Sweet and tangy, this Instant Pot Key Lime Cheesecake is the perfect dessert for tart lime lovers. It is rich, creamy, and super easy because it’s made in the pressure cooker!
You can’t go wrong with key lime – like with this Key Lime Pie or these Key Lime Pie Baked Donuts!
Instant Pot Key Lime Cheesecake
Oh, cheesecake – how I love you. Seriously, though – cheesecake is easily one of my favorite desserts. Right behind pie and donuts. I have no self control around it, so don’t put a slice in front of me and expect me not to eat it. I also have a weakness for anything citrus. So of course I would fall madly in love with this Key Lime Cheesecake. It’s rich and smooth and tart and tangy and all of the things you would expect from a Key Lime Cheesecake.
This was my first time making a cheesecake in the Instant Pot. And I am officially a convert. It was a lot faster than cooking in the oven. And the consistency and texture of the cheesecake was just perfect. I was afraid of the size at first, because a 7 inch cheesecake seemed pretty small, but I ended up totally in love with the size. It is perfect for a smaller family (like mine) so we weren’t tempted with this huge cheesecake staring back at us from the refrigerator. I really did love everything about this recipe!
Instantly Sweet by Barbara Schieving and Marci Buttars
This Instant Pot Key Lime Cheesecake comes from the newly released cookbook Instantly Sweet by Barbara Schieving and Marci Buttars. If you are an Instant Pot fan, or a dessert fan, this cookbook is for you. Filled with 75 recipes – this cookbook is all you need to make your pressure cooker dessert dreams come true. Everything from cakes to cheesecakes to pie and more – you will find all kinds of dessert recipes in this book. I knew you could make a great dessert in the pressure cooker, but I had no idea there was this much!
Some of the recipes I have on my list to try are the Brown Sugar Banana Nut Bread, the Dulce de Leche Lava Cakes, the German Chocolate Cake and the Coconut Custard Pie. Really, though – there are so many great recipes in this book and I can’t wait to make even more!
You can get your own copy of this cookbook on Amazon or at your local book store.
Tips for Making Instant Pot Cheesecake
I think that making a cheesecake in the pressure cooker is actually a lot easier than making one in the oven!
- Make sure that your ingredients are all room temperature to ensure that you end up with a smooth cheesecake.
- Don’t let the crust go up too far on the sides. If the crust is exposed, water from the pressure cooker can get into the crust which will make it gummy and not so great. So make sure the sides are no more than an inch up the sides of the pan.
- Once you have added the egg, make sure you don’t overmix the batter – only mix until it is combined.
- You will need a sling to get your cheesecake in and out of the pressure cooker. You can purchase one, or you can make one out of foil. Just fold a 26×4-inch piece of foil and use it to lower the cheesecake into the pot and to get it out. My trivet has handles, but it is still easier to use a foil sling.
What Can be Substituted for Key Lime Juice
So, do you really need key limes for this cheesecake recipe? Well, key limes are more acidic and often have a more concentrated flavor than Persian limes. But… they are harder to come by, more expensive, and let’s face it – a lot more work to juice. If you don’t want to mess with key limes for this cheesecake recipe, the authors of this book recommend substituting in 3 tablespoons of freshly squeezed lime juice and 2 tablespoons of freshly squeezed lemon juice.
What do you need to make an Instant Pot Cheesecake?
As much as I hate telling you that you need a special pan to make this Instant Pot cheesecake, you really do need a special pan. I went to my local big box store to try to find a 7 inch springform pan, but did not have any luck and had to order on online. And even though it looks like you can fit an 8-inch pan (which is a size I already had), you cannot because of the closure. But after this cheesecake, I know I’ll get lots of use from this pan, and really, it was pretty affordable.
You’ll obviously also need a pressure cooker. I use this Instant Pot. It came with a trivet which you will need to put the cheesecake on.
More Instant Pot Recipes You Must Make
Garlic Paprika Instant Pot Chicken Thighs
Instant Pot Barbacoa Beef
Instant Pot Chipotle Shredded Beef
Pressure Cooker Fudgy Brownies
Pressure Cooker Cashew Chicken
Pressure Cooker Honey Garlic Chicken
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Instant Pot Key Lime Cheesecake
Ingredients
- 1 cup graham cracker crumbs (from about 8 whole crackers)
- 3 tablespoons unsalted butter melted
- 1 tablespoon sugar
- 1 8- oz package cream cheese softened
- 1 (14 oz) can sweetened condensed milk
- 1/3 cup freshly squeezed key lime juice
- 1 large egg
- 1 tablespoon grated key lime zest
- 1/2 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Coat a 7-inch springform pan with nonstick cooking spray.
- In a small bowl, mix together the graham cracker crumbs, melted butter and sugar. Press the crumbs into the springform pan and about 1 inch up the sides. Freeze the crust for 10 minutes.
- In another bowl, beat the cream cheese until it is smooth. Slowly beat in the sweetened condensed milk, then the lime juice, then the egg and lime zest. Don’t overmix. Pour the batter into the frozen crust.
- Pour 1 cup of water into the bottom of the instant pot and place a trivet in the bottom. Carefully lower the pan into the Instant Pot. Lock the lid in placed turn the pressure release valve to the sealed position. Select high pressure for 25 minutes.
- When the time ends, let the pressure cooker release naturally for 10 minutes, then do a quick pressure release. When the valve drops, carefully remove the lid. Check the temperature of the cheesecake with an instant read thermometer to ensure that the cheesecake has reached 150ºF. If needed, re-lock the lid and cook on high pressure for an additional 5 minutes, followed by another 10 minute natural release.
- Use a sling to transfer the cheesecake to a wire rack to cool. Use the edges of a paper towel to blot up any water that may have collected on the top or edges of the cheesecake.
- Once cool, cover the cheesecake with plastic wrap and transfer it to the refrigerator to chill for at least 4 hours, but preferably overnight.
- When ready to serve, make the vanilla whipped cream: in a bowl, beat the cream until it starts to thicken. Add the powdered sugar and the vanilla and continue to beat until stiff peaks form.
- Serve the cheesecake topped with the whipped cream.
Barb says
I have a 6″ square cake pan that fits inside my 8qt IP. The volume is almost identical to the 7″ round pan (which I don’t own). Think this recipe would work in the square pan?
Sounds soooo good. Thanks
Deborah says
I couldn’t say for sure, but my guess is that it should work!
Judy collins says
This is an amazing recipe, I have made it a few times and it comes out great every time my husband isn’t a cheesecake lover but he loves this one. Thank you for sharing your recipe
Stephanie says
This is the best cheesecake ever! I love making this in my instant pot! Since it’s just my hubby and I it’s the perfect size!
Deborah says
I’m so glad you both love it, Stephanie!
Eleanor Diehl says
This was the best cheesecake ever !!! Such a lovely flavor
Carol Bishop says
This is a fantastic cheesecake! Can this be frozen
Deborah says
Cheesecake usually freezes really well, so you should be able to freeze it. I would just make sure it is completely covered, freeze for up to a month, and thaw in the refrigerator when you are ready to enjoy it!
Donna I. says
I am making this cheesecake for the third time this evening, as it is now my “go-to” cheesecake recipe! I make it, substituting lemon for the lime, as that is my family preference, but it is still amazing! I added blueberries to the one I made this last weekend, and made a blueberry compote to top it with the first time. Tonight’s will be plain, as it is a gift and that’s the way it was requested. Thank you for this easy, tasty, fabulous recipe!
Anne North says
I’m teaching my 17-year old son to cook in an Instant Pot so he can take it to college with him. This recipe is so good that I’m sure he’ll be able to impress
Kateryna Vandiveer says
Wonderful recipe! Perfect cheesecake! ))) Thank you!
Laura Larouche says
This turned out amazing! The only thing was it would have been better to know approximately how many key limes would be needed when you’re at the store. I bought 15 needed 13!
Lynn says
Great recipe, easy to follow.
When i made the whipped topping I had about a tablespoon of juice and quarter teaspoon of zest left so i added it and it was fantastic. Has a great zing to it. Tied with my favourite cheesecake (mango). Will definitely make again. Thanks!
scott says
Made this last night using the lime & lemon juice substitute. Had to add a little green food coloring because the batter looked yellow. Used crushed vanilla Oreo cookies for the crust. Taste is great, lime without being too much. Easy recipe, will be making this again.
Donna P. says
Thanks for sharing! I made this yesterday and served it today to our cousins. It was delicious!
Stepanie G says
Made this in my Mom’s 6qt instant pot, had a hard time trying to get Manuel mode to more/ high. Figured out next time use Cake, and adjust both time & more/high.
Also added a couple of TBS of shredded coconut to the crust, yummy!😋
Connie Kelly says
Delicious! I was looking for a key lime cheesecake recipe that was creamy, with just the right amount of lime (not overbearing) to make you come back for another bite and I found it in this recipe. I will definitely be making this again and again!
Carol says
Hi would I be able to double this recipe and bake in oven If so how long and at what temperatures
Deborah says
I haven’t tried doubling it or cooking it in the oven so I couldn’t say for sure without testing it. Sorry!
Nicole says
Is there any way I can print the recipe without it being 3 pages long from big ads printing on it. The ads also cut off part of the words from the recipe. Looks like a great recipe, but when I can’t print it, I don’t like to try it. Sad thing is I really want to try this recipe!
Deborah says
Hi Nicole – if you hit the print button that is right on the recipe card it shouldn’t have any ads come up – it should just open another window with the recipe card. If that isn’t working, let me know because then something isn’t working correctly and I can figure out a different way to get it to you. Thanks!