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4.9 from 45 votes

Instant Pot Key Lime Cheesecake

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!

Prep Time
25 mins
Cook Time
25 mins
Total Time
6 hrs
Servings: 8 servings
Calories: 479 kcal
Course: Dessert
Cuisine: American

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

    Cup of Yum
  1. Coat a 7-inch springform pan with nonstick cooking spray.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Once cool, cover the cheesecake with plastic wrap and transfer it to the refrigerator to chill for at least 4 hours, but preferably overnight.
  8. 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.
  9. Serve the cheesecake topped with the whipped cream.

Notes

  • recipe from Instantly Sweet
  • Nutrition information provided as an estimate only. Various brands and products can change the counts.
  • Nutrition information provided as an estimate only. Various brands and products can change the counts.

Nutrition Information

Serving 1/8 of cheesecake Calories 479kcal (24%) Carbohydrates 52g (17%) Protein 9g (18%) Fat 27g (42%) Saturated Fat 16g (80%) Polyunsaturated Fat 9g Trans Fat 0g Cholesterol 110mg (37%) Sodium 274mg (11%) Fiber 1g (4%) Sugar 44g (88%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 479

% Daily Value*

Serving 1/8 of cheesecake
Calories 479kcal 24%
Carbohydrates 52g 17%
Protein 9g 18%
Fat 27g 42%
Saturated Fat 16g 80%
Polyunsaturated Fat 9g 53%
Trans Fat 0g 0%
Cholesterol 110mg 37%
Sodium 274mg 11%
Fiber 1g 4%
Sugar 44g 88%

* Percent Daily Values are based on a 2,000 calorie diet.