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5 from 3 votes

Instant Pot Spicy Jelly Lemon Cheesecake

Course Dessert
Cuisine American
Keyword 6 sheets Graham cracker, coconut macaroon cookies, Spicy Jelly Lemon Cheesecake
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings 6
Calories 350kcal


  • 6 sheets Graham cracker
  • 2 cups coconut macaroon cookies
  • 2 tbsp butter
  • 16 ounce cream cheese
  • 1/2 cup white sugar
  • 2 small eggs
  • 1 tsp vanilla extract
  • 1 tbsp lemon zest
  • tbsp lemon juice


  • Take a cheesecake pan according to the size of your instant pot.
  • Take a blender and add butter, macaroons and graham crackers.
  • Blend until a crumbled mixture is formed.
  • Grease the pan and add crumbled mixture in it evenly.
  • Take a bowl and add left over ingredients and mix well.
  • Pour this mixture on the crust.
  • Add 3 cups of water in the instant pot and place trivet in the instant pot.
  • Cover cheesecake with foil and place it on the trivet.
  • Lock the lid of the instant pot.
  • Set the instant pot to “Manual” at high pressure for 15 minutes, release the pressure naturally through steam vent.
  • Open the lid and remove the cheesecake.
  • Let it cool down and serve.


Calories: 350kcal