Instant Pot Holiday Cheesecake is a rich, creamy dessert that’s perfect for any celebration. Made easily in the Instant Pot, it’s a hassle-free way to enjoy a classic cheesecake with a festive twist. With a smooth texture and delicious flavor, it’s sure to be a hit at your next holiday gathering!
Instant Pot Christmas Cheesecake is a festive, creamy dessert that takes the stress out of holiday baking. Made in your Instant Pot, it ensures a perfectly smooth, velvety texture every time, without the worry of cracking or overbaking. The rich, indulgent flavor of the cheesecake, paired with a graham cracker crust, is a perfect way to celebrate the season.
Add a festive topping like fresh berries or whipped cream to complete this easy yet impressive holiday treat!
Why You Will Love This Recipe!
🎄 Perfect for the Holidays: A festive, delicious treat that’s sure to impress guests.
⏱️ Quick and Easy: Made in the Instant Pot, no need for complicated baking techniques.
🍰 Creamy Texture: Enjoy a smooth, velvety cheesecake every time, with no cracks!
🧑🍳 No Oven Needed: Free up your oven for other dishes, while your cheesecake cooks perfectly in the Instant Pot.
🍓 Customizable Toppings: Top with berries, whipped cream, or chocolate for extra holiday flair!
Ingredients Needed For Instant Pot Holiday Cheesecake
- Cream Cheese: Use room temperature cream cheese.
- Eggs: Use large eggs
- Pure Vanilla Extract: You can also use vanilla bean.
- Heavy Cream: Forms the base of the creamy filling.
- Granulated Sugar: For added sweetness.
- Red Velvet Cake Mix: For a beautiful color.
- Red Food Coloring: Adjust the color to the redness that you want.
- Graham Cracker Crumbs and Butter: Forms the crust of the cheesecake.
How To Make Instant Pot Christmas Cheesecake
Here are the simple steps for making Christmas Cheesecake Instant Pot:
Step One: Blend together your cream cheese, eggs, vanilla, heavy cream, and sugar. Split the cheesecake mixture into two bowls.
Step Two: To one bowl, add red velvet cake mix and red food coloring, and mix thoroughly. For the crust, combine graham cracker crumbs, sugar, and melted butter.
Step Three: Line the bottom of your springform pan with parchment paper and lightly spray with non-stick cooking spray.
Step Four: Press half of the graham cracker mixture into the bottom of your springform pan. Use your fingers or the back of a spoon to press it down firmly. Pour the white cheesecake mixture into the pan, filling it halfway. Then, drop 1/4 cup of the red velvet cheesecake mixture in the center, followed by 1/4 cup of the white cheesecake mixture. Continue alternating between the red and white mixtures until the pan is filled. For the second cheesecake, start with the red velvet mixture, then add the white, and continue alternating.
Step Five: Using a toothpick, chopstick, or knife, start from the center of the cheesecake mixture and gently drag outward toward the edges, creating straight lines. Then, starting from the center again, create a clockwise swirl pattern moving outward toward the edges of the pan. Add 1 1/2 cups of water to the bottom of your Instant Pot. Place your trivet on a flat surface and carefully set the cake pan on top. Slowly transfer the trivet with the cake pan into the Instant Pot.
Step Six: Close the lid of your Instant Pot and seal the valve. Set the cooker to High Pressure and cook for 45 minutes. After the timer goes off, let the pressure release naturally for 5 minutes. Using hot pads or a towel, carefully lift the trivet out of the pot. Transfer the cheesecake to the fridge and let it chill for at least 5 hours, or overnight. When ready to serve, remove it from the fridge and enjoy!
Instant Pot Christmas Cheesecake Recipe Tips
- For a great cheesecake, make sure that both your eggs and cream cheese are at room temperature. This will result in a creamy and delicious Instant Pot Cheesecake.
- Mix the cream cheese and sugar until you have a smooth picture.
- You can substitute the graham cracker crumbs for Oreo Crumbs or even gluten-free graham crackers.
- Make sure that you refrigerate the cheesecake, as it will firm up as it cools down.
Storing
💾 Store any leftover Instant Pot Holiday Cheesecake in an airtight container in the fridge for up to 5 days. ❄️ To freeze, wrap the cheesecake tightly in plastic wrap and foil, then place it in a freezer-safe container for up to 1 month.
Instant Pot Holiday Cheesecake Recipe Faqs
How do I know when the cheesecake is done? The cheesecake should be set around the edges but still slightly jiggly in the center. The internal temperature should reach about 150°F (65°C).
How do I cool and set the cheesecake? Allow the cheesecake to cool in the Instant Pot for about 30 minutes. Remove the foil and refrigerate the cheesecake for at least 4 hours, preferably overnight, to set completely.
Can I add holiday toppings to the cheesecake? Yes, once the cheesecake is fully set, you can add toppings like whipped cream, caramel sauce, chocolate ganache, or holiday-themed decorations.
How do I store leftover cheesecake? Store any leftovers in an airtight container in the refrigerator for up to 5 days. Cheesecake can also be frozen for up to 2 months. Wrap individual slices in plastic wrap and place them in a freezer-safe container.
Can I make the cheesecake ahead of time? Yes, you can prepare the cheesecake a day or two in advance and store it in the refrigerator. Add any toppings just before serving.
What if my cheesecake cracks? Cheesecake cracks can occur due to overmixing or rapid temperature changes. To minimize cracking, avoid overmixing the batter and let the cheesecake cool gradually. If cracks do appear, they can be covered with toppings such as whipped cream or fruit to make the cheesecake look beautiful.
More Easy Instant Pot Recipes
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Instant Pot Holiday Cheesecake
Description
Ingredients
Cheesecake Ingredients:
- 32 ounces cream cheese, room temperature
- 3 large eggs
- 1 tablespoon pure vanilla extract
- 1/2 cup heavy cream
- 1/2 cup granulted sugar
- 1/2 cup red velvet cake mix
- 1 teaspoon red food coloring
Graham Cracker Crust:
- 1 cup graham cracker crumbs
- 2 teaspoons granulated sugar
- 4 tablespoons unsalted butter, melted
Other:
- 1 1/2 cup water
Instructions
- Mix your cream cheese, eggs, vanilla, heavy cream, and sugar.
- Divide the cheesecake mixture into two bowls.
- In one of the bowls, add in your red velvet cake and red food coloring. Mix well
- Prepare the crust, mixing the graham crackers, sugar, and melted butter.
- Add parchment paper to the bottom of your springform pan. Spray lightly with non-stick cooking spray.
- Add half of the graham cracker mixture to the bottom of your springform pan mold. Push down to flatten the graham crackers with your fingers or the back of a spoon.
- Add your white cheesecake mixture to the top of your graham crackers about halfway of your springform pan. Then add about 1/4 cup of the red velvet cheesecake mixture to the middle of your cheesecake.
- Add 1/4 cup of the white cheesecake mixture to the middle of your cheesecake
- Continue alternating red and white filing until you have filled your springform pan mold. (For the second cheesecake, add the red velvet cheesecake mixture first, then ¼ cup white cheesecake, etc.)
- Taking a toothpick, chopstick, or knife, starting from the center, move outward toward the pan creating straight lines. Once you have done this, start from the center and create a clockwise circle creating swirls moving toward the pan’s outside.
- Add 1 1/2 cups of water to the bottom of your Instant Pot.
- On the side, place your trivet on a flat surface. Place your cake pan on the trivet. Carefully transfer the trivet to the inside of the Instant Pot.
- Close the lid on your Instant Pot and close the sealing valve.
- Cook on High Pressure for 45 minutes. Once completed, allow a natural release for 5 minutes.
- Carefully remove the trivet inside the Pot using the trivet handles with hot pads or a towel.
- Transfer and cool in the fridge for at least 5 hours or overnight.
- Remove from the fridge when ready to serve!
- Plate, serve, and enjoy!
Equipment
- Instant Pot
- Springform Pan
- Parchment Paper
- Non-Stick Cooking Spray
- Trivet
Nutrition
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