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Are you a cheese lover? This creamy and rich Instant Pot Candy Cane Cheesecake! is a must try for the holiday season!
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5 from 1 vote

Instant Pot Candy Cane Cheesecake


  • medium mixing bowl
  • 6inch springform pan
  • medium piping bag


Crust Ingredients

  • 1 Cup graham cracker crumbs
  • 3 tbsp sugar
  • 4 tbsp unsalted butter, melted

Candy Cane Cheesecake

  • 2-8 oz. cream cheese, softened
  • 1 Cup sugar
  • 2 tsp pure peppermint extract
  • 3 pcs. large egg yolks
  • 2 pcs. large egg whites
  • 1 Cup crushed candy canes
  • 2 drops pink food coloring

Whipped Cream

  • 1 C heavy whipping cream
  • 1/4 Cup powder sugar
  • 1 tbsp pure peppermint extract
  • 1 medium piping bag with star tip
  • 1/4 Cup crushed candy canes


Crust Directions

  • Using a medium mixing bowl, combine all ingredients and mix well
  • Press into a 6inch springform pan and set aside

Candy Cane Cheesecake

  • Using a large mixing bowl, mix together the cream cheese, sugar, the 3 eggs yolks, and peppermint extract until combined
  • Using another bowl, beat together the egg whites until stiff and creamy
  • Gently fold the egg whites into the cream cheese mixture
  • Mix in the pink food coloring and candy canes
  • Pour mixture into the crust
  • Cover the springform with foil

Direction to bake

  • Place the trivet into the instant pot and pour 1 C of water into the bottom
  • Place the springform pan onto the triviet
  • Lock and seal the lid
  • Cook on manual for 35 minutes
  • Let pressure release naturally
  • Remove cheesecake and place onto a wire rack and allow to cool completely
  • Place into the fridge overnight

Whipped cream Directions

  • Combine the heavy cream, powder sugar and peppermint extract and beat with a hand mixer until stiff with peaks
  • Scoop 1/2 C into the piping bag
  • Spread evenly the remaining whipped cream
  • Pipe whipped cream along the edge of the cheesecake
  • Sprinkle crushed candy canes on top