Amazing Instant Pot Key Lime Cheesecake

    Posted by  ·  March 14, 2017

    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 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

    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:

    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:

    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 countertop a few times to get rid of any large air bubbles.


    Add 1.5 cups water to pressure cooker insert. Then place trivet in bottom of

    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 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. Carefully remove from 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.


    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). Place whipping cream in a piping bag with a large open star tip and pipe onto top of cheesecake, then zest remaining half of lime over the top of the whipped cream and center of cheesecake. Place lime slice halves around perimeter of cheesecake equidistance apart by sliding gently into whipped cream. Refrigerate (covered) until ready to serve. Enjoy!

    instant pot pressure cooker desserts key lime pressure cooker cheesecake

    Leave a Comment


    1. 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
    2. 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
    3. 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.
    4. Kahla
      Friday, August 4th, 2017
      This looks great! I have a 7 inch springform 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.
    5. 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!
    6. Marlene Osborn
      Wednesday, May 17th, 2017
      This is a lot like, 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.
    7. Friday, April 14th, 2017
      Gaaah. These look so delicious! <3