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Instant Pot Coconut Rum Cheesecake

Instant Pot Coconut Rum Cheesecake

Taking a bite into this Instant Pot Coconut Rum Cheesecake is like vacationing on a tropical island! All the delicious flavors from the coconut cream and coconut rum come together to create one of the creamiest cheesecake you'll ever try! This is one of those Instant Pot desserts you'll quickly fall in love with!
5 from 2 votes
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Keyword: instant pot coconut rum cheesecake, coconut rum cheesecake, instant pot cheesecake, instant pot desserts, coconut cheesecake, instant pot coconut cheesecake
Prep Time: 15 minutes
Cook Time: 35 minutes
Chill Time: 8 hours
Total Time: 8 hours 50 minutes
Servings: 6 servings
Calories: 889kcal


  • 16 oz cream cheese softened
  • 1/3 cup + 2 tbsp white granulated sugar 1/3 cup for cheesecake filling and 2 tbsp for whipped cream
  • 1 tbsp corn starch
  • 2 eggs room temperature
  • 1/3 cup coconut cream
  • 1/4 cup coconut rum
  • 1 cup heavy cream
  • 1/2 cup sweetened coconut flakes toasted
  • 7 oz almond biscottis
  • 4 tbsp unsalted butter melted


How To Make The Cheesecake Crust

  • First, start by making the cheesecake crust. Pulse the almond biscottis in a food processor until it reduces into very fine crumbs.
  • Melt the unsalted butter in the microwave.
  • Combine the butter and almond biscotti crumbs in a bowl and pour the mixture into a generously greased 7 inch spring form pan. Use the bottom of a measuring cup or a spoon to press the crust down into the spring form pan and slightly up the sides to form the crust.
  • Place the crust in the freezer while you prepare the cheesecake filling.

How To Make Instant Pot Coconut Rum Cheesecake

  • First, start by combining the white granulated sugar and corn starch in a bowl and whisking together to break up any lumps.
  • In a stand mixer or mixing bowl if using a hand mixer, combine the softened cream cheese, white granulated sugar and corn starch. Mix on low speed until you have a smooth texture.
  • Next, add in the eggs one at a time. Mix on low until well incorporated.
  • Add in the coconut cream and mix on low to combine.
  • Next, use a spatula to gently fold in the coconut rum just until combined.
  • Remove the crust from the freezer and pour the cheesecake filling into the crust. If needed, run the tip of a knife over the top of the cheesecake to pop any air bubbles.
  • Cover the top and bottom of the spring form pan with aluminum foil.
  • Next, add 1 1/2 cups of water to the instant pot. I have an 8 qt but you may need more or less depending on what size you have.
  • Place the trivet inside the instant pot and lower the cheesecake on to the trivet. Close the lid and cook on high pressure for 40 minutes with a 15 minute natural release.
  • Once the 15 minute natural release is finished, engage the quick release button to release any remaining pressure. Once the valve (metal pin) drops, you’ll know all the pressure has been released.
  • Gently remove the coconut rum cheesecake from the instant pot and let it cool down to room temperature for about 45 minutes. Transfer to the refrigerator and chill for at least 8 hours.
  • Finally, top with homemade whipped cream and toasted coconut flakes and enjoy!

How To Make Whipped Cream and Toast Coconut Flakes

  • First, add heavy cream and white granulated sugar to a stand mixer or bowl if using a hand mixer.
  • Mix on high speed until stiff peaks form and the cream resembles whipped cream. The whipped cream is finished.
  • Add 1/2 cup of sweetened coconut flakes to a pan over medium heat.
  • Stir constantly until the coconut flakes turn golden. This may take about 7-10 minutes.
  • Top the coconut rum cheesecake with the whipped cream first, then sprinkle the top with the toasted coconut flakes and serve.


  • Always read your instant pot manual before cooking in it. Make sure to adjust water quantities as needed based on the size you own.
  • If you don’t have coconut cream, you may substitute for coconut milk. If you use coconut milk, make sure to drain the liquid first and only use the cream. However, I do prefer the coconut cream because it’s slightly sweeter and packs more coconut flavor than the milk.
  • Keep in mind that this is a creamy cheesecake. Therefore it will jiggle after cooking and needs a full 8 hours minimum in the refrigerator to finish setting.
  • You may also substitute the almond biscotti crust for a graham cracker crust. Use 2 cups of crushed graham crackers and the same amount of butter. I prefer the combination of coconut with almonds but the graham cracker crust will still be tasty.
  • It's very important to mix on low speed just until ingredients are combined. The more you mix, the more air bubbles form and air bubbles are a cheesecake's enemy. Along with over cooking a cheesecake, air bubbles cause cracks.


Calories: 889kcal | Carbohydrates: 88g | Protein: 8g | Fat: 56g | Saturated Fat: 35g | Trans Fat: 1g | Cholesterol: 212mg | Sodium: 301mg | Potassium: 227mg | Fiber: 1g | Sugar: 83g | Vitamin A: 1911IU | Vitamin C: 1mg | Calcium: 113mg | Iron: 1mg