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    Home » Recipes » Desserts

    Instant Pot Holiday Swirl Cheesecake

    Published: Dec 11, 2020 · Modified: Dec 24, 2020 by Eileen Murphy Kelly

    Jump to Recipe
    A swirled red velvet cheesecake on a white platter

    Instant Pot Holiday Cheesecake with a festive red swirl is a fantastic dessert for anytime. It is just perfect for Christmas and Valentines Day. It's super creamy and and uses a red velvet cake mix to enhance the flavors for a luscious treat.

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    Instant Pot Holiday Cheesecake

    This recipe makes 2 cheesecakes so you have a choice to serve one today and you can freeze one for later or serve both. Trust me, both cheesecakes, they will be eaten quickly. This is a great dessert for any time of year. It's especially festive for Christmas and Valentines Day. Serve it topped with a dollop of whip cream and an Irish Coffee , life is good.

     Ingredients

    Expert Tips

    • Using the Instant Pot is an awesome way to make cheesecake because the temperature is regulated and the end results are luscious.
    • This recipe makes 2 cheesecakes. You can serve one and freeze the second for another day.
    • Room temperature ingredients work best for this recipe.
    • Neufchatel cheese can be subbed for regular cream cheese.
    • Follow the step to refrigerate the cheesecake for at least 5 hours to ensure the cake is set and cold.

    Instructions:

    1. Mixed together your cream cheese, eggs, vanilla, heavy cream, and sugar. A mixing bowl with eggs, cream cheese, vanilla extract, and heavy cream.

    2. Take your cheesecake mixture and divide the batter into two.

    3. In one of the bowls of the cheesecake batter, add in your red velvet cake. You can also add in your red food coloring if you want to make it a brighter red. Mix well.

    4. Mixed together your graham crackers, sugar, and melted butter.

    5. Add parchment paper to the bottom of your spring pan. Spray lightly with cooking spray. Add half of the graham cracker mixture to the bottom of your spring pan mold. Push down well to flatten the graham crackers with your fingers, or the back of a spoon.

    6. Add your white cheesecake mixture to the top of your graham crackers about halfway of your pan. Take ¼ cup and add the red velvet cheesecake mixture to the middle of your cheesecake. Take ¼ cup and add the white cheesecake mixture to the middle of your cheesecake. Continue to alternate until you have filled your spring pan mold. (For the second cheesecake, add the red velvet cheesecake mixture first, then ¼ cup white cheesecake, etc.) A springform pan with cheesecake and a side bowl of red velvet cheesecake.

    7. 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 outside of the pan.

    8. Add 1 ½ cups of water to the bottom of your Instant Pot.

    9. 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.

    10. Close the lid on your Instant Pot and close the sealing valve.

    11. Cook on High Pressure for 45 minutes. Once completed, allow a natural release for 5 minutes.

    12. 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.

    13. Remove from the fridge when ready to serve.

    An overhead view of a holiday swirl cheesecake on a white platter

    Storage Tips

    Once the cakes are baked, they can be stored in the fridge, covered for up to 3 days. You can freeze cheesecake. Place the cake on a round cardboard platter and wrap well with plastic wrap. Then wrap in aluminum foil and place in freezer. Use within 2 to 3 months.

    Some ideas for the leftover cake mix would be make a small batch of cupcakes, Puppy Chow Mix, or change up this Tres Leche Caketini to be a Red Velvet Caketini.

    Serving Suggestions

    Have a dessert bar with some delicious baked goods. You can include our Holiday Sugar Cookie Cake. Some cookies you may want to add are Crispy Gingersnaps,

    Peanut Butter Blossoms, Pecan Sandies, or Double Chocolate Peppermint Cookies.

    Enjoy cheesecake, you will love No-Bake Strawberry Cheesecake and No-Bake Mini Key Lime Yogurt Cheesecakes.

    When you make this recipe, take a pic and tag me on Instagram @everyday_eileen or #everydayeileen

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    Love this recipe, it would be awesome if you give it a 5-star rating and share comments below

    📖 Recipe

    red velvet swirl cheesecake on a white plate.

    Instant Pot Holiday Swirl Cheesecake

    A creamy and smooth cheesecake with red devil chocolate swirls throughout this decadent dessert. Serve any time of year. Perfect for Christmas and Valentines Day.
    5 from 6 votes
    Print (Email Required) Pin Rate
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    Course: Christmas dessert, Dessert, Valentines Day
    Cuisine: American
    Keyword: holiday cheesecake, red devil swirled cheesecake, Valentines dessert
    Prep Time: 15 minutes minutes
    Cook Time: 1 hour hour
    refrigerate: 5 hours hours
    Total Time: 6 hours hours 15 minutes minutes
    Servings: 16 servinngs
    Calories: 323kcal
    Author: Eileen Kelly

    As an Amazon Associate, I earn from qualifying purchases

    Equipment Needed:

    • As an Amazon Associate I earn from qualifying purchases
    • 7 inch springform pan
    • Hand Mixer
    • Measuring Spoons and Cups
    • Liquid Measuring Cup
    • 6 quart Instant Pot

    Ingredients

    • 32 ounces cream cheese, (4) 8 ounce packages
    • 3 eggs
    • 1 Tablespoon pure vanilla extract
    • ½ cup heavy cream
    • ½ cup granulated sugar
    • ½ cup red velvet cake mix
    • 1 - 2 drops red food coloring gel

    Graham Cracker Crust (divide in half: this makes 2 graham cracker crusts)

    • 1 cup graham cracker crumbs
    • 2 teaspoons granulated sugar
    • 4 Tablespoon unsalted butter, melted

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    Enter your email below and we'll send the recipe straight to your inbox to view anytime. Plus the bonus of regular recipes to you for inspiration!

    Instructions

    • In a large mixing bowl, beat together your cream cheese, eggs, vanilla, heavy cream, and sugar.
    • Take your cheesecake mixture and divide the batter into two.
    • In one of the bowls of the cheesecake batter, add in your red velvet cake. You can also add in your red food coloring if you want to make it a brighter red. Mix well.
    • Mixed together your graham crackers, sugar, and melted butter.
    • Add parchment paper to the bottom of your spring pan. Spray lightly with cooking spray. Add half of the graham cracker mixture to the bottom of your spring pan mold. Push down well 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 pan. Take ¼ cup and add the red velvet cheesecake mixture to the middle of your cheesecake. Take ¼ cup and add the white cheesecake mixture to the middle of your cheesecake. Continue to alternate until you have filled your spring 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 outside of the pan.
    • Add 1 ½ 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.
    • Serving suggestions, top with homemade whip cream, strawberries, or your favorite fruit.

    NOTES

    This recipe makes 2 cheesecakes. The serving for 16 is for the 2 cakes. Each cheesecake serves 8.  Each cheesecake is prepared separately in the Instant Pot. 
    Be sure to follow the directions and refrigerate the cake for at least 5 hours before serving. 
    Storage Tips:
    Once the cakes are baked, they can be stored in the fridge, covered for up to 3 days. You can freeze cheesecake. Place the cake on a round cardboard platter and wrap well with plastic wrap. Then wrap in aluminum foil and place in freezer. Use within 2 to 3 months.
    I'm not a registered dietician, I do my best to provide the most accurate nutritional values. Any nutritional data I provide is an approximation. Actual dietary information can vary based on ingredients and portion sizes.
     
    Don’t forget to shop at the Everyday Eileen store on Amazon. 

    Nutrition

    Serving: 1serving | Calories: 323kcal | Carbohydrates: 16g | Protein: 5g | Fat: 27g | Saturated Fat: 15g | Cholesterol: 111mg | Sodium: 263mg | Potassium: 117mg | Fiber: 1g | Sugar: 11g | Vitamin A: 1003IU | Calcium: 76mg | Iron: 1mg
    Tried this recipe?Mention @Everyday_Eileen or tag #everydayeileen!

     

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    Thank you for sharing!

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    1. Mk

      January 01, 2021 at 7:58 pm

      5 stars
      Yum! Made this for Christmas and it was a family fav 🙂

      Reply
      • Eileen xo

        January 01, 2021 at 8:46 pm

        It was a big hit for my family too.

        Reply
    2. Kimberly S Anderson

      December 24, 2020 at 3:26 pm

      Are you making each cheesecake in the IP separately? The directions mentione that it makes two, but doesn't mention whether you make both at the same time. Thanks!

      Reply
      • Eileen xo

        December 24, 2020 at 6:08 pm

        Hi Kimberly, Each cheesecake is made on its own. I will update the recipe so that is clear.

        Reply
    3. Emily Liao

      December 13, 2020 at 7:11 pm

      5 stars
      This cheesecake was so delicious! So soft and flavorful 🙂

      Reply
      • Eileen xo

        December 14, 2020 at 1:11 pm

        I'm so glad you enjoyed the cheesecake, Emily.

        Reply
    4. Alice | SkinnySpatula

      December 13, 2020 at 6:04 pm

      5 stars
      This cheesecake looks so festive! Definitely something that will impress the guests.

      Reply
      • Eileen xo

        December 14, 2020 at 1:11 pm

        It is a favorite of mine.

        Reply
    5. Tawnie

      December 13, 2020 at 6:03 pm

      5 stars
      That swirl is STUNNING! Saving this one and cannot wait to make!

      Reply
      • Eileen xo

        December 14, 2020 at 1:12 pm

        I'm so glad. Please check back in once you've made it and let me know how it turned out.

        Reply
    6. Bintu | Recipes From A Pantry

      December 13, 2020 at 5:17 pm

      5 stars
      Now this is a dessert I have simply have to try - I love how perfect it is for the festive season and it sounds delicious too!

      Reply
      • Eileen xo

        December 14, 2020 at 1:12 pm

        Wonderful, Bintu. Check back in after you have made it.

        Reply
    7. Biana

      December 13, 2020 at 4:53 pm

      5 stars
      This looks delicious and so festive! I like making cheesecakes in the Instant Pot, and this is going right into rotation.

      Reply
      • Eileen xo

        December 14, 2020 at 1:13 pm

        Cheesecake in the IP is a game changer. Definitely a favorite way for me.

        Reply

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    220 shares