Instant Pot Coconut Cheesecake Recipe

September 2, 2020Van
Blog post

Prep time: 20 minutes

Cook time: 45 minutes

Serves: 6-8

My husband loves coconut, so I decided to make him a coconut cheesecake – it was perfect timing that it happens to be World Coconut Day! This Coconut Cheesecake is perfectly creamy, the toasted coconut flakes give it a nice textural variance and to boost the coconut flavor even more, I used coconut cookies for the crust.

Instant Pot Coconut Cheesecake Recipe

Purchase an Instant Pot silicone Sling here.
Instant Pot Coconut Cheesecake Recipe

Instant Pot Coconut Cheesecake Recipe

Instant Pot Coconut Cheesecake Recipe

Instant Pot Coconut Cheesecake Recipe

Be sure to click on the accessories list below to get the most out of your Instant Pot.
Best Instant Pot Accessories List

Print Recipe

Instant Pot Coconut Cheesecake Recipe

  • Prep time: 20 minutes
  • Cook time: 45 minutes
  • Serves: 6-8


  • 16 oz Cream Cheese
  • ½ Cup Coconut Cream
  • ¾ Cup Granulated Sugar
  • 3 Tablespoons Cornstarch
  • 2 Large Eggs
  • 2¼ Teaspoons Coconut Extract
  • Sweetened Toasted Coconut Flakes


  • 1¼ Cup Coconut Cookie Crumbs
  • 2 Tablespoons Granulated Sugar
  • 3 Tablespoons Salted Butter


  • 1)

    Fill a large bowl with hot tap water from your sink, place the 2 Large Eggs into the bowl and set aside to get them to room temp (only takes a few minutes). Cut the cream cheese into small blocks, place it into a microwave safe bowl. Heat the cream cheese for 15 seconds, take it out, give it a stir than microwave for another 10 seconds then stir and check again – continue with 10 second increments until it’s very soft, almost melted. Add ½ Cup Coconut Cream, 2¼ Teaspoons Coconut Extract and set aside.

  • 2)

    In a separate bowl, add ¾ Cup Granulated Sugar, Tablespoons Cornstarch and mix well with a whisk. Add this mixture to the cream cheese and hand stir with a whisk until it looks smooth. Add 2 Large Eggs and stir slowly with a whisk until the eggs are completely incorporated and the batter is smooth and homogeneous.

  • 3)

    Trace the bottom of your 7 inch pan on parchment paper and cut out the circle to line the bottom of the pan.  You do not need to line the sides with parchment, use butter to grease the the interior side of the pan very well. This makes it easier to release the cheesecake from the pan & prevents cracking. Add 1¼ Cup  Coconut Cookie Crumbs Crumbs, 2 Tablespoons Granulated Sugar and 3 Tablespoons of melted Salted Butter into a bowl and mix well.  Pour the crumbs into your springform pan and press very firmly onto the bottom, you can use a spoon or something with a flat bottom like a small ramekin to help even out the crust.

  • 4)

    Pour the batter into your cheesecake pan. Pick up the pan and tap it a few times on the counter, then use a spoon or fork to even out the batter and pop any bubbles. Place a paper towel on top of the pan, it should not touch the cheesecake. Place one piece of foil on top and seal tightly,  then another piece of foil the bottom that wraps up towards the top ~ the entire pan should be covered ~ this helps prevent steam getting on your cheesecake. The cooking time for this recipe is also designed for this wrapping technique (your cheesecake could turn out overcooked if you’re not wrapping the top and bottom)

  • 5)

    Place 1½ Cups of water into the Instant Pot and place the trivet into it. Carefully place the the cheesecake pan on top of the trivet or use an Instant Pot Silicone Sling – (purchase here) If you have a separate sealing ring you use for desserts, place that one on the lid.  Seal the lid and switch the knob to “Sealing”.  Set the Instant Pot for High Pressure / Manual for 45 minutes. Once the timer is up and you hear the beep, wait an additional 15 minutes before switching the knob to “Vent”, when the pin drops open your lid.

  • 6)

    Carefully remove the cheesecake from the Instant Pot. Unwrap the foil, the pan will still be hot so use mitts or kitchen tongs.  Leave it on the counter to cool for about 1.5 hours. Cover the pan and place it into the refrigerator for at least 12 hours before serving.  Keep the cheesecake in the baking pan, you don’t want to remove the cheesecake until it’s been cooled and dab off condensation with a paper towel. Top with Toasted Coconut Flakes, Cool Whip or homemade stabilized whipped cream (recipe here). Enjoy!

↓ Supplies to make this recipe ↓



Leave a comment

Your email address will not be published. Required fields are marked *

Previous Recipe Next Recipe