Have the perfect Spring and Summer dessert when you make this Instant Pot Lemon Cheesecake. This lemon cheesecake has a tarty sweet taste and a dense and creamy consistency. Topped with whipped cream or fresh raspberries, this decadent dessert will surely wow your dinner guests.
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This Instant Pot Lemon Cheesecake has the perfect smooth and moist texture. Using the instant pot, this recipe is super easy to make too. With only a handful of ingredients and a few steps to make a crunchy graham crust and decadent cheesecake filling, you’ll find waiting for the lemon cheesecake to set in the fridge or freezer to be the hardest step!
Giving my oven time to rest is probably one of my best decisions. Using my instant pot for this recipe, this Lemon Cheesecake turned out to be a perfectly delicious treat that’s just what I need to satisfy my Easter dessert cravings. The instant pot has definitely taken my dessert cravings to a whole new level several times now. I did not expect my IP White Chocolate Raspberry Cheesecake and IP Chocolate Cheesecake to turn out as good as they did as well!
How to Make this Instant Pot Lemon Cheesecake
Make the crust - Line the bottom of a springform pan with parchment paper. Combine the crushed graham crackers and butter until well combined and then press firmly into the springform pan to form a crust. Place the pan in the fridge while you prepare the filling.
Make the cheesecake filling - Using a hand mixer or stand mixer, blend the cream cheese until smooth. Once smooth, add powdered sugar, eggs, and vanilla and blend until well incorporated.
Add the lemon ingredients - Add the lemon juice and lemon zest and mix until just incorporated, you do not want to overmix this.
Cook in the instant pot - Pour the mixture into the crust and place it on a trivet in your instant pot. Add one cup of water, cover the top of your springform pan with aluminum foil, and cook on high pressure for 35 minutes.
Let it set - Once cooked, allow to naturally release and place in the freezer for 2 hours, or in the fridge for 4-6 to allow it to set completely.
Serve - Garnish the top of the cheesecake with lemon zest and serve cold.
Common Questions About the Instant Pot Lemon Cheesecake
How do I prevent the top of my cheesecake from cracking?
A crack in your cheesecake can occur during the cooking process or during the setting process. Your cheesecake may be cooling too quickly. If your cheesecake cracks in the freezer, try it in the fridge next time. However, if it continues to crack don’t worry because the Oreo crumbs on top will cover it up nicely.
What else can I use as a crust for this cheesecake? I’m all out of graham crackers.
Nilla wafers work fantastically for this recipe. Simply grind them up and prepare the crust just as you would with graham crackers. Alternatively, you can also use shortbread cookies or even Oreos.
How do I know when my cheesecake is fully set?
The top of the cheesecake should have some firmness to the touch. If you move the pan and the top jiggles a little bit, you will want to give it some more time to set.
What toppings pair well with this cheesecake?
Whipped cream is always an amazing addition to any cheesecake. You can also garnish the top with fresh strawberries or raspberries. Any of these will make a refreshing addition to the tartness of your lemon cheesecake.
More Cheesecake Recipes You'll Love
There's nothing better than a delicious slice of cheesecake! Here are some of our favorite cheesecake recipes:
Instant Pot Lemon Cheesecake
Ingredients
Crust
- 1 ½ cups crushed graham crackers
- ¼ cup salted butter
Cheesecake Filling
- 16 oz cream cheese
- ½ cup powdered sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 ½ tablespoon freshly squeezed lemon juice
- 2 teaspoons lemon zest
Instructions
- Line the bottom of a 7 inch spring form pan with parchment paper.
- Combine the crushed graham crackers and butter until well combined and then press firmly into the springform pan to form a crust. Place the pan in the fridge while you prepare the filling.
- Using a hand mixer or stand mixer, blend the cream cheese until smooth.
- Once cream cheese is smooth, add powdered sugar, eggs, and vanilla and blend until well incorporated.
- Add the lemon juice and lemon zest. Mix until just incorporated, you do not want to overmix this.
- Pour the mixture onto the chilled crust and cover with aluminum foil.
- Prepare your instant pot. Add one cup of water to the bottom of your instant pot. Place a trivet in your instant pot and place your covered spring form pan on top of the trivet.
- Cover your instant pot and set your instant pot to sealing, high pressure for 35 minutes. It will take about 5 minutes to come to pressure
- Once cooked, allow the pressure to naturally release (about 20 minutes)
- Place the cheesecake in the freezer for 2 hours, or in the fridge for 4-6 hours to allow to set completely.
- Garnish the top of the cheesecake with lemon zest and serve cold.
Notes
- Prevent cracks in your cheesecake - A crack in your cheesecake can occur during the cooking process or during the setting process. Your cheesecake may be cooling too quickly. If your cheesecake cracks in the freezer, try it in the fridge next time. However, if it continues to crack don’t worry because the Oreo crumbs on top will cover it up nicely.
- Level up your cheesecake with these toppings - Whipped cream is always an amazing addition to any cheesecake. You can also garnish the top with fresh strawberries or raspberries. Any of these will make a refreshing addition to the tartness of your lemon cheesecake.
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