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instant pot Pina Colada cheesecake with toasted coconut

Instant Pot Pina Colada Cheesecake

Instant Pot Pina Colada Cheesecake is infused with lime, rum, coconut, and packed with juicy bits of pineapple!
Course Dessert
Cuisine American
Keyword Instant Pot Pina Colada Cheesecake
Prep Time 40 minutes
Cook Time 1 hour
Coming to Pressure: 20 minutes
Total Time 2 hours
Servings 8 slices
Calories 718kcal
Author Catalina Castravet



  • 2 cups graham cracker crumbs
  • 1/2 cup white sugar
  • 6 tablespoons unsalted butter melted
  • 1 tablespoon lime zest


  • 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


  • 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



  • In a large bowl, mix Crust ingredients until well combined.
  • Cut and add to the bottom of an 8 inch springform pan a piece of parchment paper.
  • Add the crust mixture into the pan and firmly press 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 in eggs, one at a time, and mix just 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 and lock it, turn the valve to the sealed position.
  • Cook on high pressure for 45 minutes. Once done cooking let the pressure release naturally for 20 minutes, then manually release remaining pressure.
  • Open the IP, and remove the cheesecake. Cool it in pan, on a wire rack for 1 hour, then cover and refrigerate overnight.


  • 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 on medium speed 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.


Double-check your cheese— it should the BLOCK kind, not spreadable. Spreadable cream cheese has ingredients that keep it soft, so it won’t provide the necessary structure for this cake.
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.


Calories: 718kcal | Carbohydrates: 119g | Protein: 14g | Fat: 43g | Saturated Fat: 28g | Trans Fat: 1g | Cholesterol: 171mg | Sodium: 838mg | Potassium: 480mg | Fiber: 3g | Sugar: 99g | Vitamin A: 1070IU | Vitamin C: 4mg | Calcium: 229mg | Iron: 2mg