Description

This Instant Pot Margarita Cheesecake offers a tangy, creamy twist on the classic dessert, infused with zesty lime and a hint of margarita flavor. Featuring a crunchy pretzel crust and a luscious cream cheese filling, it’s topped with a vibrant coconut lime frosting that adds a tropical flair. Perfect for parties or a special treat, this no-bake cheesecake made with the Instant Pot is both delicious and efficient.

Ingredients

Scale

Crust

2 cups pretzel crumbs (pretzels crushed in food processor)
8 tablespoons butter, melted
2 tablespoons brown sugar
1 teaspoon lime juice

Cheesecake Filling

32 ounces cream cheese, softened
1½ cups granulated sugar
3 large eggs, room temperature
3 tablespoons liquid margarita mix and 1 tablespoon lime juice (or substitute 4 tablespoons lime juice if not using margarita mix)
1 teaspoon lime zest
½ cup sour cream

Coconut Lime Frosting

8 ounces cream cheese, softened
½ cup butter, softened
2 tablespoons lime juice
3 tablespoons cream of coconut
1½ cups powdered sugar
1 drop green food coloring
⅔ cup sweetened coconut

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Instructions

Prepare the crust: In a medium bowl, combine pretzel crumbs, melted butter, brown sugar, and lime juice. Mix thoroughly until evenly coated and press the mixture firmly into the bottom of a greased 7-inch springform pan to form an even crust layer. Set aside.
Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese with granulated sugar until smooth and creamy. Add eggs one at a time, mixing well after each addition. Blend in margarita mix (or lime juice), lime zest, and sour cream until fully incorporated and the batter is smooth.
Cook in Instant Pot: Pour the cheesecake batter gently over the pretzel crust in the springform pan. Seal the Instant Pot lid and cook on high pressure for 50 minutes. Once done, let the pressure release naturally for 15 minutes, then use quick release. Carefully remove the pan and let the cheesecake cool completely before frosting.
Prepare the frosting: In a bowl, beat cream cheese and softened butter until smooth. Add lime juice, cream of coconut, powdered sugar, and green food coloring. Mix until creamy and fluffy.
Assemble and chill: Spread the coconut lime frosting evenly over the cooled cheesecake. Sprinkle the sweetened coconut on top for garnishing. Refrigerate for at least 4 hours or overnight to allow the flavors to meld and the cheesecake to set perfectly before serving.

Notes

Ensure the cream cheese and eggs are at room temperature to prevent lumps in the batter.
If you don’t have a springform pan that fits in your Instant Pot, consider using a silicone pan or adjusting the recipe accordingly.
The natural release of pressure after cooking helps prevent cracks in the cheesecake.
For a stronger margarita flavor, use high-quality margarita mix or fresh lime juice enhanced with a splash of tequila (optional).
Store leftovers covered in the refrigerator for up to 5 days.