Instant Pot Lemon Cheesecake – This pressure cooker recipe is super easy and makes the best New York style lemon cheesecake you have ever tried. Using your Instant Pot makes it moist and creamy!
When I think of summer, I think lemons. Lemons are so refreshing and bright, it is hard to be sad when you are tasting anything with lemon in it! Why not combine this lovely fruit with cheesecake?
Lemon cheesecake has been one of my favorite desserts ever since I can remember. My mom and I would make a lemon cheesecake every summer. I find that the lemon gives a fresh, light feeling to the cheesecake that keeps me coming back for another slice.
Using your pressure cooker to make your desserts in the summer is a fantastic idea! When using your Insta Pot (as I like to call it) you aren’t warming up the entire house by using your oven. You could also even bring your Instant Pot outside on the screened in porch if you are at a picnic or gathering.
Making Cheesecake in Your Pressure Cooker
Making cheesecake in your pressure cooker is really easy and the cake comes out perfectly cooked every single time. It is basically fool-proof.
Once you have the method down you can let your imagination be your guide when it comes to Instant Pot Cheesecake recipes. In the fall we love making Instant Pot Pumpkin Cheesecake. I have even made Animal Cookie Cheesecakes in my Instant Pot. I think I may try out a recipe involving Oreo or even peanut butter and chocolate next!
To learn more about the benefits of pressure cooking check out our Pressure Cooker Guide.
Don’t have an Instant Pot? Enjoy all the benefits and get yours now!
Instant Pot Lemon Cheesecake
Lemon Cheesecake Ingredients:
- 1 cup water
- 3/4 cup finely crushed graham cracker crumbs
- 2 tablespoons white sugar
- 3 tablespoons butter
- 2 packages, 8 oz, cream cheese, softened
- 1/2 cup white sugar
- 2 eggs
- 1/4 cup lemon juice
- lemon zest (half of a lemon)
- 10 drops yellow food coloring (optional)
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 lemon, sliced and halved
Lemon Cheesecake Directions:
Place water into the Instant Pot and add the trivet. Set aside.
Add graham cracker crumbs, 2 tablespoons sugar and butter in a mixing bowl and mix well. Press crust into a springform pan that fits into your pressure cooker (mine is 7″). Set aside.
In a mixing bowl, beat cream cheese, sugar, lemon juice, lemon zest, and food coloring until combined well.
Pour into prepared pan. Add a paper towel to the top of the pan and cover with foil.
Use a long piece of foil, folded in half to create a sling. Place the sling on the bottom of the pan and bring up the sides. Use it to lift and remove the cheesecake from the pan. Tuck the edges of the sling into the pan.
Place the lid on the Instant Pot and seal shut. Close the pressure release and set the instant pot to manual, high pressure for 35 minutes. When cooking is complete, quick release pressure and remove cheesecake from pan. Remove foil and paper towel and discard. Let set to cool for an hour before refrigerating, covered, for 4 hours or overnight until completely cool.
Whisk heavy whipping cream and powdered sugar in a mixing bowl until stiff, about 3-5 minutes. Place into a piping bag fitted with a 2D tip. Pipe onto the cheesecake. Think of the cake as a clock, and begin at 12, 3, 6, and 9 o’clock with the swirl. Then fill in the remaining numbers. Add a half slice of lemon between each whipped topping dollop and slice and serve.
Makes one 7″ cheesecake.
Instant Pot Lemon Cheesecake - This pressure cooker recipe is super easy and makes the best New York style lemon cheesecake you have ever tried. Using your Instant Pot makes it moist and creamy!
- 1 cup water
- 3/4 cup finely crushed graham cracker crumbs
- 2 tablespoons white sugar
- 3 tablespoons butter
- 2 packages 8 oz, cream cheese, softened
- 1/2 cup white sugar
- 2 eggs
- 1/4 cup lemon juice lemon zest half of a lemon
- 10 drops yellow food coloring optional
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 lemon sliced and halved
- Place water into the Instant Pot and add the trivet. Set aside.
- Add graham cracker crumbs, 2 tablespoons sugar and butter in a mixing bowl and mix well.
- Press crust into a springform pan that fits into your pressure cooker (mine is 7"). Set aside.
- In a mixing bowl, beat cream cheese, sugar, lemon juice, lemon zest, and food coloring until combined well. Pour into prepared pan. Add a paper towel to the top of the pan and cover with foil.
- Use a long piece of foil, folded in half to create a sling. Place the sling on the bottom of the pan and bring up the sides. Use it to lift and remove the cheesecake from the pan. Tuck the edges of the sling into the pan.
- Place the lid on the Instant Pot and seal shut. Close the pressure release and set the instant pot to manual, high pressure for 35 minutes.
- When cooking is complete, quick release pressure and remove cheesecake from pan. Remove foil and paper towel and discard. Let set to cool for an hour before refrigerating, covered, for 4 hours or overnight until completely cool.
- Whisk heavy whipping cream and powdered sugar in a mixing bowl until stiff, about 3-5 minutes. Place into a piping bag fitted with a 2D tip. Pipe onto the cheesecake. Think of the cake as a clock, and begin at 12, 3, 6, and 9 o'clock with the swirl. Then fill in the remaining numbers. Add a half slice of lemon between each whipped topping dollop and slice and serve.
- Makes 1 cheesecake.
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