Pressure Cooker Coconut Cheesecake Recipe

If you like the taste of coconut cream pie, this pressure cooker coconut cheesecake recipe is sure to be a hit. It melds the taste of cheesecake and coconut into a slice of awesome!

Pressure Cooker Coconut Cheesecake Recipe

To make this coconut cheesecake recipe there are a few things you will need. Such as a pressure cooker, I use the 6 qt Instant Pot. I have tried a few others and Instant Pot is hands down the best out there.

You will also need a seven-inch springform pan. I used this one here and it fits perfectly in the 6 qt cooker. You will also need the trivet rack that should have come with your cooker.

The reason you use the trivet is to allow the pressure and steam to get all the way around the pan without having direct heat on the pan. If you placed the pan right on the bottom of the inner pot, it could scorch/burn your cheesecake.

This recipe can be made using sugar or Splenda. I have used Splenda and it turns out really well.

Can I Use Low Fat Cream Cheese?

While everything always has the richest texture and flavor when you use full fat, you could do a mixture. When I say mixture I mean one block real cream cheese and one low fat.

However, I would not do both bricks of low fat. That is for a few reasons. First, the low fat is a much softer cheese. That means you will not be able to achieve the firmer texter of cheesecake if you used all lot fat.

The other reason is that the low fat has a little more of a bitter taste to it and no so much that super creamy smooth taste of real cream cheese. So you may not end up with the flavor you are looking for.

I have tested it and it does turn out just fine when you use a one to one mixture.

If you are wanting to try another pressure cooker cheesecake, check out this Lemon Lush Cheesecake Recipe.

Pressure Cooker Coconut Cheesecake Recipe

If you like the taste of coconut cream pie, this pressure cooker coconut cheesecake recipe is sure to be a hit. It melds the taste of cheesecake and coconut into a slice of awesome!

4 from 1 vote

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Course: Dessert

Cuisine: American

Keyword: Cheesecake, Pressure Cooker, Instant Pot, Coconut

Prep Time: 8 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 33 minutes minutes

Servings: 6

Ingredients

• 1 Cup Shredded Coconut dried is fine
• 1/2 Stick Butter melted
• 16 Oz Cream Cheese room temp
• 2 Tbsp Vanilla
• 1 1/2 Tsp Coconut Extract
• 2 Cups Sugar or Splenda
• 2 Tbsp Sugar or Splenda
• 2 Tbsp Shredded Coconut dried is fine
• 2 Eggs
• Cool Whip and Extra Coconut For Topping optional

Instructions

• In a food processor mix 1 cup coconut, 2 Tbsp sweetener and butter until fully mixed.
• Grease 7-inch springform pan well and then pack crust mixture into the bottom of the pan. Set pan in the freezer.
• In a food processor add cream cheese, vanilla and extract blend until mixed.
• Add eggs, sweetener, and 2 Tbsp coconut and mix until blended.
• Pour cheesecake mixture into coconut crust.
• Place the trivet into the inner pot of the Instant Pot. Add one cup of water.
• Carefully put the pan inside the pot on the trivet. 
• Place the lid on and make sure the valve is on sealing. Push manual (high pressure) and add a cook time of 25 minutes.
• When it beeps that it is finished, open valve for quick release. Then carefully use hot mitt or tongs to remove the pan from the pot and set on the counter and allow to cool for 30 minutes. 
• Place in the fridge to cool the rest of the way.
• When totally cooled, remove from pan. Top with cool whip and shredded coconut if you would like. 

Know that estimated nutrition facts are just a guideline and will vary depending on any variation you make or brand you use from what we have listed.