Instant Pot Pina Colada Cheesecake
Instant Pot pina colada cheesecake is packed with sensational tropical flavors like coconut, lime, and fresh pineapple and topped with toasted coconut flakes. It may sound extravagant and taste outrageous, but my recipe is easy to make, and anyone can do it in minutes with an Instant Pot. And since I use rum extract in my recipe, no actual booze is required!
Table of contents
Instant Pot Pina Colada Cheesecake transforms the popular cocktail into a creamy, refreshing, and tropical dessert! I took the key parts of a colada – creamy coconut, sweet pineapples, plus rum – and turned it into a dessert that tastes like summer in every bite.
Of course, pina coladas have rum in them, but using rum extract makes it much easier. Save the real stuff for the drinks. In my recipe, I use rum and coconut extract to intensify the flavors of these two ingredients.
This rich and creamy cheesecake looks incredible, it has gorgeous whipped cream rosettes separated by fresh lime wedges and then topped with a sweet cream cheese frosting and toasted coconut flakes. It is picture-perfect and ready for Instagram, so why not serve it for a dinner party or a celebration like a birthday party or anniversary? Just remember to make it the day before.
Also, there is no need to make a water bath for this cheesecake because the Instant Pot has its own. All Instant Pots require adding water before cooking for pressure, so that is where the moisture comes from. There is no need to worry about cracks.
Why you will love this recipe
- A tropical delight without the booze: There is no real alcohol involved in this cake. Just rum extract.
- No oven to heat up the house: It is the perfect summertime drink in more ways than one because it also does not require turning on the oven since it is an instant pot recipe.
- Fancy and flavorful: With so much flavor and a stunning decorative topping, this is a wonderful party cake for celebrating too.
- No need for a water bath: Making a cheesecake in the instant pot means there is no need to prepare a water bath. The instant pot has its own.
What you’ll need to make instant pot pina colada cheesecake
Special items
- An instant pot – I use a Duo Plus instant pot.
- Cookie sheet – For toasting the coconut.
- Bowls
- Cooking utensils
Ingredients
For the crust:
- Graham cracker crumbs – For the freshest and moistest crust, crush them yourself.
- Granulated white sugar – The sugar helps the crumbs bind and solidifies the crust as well as attracting moisture.
- Melted unsalted butter – Butter adds flavor while also helping to keep the crumbs together.
- Lime zest – I make my own zest to add a fresh kick of pure lime to the crust.
For the filling:
- Full-fat cream cheese – Make sure to get the full-fat style and the blocks for the best consistency and flavor.
- Granulated white sugar – Adds sweetness and air pockets but dissolves well when beaten.
- Cornstarch – Gives the filling a better thickening powder than flour with a silkiness and no cloudiness or flavor.
- Large eggs – Make sure they are room temperature, so they whip up bigger and better for a more stable structure.
- Crushed pineapple – I prefer Dole crushed pineapple. Make sure it is drained well so it does not make the cheesecake watery.
- Cream of coconut – Just like coconut cream only with sugar, this is also similar to heavy cream but made with coconut milk instead of cow milk. Whips up thick and sweet with a rich and frothy texture.
- Full-fat sour cream – Make sure it is at room temperature so it incorporates better and does not make the cream cheese cold again.
- Rum extract – To add the rum flavor. Be sure to get the good stuff so it adds flavor without bitterness.
- Coconut extract – Same here. Get 100% pure coconut extract, not flavoring.
- Lime zest – Zesting my own is how I get the best flavor, and it is so easy to do with a microplane.
- Lime juice – Using a juicer, I can get fresh lime juice in minutes for the best-tasting stuff without the additives.
For the topping:
- Full-fat cream cheese – Same as above, use full-fat, brick-style cream cheese at room temperature.
- Unsalted butter – Softened to room temperature for easier incorporation, it makes the topping taste buttery and adds smooth creaminess.
- Coconut milk – Do not use cream of coconut here. Coconut milk is used to make to whip up a light topping.
- Powdered sugar – Powdered sugar is used here instead of granulated sugar to make the topping sweeter and lighter.
- Rum extract – To add the rum flavor. Be sure to get the good stuff so it adds flavor without bitterness.
- Coconut extract – Same here. Get 100% pure coconut extract, not flavoring.
- Lime juice – Using a juicer, I can get fresh lime juice for the best-tasting stuff without the additives in minutes.
- Toasted sweetened shredded coconut – This is the main topping, so make sure to get the sweetened kind. It is toasted to a golden brown and sprinkled on right before serving.
How to make instant pot pina colada cheesecake?
- Make the crust: First, I grease an eight-inch springform pan and add a parchment circle on the bottom. Then, I mix the crust ingredients in a bowl until they are all mixed together before pressing them into the pan about one inch up the sides. It goes into the freezer next while I prepare the filling.
- Beat the topping: Now, I mix the granulated sugar and cream cheese with a hand mixer on medium until it is smooth before whisking in the cornstarch. The eggs go in one at a time and I mix them in just until they are combined. After, I beat in the sour cream, cream of coconut, extracts, lime zest, lime juice, and pineapple before pouring it into the crust.
- Prep the pot: Then, one and a half cups of water goes into the bottom of the instant pot before I place the trivet inside. I cover the cheesecake pan with aluminum foil and place it on the trivet.
- Cook the cheesecake: I cook it for 45 minutes and let it naturally release pressure for 20 minutes before releasing the rest of the pressure manually. I remove the cake, take off the foil, and let it cool on a cooling rack for one hour. Then it goes in the fridge to chill overnight.
- Toast the coconut: When ready, I spread the coconut on a cookie pan and bake it at 350 degrees F until it is lightly browned.
- Make the topping: While it cools, I mix the butter, cream cheese, lime juice, extracts, coconut milk, and powdered sugar with a hand mixer on medium until it is fluffy. Then I spread it on the cheesecake and sprinkle the coconut on top. The whipped cream and lime slices go on last.
- Chill and serve: Finally, after chilling for two more hours, I can slice and serve my beautiful and delicious cheesecake.
Expert tip
How to avoid lumps in cheesecake
The main thing to remember when making cheesecake is to get full-fat ingredients. Low-fat ingredients lack creaminess and can make the cake runny and lumpy. This is especially true for the cream cheese because it is the main ingredient but also important for the cream. In this recipe, I use cream of coconut since it is a coconut cake. Do not get coconut cream or coconut milk for the filling.
The temperature of the ingredients is also essential. It has to be perfect. Cold cream cheese will be lumpy, and warm cream cheese can split or curdle, but room-temperature cream cheese is just right. The definition of room temperature varies, but it should be between 68 and 74 degrees F. Not only does the fat in the ingredients melt better, but the ingredients mix easier.
This brings me to my final issue: overmixing. When cheesecake batter is overmixed, it can cause it to separate, creating a cottage cheese-looking filling. If the ingredients are all at room temperature, they will combine more easily. Then, just mix until they are incorporated. Remember to scrape down the sides and bottom of the bowl, too.
Recipe variations and add-ins:
- Other fruits: Replace the pineapples with mangos, apricots, or papayas.
- More citrus: Similarly, try using other citrus fruits like orange or lemon instead of (or in addition to) the limes.
- Different extracts: To change things up, use different extracts instead of rum like amaretto, bourbon, crème de menthe, brandy, or sherry.
- Dried fruits: I have also added dried fruits like cranberries, raisins, cherries, and dates for extra sweet and tart flavor.
- Add nuts: Instead of toasted coconut, try using chopped pecans or walnuts.
- Chocolate: Add white chocolate chips to the batter or top the cake with a white chocolate ganache.
Serving suggestions:
- Having a tropical-themed party? Serve this cake with my tropical smoothie with its creamy and naturally sweet deliciousness made with coconut milk, orange juice, and pineapple juice.
- For a scrumptious lunch, serve it with this pina colada chicken salad made with grilled pineapple and boneless chicken breast tenders.
- A scoop of vanilla ice cream would be a nice accompaniment to this decadent dessert.
- Serve it with my pineapple mojitos at the next backyard barbecue. The pineapple, lime, and coconut mesh well with the cake.
Frequently asked questions
Why is my instant pot cheesecake undercooked?
It may look undercooked when first removed from the instant pot, but it will continue to thicken and set as it cools. If the edges are set and puffy and the center is just a little jiggly, removing it and letting it cool is okay. You can always put it back in to cook longer. It is better to take it undercooked than cook it too long. Also, since I use sour cream and coconut cream in this cake instead of regular cream, it may be slightly jigglier than a regular cheesecake. Just let it sit before cooking it longer.
How do I know if my instant pot cheesecake is done?
The jiggle test is the easiest way to check it. It may not be the most accurate, but it is how 90% of cooks check their cheesecakes. Gently shake the cheesecake. If it looks set all except for one small circle in the middle, it is ready. But remember, when using sour cream, it will be jigglier and have a larger jiggly spot. Another way to tell is to touch it. If it feels firm, it is done. But the most accurate way is to check the temperature. It should be 150 degrees F with an instant-read thermometer.
Why is my instant pot cheesecake sweating?
Sudden temperature changes can cause sweaty cheesecakes. For instance, if the lid is open too quickly or if it is put directly into the refrigerator from the pot. It has to cool gradually. This process typically takes about six to 13 hours. I usually take mine out of the instant pot after it has naturally cooled for 20 minutes. Then, it goes on a cooling rack for an hour. After that, it goes into the fridge overnight.
How to store:
- Refrigerate: Cover the cheesecake and it can be kept refrigerated for up to four days.
- Freezing: To freeze, do so before the topping is put on. It is best not to apply the topping until it is ready to be eaten anyway. Wrap the untopped cake in plastic and then place it in freezer bags in the freezer for up to three months.
- Defrost: Thaw frozen leftovers overnight in the refrigerator for the best flavor.
More instant pot cheesecakes:
Recipe tips:
- Always buy and use full-fat ingredients to prevent lumpy cheesecake.
- Also, be sure to get cream of coconut instead of coconut cream or coconut milk for the filling.
- Make sure the ingredients are warmed and softened to room temperature too.
- Be sure to cook the cheesecake long enough by doing the jiggle test. It should only jiggle a little in the center and be set on the edges.
- Since this recipe uses sour cream, the middle will be jigglier, and the jiggly area will be a little larger.
- To be more accurate, use an instant-read thermometer and it should be at least 150 degrees F.
- Do not leave the cheesecake alone in the instant pot too long and always check all the safety features.
Instant Pot Pina Colada Cheesecake
Ingredients
Crust:
- 2 cups graham cracker crumbs
- 1/2 cup white sugar
- 6 tablespoons unsalted butter melted
- 1 tablespoon lime zest
Filling:
- 24 ounces cream cheese full fat and at room temperature
- 3/4 cup granulated sugar
- 2 tablespoons cornstarch
- 4 large eggs at room temperature
- 8 ounces crushed pineapple , drained
- 1 cup cream of coconut
- 1/2 cup full-fat sour cream
- 1 teaspoon rum extract
- 1 tablespoon lime juice
- 1 tablespoon lime zest
- 4 teaspoons coconut extract
Topping:
- 8 ounces cream cheese at room temperature
- 1/2 cup butter room temperature
- 4 tablespoons coconut milk
- 1 ½-2 cups powdered sugar
- 1 teaspoons coconut extract
- 1/2 teaspoon rum extract
- 1/2 teaspoon lime juice
- 1 cup sweetened shredded coconut toasted
Instructions
Crust:
- In a large bowl, mix Crust ingredients until well combined.
- Cut and add a piece of parchment paper to the bottom of an 8-inch springform pan.
- Add the crust mixture to the pan and firmly press it into the bottom and up sides of the pan, about 1 inch.
- Place in the freezer and prepare the cheesecake filling.
Cheesecake Filling:
- Add the cream cheese and granulated sugar to a large bowl and beat with a hand mixer on medium until smooth. Whisk in the cornstarch.
- Add eggs, one at a time, and mix until combined.
- Add pineapple, cream of coconut, sour cream, rum extract, lime, lime zest, and coconut extract and beat until combined.
- Pour filling into the prepared crust, smothered the top with a spatula.
- Add 1 ½ cups of water to the bottom of the Instant Pot.
- Cover the cheesecake pan sides and top with foil.
- Set a trivet with handles into the bottom of the pot and place the pan on it.
- Place the lid on the pressure cooker, lock it, and turn the valve to the sealed position.
- Cook on high pressure for 45 minutes. Once done, let the pressure release naturally for 20 minutes, then manually release the remaining pressure.
- Open the IP, and remove the cheesecake. Cool it in the pan on a wire rack for 1 hour, then cover and refrigerate overnight.
Topping:
- Spread the shredded coconut on a cookie sheet and bake at 350 degrees until lightly browned. Set aside to cool.
- Add the cream cheese, butter, powdered sugar, coconut milk, coconut extract, lime juice, and rum extract to a large mixing bowl and beat with a hand mixer until fluffy and combined. Make sure to stop and scrape the sides and bottom of the bowl.
- Spread on top of the cooled cheesecake and sprinkle toasted coconut over top.
- Garnish with whipped cream and lime slices.
- Chill for two more hours before slicing and serving.
Notes
If you can’t find coconut cream where you are, feel free to use heavy cream. You can also flavor it with coconut extract.
Want chunks in your cake? Use replace half the crushed with chunks of pineapples.