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Instant Pot Candy Cane Cheesecake Recipe

Instant Pot Candy Cane Cheesecake

5 from 2 votes


Crust Ingredients

  • 1 C graham cracker crumbs
  • 3 TBSP Sugar
  • 4 tbsp unsalted butter melted

Candy Cane Cheesecake Ingredients

  • 2 8z cream cheese softened
  • 1 C sugar
  • 2 tsp pure peppermint extract
  • 3 large egg yolks
  • 2 large egg whites
  • 1 C crushed candy canes
  • 2 drops pink food coloring

Whipped Cream

  • 1 C heavy whipping cream
  • 1/4 C powder sugar
  • 1 tsp pure peppermint extract
  • 1 medium piping bag with star clip
  • 1/4 C crushed candy canes


Directions For Crust

  • Using a medium mixing bowl, combine all ingredients and mix well
  • Press into a 6inch springform pan and set aside

Directions For Candy Cane Cheesecake

  • Using a large mixing bowl, mix together the cream cheese, sugar, the 3 eggs yolks, and peppermint extract until combined
  • Using another bowl, beat together the egg whites until stiff and creamy
  • Gently fold the egg whites into the cream cheese mixture
  • Mix in the pink food coloring and candy canes
  • Pour mixture into the crust
  • Cover the springform with foil

Directions To Bake

  • Place the trivet into the instant pot and pour 1 C of water into the bottom
  • Place the springform pan onto the triviet
  • Lock and seal the lid
  • Cook on manual for 35 minutes
  • Let pressure release naturally
  • Remove cheesecake and place onto a wire rack and allow to cool completely
  • Place into the fridge overnight

Directions For Whipped Cream

  • Combine the heavy cream, powder sugar and peppermint extract and beat with a hand mixer until stiff with peaks¬†
  • Scoop 1/2 C into the piping bag
  • Spread evenly¬† the remaining whipped cream
  • Pipe whipped cream along the edge of the cheesecake
  • Sprinkle crushed candy canes on top
  • Cut and serve!
Keyword Chocolate Cheesecake, Instant Pot, Instant Pot Candy Cane Cheesecake