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Instant Pot Lemon Cheesecake – Pressure Cooker Recipe

By Mom Leave a Comment Note: This Post May Contain Affiliate Links Which Means We Earn a Small Commision.

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!

Instant Pot Lemon Cheesecake(1)

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.

Instant Pot Lemon Cheesecake

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!

Pressure cooker lemon cheesecake

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.

lemon zest for lemon cheesecake

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.

making cheesecake in an instant pot

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.

decorating a Lemon cheesecake with lemon slices and whipped cream

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.

2 from 1 vote
Pressure cooker lemon cheesecake
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Instant Pot Lemon 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!

Course: Dessert
Cuisine: American
Keyword: Instant Pot Lemon Cheesecake
Servings: 8
Calories: 363 kcal
Author: A Mom's Impression
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
Instructions
  1. Place water into the Instant Pot and add the trivet. Set aside.
  2. Add graham cracker crumbs, 2 tablespoons sugar and butter in a mixing bowl and mix well.
  3. Press crust into a springform pan that fits into your pressure cooker (mine is 7"). Set aside.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Makes 1 cheesecake.

IP Lemon Cheesecake Pin

Filed Under: Instant Pot Recipes, Recipes Tagged With: Dessert, dessert recipes, Instant Pot

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About Mom

Kat Hodson is the founder of A Mom's Impression, a wife to a handsome man, a mom to a beautiful girl, a sweet boy, and a first grade teacher. She loves to shop, cook, read, take photos, and hang out with her family. Her life may be hectic, but it is an exciting ride!

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I am a Midwestern Mommy born and raised in the Pacific Northwest. I am married to my soul mate, and together we have begun the ride of our lives… Parenthood. Together we are figuring out how to make it work with two full-time jobs, a 6 year old and his four year old sister. READ MORE ABOUT KATHY
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