Instant Pot Key Lime Cheesecake

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

sour cream

🥗Healthier: plain yogurt

💰Cheaper: creme fraiche

Plain yogurt is lower in calories and adds a tangy flavor.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a unique flavor while being dairy-free.

key lime juice

🥗Healthier: regular lime juice

💰Cheaper: bottled lime juice

Regular lime juice is more accessible and less expensive.

Make the crust: Crush graham crackers into semi-fine crumbs. Stir in the melted butter to thoroughly combine. Prepare your cheesecake pan by using non-stick spray or cut a piece of parchment paper to fit. Pour in the crumbs and press firmly all around to form the crust. Chill in the freezer while you make the filling.

In a mixing bowl, add the cream cheese, sugar, vanilla, flour, and lime zest. Use a mixer to beat them together until all the lumps are gone. Scrape down the sides of the bowl as needed.

One at a time, add the eggs and yolk, and beat in until just combined.

Add lime juice and heavy cream and beat until just combined.

Pour the filling over the crust and tap on the counter to release any large air bubbles.

Cover the cheesecake with aluminum foil. Make a foil sling to lift the cheesecake in and out of the Instant Pot.

In the Instant Pot, add 1½ cups water and place a trivet tall enough to keep the pan out of the water. Place the cheesecake on the trivet.

Lock the lid and cook on manual/high for 35 minutes and allow the pot to natural pressure release for 1 hour. Let the cheesecake cool another hour on the counter before refrigerating overnight.

The next day, your cheesecake is ready to be cut into and served with any topping you like.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens