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Instant Pot Vanilla-Lime Cheesecake


Photo by Bruce Murray, VisionFire Studios

A hint of lime zest gives this cheesecake a fresh flavour.

Recipe courtesy of Chef Ilona Daniel,


For the crust:
  • 1 cup (250 ml) crushed graham crackers
  • ¼ cup (60 ml) light brown sugar
  • ½ tsp (2 ml) vanilla extract
  • ¼ cup (60 ml) melted butter
For the batter:
  • 2 (16 oz.) packages cream cheese at room temperature
  • 1 cup (250 ml) sugar
  • 1 cup (250 ml) whipping/heavy cream
  • 1 cup (250 ml) sour cream (2%)
  • ¼ cup (60 ml) corn starch
  • 1 Tbsp (15 ml) vanilla extract
  • Zest of 1 lime


  1. Line the bottom of a 7-inch (18-cm) deep spring-form pan with parchment paper. Spray pan lightly to help the parchment to fit.
  2. Mix crust ingredients in a bowl until well combined.
  3. Press the mixture into the bottom of the pan and place in the freezer.
  4. Place the cream cheese and sugar in a food processor and mix until smooth. Add remaining ingredients and continue to mix until smooth and creamy. Pour mixture into the spring-form pan and smooth top.
  5. Wrap the spring form pan bottom with foil, place a paper towel on top of pan, cover with foil.
  6. Pour one cup of water into the Instant Pot insert. Place the trivet into the bottom with the handles folded down.
  7. Set the manual timer to 35 minutes.
  8. When done, let pressure release naturally for about 25 minutes.
  9. Remove the cheesecake, sit to cool.
  10. When cool, let set up in fridge overnight.

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