip slightly longer than normal until very thick, almost butter texture.

Gluten Free Option

Use a package of Gluten Free Chocolate sandwich cookies in place of regular cookies and replace the regular all purpose flour with all purpose gluten free flour.

Notes

Making Mini Cheesecakes with Leftover Filling

  • Place cupcake liners in a muffin tin, mine made 6 additional cheesecakes.
  • Add a whole cookie to the bottom, then pour or scoop cheesecake filling over the cookie until just barely at the top of the tin.
  • Bake at 325° F. for 15-20 minutes, until only slightly jiggly in the center.
  • Set pan on wire rack, cooling for 30 minutes, then transfer to fridge for at least 2 hours.
  • They will sink a bit in the middle, but you will never notice since you will top them with whipped cream!

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 491Total Fat: 37gSaturated Fat: 22gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 139mgSodium: 256mgCarbohydrates: 33gFiber: 1gSugar: 26gProtein: 7g

The nutritional information is estimated and may not be entirely accurate, at times it pulls information for suggestions and options which may increase calories, etc.

Did you make this recipe?

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Chocolate Bread Pudding • The Fresh Cooky

Tuesday 28th of January 2020

[…] Try this decadent and EASY White Chocolate Cheesecake […]

Rachelle

Wednesday 4th of December 2019

This looks delicious! Thanks for adding on the GF instructions.

Kathleen

Thursday 5th of December 2019

You are welcome Rachelle! I have family and quite a few friends who are GF, so I try and do that when I can!

Lynn Spencer

Tuesday 3rd of December 2019

I have not considered making a cheesecake in my Instant Pot! But of course, your recipe is encouraging me to do just that! What a fun and festive dessert! Thanks for the inspiration my friend.

Hugs,

Lynn

Kathleen

Tuesday 3rd of December 2019

I wouldn't have believed it, if I didn't see it! No water bath, takes the guesswork out of the recipe! Thanks Lynn!

Cherryl Ehlenburg

Monday 2nd of December 2019

This looks delicious, and I love how beautifully you decorated the top!

Kathleen

Tuesday 3rd of December 2019

Thank you Cherryl! Amazing how piping on your whipped cream can take it from plain to fancy in seconds!

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