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Instant Pot Key Lime Cheesecake

This Instant Pot Key Lime Cheesecake is so creamy and delicious and just the right size for a simple dessert with no leftovers and easy cleanup.

For another Instant Pot cheesecake recipe try this Lemon Curd cheesecake or this Creme Brulee Cheesecake

Key Lime Cheesecake slice and full size on white plate
Key Lime Cheesecake

Making cheesecakes or any dessert in the Instant Pot is so easy and the best thing is you don’t have to turn on the oven. A 6 or 7″ dessert is the perfect size to feed your family with not a lot of leftovers.

I always made my cheesecake in a water bath in the oven and this has all the benefits without the hard work. The cheesecake comes out creamy and oh so good.

I plan to start making a lot more of my desserts in my Instant Pot, so be on the lookout.

Ingredients

  • 1 cup Graham Cracker Crumbs
  • 3 TB Butter Melted
  • 16 oz Cream Cheese softened
  • 2 ts All-Purpose Flour
  • 1/2 cup Granulated Sugar
  • 2 ts Vanilla Extract
  • Zest of a lime
  • 2 Large Eggs
  • 1 Large Egg Yolk
  • 2 TB Heavy Whipping Cream
  • 3 TB Key Lime Juice
  • 1/2 Cup Heavy Whipping Cream
  • 2 TB Powdered Sugar
  • Lime Zest
  • Lime Wedges or Slices Optional

Instructions

  • Spray a 6″ springform pan with cooking spray. 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 pan and use a tamper to set the crust. Set in the freezer while preparing the filling.
  • In a large bowl using an electric mixer, add cream cheese, flour, sugar, vanilla, and zest. Make sure to scrape the sides while mixing to get everything incorporated. Add eggs one at a time and then add the yolk. Beat until combined. Add Key Lime Juice and Whipping Cream. Pour over crust. Tap pan on the counter to remove any air bubbles.
  • Add 1.5 cups of water to your Instant Pot. Place the trivet into the IP insert. Place a paper towel over the cheesecake and then wrap tightly with aluminum foil to prevent water from getting into pan.
  • Place pan on the trivet or sling and cook for 40 minutes on manual high setting. Once cooking is done, let your pot naturally release steam for 18 minutes.
  • Carefully remove the pan from the I P and remove foil and paper towel. Set on a wire rack in the counter and using a paring knife run around the edge of the pan to remove the cheesecake from the sides.
  • Leave your cheesecake on the wire rack for 1 hour to cool naturally.
  • Once cooled you can place in the refrigerator for 4 hours.
  • Using a large spatula, remove springform pan bottom from the cheesecake and place on a serving platter.
  • In a medium-size metal serving bowl (I freeze for 10 minutes) add whipping cream and powdered sugar in the mixing bowl and whip with a hand mixer. Fold in the zest of 1/2 lime. Place in baggy or piping bag and pipe on top of cheesecake. Sprinkle with remaining zest if desired.

This dessert recipe is small enough for an evening family meal but special enough to be for an anniversary or birthday treat.

Key Lime Cheesecake Recipe

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5 from 1 vote

Instant Pot Key Lime Cheesecake

This Key Lime Cheesecake is so creamy and delicious and just the right size for a simple dessert with no leftovers. Made in the Instant Pot for simple clean up.

Course Dessert
Cuisine French
Keyword instant pot cheesecake, key lime cheesecake
Prep Time 15 minutes
Cook Time 37 minutes
Refrigeration Time 5 hours
Total Time 5 hours 52 minutes
Servings 6 servings
Calories 574kcal
Author Candi Elm

Equipment

6" Springform Pan
Tart Tamper
Instant Pot Trivet
Instant Pot Silicone Sealing Ring 8 quart

Ingredients

Crust

  • 1 cup Graham Cracker Crumbs
  • 3 Tablespoon Butter Melted

Cheesecake

Topping

  • 1/2 Cup Heavy Whipping Cream
  • 2 Tablespoon Powdered Sugar
  • Lime Zest
  • Lime Wedges or Slices Optional

Instructions

Crust

  • Spray a 6" springform pan with cooking spray. 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 pan and use a tamper to set the crust. Set in the freezer while preparing the filling.

Cheesecake Filling

  • In a large bowl using an electric mixer, add cream cheese, flour, sugar, vanilla, and zest. Make sure to scrape the sides while mixing to get everything incorporated. Add eggs one at a time and then add the yolk. Beat until combined. Add Key Lime Juice and Whipping Cream. Pour over crust. Tap pan on the counter to remove any air bubbles.

Cooking

  • Add 1.5 cups of water to your Instant Pot. Place the trivet into the IP insert. Place a paper towel over the cheesecake and then wrap tightly with aluminum foil to prevent water getting into pan.
  • Place pan on the trivet or sling and cook for 40 minutes on manual high setting. Once cooking is done, let your pot naturally release steam for 18 minutes.
  • Carefully remove the pan from the I P and remove foil and paper towel. Set on a wire rack in the counter and using a paring knife run around the edge of the pan to remove the cheesecake from the sides.
  • Leave your cheesecake on the wire rack for 1 hour to cool naturally.
  • Once cooled you can place in the refrigerator for 4 hours.

Topping

  • Using a large spatula, remove springform pan bottom from the cheesecake and place on a serving platter.
  • In medium-size metal serving bowl (I freeze for 10 minutes) add whipping cream, and powdered sugar in the mixing bowl and whip with hand mixer. Fold in zest of 1/2 lime. Place in baggy or piping bag and pipe on top of cheesecake. Sprinkle with remaining zest if desired.

Notes

This recipe is best made in a springform pan. My preferred pan is 6″ and I use an 8 Quart Instant Pot. 
It is best to use a parchment round under the crust. 
You can either place your pan with crust in the freezer for 15 minutes while making the filling or bake it in the oven for 10 minutes on 350 degrees. I prefer freezing the pan. 
Make sure your cream cheese is softened to room temperature to prevent lumps. Set the eggs out for 30 minutes to prevent rehardening the fat of the cream cheese. 
Use a paper towel on top of the cheesecake and cover top with foil to hold the paper towel in place. This keeps the water off the cheesecake. 
Once on the counter leave for 1 hour to do a proper cool down before placing in the refrigerator. 
Refrigerate your cake at least 4 hours so it can set properly. 
If you make dinner and desserts in your pressure cooker it is best to have different silicone rings.  Odors stay in the rings sometimes even after washing. 

Nutrition

Calories: 574kcal | Carbohydrates: 36g | Protein: 9g | Fat: 44g | Saturated Fat: 26g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 212mg | Sodium: 407mg | Potassium: 188mg | Fiber: 1g | Sugar: 26g | Vitamin A: 1690IU | Vitamin C: 2mg | Calcium: 117mg | Iron: 1mg
Key Lime Cheesecake on a plate
Key Lime Cheesecake

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Top tips

  • This recipe is best made in a springform pan. My preferred pan is 6″ and I use an 8 Quart Instant Pot. 
  • It is best to use a parchment round under the crust. 
  • You can either place your pan with crust in the freezer for 15 minutes while making the filling or bake it in the oven for 10 minutes on 350 degrees. I prefer freezing the pan. 
  • Make sure your cream cheese is softened to room temperature to prevent lumps. Set the eggs out for 30 minutes to prevent rehardening the fat of the cream cheese. 
  • Use a paper towel on top of the cheesecake and cover top with foil to hold the paper towel in place. This keeps the water off the cheesecake.
  • Once on the counter leave for 1 hour to do a proper cool down before placing in the refrigerator. 
  • Refrigerate your cake at least 4 hours so it can set properly. 
  • If you make dinner and desserts in your pressure cooker it is best to have different silicone rings.  Odors stay in the rings sometimes even after washing. 
  • Best Tools for Your Instant Pot

What if I can’t find Key Lime Juice

Key Lime Juice by Nellie and Joe is found online at Amazon or at Walmart. If you need to substitute you can use 2/3 lime juice and 1/3 lemon juice for the desired amount.

Instant Pot Key Lime Cheesecake

Can you Freeze Cheesecake?

Yes, you can freeze the cheesecake for a few weeks without the whipped cream on top. You can also refrigerate for several days wrapped up.

Tools for Making This Instant Pot Recipe

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One Comment

  1. Made this tonight and it was absolutely delicious and so easy. Everyone loved it. Will definitely be adding this to my regular rotation of special occasion treats! Thanks so much for sharing this recipe.

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