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Instant Pot Lilikoi (Passion Fruit) Cheesecake
  • Crust
  • 3/4 cup of lilikoi cookies ( can use graham crackers)
  • 2 Tablespoons butter
  • ( if using graham crackers add 2 teaspoons sugar)
  • Filling
  • 16 oz cream temperature (RT)
  • 1/2 cup sugar
  • 4 teaspoons AP flour
  • 2 whole eggs (RT)
  • 1 egg yolk (RT)
  • 1/2 cup lilikoi purée (RT)
  • 1/4 cup heavy whipping cream
  • Drizzle topping
  • 1 cup powdered sugar
  • 2 tablespoons lilikoi purée
  1. Crust
  2. Add cookies to food processor and pulse to crumbs.
  3. Add butter and pulse to blend.
  4. Press into 7" springform pan that has a parchment round on the bottom
  5. Place into the freezer while you're prepping the other ingredients
  6. Filling
  7. Add cream cheese and sugar to a bowl. Using a electric mixer cream together until smooth.
  8. Add sour cream, lilikoi purée and AP flour. Mix together until well blended.
  9. Mix in eggs one at a time, add egg yolk an mix in..DO NOT OVER MIX..
  10. Pour into your prepped pan
  11. Cover the pan with a paper towel and foil
  12. Cooking
  13. Add 1.5 cups of cold water to your pot.
  14. Put the trivet in and lower your pan into the pit with your sling
  15. Close and seal your pot. Set to manual 42 minutes. Allow a 15 minute NPR
  16. Remove from the pot, set on a cooling rack, uncover the pan, let the cake cool in the pan for about an hour.
  17. Cover the pan with foil and put into the fridge overnight
  18. In the morning remove cake for the pan
  19. Drizzle topping
  20. After mixing the powdered sugar and lilikoi purée together and drizzle onto the cake. Put it back into the fridge until ready to cut and serve