Description
This Instant Pot Peppermint Bark Cheesecake is a festive delight that combines creamy cheesecake with refreshing peppermint and crunchy chocolate. Perfect for holiday gatherings, each bite is an explosion of flavor that will leave your guests asking for more. With minimal effort required, this dessert can transform any occasion into a winter wonderland celebration.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 16 oz cream cheese, softened
- ¾ cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- ½ tsp peppermint extract
- 1 cup semi-sweet chocolate chips
- Whipped cream for garnish
Instructions
- Prepare the crust by mixing graham cracker crumbs with melted butter until combined. Press into the bottom of a greased Instant Pot pan.
- In a separate bowl, beat cream cheese until smooth, then gradually add sugar and mix until fluffy. Add eggs one at a time without overmixing.
- Stir in vanilla and peppermint extracts, then fold in chocolate chips gently.
- Pour the filling over the crust, cover with foil, and place on a trivet in the Instant Pot filled with water.
- Cook on high pressure for 35 minutes followed by natural release. Chill in the fridge for at least four hours before serving.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 22g
- Sodium: 220mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg