Pressure cooker, Side dish
comments 7

Instant Pot Lemon Cheesecake

A slice of lemon cheesecake with a lemon twist on top, on a yellow plate, with a lemon in a red bowl in the background
Instant Pot Lemon Cheesecake

Cheesecake is all about balancing contrasts. Sure, you can make a regular cake, all sugar and sweetness. I’d rather have cheesecake, its sour cream balancing the sweet. And, what if I include the acidity of lemon on top of that in my Instant Pot Lemon Cheesecake?

What’s that? Lots of cheesecake recipes have lemon juice in them? I knew that. Why do you think I didn’t know that? I’m moving it from bit player to the starring role, with its tart citrus flavor as the key to this recipe.

I make all my cheesecakes in my Instant Pot. I’m not much of a baker, but pressure cooker cheesecakes are my standby, ready to go whenever I need to bring a dessert. The key to this recipe is a 7-inch springform pan, to put on the rack that came with your pressure cooker. (Or you can get this fantastic silicone baking sling from Oxo, designed for pressure cooker cheesecake. If you pressure cook as many cheesecakes as I do, spring for the sling. You won’t regret it.)

Recipe: Instant Pot Lemon Cheesecake

Inspired by:

A slice of lemon cheesecake with a lemon twist on top, on a yellow plate, with a lemon in a red bowl in the background

Instant Pot Lemon Cheesecake

  • Author: Mike Vrobel
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 55 minutes
  • Yield: 8 pieces 1x


Instant Pot Lemon Cheesecake. Sweet, tart, and sour, this pressure cooker cheesecake is a fantastic dessert to make in the Instant Pot (or any other pressure cooker).




  • 3/4 cup graham cracker crumbs
  • 2 tablespoons melted butter


  • 1 pound regular cream cheese, softened (2 (8-ounce) packages)
  • 2/3 cup sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 cup sour cream
  • 2 tablespoons fresh squeezed lemon juice (about 1 lemon)
  • 1 teaspoon minced lemon zest (zest from 1 lemon)
  • 2 large eggs

Topping (optional)

  • Whipped topping
  • Curls of lemon zest (to garnish)


  1. Prepare the pan: Spray a 7-inch cheesecake pan with nonstick cooking spray. Mix the graham cracker crumbs and melted butter, then spread evenly across the bottom of the pan and pack down, pushing the crumbs up the sides a little.
  2. Make the cheesecake filling: Soften the cream cheese by leaving it out at room temperature for at least 1 hour. (Or soften the cream cheese in the microwave, 30 seconds to 1 minute). Beat the cream cheese in an electric mixer on medium speed until smooth, about 1 minute. Slowly add the sugar and beat on medium speed until the sugar is completely blended, about 3 minutes. Stop the mixer and scrape down the sides. Add the vanilla, sour cream, lemon juice, and lemon zest, and beat on low speed until completely blended, about 1 minute. Stop the mixer again and scrape down the sides. Add the eggs one at a time, beating each on low speed until just blended. (Don’t over-beat the eggs.) Pour the filling into the prepared cheesecake pan.
  3. Pressure cook the cheesecake for 20 minutes with a natural pressure release: Put the cooking rack in the pressure cooker pot, then pour in 2 cups of water. If your rack does not have handles, make an aluminum foil sling to lift the cheesecake: fold a 2-foot long piece of aluminum foil over a few times, until it is a long strip about 4 inches wide. Center the cheesecake pan on the sling and carefully lower it into the pot, setting it on the rack. Lock the lid on the cooker and pressure cook on high for 20 minutes in an electric PC or 16 minutes in a stovetop PC, then let the pressure come down naturally, about 20 more minutes. (If you’re in a hurry, you can quick release any pressure left in the pot after 20 minutes.)
  4. Cool the cheesecake, top with whipped topping, garnish, and serve: Lift the cheesecake out of the pressure cooker. Loosen the cheesecake by running a paring knife around the edge of the pan. Cool the pan at room temperature for an hour, then refrigerate for at least 4 hours, preferably overnight. Top with whipped topping and twists of lemon peel as a garnish.


  • I don’t cover my cheesecake with foil while cooking. I used to, but I stopped when I realized how much it slows down cooking. (The center would never set.) I use a paper towel to dab at any water on top of the cheesecake after cooking.


  • Category: Dessert
  • Method: Pressure Cooker
  • Cuisine: American

Keywords: Instant Pot Lemon Cheesecake, Pressure Cooker Lemon Cheesecake

What do you think?

Questions? Other ideas? Leave them in the comments section below.

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Filed under: Pressure cooker, Side dish


Hi! I’m Mike Vrobel. I’m a dad and an enthusiastic home cook; an indie cookbook author and food blogger with a day job, a patient spouse, and three kids who would rather have hamburgers for dinner.


  1. Nancy Connor says

    Hello–this is a great lemon cheesecake, perfect size…my question is this: when I remove the top from the Instant Pot, some water falls on cake, and I suspect that there is already water from just the baking process…I have been tipping the cheesecake pan and removed water with a spoon, and I’ve even taken a straw and suctioned some water out…your comments?
    Thank you,
    Louisville KY

  2. Since you spray the springform pan with cooking spray, I’m assuming you don’t *also* need parchment paper, correct? Spray bottom *and* sides? Thanks!

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