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Slice of coconut cheesecake on a teal plate. The rest of the cheesecake is in the background.

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
Cook Time: 25 minutes
Total Time: 33 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.