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Lemon Instant Pot Cheesecake

Lemon Instant Pot Cheesecake with a gingersnap crust! Top with fresh raspberries for a truly simple yet show-stopping dessert.

Lemon Instant Pot Cheesecake - the creamiest cheesecake we've made in our Instant Pot (or otherwise) yet! The gingerbread crust pairs perfectly with the delicate lemon flavor. Top it with fresh raspberries for a show-stopping dessert!

Instant Pot cheesecake?

I know. It threw me, too. Who knew an Instant Pot is that versatile?

If you’ve been using an Instant Pot for a while, you’ve surely already tried making one. And if you’ve made one, you’ve surely made several many, many more. I’ve made more than I can recall off the top of my head, which is a lot for someone who doesn’t make desserts often.

This Lemon Instant Pot cheesecake is my favorite (so far) of them all. I decided to go lemon because my parents were coming for dinner and my mom loooves all things lemon. And so do I. Especially when there are fresh raspberries involved, too.

Don’t miss my Instant Pot cookbooks (and the upcoming Weeknight Keto)!

I decided to make a Brazilian Chicken and Rice dish (also in my Instant Pot and coming to this blog in the next week), a quick Caprese Salad with some of the fresh tomatoes from my parents garden (also Costco has the best fresh mozzarella duo-pack that’s already sliced; I’m in love) and this Lemon Instant Pot Cheesecake for dessert.

We were all so very happy that dinner was over and we could finally get to dessert!

Lemon Instant Pot Cheesecake - the creamiest cheesecake we've made in our Instant Pot (or otherwise) yet! The gingerbread crust pairs perfectly with the delicate lemon flavor. Top it with fresh raspberries for a show-stopping dessert!

You probably already know that for a cheesecake to be at its best, it really needs to be chilled for a minimum of four hours with overnight being your best bet. So my recommendation is that you do that before enjoying it.

Which we, of course, did not do.

I did let it cool completely on the counter then chilled it for about 30 minutes. It was soooo good. Creamy with a subtle lemon flavor. The next day, however, it really was better. The lemon flavor stands out a bit more and I prefer the slightly firmer texture. But go ahead and have a taste if you just can’t wait!

Lemon Instant Pot Cheesecake - the creamiest cheesecake we've made in our Instant Pot (or otherwise) yet! The gingerbread crust pairs perfectly with the delicate lemon flavor. Top it with fresh raspberries for a show-stopping dessert!

This Lemon Instant Pot Cheesecake takes just 30 minutes at high pressure with a natural release of about 15 minutes more. So about the same time as baking it in the oven (if you include the time it takes to come to pressure) but you don’t have to fuss with a water bath. Not to mention no cracks! OR checking the oven to make sure it’s not done sooner than expected.

TOTAL INSTANT POT WIN.

(You can see in the photos that on one cheesecake I just tossed the fresh raspberries on top in a haphazard pile and the other I arranged neatly in a circle. I like them both ways so do as you please!)

Lemon Instant Pot Cheesecake

More delicious cheesecake recipes:

Lemon Instant Pot Cheesecake

Lemon Instant Pot Cheesecake

Yield: 1 7-inch cheesecake (8 slices)
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

The crust on this cheesecake is slightly thick, so reduce the amount of crushed gingersnaps and butter if you prefer.

Ingredients

  • 1 1/2 cups finely crushed gingersnaps
  • 6 tbsp butter, melted
  • 16 oz cream cheese, softened
  • 1/2 cup sugar
  • 2 eggs
  • zest from 1 lemon PLUS 1 tbsp lemon juice
  • 1 tsp pure vanilla extract
  • cooking spray
  • 1 pint fresh raspberries

Instructions

  1. Spray a 7-inch cheesecake pan with a removable bottom with cooking spray. Mix the crushed gingersnaps and melted butter together, then press firmly into bottom of pan.
  2. Beat the cream cheese and sugar in a medium-sized mixing bowl until it's smooth. Add the eggs, one at a time, until they're fully incorporated. Mix in the lemon zest, lemon juice and vanilla.
  3. Pour the batter into the cheesecake pan then cover it with foil. Make a foil “sling”, folding lengthwise twice, then set cheesecake pan in the center. Pour 1 cup water into the pot then put the trivet on top. Place the cheesecake on the sling in the pot, taking care to fold the sling “handles” down so they don’t interfere with closing the pot.
  4. Close and lock the lid. Press “Manual” and immediately adjust the timer to 30 minutes. Check that the cooking pressure is on “high” and that the release valve is set to “Sealing”.
  5. When time is up, allow the pressure to release naturally for 15 minutes then release any remaining pressure using “Quick Pressure Release”. Carefully remove the cheesecake using the sling, then cool it completely on a wire rack (gently dab any condensation from top of cheesecake before cooling). Chill for at least four hours. Top cheesecake with fresh raspberries.
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 725Total Fat: 45gSaturated Fat: 25gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 169mgSodium: 638mgCarbohydrates: 72gNet Carbohydrates: 67gFiber: 5gSugar: 34gProtein: 11g

This data was provided and calculated by Nutritionix.

Last update on 2020-12-01 / Affiliate links / Images from Amazon Product Advertising API

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Cynthia Green

Thursday 28th of May 2020

I have made this recipe 4 times, to rave reviews. The last time, I wasn’t paying as much attention as I should have and I realized later that I hadn’t blended the cream cheese, sugar and then eggs as much as previously, which resulted in less volume then I had gotten before. Taste was delicious still. I use one sleeve of Trader Joe’s thin lemon or ginger cookies. Just enough crust and great flavor. And, it goes together so quickly. I now always have cream cheese and cookies ready so I can make a great dessert with little effort. No hot kitchen either. Thanks for sharing.

Mary

Sunday 3rd of November 2019

I made the lemon cheesecake but it was very runny after cooking. It was the first time I used my food processor to mix the ingredients. Any ideas on what I might have done wrong? Thanx

Kristy

Monday 4th of November 2019

Hi Mary, I'm not sure why it would be runny. I've made it many times (as well as many readers) and I haven't heard of this problem before. Perhaps your oven was set to the wrong temp, the wrong size pan was used or the oven temp is just off? I'm so sorry this happened to you and please let me know if you try again.

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