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Amazing Instant Pot Key Lime Cheesecake

Posted by  ·  August 22, 2018  ·  Last Updated: March 15, 2019

It never ceases to amaze me when I pull out a dessert from my pressure cooker.  You won’t believe that this Instant Pot Key Lime Cheesecake was made in a pressure cooker. OH MY, it is delicious. It has the perfect texture, smooth and silky yet firm. So full of flavor. I always go for chocolate desserts but this citrus cheesecake is a winner. You will not be disappointed! A pressure cooker can be life changing. You will find that healthy meals can be made in minutes. Here are some of the pressure cooker recipes my family has been enjoying.  Even if you don’t make your main course in the pressure cooker it can make the quickest sides.  Instant Pot Stick of Butter Rice is the BOMB.  It is a great side dish for your family but is also an outstanding no fail recipe for company!

instant pot key lime cheesecake

My friend Laura Finson made this delicious cheesecake. We can’t wait to share more Instant Pot desserts with you! The Instant Pot is the way to make moist yummy desserts. You must also give this Instant Pot Chocolate Chip Pumpkin Bundt Cake recipe a try. You will at least want to check out the bundt cake recipe for instructions on how to make a sling.  This sling is the key to getting your dessert out of your pressure cooker.

instant pot pressure cooker cheesecake

Instant Pot Key Lime Cheesecake

key lime pressure cooker cheesecake
4.3 from 34 votes

Instant Pot Key Lime Cheesecake

Yes! Dessert in the Instant Pot. This rich creamy cheesecake won't disappoint!

Course Dessert
Cuisine American
Keyword cheese cake, cream cheese, instant pot, lime
Prep Time 15 minutes
Cook Time 45 minutes
cooling 8 hours 40 minutes
Total Time 1 hour
Servings 6
Calories 611 kcal
Author Cindy Hopper


For Crust:

  • 1 c graham cracker crumbs
  • 3 T butter melted

For Cheesecake:

  • 16 oz Cream Cheese softened to room temperature
  • 2 t Flour
  • ½ c Sugar
  • 2 t Vanilla
  • Zest of 1 Lime
  • 2 Eggs
  • 1 Egg Yolk
  • 2 T Heavy Whipping Cream
  • 3 T Key Lime Juice


  • ¾ c Heavy Whipping Cream
  • 2 T Sugar
  • Zest of 1 Lime
  • 10 Thin Lime Slice Halves


For Crust:

  1. Spray a 6” springform pan with non-stick spray and set aside.  In a small bowl combine graham cracker crumbs and melted butter and stir together with a fork. Press firmly into the bottom of the sprayed springform pan, then set aside.

For Cheesecake filling:

  1. With an electric mixer beat together: cream cheese, flour, sugar, vanilla and zest of one lime. Scraping sides and bottom to ensure all ingredients are mixed together well (to avoid any lumps). Add eggs one at a time and then egg yolk. Beat until just combined. Mix in Key Lime Juice (if you can’t find Key Lime Juice, you can substitute lime juice) and Whipping Cream until just combined. Pour over crust. Tap pan gently on the countertop a few times to get rid of any large air bubbles.


  1. Add 1.5 cups water to pressure cooker insert. Then place the trivet in bottom of the insert. Lay a paper towel over the top of the springform pan (dry paper towel) and then wrap tightly with aluminum foil. Place pan in the pressure cooker using a sling. Lock lid in place and cook at high pressure for 37 minutes. Once cooking is completed let pressure release naturally for 18 minutes.

  2. Carefully remove from the pressure cooker and remove foil and paper towel. Set on wire rack and cool for 10 minutes. Then carefully run a sharp paring knife around the perimeter (between cheesecake and pan edge). Let cool for 20-30 minutes and then release the springform pan edge. Cover lightly and refrigerate overnight.


  1. Using a large spatula, remove springform pan bottom from cheesecake and place cheesecake on serving platter. Place whipping cream and sugar in a mixing bowl and then whip until stiff. Fold in the zest of ½ of a lime (keep remaining ½ of lime to zest over the top for a lovely presentation).

  2. Place whipping cream in a piping bag with a large open star tip and pipe onto top of the Instant Pot cheesecake, then zest remaining half of lime over the top of the whipped cream and center of cheesecake. Place lime slice halves around the perimeter of cheesecake equidistance apart by sliding gently into whipped cream. 

  3. Refrigerate (covered) until ready to serve. Enjoy!

Nutrition Facts
Instant Pot Key Lime Cheesecake
Amount Per Serving
Calories 611 Calories from Fat 432
% Daily Value*
Total Fat 48g 74%
Saturated Fat 27g 135%
Cholesterol 233mg 78%
Sodium 421mg 18%
Potassium 192mg 5%
Total Carbohydrates 38g 13%
Sugars 26g
Protein 8g 16%
Vitamin A 36.5%
Vitamin C 7.1%
Calcium 12.5%
Iron 7.3%
* Percent Daily Values are based on a 2000 calorie diet.

instant pot pressure cooker desserts

Instant Pot Cheesecake

key lime pressure cooker cheesecake

I hope you love this Instant Pot Key Lime Cheesecake!

Check out these dutch oven dessert recipes.

Leave a Comment


  1. Eric714
    Saturday, April 20th, 2019
    My wife: I don't like cheesecake. Key lime pie is my favorite.
    Me: [makes this recipe]
    My wife: Is this cheesecake?! I love it. Make it again!

    Simple and delish!

    I read a lot of recipes and decided on this one. I followed it to a tee, with the exception of covering it. Figured I was going to cover it with whipped cream.
  2. Mike
    Thursday, February 21st, 2019
    Hi. I tried this recipe awhile back, and it turned out amazing. My 2nd attempt for Valentines Day, didn't go so well. Followed recipe, used 6' springform pan. Not sure what I did differently from 1st attempt, but the middle was very runny while the outer edges had proper firm consistency.
    Only thing I may have done diff from first time, was that I wrapped aluminum foil not just barely to cover paper towel over top, but I wrapped it pressed tightly over side of pan. Any suggestions as to where I went wrong?
  3. Valerie
    Friday, February 8th, 2019
    Hello - I just finished making this recipe in a 6 inch pan and it came out very loose, pretty much uncooked. I am wondering, there are only 2 teaspoons of flour in this recipe. Another that I made (a plain cheesecake) called for 2 Tablespoons. Is this an error?
    • Cindy
      Sunday, May 26th, 2019
      Valerie, did you refrigerate the cheesecake after it cooled. It will set once in the refrigerator.
  4. George
    Monday, January 21st, 2019
    This is a great recipe!! Thank you!!
  5. John Harville
    Monday, September 17th, 2018
    I have the large (8 qt) instant pot and only had an 8-inch spring form pan. So I just doubled all of the ingredients (except crust where I only increased by 50%), and then I increased the cook time to 50 minutes (manual, high pressure) followed by a 20 minute natural release. It turned out absolutely fantastic. Oh, and I used Biscotti cookies for my crust.
  6. Thursday, August 23rd, 2018
    Oh wow, I so need to make this. I was going to make a cheese cake this weekend too. Might need to make it a key lime one.
  7. Jeannie
    Friday, August 17th, 2018
    Is there a reason why you don't want your recipes to be printed? It's difficult to read on screen and really don't want to hand write this out.

    Wanted to make, but probably will go to another blog to get recipe where I can print.
    • Cindy
      Wednesday, August 22nd, 2018
      Jeannie, I have working on making them printable. I have updated the instant pot key lime cheesecake with a printable version (and working on the rest of the recipes)! I hope you enjoy! Sorry it took so long!
  8. Jean Bell
    Tuesday, June 26th, 2018
    Why don't you have a print button for your recipes? Very difficult to use the recipe.
    • Cindy
      Wednesday, August 22nd, 2018
      Jean, you will now find a printable recipe for the Instant Pot Cheesecake.
  9. Nicole French
    Friday, May 11th, 2018
    This is an excellent recipe! It was the 2nd thing I ever made in my instant pot, every one loved it . Wish I could post a pic of the final product :) I added a little more lime zest and juice.
  10. Mary
    Wednesday, May 9th, 2018
    Cindy, this looks devine, but could not print it out. Do you have the printable recipe? Thanks.
    • Cindy
      Wednesday, August 22nd, 2018
      Yes, Mary I have added one!
  11. Tiffany
    Tuesday, May 8th, 2018
    Oh this was delightful! Very light for a cheesecake which is very dangerous as I had multiple servings. My only comment is that it sort of "de-puffed" once cooled making it slightly flatter then when it initially came out of the instant pot. So good though...
  12. Denise L Ransome
    Sunday, January 7th, 2018
    I used a 6" springform pan and the middle came out still pretty loose. I'm hoping after 24 hours it will set more. It also started to lose it's shape after I cooled it for 40 minutes and took the springform pan side off. Any advice?
    • Cindy
      Monday, January 8th, 2018
      Denise, I believe it will set up after it is fully chilled. Hope that helps
    • Cindy
      Wednesday, August 22nd, 2018
      Denise, run a knife around the edge to loosen as mentioned in the instructions and then leave in the pan and refrigerate overnight. Hope this helps. It is so delicious!
  13. Rose
    Sunday, December 31st, 2017
    This was fantastic! I used an 8" spring form, so it was a little short though. I'd like to increase the recipe by 50%. Should I increase the cooking time too? Also, there were tiny air bubbles on the top. (They didn't affect the awesome taste!) Is there something I should do differently next time to avoid them?
    • Cindy
      Thursday, January 4th, 2018
      Rose, I am not sure about the timing if you increase the recipe. The bubbles are probably due to extra moisture. You could try covering the pan with a paper towel then the foil. So glad you like the recipe
    • Cindy
      Wednesday, August 22nd, 2018
      Rose, you can try placing a paper towel over the top of the pan then the aluminum foil. The paper towel can catch the moisture and keep those water drops (hopefully) from making bubbles on the top.
  14. Gigi
    Thursday, December 21st, 2017
    This was amazing! I used Biscoff cookie crumbs for the crust and Swerve sweetener in the filling. Nice and tart the way I like it.
  15. Kahla
    Friday, August 4th, 2017
    This looks great! I have a 7 inch springform pan...do I need to adjust the cooking time to compensate for the larger pan?
    • Cindy
      Friday, August 11th, 2017
      Kahla, I believe that is what I used was a 7 inch pan.
    • Nancy
      Monday, November 12th, 2018
      Cindy, the key lime pie recipe says 6 inch, but your comment says you used 7 inch...

      Did you/Kahla/anybody use a 7 inch pan? How long did you cook it? Was it successful?
    • Cindy
      Tuesday, November 13th, 2018
      Nancy, a 7 inch pan works great!
  16. Kym
    Saturday, June 17th, 2017
    Can I double this recipe with the same results? Should I add more time to the instant pot?
    The issue is my pan is larger. Thanks so much!
    • Jenny Henciak
      Sunday, May 26th, 2019
      I just made this. Hubby absolutely loved it. Thanks! We will make again!
  17. Marlene Osborn
    Wednesday, May 17th, 2017
    This is a lot like thisoldgal.com, with a lot fewer (if any) grammatical and/or punctuation errors! I have a couple of ideas you may find interesting. First, before I put a cheesecake in my Instant Pot I cover it with a double layer of paper towel and secure it with a rubber band. Then I trim the paper towel so it won't absorb the steam before covering it with foil. Also, I do like lemon and orange zest in my cheesecake and find keeping one of each in my freezer ensures I'll always have one at the ready for zesting. I made two cheesecakes today, really wishing one was key lime. Now that I have discovered your site, I'll be making one more tomorrow.
  18. stick war
    Friday, April 14th, 2017
    Gaaah. These look so delicious! <3