Instant Pot Thai Bird Chilli Lemon Cheesecake

This creamy and fluffy cheese cake is filled in graham cracker crust that add a crunchiness into it.

Instant Pot Thai Bird Chilli Lemon Cheesecake
4.2 from 5 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: coconut macaroon, cream cheese, graham cracker sheets, Thai Bird Chilli Lemon Cheesecake
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Servings: 6
  • 6 graham cracker sheets
  • 2 tbsp butter
  • 2 cups cookies, coconut macaroon
  • 2 eggs
  • 1/2 cup sugar
  • 16 oz cream cheese
  • 1 tbsp lemon zest
  • 1 tsp vanilla extract
  • 1 1/2 tbsp fresh lemon juice
  • 1 1/2 tbsp red Thai bird chillies chopped
  • Select a cheesecake pan according to the size of an instant pot.
  • Mix butter, crackers and coconut macaroon, pulse in a food processor until it becomes a crumbling mixture.
  • Take a spring foam pan and grease the bottom with butter, spread the cookie mixture evenly on the bottom.
  • The mixture should be one inch high from the sides.
  • Beat the cream cheese, add the remaining contents to make a smooth and creamy mixture.
  • Pour the creamy mixture evenly on the crust.
  • Set the trivet in an instant pot and add 3 cups of water in it.
  • Cover the pan with aluminum foil and place on the trivet.
  • Cover with the lid and cook on manual “high” pressure for 15 minutes.
  • Release the pressure naturally and serve the cheese cake with whipped cream.
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Instant Pot Recipes? Corrie Cooks

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