Instant Pot Peppermint Cheesecake

INGREDIENTS

Crust

• 1 cup almond flour
• 2 tbsp sweetener of choice
• 2 tbsp melted butter
• ½ tsp vanilla extract
• 3 tbsp unsweetened cocoa powder

Cheesecake Filling

• 16 oz cream cheese, softened
• 2 large eggs
• 1 egg yolk
• ¼ cup heavy whipping cream
• ½ cup + 2 tbsp sweetener of choice
• 1 tsp vanilla extract
• Pinch of kosher salt
• 20 drops OOOFlavors White Choco Peppermint Bark
• 30 drops red food coloring (optional, for festive color)

Topping

• ½ cup sour cream
• 2 tsp sweetener of choice
• ½ tsp vanilla extract
• 20 drops OOOFlavors White Choco Peppermint Bark

DIRECTIONS

Prepare the Crust:

1. Line and grease a 6-inch cake pan with parchment paper or cooking spray.
2. In a bowl, mix together almond flour, sweetener, cocoa powder, melted butter, and vanilla extract until well combined.
3. Press the mixture firmly into the bottom of the prepared pan to form an even crust. Refrigerate for at least 15 minutes while preparing the filling.

Make the Cheesecake Filling:

4. In a large bowl, beat together cream cheese, sweetener, vanilla extract, salt, and OOOFlavors White Choco Peppermint Bark Flavoring until smooth.
5. Add eggs and egg yolk, one at a time, gently mixing just until incorporated. Avoid over-mixing.
6. Stir in heavy whipping cream until smooth.
7. If using, gently fold in red food coloring for a festive peppermint swirl.

Cook the Cheesecake in the Instant Pot:

8. Pour the cheesecake filling over the prepared crust. Tap the pan lightly on the counter to remove air bubbles.
9. Cover the cheesecake with a paper towel to absorb moisture, then tightly cover with foil.
10. Add 1½ cups of hot water to the Instant Pot and place the trivet inside.
11. Set the cheesecake on top of the trivet, close the Instant Pot lid, and cook on Manual mode for 35 minutes.
12. Allow natural pressure release for 18 minutes, then manually release any remaining pressure.
13. Check the cheesecake’s firmness—if it needs more time, cook for an additional 10 minutes with another 18-minute natural release.
14. Remove the cheesecake and let it cool at room temperature before refrigerating overnight for the best texture.

Add the Topping & Serve:

15. In a bowl, mix sour cream, sweetener, vanilla, and OOOFlavors White Choco Peppermint Bark Flavoring.
16. Spread evenly over the chilled cheesecake.
17. Refrigerate for at least 4 hours before serving.

Enjoy this creamy, minty, and indulgent holiday cheesecake for a perfect festive dessert! 🎄✨

Download Recipe Card for Print

Recipe by @theketogenicmermaid (IG)