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Instant Pot Margarita Cheesecake

Instant Pot Margarita Cheesecake

This easy instant pot margarita cheesecake recipe is perfect for special occasions. Mango pulp, lime juice and tequila are mixed together in this decadent dessert.
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Keyword: instant pot margarita cheesecake, instant pot mango margarita cheesecake, mango margarita cheesecake recipe
Prep Time: 25 minutes
Cook Time: 50 minutes
Chilling Time: 8 hours
Total Time: 9 hours 15 minutes
Servings: 8 servings
Calories: 572kcal


Ingredients For The Cheesecake Filling

Ingredients For The Crust

  • 1 cup graham cracker crumbs
  • 4 tbsp butter melted

Ingredients For The Homemade Mango Lime Whipped Cream


How To Make The Crust

  • First, start by pulsing the graham crackers in a food processor or place them in a zip loc bag and crush them using a rolling pin.
  • Melt the butter in the microwave in 30 second intervals until completely melted. Allow it to cool for a few minutes before combining with the graham cracker crumbs.
  • Generously spray the springform pan with nonstick cooking or baking spray. You may also use round parchment paper to line the bottom with if you’d like. If using parchment paper, spray it with non stick spray as well.
  • In a bowl, combine the graham cracker crumbs and melted butter.
  • Transfer the graham cracker mixture to the springform pan and use a measuring cup to press the mixture down into the pan and slightly up the sides to form the crust.
  • Place the crust in the freezer while you prepare the mango margarita cheesecake filling.

How To Make The Cheesecake Filling

  • First, start by bringing the cream cheese and eggs to room temperature. You can do this by letting them sit in a bowl of warm water for about 10-15 minutes or removing the ingredients from the refrigerator at least 1-2 hours ahead.
  • In a stand mixer or in a bowl if using a hand mixer, add the cream cheese and cornstarch. Mix on low speed until creamy. Stop to scrape the sides if needed.
  • Add the sweetened condensed milk and sour cream and continue mixing.
  • Add the eggs one at a time while mixing to combine.
  • Pour in the mango pulp, lime juice and tequila. Mix just until combined.
  • Remove the crust from the freezer and pour the cheesecake filling into the crust.
  • Tap on the springform pan to bring air bubbles to the surface and use a fork to pop them.
  • Cover the cheesecake with aluminum foil. You may also line the bottom of the springform pan with aluminum foil if your pan tends to leak.
  • Add water to the instant pot.
  • Place the cheesecake on the sling if you have one. If not place it on the trivet and lower the cheesecake into the instant pot.
  • Close the instant pot lid and cook on high pressure for 40 minutes with a 10 minute natural release.
  • Once cooking is complete, remove the cheesecake from the instant pot and allow it to cool to room temperature. This can take anywhere from 45 minutes to an hour. You may remove the aluminum foil as it is cooling so that any condensation on top can evaporate.
  • Run a small pairing knife around the cheesecake to slightly loosen it from the springform pan.
  • Finally, cover again and transfer to the refrigerator and let it chill for 8 hours or overnight.
  • Remove the cheesecake from the springform pan and top with homemade mango lime whipped cream, fresh lime and mango slices if desired and enjoy!

How To Make Homemade Mango Lime Whipped Cream

  • In a stand mixer or in a bowl if using a hand mixer, combine powdered sugar, heavy cream, lime juice and mango pulp.
  • Mix on high speed until you achieve a thick consistency which resembles whipped cream.
  • Top the mango margarita cheesecake with the mango lime whipped cream and enjoy.


  • Water quantities will change depending on the size of your instant pot. Use 1/2 cup for a 3 qt, 1 cup for a 6 qt, 1 1/2 cups for an 8 qt and 2 cups for a 10 quart.
  • The center of the cheesecake will still jiggle once it has finished cooking. This is completely normal and it will finish setting in the refrigerator.
  • Use an instant pot sling to make the process of inserting and removing the cheesecake from the instant pot a little easier.
  • This 7.5 inch springform pan works for 6 qt sizes and larger.
  • The mango lime whipped cream is optional. You can also simply drizzle the cheesecake with mango pulp instead.
  • Always read your instant pot manual before using it.


Calories: 572kcal | Carbohydrates: 48g | Protein: 10g | Fat: 37g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 162mg | Sodium: 355mg | Potassium: 335mg | Fiber: 1g | Sugar: 39g | Vitamin A: 2026IU | Vitamin C: 7mg | Calcium: 242mg | Iron: 4mg