Instant Pot Key Lime Cheesecake

This girl ,makes the best Key Lime Cheesecake!

I always have an amazing time when people visit my “Let’s Get Cookin’” Kitchen. Recently, my good friend, Laura Finson came to teach us how to make cheesecake in the Instant Pot! It. Was. AMAZING! #instantpot #cheesecake #keylimeWe had a fabulous turnout and everyone was anxious to know more about her recipes. You can watch the video anytime on the Chef Alli Facebook Page, and below is the recipe she used for her Key Lime Cheesecake in the Electric Pressure Cooker! It’s incredible!

That evening we hosted a giveaway of several Vain Vanilla prize packs! Vain is an exceptional vanilla extract made right here in Kansas. Their method of blending extracts and spirits can take your baking, cooking, and specialty drinks to a whole other dimension! We used Vain’s Tahitian Vanilla extracted in Cane Rum for the cheesecake recipe. Check them out at

Printable Directions for Making Instant Pot Key Lime Cheesecake

This girl ,makes the best Key Lime Cheesecake!

Amazing Instant Pot Key-Lime Cheesecake

Cheesecake made in your Instant Pot that's tangy, light, and creamy. We are in love with this Amazing Instant Pot Key-Lime Cheesecake!

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Prep Time: 15 minutes
Cook Time: 37 minutes
Approx. Time Needed for Instant Pot to Pressurize:: 15 minutes
Total Time: 1 hour 7 minutes
Servings: 8 servings
Calories: 471kcal
Author: Chef Alli



  • 1 c graham cracker crumbs
  • 3 Tbs. butter, melted


  • 16 oz. cream cheese, softened to room temperature
  • 2 tsp. all-purpose flour
  • ½ c granulated sugar
  • 2 tsp. vanilla extract, I love Vain vanilla extract!
  • Zest of 1 lime
  • 2 Eggs
  • 1 egg yolk
  • 2 Tbs. heavy whipping cream
  • 3 Tbs. key lime juice, freshly squeezed


  • ¾ c heavy whipping cream
  • 2 Tbs. granulated sugar
  • Zest of 1 lime
  • 5 very thin slices of lime, each one cut in half


Create the Crust

  • Spray a 6” springform pan with non-stick spray, setting it aside. In a small bowl combine the graham cracker crumbs and melted butter; mix well. then press this mixture firmly into the bottom of the sprayed springform pan; reserve.

Create the Cheesecake Filling

  • Using an electric mixer, beat together: softened cream cheese, flour, sugar, vanilla and lime zest, scraping sides and bottom of bowl to ensure all ingredients are mixed together well.
  • Add eggs one at a time and then egg yolk; beat until just combined. Mix in key lime juice and whipping cream, besting until just combined; pour over prepared crust in spring form pan. Gently tap pan on countertop a few times to remove any large air bubbles that may be in filling.

Cook the Cheesecake in the Instant Pot

  • Add 1 1/2 cups water to the Instant Pot, then place trivet into the bottom of pot.
  • Place a dry paper towel over the top of the filling in the springform pan, then place a sheet of aluminum foil on top of paper towel, tightly wrapping the pan with aluminum foil. Using a foil sling, lower the wrapped cheesecake pan into the Instant Pot. Lock the lid into place, choosing the high pressure setting for 37 minutes. When the timer sounds, use a natural pressure release for 18 minutes, then a quick release to remove any remaining pressure from the Instant Pot.
  • Using the foil sling, carefully lift the cheesecake from Instant Pot to a wire cooling rack; carefully remove the foil and paper towel, then carefully run a sharp paring knife around the outside edge of the cheesecake, gently loosening it from the sides of the pan.
  • Let the cheesecake cool for 30 minutes, then release and remove the outer ring of the springform pan that encases the cheesecake. Cover the cheesecake and refrigerate 6-8 hours, or overnight, until very chilled.

Create the Cheesecake Topping

  • Using a large spatula, lift cheesecake from springform pan bottom and place onto a serving platter. (Or if you prefer, leave the cheesecake in place on the bottom of the springform pan, but be aware that when cutting the cheesecake, it will easily slip around on your platter, making it rather difficult to cut.)
  • In a mixing bowl, using an electric mixer, beat the whipping cream and sugar until stiff; gently fold in the zest of ½ of a lime.
  • Place the prepared whipped cream mixture into a piping bag fitted with a large star tip. Pipe the whipped topping onto the top of cheesecake as desired, in a decorative pattern. Zest the remaining half of lime over the top of the whipped cream and the center of the cheesecake. Place the lime slice halves around perimeter of cheesecake by sliding them gently into whipped cream, as desired. Refrigerate cheesecake (covered) until ready to serve. Enjoy!


**Please note:  the cooking time stated for this recipe does not include the time required to bring the Instant Pot up to pressure since this can vary. This recipe was made using a 6-quart Instant Pot. 
Course: Dessert
Cuisine: American
Keyword: cheesecake, instant pot


Calories: 471kcal | Carbohydrates: 33g | Protein: 7g | Fat: 36g | Saturated Fat: 20g | Cholesterol: 175mg | Sodium: 280mg | Potassium: 178mg | Fiber: 2g | Sugar: 21g | Vitamin A: 1389IU | Vitamin C: 14mg | Calcium: 105mg | Iron: 1mg

Instant Pot Key Lime Cheesecake

Be sure to follow Chef Alli on Facebook for more Live Pressure Cooking shows and tips for maximizing your Instant Pot!

Let’s Get You Cookin’,
Chef Alli


Chef Alli

Chef Alli is a home-grown Kansas girl on a mission to strengthen families through enabling kitchen confidence, educating the family cook, and encouraging better food relationships. She believes with her whole heart that time spent with our loved ones and our overall quality of life is greatly enhanced by nutritious food made at home with simple, wholesome ingredients. She loves being able to connect and share this passion with others through her website, her social media presence, and her coveted speaking engagements.

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