Instant Pot Lemon Cheesecake: Quick Creamy Recipe Under 1 Hour

Last Easter I made an Instant Pot Lemon Cheesecake that was so good my family kept asking me to make another. I assumed they meant at the next Easter gathering, but their requests kept coming throughout the year.

Nieces, nephews and even my cousin’s husband asked me repeatedly for that lemon cheesecake — not any cheesecake, specifically the Instant Pot Lemon Cheesecake.

When my niece asked me during Thanksgiving to bring a dessert for her first meal with her in-laws, I assumed she wanted pumpkin. But she wanted something different: a lemon cheesecake. Since the Instant Pot makes cheesecakes simple, I agreed to make one for her. She later got her own 6-quart Instant Pot Duo and learned to make it herself.

The bright flavor from both lemon juice and zest is what makes this cheesecake a favorite. It balances richness and tang for a dessert that’s impressive yet easy to prepare.

Keys To Making The Perfect Cheesecake

Follow these tips to ensure your Instant Pot cheesecake turns out smooth and attractive:

• The cream cheese must be at room temperature so it blends smoothly. Cold cream cheese creates lumps in the batter.
• Use a 7-inch springform pan or a push pan for best results. A 6-inch pan will work but will be taller and need more cooking time. If using a larger pan in an 8-quart Instant Pot, reduce the cooking time accordingly.
• Do not overmix the eggs. Add them one at a time and mix only until incorporated to avoid a puffy or uneven texture.
• Wrap both the bottom and top of the pan in foil to prevent leaks and to protect the top from condensation during cooking.
• Make a foil sling or use a silicone sling to lower and lift the pan from the Instant Pot easily.
• Allow only a 10-minute natural pressure release. After that, quickly release any remaining pressure and remove the cheesecake to cool on a rack.

Lemon Cheesecake Crust Options

You can use almost any crust for this cheesecake, or skip the crust entirely. A graham cracker crust is classic: crushed graham crackers mixed with a bit of sugar and melted butter pressed into the pan. For this lemon version I prefer a vanilla wafer crust — the little cookies make a sweet, crisp base that pairs beautifully with lemon.

Other options include crushed pistachios or walnuts for a lower-carb crust. Coconut flour and almond flour are also reported to work well, though I haven’t tried them personally.

Lemon Cheesecake Topping

Topping the cheesecake is optional. The cake is delicious on its own, but a light topping elevates the presentation and flavor. A thin layer of lemon curd adds brightness and looks beautiful. Candied lemon slices or a light meringue are also excellent choices.

If you try this recipe, I’d love to hear how you topped it — email me at [email protected] with your variations and photos.

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Instant Pot Lemon Cheesecake

A creamy cheesecake brightened with lemon juice and zest, prepared quickly in the Instant Pot pressure cooker.

Ingredients

Crust:

• 1 cup vanilla wafer crumbs
• 2 tablespoons granulated sugar
• 3 tablespoons butter, melted

Filling:

• 1 lb cream cheese, room temperature
• ½ cup white sugar
• ¼ cup sour cream
• 1/4 cup lemon juice
• 1 teaspoon lemon zest
• ½ teaspoon vanilla extract
• 2 large eggs, room temperature

Instructions

Crust

1. Place vanilla wafers in a large zip-top bag and crush into fine crumbs.
2. Measure 1 cup of crumbs into a medium bowl, add melted butter and sugar, and mix until combined.
3. Press crumbs firmly into the bottom and halfway up the sides of a 7″ springform pan. Freeze until ready to use.

Filling

1. Beat the cream cheese and sugar in a large bowl until smooth.
2. Add sour cream, lemon juice, lemon zest and vanilla; blend until combined.
3. Add eggs one at a time, mixing just until incorporated. Do not overmix.

Instant Pot Instructions

1. Remove the pan from the freezer and wrap the bottom with foil.
2. Pour the batter over the crust. Cover the top with a paper towel, then a layer of foil; neither should touch the batter.
3. Make a foil sling by folding an 18″ strip lengthwise 2–3 times; use it to lower and lift the pan.
4. Pour 1 cup of water into the Instant Pot, place the trivet inside, center the pan on the foil sling, and lower it onto the trivet. Fold any loose foil down so the lid closes properly.
5. Lock the lid, set the valve to sealing, and pressure cook on high for 35 minutes.
6. When time is up, turn off the cooker and allow a 10-minute natural pressure release, then quick release any remaining pressure.
7. Lift the cheesecake from the Instant Pot using the foil sling and place it on a wire rack to cool.
8. Remove the top foil and paper towel. If water collected on the surface, gently blot with a paper towel.
9. When completely cooled, wrap the cheesecake in plastic and chill at least 4 hours before slicing.

Notes

Top with lemon curd, candied lemon slices or a light meringue if desired. Recipe provided by Make Your Meals.

Nutrition Information:

Serving Size:

1 grams

Amount Per Serving:
Unsaturated Fat: 0g