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Instant Pot Key Lime Cheesecake is creamy, refreshing, sweet but tangy, and so easy to prepare using the pressure cooker! #cheesecake #instantpotrecipes #pressurecookerrecipes #keylime #sweetandsavorymeals

Instant Pot Key Lime Cheesecake

Instant Pot Key Lime Cheesecake is creamy, refreshing, sweet but tangy, and so easy to prepare using the pressure cooker!

Course Dessert
Cuisine American
Keyword Instant Pot Key Lime Cheesecake
Prep Time 30 minutes
Cook Time 30 minutes
Natural Pressure Release 30 minutes
Total Time 1 hour 30 minutes
Servings 8 slices
Calories 433 kcal
Author Catalina Castravet

Ingredients

Crust:

  • 1 1/2 cups graham crackers crumbs
  • 1 tablespoon sugar
  • 1/2 teaspoon ground cinnamon
  • 5 tablespoons unsalted butter melted

Batter:

  • 2 8- ounce packages cream cheese at room temperature
  • 3/4 cup white granulated sugar
  • 1 tablespoon cornstarch
  • 3 large eggs at room temperature
  • 1/2 cup heavy cream at room temperature
  • 1/4 cup sour cream
  • 1 teaspoon vanilla extract
  • Juice of 2 limes
  • Zest of 2 limes

Topping:

  • Whipped cream
  • Lime slices

Instructions

Cheesecake Crust:

  1. Lightly coat a 7x3-inch springform pan with nonstick spray and set aside.
  2. Add all the crust ingredients to a large bowl and stir until well combined.
  3. Press the mixture into the prepared springform pan. Press the crust and try to line the sides about to the middle of the pan edges.
  4. Freeze for at least 20 minutes.

Cheesecake Batter:

  1. In a large bowl using a hand mixer, beat the cream cheese until light and fluffy on medium-low speed.
  2. Add the sugar and cornstarch and continue beating until well combined. Scrape the sides and bottom of the bowl.
  3. Add the eggs one at a time and beat after each addition until well combined.
  4. Add heavy cream, sour cream, vanilla extract, lime juice, and lime zest. Beat until just combined.
  5. Remove crust from freezer and pour cheesecake batter mixture into the prepared pan. Cover the top with foil.

Cook:

  1. Place metal trivet into a 6-qt Instant Pot and add 1 1/2 cups water.
  2. Gently transfer the cheesecake pan on top of the trivet.
  3. Select manual setting and adjust the pressure to high. Set time to 30 minutes. You can do 35 minutes for a denser cheesecake.
  4. When finished cooking and the Instant Pot beeps, release pressure naturally for about 20-30 minutes.
  5. Carefully open the pot and transfer cheesecake to a cooling rack. Let it cool for 1 hour, after which run a paring knife around the edges.
  6. Transfer cheesecake to the refrigerator for at least 6 hours or overnight.
  7. Garnish with whipped cream and lime slices before serving.

Recipe Video

Nutrition Facts
Instant Pot Key Lime Cheesecake
Amount Per Serving
Calories 433 Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 16g100%
Cholesterol 142mg47%
Sodium 297mg13%
Potassium 138mg4%
Carbohydrates 38g13%
Fiber 1g4%
Sugar 23g26%
Protein 8g16%
Vitamin A 1026IU21%
Calcium 103mg10%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.