White Chocolate Peppermint Bark Cheesecake

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Instant Pot White Chocolate Peppermint Bark Cheesecake

If you have been following along then you know our love of the Instant Pot and the ability to make great desserts quickly. We started with the Triple Chocolate Cheesecake, then whipped up a Pumpkin Cheesecake for Thanksgiving. It only seemed logical that we continue with Christmas.

If you are a fan of Cheesecake Factory then you will know this seasonal delight. The white chocolate peppermint bark cheesecake topped with a white chocolate mousse.  Oh yeah…that one…

We tested this recipe a few times and had a few different results based on the chocolate used. When I used a high quality European chocolate we had a few problems with the chocolate seizing up and texturally it was wrong for a cheesecake. After a few experiments we ended up going with Ghirardelli White Chocolate Chips. Since we were using them for the white chocolate we the figured that we may as well use their Peppermint Bark  also.  By all means you could easily make your own bark and use in the recipe. Just make sure the peppermint is finely chopped.


When the recipe specifies melted white chocolate, just melt it a bit in the microwave. Enough to melt the chips but it doesn’t need to be over heated to boiling hot. White chocolate is delicate and overheating it results in a horrible texture.

For the crust we used the entire Oreo. Filling and all. I kept the crust low instead of running the crust some up the sides. I just wanted a little more elegant look. But if you don’t care about that and just love Oreos, then run some of the crust up the sides like our other instant pot recipe calls for.

We used a six quart Instant Pot to make the recipe with a 7-Inch Round Springform Pan.   And from past comments we learned that not all 7″ pans are the same height. So just make sure not to overfill your pan. I used the entire recipe in my pan with no spill overs. But if your pan is a bit shorter, make sure to leave some room for the cake rise so you don’t have spill over in the pot.

We also made the mousse the next day. You could make it the same day just make sure the cheesecake is cold before putting the mousse on top.

This makes a great Christmas day dessert or would be a crowd stopper for any event over the holidays. I also found that if a clean cut is what you need for presentation, we froze the cheesecake for about an hour after putting the mousse on. I have to photograph it and clean cuts are super important for the visual. But if you want to cut small pieces and want them to be beautiful, this helps with the cut. I hope you enjoy the recipe as much as we do. Please share if you end up making this. We would love to hear how it worked for you.

White Chocolate Peppermint Bark Cheesecake

White Chocolate Peppermint Bark Cheesecake

Ingredients

    Crust
  • 12 Oreo cookies
  • 3 tablespoons butter, melted
  • Cheesecake
  • 1 pound (16 ounces) cream cheese
  • 1/4 cup sugar
  • 2 large eggs
  • 1 egg yolk
  • 4 ounces white chocolate, melted and cooled
  • 1 tablespoon AP flour
  • 1 teaspoon vanilla
  • 3 ounces peppermint bark, chopped
  • Mousse
  • 2 oz white chocolate, melted and cooled
  • 1 cup heavy whipping cream
  • 2 tablespoons sugar
  • 4 ounce cream cheese, softened
  • 1/4 teaspoon peppermint extract

Instructions

  1. Spray the 7" springform pan with cooking spray.
  2. Add two cups of water to the instant pot and place the rack on the bottom.
  3. Make a tin foil sling to lift the cheesecake in and out of the instant pot.
  4. Crust
  5. In a food processor combine the whole Oreo cookies and the butter.
  6. Pour the crumb butter mixture into the bottom of the pan and pat until even. Put in freezer for 10 minutes.
  7. Cheesecake
  8. In a food processor, mix the cream cheese with the sugar.
  9. Once combined, add eggs one at a time followed by the egg yolk.
  10. Add the melted chocolate.
  11. Continually scrape the bowl down. Add vanilla and flour and mix until creamy.
  12. Stir in the peppermint bark by hand.
  13. Pour mixture into the springform pan and smooth with a spatula.
  14. Place pan on the tin foil sling and slowly lower into the Instant Pot.
  15. Cover cheesecake loosely with a piece of foil to prevent moisture from getting on to the top of the cake.
  16. Set Instant Pot to maximum pressure for 27 minutes.
  17. Once done, turn machine off and let it return to normal pressure for 15 minutes.
  18. Unlock lid and use sling to transfer pan to cooling rack for an hour.
  19. Chill in refrigerator overnight.
  20. Chocolate Mousse
  21. Melt chocolate and let cool.
  22. Whip heavy cream to soft peaks and then add sugar. Continue mixing on high until stiff peaks.
  23. In another bowl, whip cream cheese until smooth. Add chocolate and peppermint extract.
  24. By hand, fold cream cheese mixture into whip cream mixture. Do not overmix.
  25. Spread onto the cheesecake and let set.
  26. Recipe Source: SerenaLissy.com
    All images and content are copyright protected. Do not use our images without prior permission.
https://serenalissy.com/instant-pot-white-chocolate-peppermint-bark-cheesecake/

60 comments… add one

  • MC Denmark December 8, 2017, 10:56 am

    Under cheesecake, you list the first ingredient as being 1 pound (16 ounces) cheesecake. Am I correct in assuming you mean 1 pound (16 ounces) of cream cheese?

    Reply
    • serena December 8, 2017, 12:30 pm

      Yes, already corrected. Thanks so much 🙂

      Reply
  • Judith Belanger December 8, 2017, 11:02 am

    When you say cheesecake 16 oz did you really mean cream cheese

    Reply
    • serena December 8, 2017, 12:30 pm

      Yes, corrected thanks so much!

      Reply
  • Joyce December 8, 2017, 12:09 pm

    Yay for peppermint bark cheesecake! I’m always to have such delicious festive cakes like this during the holidays! I’m actually amazed you can make this in an instapot! 🙂 Time to dust off my instapot! 😀

    Reply
    • serena December 8, 2017, 12:31 pm

      Yep! Bring it out, this is worth it 🙂

      Reply
  • Krystal Butherus December 8, 2017, 12:11 pm

    I’ve eaten a wide variety of cheesecakes, but never have I heard of this! It sounds so delicious!

    Reply
    • serena December 10, 2017, 10:10 am

      Thanks so much!

      Reply
  • Angela Tolsma December 8, 2017, 12:54 pm

    I seriously never would have thought to use the insta pot for desserts! I love peppermint cheescake, but I have never baked it before.

    Reply
    • serena December 10, 2017, 10:10 am

      This is so simple to make. Please share if you give it a try.

      Reply
  • Janette | Culinary Ginger December 8, 2017, 2:11 pm

    This is so lovely and festive, my family would love this for the holidays

    Reply
    • serena December 10, 2017, 10:08 am

      Thanks!

      Reply
  • Amy Nash December 8, 2017, 3:01 pm

    This is the prettiest cheesecake! It sounds absolutely wonderful and I love peppermint flavor this time of year!

    Reply
    • serena December 10, 2017, 10:08 am

      Thanks so much!

      Reply
  • Mary // Chattavore December 8, 2017, 4:47 pm

    I look forward to Christmas for peppermint ALL year. I haven’t made cheesecake in the Instant Pot yet but this is so on my list!

    Reply
    • serena December 10, 2017, 10:08 am

      Me too! I don’t know why I don’t just use peppermint all year long, but I keep limiting myself to December. Kind of like pumpkin in November.

      Reply
  • Alyssa December 8, 2017, 4:54 pm

    I can’t believe you made this in an INSTAPOT! It looks nothing like those other ‘crockpot’ cakes, etc I’ve seen. This is gorgeous.

    Reply
    • serena December 10, 2017, 10:07 am

      Thanks so much!

      Reply
  • Karen Morse December 8, 2017, 5:24 pm

    I am really in love with this dessert. It’s Christmas rolled into one beautiful cheesecake! I can only imagine how good it tasted! I would love to make this or try to make it!

    Reply
    • serena December 10, 2017, 10:11 am

      It’s pretty easy to whip up. Please share if you give it a try

      Reply
  • Laura @ MommyDearest December 8, 2017, 5:40 pm

    I think I just died and went to heaven. Saw this on Insta this morning and immediately called my girlfriend and said nexts girls night we are making this. Cheesecake is my favourite.

    Reply
    • serena December 10, 2017, 10:11 am

      Enjoy!

      Reply
  • Jalisa December 8, 2017, 6:52 pm

    I love the holidays. I get to see great recipes like this one. Definitely something I would love to eat.

    Reply
    • serena December 10, 2017, 10:14 am

      Thanks so much 🙂

      Reply
  • Teri Stephens December 8, 2017, 7:51 pm

    So I’ve fallen in love with this, and am so going to try it. Thanks for the tips on the chocolate to use. I’m a big fan of Ghiradelli chips.

    Reply
    • serena December 10, 2017, 10:06 am

      Enjoy!

      Reply
  • Andrea December 9, 2017, 6:56 am

    This is crazy cool, how awesome is that you can make something this tasty in an Instant Pot. It looks incredible and just lick your fingers clean.

    Reply
    • serena December 10, 2017, 10:06 am

      I know right?!? I was skeptical when I got it, but really love using it.

      Reply
  • Mei December 9, 2017, 3:10 pm

    Anything with ghiradelli chocolate is amazing but I think this recipe just leveled up to its pure awesomeness. I am just drooling looking at the recipes and ingredients. I cannot wait to make this.

    Reply
    • serena December 10, 2017, 10:05 am

      Thanks so much! Enjoy 🙂

      Reply
  • Erica December 9, 2017, 3:20 pm

    That certainly looks like something you’d get at Cheesecake Factory. Yum! And you made it look so pretty. I’m not a huge fan of cheesecake normally. But once you add peppermint bark, I’m more than sold!

    Reply
    • serena December 10, 2017, 10:12 am

      Me too! That bark makes it so tasty

      Reply
  • kimberly lewis December 9, 2017, 4:13 pm

    this is what dreams are made out of! Could you bring this to my house?

    Reply
    • serena December 10, 2017, 10:12 am

      LOL! All my neighbors get to taste test along the way as we develop these recipes.

      Reply
  • Rachel December 9, 2017, 4:32 pm

    I shared this recipe on facebook and my husband was like why are you not making this right this second??? Thanks for the idea.

    Reply
    • serena December 10, 2017, 10:13 am

      Thanks so much!

      Reply
  • Jessica Joachim December 9, 2017, 6:22 pm

    This looks so delicious! I have been debating on getting myself an instant pot, but I think I really do need one!

    Reply
    • serena December 10, 2017, 10:14 am

      Last years Black Friday was the deal that sealed it for me.

      Reply
  • kim December 10, 2017, 5:59 am

    Oh my, layers and layers of goodness right here. What a festive dessert. Love it!

    Reply
    • serena December 10, 2017, 10:05 am

      Thanks so much!

      Reply
  • Amy Drohen December 10, 2017, 7:41 am

    This is inspiring me to finally break in my Instapot!

    Reply
    • serena December 10, 2017, 10:05 am

      LOL! You gotta turn it on sooner or later 🙂

      Reply
  • Shoshana Sue December 10, 2017, 8:10 am

    What a mouthwatering looking cheesecake! This is definitely going on my to-do list for the Christmas eats. And thank you for the tip and how to melt the white chocolate, I would have overdone it if you hadn’t mentioned it.

    Reply
    • serena December 10, 2017, 10:13 am

      Enjoy! Please share if you end up making it.

      Reply
  • E H December 10, 2017, 11:26 am

    If I could get Instant Pot for Christmas, I will definitely be making this during this holiday week. What a lovely and festive recipe!

    Reply
    • serena December 10, 2017, 2:42 pm

      Good luck with the Christmas present 🙂

      Reply
  • Cindy Ingalls December 10, 2017, 11:54 am

    I didn’t realize you could make desserts in an insta-pot. That is amazing, especially when you can create a peppermint bark cheesecake. I’m obsessed with peppermint bark this time of year.

    Reply
    • serena December 12, 2017, 8:36 pm

      I’ve only used my instant pot for desserts. You can do so many yummy things in them.

      Reply
  • Heather December 10, 2017, 12:48 pm

    I always forget that I can make desserts in the Instant Pot. I absolutely will be trying this soon!!

    Reply
    • serena December 12, 2017, 8:36 pm

      Enjoy!

      Reply
  • Angela Cardamone @marathonsandmotivation.com December 10, 2017, 9:06 pm

    Two of my favorite things: peppermint bark and cheesecake combined! I will definitely be trying this recipe!!!

    Reply
    • serena December 11, 2017, 8:17 am

      Thanks so much! Enjoy 🙂

      Reply
  • HilLesha O'Nan December 10, 2017, 9:31 pm

    You had me had cheesecake, but wow, I have never tried anything like this before. Thanks for sharing this amazing recipe!

    Reply
    • serena December 11, 2017, 8:17 am

      Thanks so much!

      Reply
  • Cyndi December 12, 2017, 9:07 am

    This is my first cheesecake that I have ever made. When do you take out of the pan?

    Reply
    • serena December 12, 2017, 8:26 pm

      Leave it in fridge after cooking overnight then remove from pan the next day.

      Reply
  • Janet December 12, 2017, 1:28 pm

    I am confused about Hotpot. Is this a crockpot or some type of Fast cooking pot ?

    Reply
    • serena December 12, 2017, 8:26 pm

      It’s an instant pot. Basically an electric pressure cooker.

      Reply
  • Jodie Sharp December 21, 2017, 1:43 pm

    Is this a really dense cheesecake?

    Reply
    • serena December 22, 2017, 12:53 pm

      Dense like NY Cheesecake, no. But it is a wee bit thick

      Reply

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