Instant Pot Key Lime Cheesecake

If you love the sweet & tart combination, this Instant Pot Key Lime Cheesecake is the perfect dessert for you! This easy dessert is rich, creamy and and oh-so summery and tangy! 

Cheesecake has been one of my most favorite desserts for as long as I can remember. And I’m not sure when I fell in love with Key Lime Pies, but they’re easily my most favorite pie. So of course if you combine those two desserts and then make the recipe super easy in the Instant Pot… it’s perfection!!

Instant Pot Key Lime Cheesecake

Ingredients:

2 packages softened cream cheese

½ cup sour cream (or plain yogurt)

6 tbsp granulated sugar

½ cup fresh key lime juice

2 eggs

3 tbsp melted butter

5 graham crackers crushed

Pinch of salt

Cool Whip and limes for topping (optional)

Equipment:

Let’s get started!  I don’t have pictures of making the crust, but if you’ve ever made a cheesecake, this is pretty much the same process as always!  In a food processor, combine the melted butter graham crackers, and salt and pulse until you have fine crumbs. (You can also use a Ziplock bag and crush your crackers that way.)

Then prepare a 6” springform pan with nonstick spray.  Pour your cracker crumbs into the pan and press down with your hand to form the crust. Place in the freezer while you prepare your filling.

For the filling, use a hand mixer to cream the cream cheese until light and fluffy and there are no lumps. This usually takes about 4-5 minutes. You want to make sure to get all of the lumps out at this stage, so you do not overmix later on.

Add in the sour cream and sugar and mix until well combined. Add in the key lime juice.

Finally add in the eggs one at a time making sure to mix as little as possible.  Your mixture should be super creamy:

Pour the mixture into your prepared crust.

Cover with aluminum foil and prepare your Instant Pot by placing the trivet inside and adding 1 cup of water.

Place the cheesecake on the trivet and the lid on top and make sure it is in the sealing positing.

Set your pot on high pressure for 35 minutes. Allow to naturally release.

When you can open the pot, take the cheesecake out and allow to set on the counter until completely cool. Refrigerate for at least 6 hours to overnight to set.

Top with whipped cream and key lime pieces.  Serve and enjoy this Instant Pot Key Lime Cheesecake!!

The printable Instant Pot Key Lime Cheesecake recipe:

Instant Pot Key Lime Cheesecake

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• Author: Rose Atwater
• Total Time: 1 hour
• Yield: 6 1x

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Description

If you love the sweet & tart combination, this Instant Pot Key Lime Cheesecake is the perfect dessert for you! This easy dessert is rich, creamy and and oh-so summery and tangy! 

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Ingredients

Scale 1x2x3x

For the Filling:

2 packages softened cream cheese

½ cup sour cream (or plain yogurt)

6 tbsp granulated sugar

½ cup fresh key lime juice

2 eggs

For the crust:

3 tbsp melted butter

5 graham crackers crushed

Pinch of salt

Cool Whip and limes for topping (optional)

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Instructions

Instructions

In a food processor, combine the melted butter graham crackers, and salt and pulse until you have fine crumbs. (You can also use a Ziplock bag and crush your crackers that way.)

Prepare a 6” springform pan with nonstick spray. Pour your cracker crumbs into the pan and press down with your hand to form the crust. Place in the freezer while you prepare your filling.

In the bowl of a stand mixer or using a hand mixer, cream the cream cheese until light and fluffy and there are no lumps. This usually takes about 4-5 minutes. You want to make sure to get all of the lumps out at this stage, so you do not overmix later on.

Add in the sour cream and sugar and mix until well combined. Add in the key lime juice.

Finally add in the eggs one at a time making sure to mix as little as possible.

Pour the mixture into your prepared crust. Cover with aluminum foil.

Prepare your Instant Pot by placing the trivet inside and adding 1 cup of water.

Place the cheesecake on the trivet and the lid on top and make sure it is in the sealing positing.

Set your pot on high pressure for 35 minutes. Allow to naturally release.

When you can open the pot, take the cheesecake out and allow to set on the counter until completely cool. Refrigerate for at least 6 hours to overnight to set.  Top with whipped cream and key lime pieces.

• Prep Time: 15
• Cook Time: 45
• Category: Dessert
• Method: Pressure Cooker
• Cuisine: American

Keywords: Key Lime, Cheesecake, Lime, Dessert, Instant Pot, Pressure Cooker, Cream Cheese