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Instant Pot Pina Colada Cheesecake

Do you like Pina Coladas? If you do, this Instant Pot Pina Colada Cheesecake is a must make! Sweet and light flavor, creamy and irresistible you will love this dessert!

Course Dessert
Cuisine American
Keyword Cheesecake, desserts, instant pot, Pina Colada
Prep Time 20 minutes
Cook Time 45 minutes


Cheesecake Crust

  • 2 cups graham cracker crumbs
  • 1/2 cup brown sugar
  • 6 tbsp. butter melted

Cheesecake Filling

  • 24 oz. cream cheese softened
  • 1/2 cup granulated sugar
  • 5 large eggs
  • 8 oz. crushed pineapple
  • 1 cup cream of coconut (should be found in the baking area)
  • 1 cup sour cream
  • 1 tsp rum extract
  • 4 tsp. coconut extract


  • 8 oz. cream cheese softened
  • 1/2 cup butter softened
  • 3 tbsp. milk
  • 1 1/2 cups powdered sugar
  • 3/4 tsp. coconut extract
  • 1/2 tsp. rum extract
  • 3/4 cup sweetened shredded coconut toasted


For crust

  1. Mix graham cracker crumbs, brown sugar and butter until the consistency of wet sand.

  2. Spray an 8 inch springform pan with non-stick cooking spray.

  3. Cut a circle from parchment paper the size of the bottom of your pan. Fit into pan.

  4. Scoop crumb mixture into pan and press into bottom and up sides of pan about 1/2 inch.

  5. Place crust in the freezer while preparing filling.

For filling

  1. Beat cream cheese with granulated sugar until smooth and fluffy.

  2. Add eggs, one at a time, mixing after each addition just until combined.

  3. Add pineapple, cream of coconut, sour cream, rum extract and coconut extract and mix until combined.

  4. Remove crust from freezer and pour filling into crust.

  5. Add 1½ cups of water into bottom of Instant Pot.

  6. Cover cheesecake pan with foil and seal edges. Place the pan onto trivet that comes with the Instant Pot and lower into the pot.

  7. Replace lid on Instant Pot and seal according to the instructions that came with the pot.

  8. 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.


  1. Spread shredded coconut on a cookie sheet and bake at 350 degrees until lightly browned.

  2. 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.

  3. Sprinkle toasted coconut over top.

  4. Chill for several hours before slicing or overnight.