Instant Pot Chocolate Peppermint Cheesecake - Gluten Free, Dairy Free

1

Crush chocolate graham crackers if you do not have crumbs and dump graham crumbs into a small mixing bowl.

2

Pour melted margarine into the crumbs and stir to combine well.

3

Press into a greased springform pan and set in freezer while you prepare the filling.

4

For filling dump some cream cheese and granulated sugar into a mixing bowl. Mix with electric hand mixer until combined.

5

Melt some chocolate chips in the microwave and then stir in some sour cream.

6

Add in chocolate chip mixture, cocoa powder, peppermint extract, crushed peppermint candy and corn starch. Stir until just combined.

7

Add in 2 eggs, one at a time. Stirring until just combined.

8

Remove the graham crust from the freezer and set it on a piece of tinfoil. Scrape the cheese filling into the pan.

9

Cover the pan with a piece of paper towel and then tinfoil.

10

Seal bottom and top tinfoil around pan. Pour water into Instant Pot. Place the pan on the trivet and lower it into the Pot.

11

Place lid on the Instant Pot, turn steam release handle to sealing position and set Pot to Pressure Cook High for 28 minutes.

12

Once Pot is done cooking, allow it to do a Natural Release for 10 minutes before ventng. Remove lid, lift out trivet with pan and remove top foil and paper towel.

13

Allow to cool for a bit before covering with plastic wrap and chilling for at least 6 to 8 hours.

14

Place cheesecake on serving dish and remove ring.

15

Decorate top of cheesecake with more crushed peppermint candy and some dairy free whipped cream if desired.

16

Serve.

17

Enjoy!