Skip to Content

Instant Pot Lemon Cheesecake

Disclosure: This post may contain affiliate links.

Delicious and easy Instant Pot Lemon Cheesecake. You’ll love every bite with the lemon curd topping, sour and sweet taste of lemon cheesecake and crunchy graham cracker crust. The perfect spring dessert.

This Instant Pot Lemon Cheesecake is one of my favorite desserts. It can be made on a whim and satisfies just about any sweet tooth.

What is Popular on Simplistically Living

Now, I have to say, this is one of the easiest Instant Pot cheesecakes to make.

When I first started making cheesecake in my Instant Pot, I failed miserably.

I think I just tried overly complicated cheesecake recipes with lots of ingredients.

While this one is certainly homemade, it is a lot less ingredients to handle so if you are a beginner with your Instant Pot or new to making IP cheesecakes, this recipe is for you.

Whenever you are craving something sour and sweet, opt for this lemon cheesecake dessert and your cravings will be satisfied. 😉

How to Make Instant Pot Lemon Cheesecake

Step 1. Prepare your pan.

Line a 8-inch round springform pan with parchment paper and spray with pam baking spray.

Step 2. Prepare your crust.

Using a large mixing bowl, mix together the graham cracker crumbs, sugar and melted butter until combined.

Press the graham cracker mixture into the springform pan and place into the freezer until ready for use.

Step 3. Prepare the filling.

Using a large mixing bowl, beat the cream cheese and sugar until combined and smooth. Then add in the sour cream, lemon juice, lemon zest and vanilla extract until combined.

Beat in the eggs, one at a time until combined after each egg.

Step 4. Pour mixture into pan.

Remove the springform pan from the freezer and wrap the bottom with foil.

Pour the cheesecake mixture into the crust and cover with foil.

Step 5. Cook in Instant Pot.

Pour 1 C of water into the pot and place a trivet inside. Place the cheesecake onto the trivet and place the lid on, locking in place.

Press the cook/manual high pressure button and set the timer for 35 minutes. When the timer beeps, turn off and allow for a natural release for 15 minutes.

Step 6. Allow to cool and set.

Remove the lid and dab away any moisture on the foil. Remove cheesecake from the pot and place onto a wire rack and allow to cool completely. 

Place into the fridge overnight (or for at least 3 hours).

Step 7. Lemon Curd Topping.

Top with Lemon Curd and fresh homemade whipped cream and serve!

Instant Pot Lemon Cheesecake

Instant Pot Lemon Cheesecake

Yield: 1
Prep Time: 10 minutes
Cook Time: 35 minutes
Additional Time: 3 hours 15 minutes
Total Time: 4 hours

Delicious and easy Instant Pot Lemon Cheesecake. You’ll love every bite with the lemon curd topping, sour and sweet taste of lemon cheesecake and crunchy graham cracker crust. The perfect spring dessert.

Ingredients

For The Crust

  • 1 cup graham cracker crumbs
  • 2 tbsp sugar
  • 3 tbsp unsalted butter, melted

For The Lemon Cheesecake Filling

  • 2 - 8oz cream cheese, softened
  • ½ cup sugar
  • ¼ cup sour cream
  • ¼ cup lemon juice
  • 1 tsp lemon zest
  • ½ tsp pure vanilla extract
  • 2 large eggs, room temperature

For The Topping

  • Lemon Curd
  • Whipped Cream

Instructions

  1. Line a 8-inch round springform pan with parchment paper and spray with pam baking spray.
  2. Using a large mixing bowl, mix together the graham cracker crumbs, sugar and melted butter until combined.
  3. Press the graham cracker mixture into the springform pan and place into the freezer until ready for use.
  4. Using a large mixing bowl, beat the cream cheese and sugar until combined and smooth. Then add in the sour cream, lemon juice, lemon zest and vanilla extract until combined.
  5. Beat in the eggs, one at a time until combined after each egg.
  6. Remove the springform pan from the freezer and wrap the bottom with foil.
  7. Pour the cheesecake mixture into the crust and cover with foil.
  8. Pour 1 C of water into the pot and place a trivet inside. Place the cheesecake onto the trivet and place the lid on, locking in place.
  9. Press the cook/manual high pressure button and set the timer for 35 minutes. When the timer beeps, turn off and allow for a natural release for 15 minutes.
  10. Remove the lid and dab away any moisture on the foil. Remove cheesecake from the pot and place onto a wire rack and allow to cool completely. 
  11. Place into the fridge overnight (or for at least 3 hours).
  12. Top with Lemon Curd and fresh homemade whipped cream and serve!

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 632Total Fat: 43gSaturated Fat: 24gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 215mgSodium: 406mgCarbohydrates: 54gFiber: 1gSugar: 45gProtein: 10g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

7 Tips for Reducing Car-Related Expenses For Bargain-Hunting Moms On-the-Go
← Read Last Post
Custard Cake
Read Next Post →
Skip to Recipe