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peppermint cheesecake topped with crushed candy canes on a white plate
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5 from 6 votes

Instant Pot Peppermint Cheesecake

Instant Pot Peppermint Cheesecake with an Oreo cookie crust is an easy holiday dessert recipe that you make in the pressure cooker. Perfect for Christmas!
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 35 minutes
Refrigeration Time 6 hours
Total Time 7 hours 5 minutes
Servings 10
Calories 331kcal
Author Dee
Cost $10


The Crust

  • 1 cup Oreo cookies regular, not double stuf, crushed about 20 cookies
  • 2 tablespoons butter melted

The Filling

  • 16 ounces cream cheese 2 - 8 ounce packages, at room temperature
  • ½ cup granulated sugar
  • ¼ cup sour cream
  • ½ cup peppermint mocha coffee creamer
  • 1 teaspoon peppermint extract
  • 2 eggs room temperature
  • crushed candy canes optional, for topping


The Crust:

  • Finely crush the cookies using a food processor, or place in large zip top bag, close up, and crush with rolling pin
  • Melt the butter and pour over the crushed cookies, and mix until combined and the consistency of wet sand.
  • Press the crust into the bottom of a greased 7 inch cheesecake pan, ensuring it is evenly distributed on the bottom and sides of the pan.
  • Place the crust in the freezer until the filling is ready.

The Filling:

  • Beat the room temperature cream cheese and sugar until just creamy.
  • Add the sour cream, coffee creamer and peppermint extract, and beat until just combined.
  • Add the eggs, one at a time, mixing in between until just combined. Do not over mix.
  • Pour the cheesecake filling onto the crust, smoothing out with a spatula if necessary.
  • Pour 1 cup of water into the inner pot of the Instant Pot (6 qt). Place a trivet in the bottom.
  • If your pan does not have a handle, create a foil sling, place the pan in the sling, then place the sling in the pot. Skip this step if your pan has a handle.
  • Close the lid and place the valve in the SEALING position. Hit PRESSURE COOK for 35 minutes, then do a 15 minute natural release.
  • Do a quick release to release the remaining pressure. When pin drops, remove lid, and using oven mitts, carefully remove the cheesecake from the pot by lifting handles .
  • The cheesecake is done when only the center jiggles slightly when you shake the pan back and forth and when its internal temperature is 150 degrees Fahrenheit. If it is not done yet, let it cook for another 5 minutes.
  • Take the corner of a paper towel and soak up any water on the top of the cheesecake.
  • Allow the cheesecake to cool slightly before covering. (about 30 minutes) Store covered in the fridge for 6 hours to overnight (recommended) before serving.


This recipe was made in a 6-quart Instant Pot electric pressure cooker.
For best results, use room temperature cream cheese and eggs and mix ingredients until just combined. This helps avoid cracks in the top.
You can crack eggs into a separate bowl to avoid shells getting into the mixture.
I don’t like to cover the cheesecake with foil while cooking, since it can take longer to cook. Blot any water on top of the cheesecake with a paper towel.


Calories: 331kcal | Carbohydrates: 25g | Protein: 6g | Fat: 24g | Saturated Fat: 13g | Cholesterol: 103mg | Sodium: 267mg | Potassium: 149mg | Fiber: 1g | Sugar: 20g | Vitamin A: 802IU | Vitamin C: 1mg | Calcium: 84mg | Iron: 2mg