Instant Pot Lemon Cheesecake

This Instant Pot Lemon Cheesecake Recipe is so easy to make! Rich, creamy and zesty - this pressure cooker lemon cheesecake is the best!

Ingredients: -crushed graham -crackers -salted butter -cream cheese -powdered sugar -eggs -vanilla extract -lemon juice + zest

LEMON CHEESECAKE

Line the bottom of a springform pan with parchment paper. Combine the graham crackers and butter and press firmly into the springform pan to form a crust.

LEMON CHEESECAKE

Mix the cream cheese until smooth. Once smooth, add powdered sugar, eggs, and vanilla and mix until well incorporated.

LEMON CHEESECAKE

Add the lemon juice and lemon zest and mix until just incorporated.

LEMON CHEESECAKE

Pour the mixture into the crust and place it on a trivet in your instant pot. Add one cup of water to the bottom of the pot.

LEMON CHEESECAKE

Cover the top of your springform pan with aluminum foil, and cook on high pressure for 35 minutes.

LEMON CHEESECAKE

Once cooked, allow the pressure to naturally release (about 20 minutes). Place in the freezer for 2 hours, or in the fridge for 4-6 to allow it to set.

LEMON CHEESECAKE

LEMON CHEESECAKE

Get the recipe below!