Chocolate Peppermint Cheesecake Instant Pot

I have been loving the Instant Pot for cheesecakes both sweet and savory. Yesterday I thought I would give a Christmas one a try and came up with this Chocolate Peppermint one. It really is quite yummy. With the addition of chocolate this cheesecake is a little bit firmer and richer then my limoncello or vanilla cheesecake.

If you have not made a cheesecake in general or in the instant pot here are some tips.

  • Cream cheese & eggs must be at room temperature for a creamy cheesecake.
  • Slowly heat the chocolate and cream together stove top or in microwave. Do not over heat the chocolate.
  • I have an instant pot steaming rack with handles that makes it easy to lower and lift the springform pan in and out of the instant pot.
  • Make sure you have the instant pot on high setting, if it is not the cheesecake may require more cooking time (yes I have made this mistake, its a quick fix just cook for another 5 or 6 minutes)
  • Remove all foil from spring form pan once the cheesecake is finished cooking. I usually set a paper towel down on a sheet pan, and place the springform pan on top to refrigerate.

Instant Pot Chocolate Peppermint Cheesecake


1 cup oreo crumbs 

2 tablespoons sugar

4 tablespoons butter melted


2 – 8 ounce packages cream cheese – room temperature

1/4 cup all purpose flour 

2 tablespoons cocoa powder

2 eggs – room temperature

3/4 cup sugar

5 ounces dark chocolate chips

1/4 cup heavy cream

1 teaspoon peppermint extract

2 tablespoons Rum Chata Peppermint Bark Rum


Wrap 1 layer of heavy-duty foil around the bottom and outside of the pan. Doing this will water proof the bottom of the pan from the steam. 

In a small bowl combine the cookie crumbs, sugar and melted butter. With a fork stir until well combined. Pat down in a 7 inch Instant Pot springform pan that the bottom is lined with a piece of parchment. Press the crumbs about an inch up the side of the pan, and pat the bottom down firmly. Now place in the freezer as you prepare the filling.


Place the heavy cream and dark chocolate chips in a microwavable bowl. Start with 30 seconds, and then stir. Cook in 15 second intervals you do not want to burn the chocolate. Whisk until well combined.

Place the softened cream cheese in a mixing bowl. Beat well on medium speed until soft and creamy. Now add the flour, cocoa powder and sugar mix until well blended. And the chocolate cream mixture, mix until combined. Add the eggs one at a time, mixing well after each addition. Now add the peppermint extract and Rum Chata. 

Its time to get your springform pan out of the freezer, now pour your cheese filling in. Place a piece of foil over the top of the pan, pinching the edge to secure in place.

Pour 1 1/2 cups of water into your instant pot, place your rack insert in. Gently place the springform pan on top of the rack. Place the lid on the instant pot, make sure your valve is on sealing. Manually set your instant pot to high for 30 minutes. When the time is complete, allow the instant pot to naturally release for 20 minutes. After 20 minutes you can remove the cheese cake. The very center should still be a little jiggly. Carefully remove all the foil. There might be some moisture on the top of the cheesecake or the sides. Carefully you can take the corner of a  paper towel and remove the excess moisture. 

Chill the cheesecake for several hours before serving. Remove from refrigerator at least 30 minutes before serving.

White Chocolate Peppermint Cream

2 ounces high-quality white chocolate 

1 tablespoon Rum Chata Peppermint Bark Rum

1/2 teaspoon unflavored gelatin

2 1/2 cups chilled whipping cream, divided

3 tablespoons sugar

For white chocolate cream:

Place white chocolate in medium bowl. Place 1 tablespoon rum Chata in very small bowl. Sprinkle gelatin over; let stand until gelatin softens, about 15 minutes. Bring 1/2 cup cream and 3 tablespoons sugar to simmer in small saucepan, stirring until sugar dissolves. Remove from heat; add gelatin and stir until dissolved. Pour gelatin mixture over white chocolate, whisking until melted and smooth. If the chocolate is not all melted put back on a low heat for just a few minutes.

Cool to room temperature.

Beat remaining 2 cups heavy cream in large mixing bowl until peaks form. Fold 1/2 cup cream into white chocolate mixture to lighten. Fold chocolate mixture into remaining cream in bowl. Refrigerate until cold, at least 1 hour and up to 3 hours.

Crush candy canes to sprinkle on top.