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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 Cheesecake, Instant pot, key lime
Prep Time 15 minutes
Cook Time 37 minutes
Refrigeration Time 5 hours
Total Time 5 hours 52 minutes
Servings 6 servings
Calories 566kcal
Author Candi Elm


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



  • 1 cup Graham Cracker Crumbs
  • 3 TB Butter Melted



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



  • 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.


  • 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.


  • 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.


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. 


Serving: 6g | Calories: 566kcal | Carbohydrates: 35g | Protein: 8g | Fat: 44g | Saturated Fat: 25g | Cholesterol: 219mg | Sodium: 417mg | Potassium: 173mg | Fiber: 1g | Sugar: 25g | Vitamin A: 1678IU | Vitamin C: 2mg | Calcium: 115mg | Iron: 1mg