Description

This Instant Pot Margarita Cheesecake is a luscious dessert combining the creamy texture of classic cheesecake with the refreshing flavors of a margarita. Featuring a crunchy pretzel crust and a tangy lime cream topping, this recipe is perfect for parties and special occasions. Using the Instant Pot ensures a perfectly cooked, smooth cheesecake every time without needing to heat the oven.

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)
1 teaspoon lime zest
½ cup sour cream

Lime Cream Topping

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 shredded coconut

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Crust: In a bowl, combine the pretzel crumbs, melted butter, brown sugar, and lime juice. Mix until the crumbs are evenly coated with butter and sticky. 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 until smooth. Gradually add the granulated sugar and continue beating until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the margarita mix, lime juice, and lime zest. Fold in the sour cream until just combined. Pour the cheesecake batter over the prepared pretzel crust and smooth the top.
Cook in the Instant Pot: Pour 1 cup of water into the Instant Pot and place the trivet inside. Cover the springform pan tightly with aluminum foil to prevent moisture from leaking in. Set the pan on the trivet, close the lid, and set the valve to sealing. Cook on high pressure for 60 minutes. When done, allow the pressure to release naturally for 15 minutes, then release any remaining pressure manually. Carefully remove the cheesecake and let it cool to room temperature, then refrigerate for at least 4 hours or overnight to set.
Prepare the Lime Cream Topping: Beat together the softened cream cheese and butter until creamy. Add lime juice, cream of coconut, and continue mixing. Gradually add powdered sugar and beat until smooth and fluffy. Add a drop of green food coloring and mix to incorporate evenly.
Assemble and Garnish: Once the cheesecake is well chilled, spread the lime cream topping evenly over the top. Sprinkle the sweetened shredded coconut over the topping for garnish. Chill again for 30 minutes before serving to let the topping set.

Notes

Make sure all ingredients, especially eggs and cream cheese, are at room temperature for a smooth batter.
Tightly sealing the springform pan with foil is crucial to prevent water from seeping into the cheesecake while pressure cooking.
If liquid margarita mix is unavailable, substitute with fresh lime juice as noted.
This cheesecake is best served chilled and can be stored covered in the refrigerator for up to 3 days.
For an extra kick, garnish with lime slices or a sprinkle of coarse sea salt.