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Instant Pot Chocolate Peppermint Cheesecake – Gluten Free, Dairy Free

Instant Pot Chocolate Peppermint Cheesecake is a rich and flavourful pressure cooker recipe.  This gluten free and dairy free dessert is definitely a decadent treat for those who need to avoid those ingredients.

Top the cheesecake off with some crushed gluten free peppermint candy and some dairy free whipped topping or use your imagination to create your own variation.

Instant Pot Chocolate Peppermint Cheesecake yields 8 – 10 servings.

The richness of this cheesecake makes it go a long way.  Small slices are sure to satisfy.

Instant Pot Chocolate Peppermint Cheesecake will delight your taste buds with every bite!

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

To begin making this decadent dessert I sprayed a 7″ springform pan with cooking spray.  

Then I used some gluten free chocolate graham crackers pictured below.

I put the crackers into a plastic bag and used a rolling pin to crush them into crumbs for the base of the cheesecake.

You may have the crumbs available in your area and you can skip this step.

Once crushed I dumped them into a small mixing bowl.

Then I pured some melted margarine into the small mixing bowl.

After stirring them together well, I pressed the crumbs into the bottom of the springform pan.  I placed the pan in the freezer while I prepared the filling.

For the filling I dumped some dairy free cream cheese and some granulated sugar into a mixing bowl.

I used an electric hand mixer to beat the cream cheese and sugar together until they were smooth.

Then I melted some chocolate chips in the microwave and stirred in some dairy free sour cream.

I dumped the chocolate chip mixture, peppermint extract, crushed peppermint candy, cocoa and corn starch into the mixing bowl with the cream cheese and granulated sugar.

I used a large rubber spatula to stir all the ingredients in until they were just combined.

Next I added in two large eggs.  I added them one at a time and stirred until just combined.  I had been reading that you should not over mix a cheesecake batter.

Next I scraped the cream cheese filling on top of the graham crust in the springform pan.

To prevent moisture from getting at the cheese cake, I placed the pan on top of a piece of tinfoil and then covered the top with a piece of paper towel.

Once the paper towel was in place I added a piece of tinfoil to the top and then sealed the pan with both pieces of tinfoil.

After the tinfoil was in place I poured 2 cups of water into the Pot, set the the pan on the trivet and lowered it into the Pot.

Then I placed the lid on the Instant Pot, turned the steam release handle to the sealing position and set the Instant Pot to Pressure Cook High for 28 minutes.

Once the Instant Pot was done cooking, I allowed it to do a Natural Release for 10 minutes before turning the steam release handle to the venting position.

After removing the pan from the Pot, I immediately removed the tinfoil and paper towel from the top of the pan.

When it had cooled for a bit I put it in the fridge, covered with plastic wrap, for at least 6 to 8 hours before serving.  

Then I removed the ring and placed it on a plate to prepare for serving.  

I crushed up some more peppermint candy to sprinkle on the top and decorated it with some dairy free whipped topping just before serving.

This Instant Pot Chocolate Peppermint Cheesecake is a great dessert option for the holiday season but can be enjoyed any time of the year.

Use your imagination and decorate it to suit your own preferences.

Savour each mouthful, with its wonderful blend of flavours and smooth creamy texture!

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

More Instant Pot Cake Recipes You Will Enjoy…

An Easy No Bake Cheesecake…

PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make this Instant Pot Chocolate Peppermint Cheesecake:

  • 1 1/4 cups chocolate gluten free graham crumbs
  • 1/4 cup margarine melted
  • 16 oz dairy free cream cheese (room temperature)
  • 1/2 cup granulated sugar
  • 1/2 cup dairy free sour cream 
  • 1/2 cup melted chocolate chips (I used dairy free)
  • 1/4 cup cocoa powder
  • 3 tbsp crushed gluten free peppermint candy canes or peppermint candy
  • 1 tsp peppermint extract
  • 2 tbsp corn starch
  • 2 eggs, large (room temperature)
  • 2 cups water for Pot
  • extra crushed candy canes for topping
  • dairy free whipped topping for decorating

How to Make Instant Pot Chocolate Peppermint Cheesecake:

  1. Grease a 7″ spring form pan.
  2. Crush chocolate graham crackers if you do not have crumbs and dump graham crumbs into a small mixing bowl.
  3. Pour the melted margarine into the crumbs and stir to combine well.
  4. Press into the prepared springform pan and set in freezer while you prepare the filling.
  5. For filling dump the cream cheese and granulated sugar into a mixing bowl and use an electric hand mixer to beat until smooth.
  6. Melt the chocolate chips in the microwave and then stir in the sour cream.
  7. Add in the chocolate chip mixture, cocoa powder, peppermint extract, crushed peppermint candy and corn starch. Stir with a wooden spoon or spatula until just combined.
  8. Add in the eggs, one at a time. Stirring until just combined.
  9. Remove the graham crust from the freezer and set it on a piece of tinfoli. Scrape the cheese filling into the pan.
  10. Cover the pan with a piece of paper towel and then tinfoil. Seal bottom and top tinfoil around pan to prevent moisture from entering.
  11. Pour the water into the Instant Pot. Place the pan on the trivet and lower it into the Pot.
  12. Place the lid on the Instant Pot, turn the steam release handle to the sealing position and set the Instant Pot to Pressure Cook High for 28 minutes.
  13. Once the Instant Pot is done cooking, allow it to do a Natural Release for 10 minutes before turning the steam release handle to the venting position.
  14. Remove the lid, lift out the trivet with the pan and immediately remove top foil and paper towel.
  15. Allow to cool for a bit before covering with plastic wrap and chilling for at least 6 to 8 hours.
  16. Before slicing decorate top of cheesecake with more crushed peppermint candy and some dairy free whipped cream if desired.
  17. Enjoy!
Yield: 8 - 10

Instant Pot Chocolate Peppermint Cheesecake - Gluten Free, Dairy Free

Instant Pot Chocolate Peppermint Cheesecake is a rich and flavourful pressure cooker recipe.  This gluten free and dairy free dessert is definitely a decadent treat for those who need to avoid those ingredients.

Instant Pot Chocolate Peppermint Cheesecake is a rich and flavourful pressure cooker recipe.  This gluten free and dairy free dessert is definitely a decadent treat for those who need to avoid those ingredients.

Prep Time 12 minutes
Cook Time 47 minutes
Total Time 59 minutes

Ingredients

  • 1 1/4 cups chocolate gluten free graham crumbs
  • 1/4 cup margarine melted
  • 16 oz dairy free cream cheese (room temperature)
  • 1/2 cup granulated sugar
  • 1/2 cup dairy free sour cream
  • 1/2 cup melted chocolate chips (I used dairy free)
  • 1/4 cup cocoa powder
  • 3 tbsp crushed gluten free peppermint candy canes or peppermint candy
  • 1 tsp peppermint extract
  • 2 tbsp corn starch
  • 2 eggs, large (room temperature)
  • 2 cups water for Pot
  • extra crushed candy canes for topping
  • dairy free whipped topping for decorating

Instructions

    1. Grease a 7" spring form pan.
    2. Crush chocolate graham crackers if you do not have crumbs and dump graham crumbs into a small mixing bowl.
    3. Pour the melted margarine into the crumbs and stir to combine well.
    4. Press into the prepared springform pan and set in freezer while you prepare the filling.
    5. For filling dump the cream cheese and granulated sugar into a mixing bowl and use an electric hand mixer to beat until smooth.
    6. Melt the chocolate chips in the microwave and then stir in the sour cream.
    7. Add in the chocolate chip mixture, cocoa powder, peppermint extract, crushed peppermint candy and corn starch. Stir with a wooden spoon or spatula until just combined.
    8. Add in the eggs, one at a time. Stirring until just combined.
      Remove the graham crust from the freezer and set it on a piece of tinfoli. Scrape the cheese filling into the pan.
    9. Cover the pan with a piece of paper towel and then tinfoil. Seal bottom and top tinfoil around pan to prevent moisture from entering.
    10. Pour the water into the Instant Pot. Place the pan on the trivet and lower it into the Pot.
    11. Place the lid on the Instant Pot, turn the steam release handle to the sealing position and set the Instant Pot to Pressure Cook High for 28 minutes.
    12. Once the Instant Pot is done cooking, allow it to do a Natural Release for 10 minutes before turning the steam release handle to the venting position.
    13. Remove the lid, lift out the trivet with the pan and immediately remove top foil and paper towel.
    14. Allow to cool for a bit before covering with plastic wrap and chilling for at least 6 to 8 hours.
    15. Before slicing decorate top of cheesecake with more crushed peppermint candy and some dairy free whipped cream if desired.
    16. Enjoy!

Notes

*This recipe was tested in an 8 quart Instant Pot Duo.

*Tofutti brand dairy free cream cheese was used in this recipe.

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