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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
minutes
Cook Time
15
minutes
minutes
Total Time
40
minutes
minutes
Servings
6
Calories
350
kcal
Author
Corrie
Ingredients
6
sheets Graham cracker
2
cups
coconut macaroon cookies
2
tablespoon
butter
16
ounce
cream cheese
½
cup
white sugar
2
small eggs
1
teaspoon
vanilla extract
1
tablespoon
lemon zest
1½
tablespoon
lemon juice
Instructions
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.
Nutrition
Calories:
350
kcal