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Instant Pot Grain Free Peppermint Cheesecake

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Instant Pot Grain Free Peppermint Cheesecake is the perfect holiday themed treat. This creamy, healthier, real food cheesecake is topped with sea salted chocolate ganache and is quite the show stopper. 

Cheesecake topped with sea salted chocolate ganache.

Instant Pot Grain Free Peppermint Cheesecake is such a dreamy dessert. It’s so elegant, festive and fun for the holidays! 

Lightly infused peppermint cheesecake topped with flaked sea salted chocolate ganache is magical. This rich and refreshing treat leaves you completely satisfied and having all of the happy feels of holiday bliss.

Cheesecake topped with sea salted chocolate ganache.

Cheesecake is the kind of dessert that makes you feel loved!

Food can do that right? Okay, so maybe the cheesecake can’t actually “make” you feel loved, but you can certainly feel the love that went into preparing this delicious treat.

Cheesecake with swirled sea salted chocolate ganache on the top.

Each bite feels special, like so much love and care was put into making this thick, smooth, slice of heaven.

At least that’s the way I like to look at it. It’s a special dessert, that’s for sure.

Cheesecake with sea salted chocolate ganache

The holidays are all about LOVE. Loving each other, spreading love, spreading joy, and of course sharing beautiful food with loved ones.

Cheesecake is definitely one of those desserts that makes you want to share it with someone you love. Whether it’s your spouse, your kiddos, your best friend, your neighbor, or family members, this dessert is full of so much love and meant to be shared.

Cheesecake topped with sea salted chocolate ganache.

Did you know that it’s so easy to make cheesecake in the Instant Pot?

Truly, it’s SO easy! Yes, there is a little wait time involved while waiting for the cheesecake to chill. But, the actual prep and cook time in the Instant Pot is so simple! The Instant Pot cooks cheesecake so beautifully! It turns out perfect every single time.

You will need my absolute favorite kitchen tool, the Instant Pot for this recipe. If you don’t have one, I highly recommend them. I have two! Why? Because the Instant Pot is seriously one of the greatest kitchen tools ever.

I’m even an author of three Instant Pot cookbooks: The Art of Great Cooking with Your Instant Pot, Amazing Mexican Favorites with Your Instant Pot {releasing January 2019} and Low Carb Cooking with Your Instant Pot {releasing August 2019}. That’s how much I love the Instant Pot!

It’s been such a life saver and game changer in my kitchen. If you don’t have and Instant Pot yet, I know you will love it! Everyone raves about this brilliant machine.

But back to this amazing cheesecake, all you need to do is mix the crust together with your hands, then push it into a springform pan {I use this springform pan and this glass lid that fits perfectly in the Instant Pot} and pop that into the freezer. While that’s chilling, throw all of the cheesecake ingredients into a blender and blend on low until smooth and combined. Pour that silky goodness into your springform pan, cover it with a lid and you’re good to go! Super easy!

The covered cheesecake goes into your Instant Pot on top of the trivet. In 35 minutes, your cheesecake will be perfectly cooked/steamed. Next up, it’s all about chilling. Cheesecake needs to be cold and chilled. No way around that. Patience. It’s so worth it.

Cheesecake topped with sea salted chocolate ganache.

Instant Pot Grain Free Peppermint Cheesecake with sea salted chocolate ganache is meant to be shared with someone you love.

So get out your fancy plates, grab a warm mug of something yummy, and curl up by the fire with a perfect slice of cheesecake. 

Cheesecake topped with sea salted chocolate ganache

Instant Pot Grain Free Peppermint Cheesecake

Instant Pot Grain Free Peppermint Cheesecake

Instant Pot Grain Free Peppermint Cheesecake

Yield: 8-10 servings
Prep Time: 25 minutes
Cook Time: 40 minutes
Inactive Time: 4 hours
Total Time: 5 hours 5 minutes

Instant Pot Grain Free Peppermint Cheesecake is the perfect holiday themed treat. This delicious, healthier, real food cheesecake is topped with sea salted chocolate ganache.

Ingredients

Cheesecake:

  • 16 ounces full fat organic cultured cream cheese {preferably grass-fed}, softened
  • 2 pastured or organic eggs, room temperature
  • 1/2 cup maple sugar
  • 1/4 cup organic cultured sour cream {preferably grass-fed}
  • 1 tablespoon Otto's cassava flour (<-- this is the only cassava flour I use and recommend) 
  • 1 1/2 teaspoons vanilla extract
  • 1/4 teaspoon peppermint extract or 3-4 drops Vitality peppermint essential oil {I only recommend these therapeutic grade essential oils}
  • 1/2 teaspoon sea salt (<-- this is my favorite sea salt)

Crust:

Chocolate Ganache:

  • 6 ounces allergy-friendly chocolate, chopped
  • 1/3 cup organic cream
  • 1/4 teaspoon sea salt (<-- this is my favorite sea salt)
  • Flaked sea salt for sprinkling on top of the ganache {<-- this is my favorite flaked sea salt}

Instructions

  1. Get your springform pan ready and set aside. Add almond flour, maple sugar and melted butter/ghee to a small bowl. With clean hands, mix until completely combined. Dump mixture into your springform pan and press down forming a packed "crust" at the bottom {don't allow too much to go up the sides}. Place springform pan in the freezer for 10 minutes.
  2. While the springform pan is in the freezer, prepare the cheesecake filling. Add all cheesecake filling ingredients to a high powdered blender and blend on low speed until smooth and combined. Pour cheesecake filling into the frozen springform mold. Use a spoon or spatula to evenly distribute and smooth the top. Place Instant Pot trivet in your Instant Pot. Add 1 cup water to the Instant Pot. Gently place your springform pan in the Instant Pot and cover with glass lid [See Notes about lid.]. Secure your Instant Pot lid making sure the seal valve is closed. Press Manual {High Pressure} and increase the time of 35 minutes. Walk away. When the cook time is done, press the cancel button to turn off the Instant Pot. Unplug your Instant Pot and let it naturally pressure release for 15 minutes. Using an oven mitt, release the seal valve letting any remaining pressure out. Remove the lid and VERY CAREFULLY lift trivet and cheesecake out of the Instant Pot {please use CAUTION doing this, use oven mitts or thick towels, the Instant Pot and springform pan will be extremely HOT}. Allow to cool to room temperature with the lid remaining on. Once cooled, remove the lid taking care not to drip any of the condensation on the top of the cheesecake and gently run a knife around the edges of the cheesecake. This will help loosen the cheesecake when you're ready to remove it from the outer springform. Wipe off all condensation from the lid and place back on top of the cheesecake and place in the refrigerator for at least 4 hours until completely chilled, best overnight.
  3. When the cheesecake is chilled, make chocolate ganache. Place cream in a small saucepan and bring to a boil. Immediately remove from heat and add chopped chocolate and sea salt. Stir until all chocolate is melted and it's smooth and shiny. Pour over the top of the cheesecake. Use a spoon to smooth out the ganache and sprinkle the top with flaked sea salt.

Notes

Store in the refrigerator for up to 3 days.

Recipe requires a 6" or 7" springform pan. Alternatively, you can use a 1 1/2 quart casserole dish with a glass lid - you won't be able to remove the cheesecake as nicely though. My preference is a springform pan with the glass lid from the casserole dish. Whatever you use, just make sure it fits in your Instant Pot.

If you don't have a glass lid, you can cover the top of the springform pan with unbleached parchment paper then top that with foil and secure it around the edges.

NOTE: If using peppermint essential oil, I only recommendthese therapeutic grade essential oils. Not all essential oils are created equal and many are not food grade or approved for consumption.

Grain Free Crust Option: If nut flour isn't an option, you can use 1 cup Otto's cassava flour and increase the amount of butter/ghee to 3 tablespoons.

Recommended Products

Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving:Calories: 442 Total Fat: 35g Saturated Fat: 17g Trans Fat: 0g Unsaturated Fat: 15g Cholesterol: 106mg Sodium: 402mg Carbohydrates: 25g Fiber: 2g Sugar: 20g Protein: 8g
This nutritional information was auto-generated based on serving size, number of servings, and typical information for the ingredients listed. To obtain the most accurate representation of the nutritional information in a given recipe, please calculate the nutritional information with the actual ingredients and amounts used, using your preferred nutrition calculator. Under no circumstances shall the this website and the author be responsible for any loss or damage resulting for your reliance on the given nutritional information. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
© Emily
Cuisine: American / Category: Instant Pot Recipes

Are you on Pinterest? I pin lots of yummy real food recipes + more there. I have a board just for Gluten Free Treats + Winter Favorites + Christmas too. Come follow along. 

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Reader Interactions

Comments

  1. Oh. my. goodness. I’m dying here. I was just thinking that I needed to get a springform pan… It must have been fate. 😉 I can’t wait to try this!

    Reply

  2. I have been on a serious hunt for grain-free desserts to make in the Instant Pot!!! This is brilliant. I’m super excited to make one, and potentially experiment with my OWN creation! Yum. The salted caramel… swooning.

    Reply

  5. WHAT?!!!?? Did you really go here? OMG I am SOOOOOO making this, it looks absolutely amazing! Thanks so much for the awesome recipe! Bonus — it’s an instant pot recipe, oh yay! 🙂

    Reply

  10. Cheesecake in a pressure cooker? I love that idea. I recently purchased my first Instant Pot, so I’ll have to see how it goes! Also, the idea of peppermint cheesecake with a dark chocolate ganache really does sound downright magical 🙂

    Reply

  14. Beautiful dessert! Cheesecake is one of our favorite go-to sweets is cheesecake. So many delicious flavors and I can’t believe you can make it in a slow cooker. Unfortunately, our slow cooker is oblong and oversized 🙁 I will try this out in our spring form pan.

    Reply

    • Thanks so much Marisa! Isn’t cheesecake the best?! 🙂 I love how you can easily change up the flavors. This one is made in a pressure cooker, a bit different than a slow cooker, but I’m sure you could make one in a slow cooker too!

      Reply

  30. Oh dear Emily! I’m SO excited about this cheesecake and your NEW cookbook. I have no doubts that it will be a show-stopper. Just by your description, my mouth is watering and my mind is spinning. I am so thrilled that the Instant Pot is getting so much ‘press’ among bloggers. Congrats hun!

    Reply

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