Key lime pie cheesecake is a classic and 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. It never ceases to amaze me when I pull out a dessert from my pressure cooker.
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!
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 remove your cheesecake springform pan out of your pressure cooker. You will need the technique for this pressure cooker cheesecake.
Instant Pot Key Lime Cheesecake
I always go for chocolate desserts but this citrus cheesecake is a winner. You will not be disappointed in this key lime cheesecake recipe!
Ingredients Needed:
- Graham cracker crumbs
- Butter
- Cream Cheese
- Flour, sugar, and vanilla
- Zest of lime
- Key lime juice
- Slices of lime
- Heavy cream
- Eggs
This for sure makes a show-stopping dessert. I love that this instant pot cheesecake recipe can be made ahead so on the day of a dinner party you don’t need to worry about dessert.
I hope you love this Instant Pot Key Lime Cheesecake! Please let me know what you think!
Instant Pot Key Lime Cheesecake
Ingredients
For Crust:
- 1 c graham cracker crumbs
- 3 Tbsp butter melted
For Cheesecake:
- 16 oz Cream Cheese softened to room temperature
- 2 tsp Flour
- ½ c Sugar
- 2 tsp Vanilla
- Zest of 1 Lime
- 2 Eggs
- 1 Egg Yolk
- 2 Tbsp Heavy Whipping Cream
- 3 Tbsp Key Lime Juice
Topping:
- ¾ c Heavy Whipping Cream
- 2 Tbsp Sugar
- Zest of 1 Lime
- 10 Thin Lime Slice Halves
Instructions
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 the countertop a few times to get rid of any large air bubbles.
Cooking:
- 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.
- 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.
Topping:
- 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 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.
- Refrigerate (covered) until ready to serve. Enjoy!
Video
Notes
Nutrition
More pressure cooker dessert recipes:
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.
Why don’t you have a print button for your recipes? Very difficult to use the recipe.
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.
Cindy, this looks devine, but could not print it out. Do you have the printable recipe? Thanks.
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…
Denise, I believe it will set up after it is fully chilled. Hope that helps
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?
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
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?
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.
Kahla, I believe that is what I used was a 7 inch pan.
This looks great! I have a 7 inch springform pan…do I need to adjust the cooking time to compensate for the larger pan?
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!
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.
Gaaah. These look so delicious! <3