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Instant Pot Lemon Cheesecake

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What can I say about this Instant Pot Lemon Cheesecake? It is a sweet, tart, and slightly sour pressure cooker cheesecake recipe that is topped with homemade lemon curd and optional whipped cream. Check out my Instant Pot page for even more delicious Instant Pot Recipes.

Instant Pot Lemon Cheesecake topped with lemon curd and whipped cream sitting on a marble topped cake plate with bowls of whipped cream and lemon curd in the background.

Why am I making a lemon cheesecake at the end of November you ask? To celebrate 8 years of blogging!! As with all of my other celebration cakes this one contains alcohol, but you can substitute lemon juice if you prefer.

Looking down on four slices of cheesecake on small white plates, with bowls of whipped cream and lemon curd in the background.

Recipe Notes & Tips

  • I am not a baking blogger for a reason. I cannot pipe whipped cream to save my life, which is I chose to spread it over the top. Feel free to decorate yours however you like, or you can skip the whipped cream if you prefer.
  • Homemade Lemon Curd is the best option, but there are delicious jarred versions on the market as well. Tiptree, Harrowgate, and Dickenson’s which is also sold in grocery stores.
  • I always use vanilla wafer cookie crumbs in my cheesecakes. This is a personal preference and you can easily substitute graham cracker crumbs if you prefer.
  • For Keto – use Swerve granular and almond flour instead of cookie crumbs.
  • For dairy-free – substitute vegan cream cheese (I use KiteHill cashew cream cheese), non-dairy butter and dairy-free sour cream. Fage Greek yogurt and butter are lactose-free, but still contains dairy proteins.

Ingredients needed to make this recipe

Cream cheese, sugar, yogurt, vanilla, eggs, vanilla wafer crumbs, and lemon ingredients to make cheesecake.

How to make Instant Pot Cheesecake

For the crust:

Spray the inside of a 7-inch springform pan with baking spray. Set aside.

Add the vanilla wafer cookies, butter and sugar to the bowl of a food processor. Pulse until fully combined. Or you can mix the ingredients together in a large bowl.

Press the mixture into the bottom of the prepared pan. Set aside.

Looking down on vanilla wafer crust in a springform pan.

For the cheesecake:

Beat the sugar and cream cheese together in a large bowl until smooth.

Whipped cream cheese and sugar in a glass bowl.

Beat in the limoncello (or lemon juice), Greek yogurt (or sour cream), vanilla extract and lemon zest. Mix until combined.

Cream cheese, yogurt and lemon mixed together in a glass bowl.

Add in the eggs and beat until fully combined.

Eggs mixed into the cream cheese mixture in the glass bowl.

Pour mixture over the crust.

Looking down on cheesecake mixture in a 6-inch springform pan.

Cover with aluminum foil. Place a trivet inside the liner of your Instant Pot and pour in one cup of water. Place the foil wrapped pan on top of the trivet.

Looking down on a foil wrapped cheesecake inside a pressure cooker.

Secure the lid, making sure to lock it in place. Check to make sure the knob is in the “sealing” position.

Press the “Pressure Cook” or “Manual” button. Use the + or – buttons to adjust the time to 35 minutes on high pressure.

Pressure Cook 35 minutes use arrows to adjust time on pressure cooker.

When the pot beeps, allow the pressure to release naturally for 15 minutes.

Carefully remove the lid, water will drip off the lid. Use a towel to blot the water off the top of the foil.

Carefully remove the pan from the pressure cooker and place on a wire rack. Allow to cool completely.

Foil wrapped springform pan on a wire cooking rack.

Once cooled, place the pan in the refrigerator overnight, or for at least 6 hours to chill.

When ready to serve, run a knife around the edge of the pan to separate the cheesecake from the sides.

Instant Pot Lemon Cheesecake sitting on a black wire rack.

Press the spring to open the pan and remove.

6-inch Instant Pot Lemon Cheesecake.

Spread lemon curd over the top of the cheesecake.

Lemon curd topped Instant Pot Lemon Cheesecake.

Pipe whipped cream around the edges, or spread over the top.

Looking down on a whipped cream topped cheesecake with two lemon rings twisted over the top and bowls of whipped cream and lemon curd int he background.

Chill until ready to serve, then slice and enjoy!

A slice of Instant Pot Lemon Cheesecake on a small white plate with a fork laying on the edge.

Yes, it is as rich and creamy and it looks!! This is one dessert that you do not want to pass up.

More delicious lemon desserts

Tools used to create this recipe

Thank you so much for your support over the past 8 years! Cooking with Curls would not exist without all of you reading, printing, sharing and commenting on the recipes!!

Enjoy!!

Instant Pot Lemon Cheesecake

Instant Pot Lemon Cheesecake – a sweet, tart, and slightly sour pressure cooker cheesecake recipe that is topped with homemade lemon curd and optional whipped cream.
5 from 1 vote
Print Rate
Course: Dessert
Cuisine: American
Keyword: cheesecake, lemon, instant pot, pressure cooker recipe
Prep Time: 10 minutes
Cook Time: 35 minutes
Pressure Release: 15 minutes
Total Time: 1 hour
Servings: 8 Servings
Calories: 509kcal
Author: Lisa Johnson

Equipment

  • Pressure Cooker

Ingredients

Crust

  • 1 cup vanilla wafer cookie crumbs about 27 cookies
  • 2 tablespoons granulated sugar
  • 3 tablespoons unsalted butter melted

Cheesecake

  • 16 ounces cream cheese room temperature – 2 packages
  • .5 cup granulated sugar
  • .25 cup limoncello or lemon juice
  • .25 cup Greek yogurt or sour cream
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon lemon zest
  • 2 large eggs at room temperature

Topping

  • 1 cup lemon curd
  • .5 cup whipped cream may need one cup if piping

Instructions

Crust

  • Spray the inside of a 7-inch springform pan with baking spray. Set aside.
  • Add the vanilla wafer cookies, butter and sugar to the bowl of a food processor. Pulse until fully combined. Alternate method – mix the ingredients together in a large bowl.
  • Press the mixture into the bottom of the prepared pan. Set aside.

Cheesecake

  • Beat the sugar and cream cheese together in a large bowl until smooth.
  • Beat in the limoncello (or lemon juice), Greek yogurt (or sour cream), vanilla extract and lemon zest. Mix until combined.
  • Add in the eggs and beat until fully combined.
  • Pour mixture over the crust. Cover with aluminum foil.
  • Place a trivet inside the liner of your Instant Pot and pour in one cup of water. Place the foil wrapped pan on top of the trivet.
  • Secure the lid, making sure to lock it in place. Check to make sure the knob is in the “sealing” position.
  • Press the “Pressure Cook” or “Manual” button. Use the + or – buttons to adjust the time to 35 minutes on high pressure.
  • When the pot beeps, allow the pressure to release naturally for 15 minutes.
  • Carefully remove the lid, water will drip off the lid. Use a towel to blot the water off the top of the foil.
  • Carefully remove the pan from the pressure cooker and place on a wire rack. Allow to cool completely. Once cooled, place the pan in the refrigerator overnight, or for at least 6 hours to chill.

To Serve

  • When ready to serve, run a knife around the edge of the pan to separate the cheesecake from the sides. Press the spring to open the pan and remove.
  • Spread lemon curd over the top of the cheesecake.
  • Pipe whipped cream around the edges, or spread over the top. Chill until ready to serve, then slice and enjoy!

Notes

  • I am not a baking blogger for a reason. I cannot pipe whipped cream to save my life, which is I chose to spread it over the top. Feel free to decorate yours however you like, or you can skip the whipped cream if you prefer.
  • Homemade Lemon Curd is the best option, but there are delicious jarred versions on the market as well. TiptreeHarrowgate, and Dickenson’s which is also sold in grocery stores.
  • I always use vanilla wafer cookie crumbs in my cheesecakes. This is a personal preference and you can easily substitute graham cracker crumbs if you prefer.
  • For Keto – use Swerve granular and almond flour instead of cookie crumbs.
  • For dairy-free – substitute vegan cream cheese (I use KiteHill cashew cream cheese), non-dairy butter and dairy-free sour cream. Fage Greek yogurt and butter are lactose-free, but still contains dairy proteins.

Nutrition

Calories: 509kcal | Carbohydrates: 49g | Protein: 7g | Fat: 31g | Saturated Fat: 17g | Cholesterol: 123mg | Sodium: 343mg | Potassium: 121mg | Fiber: 1g | Sugar: 42g | Vitamin A: 986IU | Vitamin C: 1mg | Calcium: 74mg | Iron: 1mg

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