Instant Pot Pina Colada Cheesecake

You’re going to go bonkers for this Pina Colada Cheesecake recipe.It will sweep you away to a tropical Island! Not only is it creamy and delicious but it’s really super easy to make in your Instant Pot, too! 

While many people tend to just think that the Instant Pot is for dinners and meals only, let’s not overlook the fact that it creates some pretty stellar desserts as well. I can’t even begin to tell you how many times we’ve made a cheesecake in our Instant Pot. They have literally come out perfect, time and time again. At first we were a little unsure but the flavor is spot on! 

And for the most part, people tend to shy away from making cheesecakes the traditional way because it’s a time-consuming dessert. But when you let the Instant Pot take over, it’s really quite simple and easy. Who doesn’t love cheesecakes? Well I guess some don’t but nobody I know.

PIN IT!!

One of our favorite and easiest desserts to make in the instant pot is cheesecake. This Pina Colada Cheesecake came out so good with just the right amount of colada flavor. Is that a thing? Well you know what I mean. 

How do you make this Pina Colada Cheesecake?

• Mix graham cracker crumbs, brown sugar and butter until the consistency of wet sand.
• Spray an 8 inch springform pan with non-stick cooking spray.
• Cut a circle from parchment paper the size of the bottom of your pan. Fit into pan.
• Scoop crumb mixture into pan and press into bottom and up sides of pan about 1/2 inch.
• Place crust in the freezer while preparing filling.
• Beat cream cheese with granulated sugar until smooth and fluffy.
• Add eggs, one at a time, mixing after each addition just until combined.
• Add pineapple, cream of coconut, sour cream, rum extract and coconut extract and mix until combined.
• Remove crust from freezer and pour filling into crust.
• Add 1½ cups of water into bottom of Instant Pot.
• Cover cheesecake pan with foil and seal edges. Place the pan onto trivet that comes with the Instant Pot and lower into the pot.
• Replace lid on Instant Pot and seal according to the instructions that came with the pot.
• Cook on high pressure for 45 minutes. Let sit for 10 minutes, then manually release pressure and remove cheesecake. Allow to cool in pan, on wire rack for 1 hour, then cover with foil and refrigerate for at least 3 hours. After chilling, remove from pan before topping.
• Spread shredded coconut on a cookie sheet and bake at 350 degrees until lightly browned.
• In a mixer on medium speed, combine together cream cheese, butter, powdered sugar, milk, ¾ tsp. coconut extract and ½ tsp. rum extract until fluffy. Spread over top of cooled cheesecake.
• Sprinkle toasted coconut over top.
• Chill for several hours or over night before slicing. Overnight is recommended. 

Why do you have to freeze the crust before cooking?

It’s really just to have it be a little more firm before putting the entire thing in the Instant Pot. Since the middle of the cheesecake is going to be a bit sticky once added, freezing your crust will just help it keep its shape and form easier. We have found that this makes for the best crust. 

How long do I have to refrigerate once done cooking in the Instant Pot?

Once it’s done cooking in the Instant Pot, you need to add it to your fridge for at least 3 hours to set up and firm and cool down. This will let it “do its thing” and become that creamy taste and texture that we’ve all come to love and enjoy.