This Instant Pot Key Lime Cheesecake is so creamy and delicious, with a buttery graham cracker crust, a tangy key lime filling and a cloud of lime whipped cream. It is just the right size for a simple dessert with no leftovers and easy cleanup.
Making cheesecakes in the Instant Pot is so easy, and the best part is you don’t have to turn on the oven. A 6 or 7 inch dessert is the perfect size to feed your family without a lot of leftovers. I always made my cheesecakes in a water bath in the oven, and this has all the benefits without the hard work.
For another Instant Pot cheesecake, try my lemon curd cheesecake or this creme brulee cheesecake.
Quick Look
- 🕒 Prep Time: 15 minutes
- 🌡️ Cook Time: 40 minutes at high pressure plus an 18 minute natural release
- ⏳ Total Time: about 6 hours, including 1 hour cooling and 4 hours chilling
- 🍽️ Servings: 6 slices
- ⚡ Calories: 574kcal per slice
- 🌶️ Flavor Profile: Creamy, tangy key lime filling on a buttery graham crust with sweet lime whipped cream
- ✋ Difficulty: Easy, the Instant Pot does the baking
Quick Answer
Press a graham cracker and butter crust into a 6 inch springform pan and freeze it while you beat cream cheese, flour, sugar, vanilla and lime zest, then the eggs, a yolk, key lime juice and cream. Pour it over the crust, cover with a paper towel and foil, and cook on a trivet over 1.5 cups of water at high pressure for 40 minutes with an 18 minute natural release. Cool 1 hour, chill 4 hours, and top with lime whipped cream.
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Why This Recipe Works
Click to see the technique science
- Steam is a built in water bath. The pressure cooker surrounds the pan with moist, even heat, which is what keeps cheesecake creamy and crack free.
- A paper towel under the foil. It catches condensation so water never drips onto the cheesecake.
- Freezing the crust. A chilled crust sets firmly without baking, so it doesn’t crumble under the filling.
- Room temperature cream cheese and eggs. They blend smoothly, so there are no lumps.
- A little flour. Two teaspoons help the filling set cleanly.
- Natural release, then a slow cool. Easing the temperature down prevents the cheesecake from sinking or cracking.
- Key lime juice. It is more tart and floral than regular lime juice, which gives the true key lime pie flavor.
Why You’ll Love This Recipe
- No oven needed, which is perfect for hot summer days.
- Creamy every time with none of the oven water bath hassle.
- Just the right size for a family dessert with no leftovers.
- Special enough for an anniversary or birthday treat.
- Bright, tangy flavor that tastes like key lime pie in cheesecake form.
- A cheesecake family: browse all my cheesecakes.
Key Ingredients
Simple ingredients for crust, filling and topping. Quantities are in the recipe card below.
- Graham cracker crumbs and melted butter. Pressed firmly into the pan with a Tart Tamper.
- Cream cheese. Softened to room temperature to prevent lumps.
- Sugar, a little flour and vanilla extract. Sweetness and a clean set.
- Eggs plus an egg yolk. Set out for 30 minutes so they don’t firm up the cream cheese.
- Key lime juice. I use Key Lime Juice by Nellie and Joe, which you can find online or at Walmart.
- Lime zest and heavy whipping cream. In the filling and the whipped cream topping.
- Equipment: a 6″ Springform Pan , a Trivet and an 8 quart Instant Pot, plus a separate 8 Quart Silicone Sealing Ring for desserts.
See the recipe card below for exact quantities and full instructions.
Variations & Substitutions
- No key lime juice? Use 2/3 regular lime juice and 1/3 lemon juice for the amount you need.
- Bake the crust instead: bake it for 10 minutes at 350°F instead of freezing it.
- Lemon cheesecake: swap in lemon juice and zest, or try my Instant Pot lemon curd cheesecake.
- Simple topping: skip the piped cream and serve slices with a dollop of whipped cream and a lime wheel.
- Out of limes for zest? These zest substitutes help in a pinch.
How to Make Instant Pot Key Lime Cheesecake
- Spray a 6 inch springform pan with cooking spray. Stir the graham cracker crumbs and melted butter together with a fork, press firmly into the bottom of the pan and set it with a tamper. Place it in the freezer while you make the filling.
- In a large bowl with an electric mixer, beat the cream cheese, flour, sugar, vanilla and zest, scraping the sides as you go. Add the eggs one at a time, then the yolk, and beat until combined. Add the key lime juice and whipping cream.
- Pour the filling over the crust and tap the pan on the counter to remove any air bubbles.
- Add 1.5 cups of water to the Instant Pot and place the trivet in the insert. Lay a paper towel over the cheesecake and wrap the pan tightly with aluminum foil to keep water out.
- Place the pan on the trivet or a sling and cook on manual high pressure for 40 minutes. Let the pressure release naturally for 18 minutes.
- Carefully remove the pan and take off the foil and paper towel. Set it on a wire rack and run a paring knife around the edge to loosen the cheesecake from the sides.
- Leave the cheesecake on the rack for 1 hour to cool naturally, then refrigerate for 4 hours.
- Use a large spatula to remove the springform pan bottom and place the cheesecake on a serving platter.
- Whip the heavy cream and powdered sugar in a chilled metal bowl with a hand mixer, fold in the zest of half a lime, and pipe it on top of the cheesecake. Sprinkle with the remaining zest and add lime slices if you like.
Recipe Tips & Tricks
- Use a parchment round under the crust for easy removal.
- Soften the cream cheese to room temperature and set the eggs out for 30 minutes.
- Cover with a paper towel and foil to keep water off the cheesecake.
- Cool for a full hour on the counter before it goes in the refrigerator.
- Chill at least 4 hours so it sets properly.
- Keep a separate sealing ring for desserts. Odors from savory dinners can stay in the ring even after washing.
Serving Ideas & Suggestions
This dessert is small enough for an evening family meal but special enough for an anniversary or birthday. Serve it with a cup of Earl Grey tea, as part of a spread of tea party desserts, or with a refreshing mango detox smoothie on a hot day.
Citrus lovers will also like my key lime cupcakes, lemon curd and lemon blueberry swirl cheesecake. For more cheesecakes, try salted caramel cheesecake, mini orange cheesecakes, mini pumpkin cheesecakes, peppermint cheesecakes or strawberry cheesecake in a jar, and find everything in my desserts.
Key Lime Cheesecake FAQs
Use 2/3 regular lime juice and 1/3 lemon juice for the amount you need.
A 6 inch springform pan works best, and I use an 8 quart Instant Pot.
Yes. Freeze it for a few weeks without the whipped cream on top. You can also refrigerate it, wrapped, for several days.
Lay a paper towel over the top and wrap the pan tightly with foil before it goes on the trivet.
No. Freeze the crust for about 15 minutes while you make the filling, or bake it for 10 minutes at 350°F if you prefer.
Cool it on the counter for 1 hour, then refrigerate for at least 4 hours so it sets properly.
Instant Pot Key Lime Cheesecake
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
- 16 oz Cream Cheese softened
- 2 teaspoon All Purpose Flour
- 1/2 cup Granulated Sugar
- 2 teaspoon Vanilla Extract or your favorite flavor
- Zest of a lime
- 2 large Eggs
- 1 large Egg Yolk
- 2 Tablespoon Heavy Whipping Cream
- 3 Tablespoon Key Lime Juice from Nellie & Joe's Nellie and Joes Key Lime Juice (Walmart)
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.
Anna says
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.