Instant Pot Pina Colada Cheesecake is a tropical cheesecake that literally melts in your mouth. If you love pineapple and coconut together, you will fall in love after the first bite of this pina colada recipe.
I love tropical flavors and this tropical cheesecake will make you feel like you are by the sea enjoying the warm sunshine.
Instant Pot Pina Colada Cheesecake
A graham cracker crust, pineapple coconut cheesecake, topped with a coconut topping. Add toasted coconut on top for the final flavor.
What Is The Best Pineapple To Use
Crushed pineapple is what I used for this cheesecake. I bought canned pineapple but if you prefer fresh you are more than welcome to chop it up small for a crushed style pineapple.
You don't want huge chunks of pineapple as it will affect the texture of the cheesecake.
Where Do You Find Cream Of Coconut
I was in the baking aisle where I found it at my local store. You could also order it online here and have it shipped to your home. Trust me, it is worth getting it will add so much decadent flavor to your cheesecake.
Can I Make This Cheesecake In Advance
You bet! You will need to allow your cheesecake to set up overnight, so it is great to make in advance. Letting your cheesecake set up overnight ensures that it is nice and firm when you go to slice into it.
If you don't allow it to set up, it can be soft and not hold the shape when you slice into it.
Craving More Cheesecake
- Blood Orange Cheesecake | Here is one cheesecake that is loaded with rich citrus flavor. You will love the way it looks as well as the incredible blood orange flavor.
- No Bake Mini Lemon Cheesecakes | Skip the oven and make these mini lemon cheesecakes. A lemon curd filling on top of a golden graham cracker crust, and more.
- Espresso Cheesecake | Here is a coffee-infused cheesecake that will bring you caffeine and a creamy cheesecake filling.
- Strawberries and Cream Cheesecake | A beautiful cheesecake with a light pink strawberry layer and a white vanilla layer.
Can I Freeze This Pina Colada Cheesecake?
If you want to store this in the freezer for later you are more than welcome to freeze. You can place in an airtight container or wrap tightly in aluminum foil and then place in a freezer bag.
Store for up to three months and then thaw on the counter or even thaw in the fridge overnight before you plan to eat.
Instant Pot Pina Colada Cheesecake
- 2 cups graham cracker crumbs
- ½ cup light brown sugar packed
- 6 tablespoons butter melted
- 3 8 ounce packages cream cheese, room temperature
- ½ cup granulated sugar
- 5 large eggs
- 8 ounces crushed pineapple drained
- 1 cup cream of coconut should be found in the baking area
- 1 cup full-fat sour cream
- 1 teaspoon rum extract
- 4 teaspoons coconut extract
- 8 ounces cream cheese room temperature
- ½ cup butter room temperature
- 3 tablespoons milk
- 1 ½ cups powdered sugar
- ¾ teaspoons coconut extract
- ½ teaspoon rum extract
- ¾ cup sweetened shredded coconut toasted
- In a large bowl, add graham cracker crumbs, brown sugar, and butter. Stir until the graham crackers are coated and resemble wet sand.
- Spray an 8-inch springform pan with nonstick baking spray.
- Trace the bottom of the pan on a piece of parchment paper. Cut it out and place it in the bottom of the springform pan. I always cut on the inside of where I traced the pan to remove the pencil/ink from the parchment paper.
- Pour the crust mixture into the pan and firmly press into the bottom and up sides of the pan about ½ inch.
- Place crust in the freezer while preparing the cheesecake filling.
- Add the cream cheese and granulated sugar to a large bowl. Beat with a hand mixer on medium until smooth.
- Add in eggs, one at a time, mixing after each addition just until combined.
- Add pineapple, cream of coconut, sour cream, rum extract, and coconut extract. Beat until combined.
- Remove crust from freezer and pour filling into crust. Smooth the cheesecake filling out.
- Add 1 ½ cups of water into the bottom of Instant Pot.
- Cover cheesecake pans sides and top with foil and seal edges.
- Set the trivet/rack into the bottom of the pot and place the pan on it.
- Place the lid on the pressure cooker and turn the pressure release valve to the sealed position.
- Set pressure to high and the time to 45 minutes. When the cheesecake is finished cooking and the pressure cooker beeps, release pressure naturally for about 10 minutes, then manually release pressure and remove cheesecake.
- Allow to cool in pan, on a wire rack for 1 hour, then cover with foil and refrigerate overnight.
- After chilling, remove from pan before topping.
- To toast the coconut, spread the shredded coconut on a cookie sheet and bake at 350 degrees until lightly browned.
- Add the cream cheese, butter, powdered sugar, milk, ¾ teaspoon of coconut extract and ½ teaspoon of rum extract in a large mixing bowl. Beat with a hand mixer on medium until fluffy.
- Spread over top of the cooled cheesecake.
- Sprinkle toasted coconut over top.
- Chill for several additional hours before slicing.