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:
I just made this. Hubby absolutely loved it. Thanks! We will make again!
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.
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?
I’m sure it’s me. But uncooked in middle. Throwing in another 12 minutes for twice baked cheese cake. Will see. Might need to serve ice cream tonight.
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?
This is a great recipe!! Thank you!!
Nancy, a 7 inch pan works great!
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?
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.
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.
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.
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!
Yes, Mary I have added one!
Jean, you will now find a printable recipe for the Instant Pot Cheesecake.
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!