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Keto Instant Pot Lemon Cheesecake

  • Desserts
  • Low Carb
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5/5 - 93 Ratings
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Prep Time 15-20 minutes
Cook Time
Serving Yield 6-8 servings

Whether spring is just around the corner or the chilly autumn winds have arrived for the season, this zesty and rich low-carb lemon cheesecake is guaranteed to brighten your day! All the cooking can be done in your Instant Pot, making this keto dessert much less fussy and finicky than your typical oven-baked cheesecake.

By: All Day I Dream About Food

Ingredients

For the crust:

  • 3/4 cup almond flour
  • 2 tablespoons powdered erythritol sweetener
  • Pinch of salt
  • 2 tablespoons butter, melted

For the filling:

  • 1 pound cream cheese, softened
  • 2/3 cup powdered erythritol sweetener
  • 1/4 cup lemon juice
  • 1 teaspoon lemon zest
  • 1 teaspoon lemon extract
  • 2 large Pete and Gerry’s Organic Eggs, room temperature
  • 2 tablespoon heavy whipping cream, room temperature

Directions

To make the crust:

Step 1

Line a 7-inch springform pan with parchment paper. Grease parchment paper with butter, ghee, or your favorite cooking spray.

Step 2

In a medium bowl, combine almond flour, sweetener, and salt. Add melted butter and stir well to combine.

Step 3

Press the mixture firmly and evenly into the bottom of the prepared pan. Use a flat bottomed glass to even it out, then set pan aside.

To make the filling:

Step 1

In a large bowl, beat cream cheese until smooth, then beat in sweetener, lemon juice, lemon zest, and lemon extract. Scrape down sides of the bowl with a rubber spatula to make sure you get all the lumps.

Step 2

Beat in eggs one at a time, scraping down bowl and beaters after each addition. Beat in heavy whipping cream until well combined. Pour mixture over the crust and spread to the edges of the pan.

Step 3

Wrap the bottom of the springform pan tightly in a large piece of foil. Place a paper towel over the top of the springform pan (not touching the cheesecake), then wrap foil around the top as well. Your whole pan should be mostly covered in foil to keep out excess moisture.

Step 4

Place the rack that came with your Instant Pot or pressure cooker into the bottom of the pot. Pour a cup of water into the bottom. Carefully lower wrapped cheesecake pan onto rack.

Step 5

Close the lid and set Instant Pot to manual mode for 35 minutes on high. Once cooking time is complete, let the pressure to release naturally (do not vent it).

Step 6

Lift out cheesecake and let cool to room temperature, then refrigerate for 3 or 4 hours or overnight. Garnish with lightly sweetened whipped cream and lemon slices if desired.

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RESPONSES

joan anderson

December 05, 2019

Do you take the foil off while it is cooling?

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1 Reply

[email protected]

December 05, 2019

Great question, Joan! While you could try to take it off when hot, the cheesecake is pretty delicate until it cools a bit, so we would recommend waiting until your cheesecake is down to room temperature or a little warmer to remove all the wrappings and take a peak at your beautiful cheesecake!

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Kimberly

November 30, 2019

Amazing cheesecake! Doesn’t take that long & it’s a phenomenal Keto dessert!

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1 Reply

[email protected]

December 01, 2019

We're so glad that you enjoyed it, Kimberly! It's one of our favorites for a reason!

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Instant Keto

November 23, 2019

Hi thanks to share beautiful recipe i will make and eat thanks https://fitcareketo.com/instant-keto/

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Julia

November 17, 2019

I have made this recipe several times in the regular oven it still works great, I usually place a pan of boiling water in the oven with it to help keep it moist. Best cheesecake recipe!

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1 Reply

[email protected]

November 27, 2019

That's great to hear, Julia! Thanks for sharing these oven-friendly tips with us!

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Sarah

September 02, 2019

I am excited to try this recipe but want to ask if I can make it in the oven rather than pressure cooker? If so what temp & for how long?

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1 Reply

[email protected]

September 03, 2019

Hi Sarah! Absolutely! Because this recipe was meant for an pressure cooker (which cooks at a higher pressure for less time), you'll want to play around with the cook time - it might end up needing a bit longer in the oven. If you have another favorite cheesecake recipe that uses a conventional oven, we recommend referencing that for baking time and temperature (most recipes recommend cooking cheesecake at 350F). Be sure to keep a close eye on the cheesecake and pop it out of the oven when the edges are just set and the center is still a bit jiggly. Let us know how it turns out!

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Melody

August 29, 2019

Hi! I’m excited to try this recipe but I’m still learning a lot about Keto baking! Is there anything else I can use instead of the lemon extract and the spring form pan? I have neither. Thank you!

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1 Reply

[email protected]

August 29, 2019

Hi Melody! You can try using a regular round 7" baking pan, but the cheesecake will stick and you may not be able to remove it as nicely as in a springform pan, which is specially made for cheesecakes. As for the lemon extract, we think you could try adding 2 extra teaspoons of lemon zest to substitute. We have a similar recipe that is Keto friendly as well which may be a little more forgiving to not having a springform pan. You can find it here: https://www.peteandgerrys.com/egg-recipes/lemon-pudding-cakes As always, we're always interested in hearing what works for our baking friends, so if you try the recipe out and find some modifications that work for you, we'd love to hear about it. Thanks!

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1 Reply

Melody Putnam

September 26, 2019

Thank you so much!!! I appreciate the thorough and detailed reply!

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1 Reply

[email protected]

September 27, 2019

You're very welcome, Melody! We hope to hear how the recipe turns out for you! 😊

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Kathryn McMath

August 04, 2019

This is the best cheesecake I’ve ever made...Delicious!

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1 Reply

[email protected]

August 05, 2019

We're so glad to hear that it's a new favorite, Kathryn!

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Rowie

July 30, 2019

I've made this twice in less than a week ! My family ate the first one, the second I will take to share with a group of women at a meeting tomorrow. I don't think anyone will guess this is Keto !!!! It's delicious, beautiful, and pretty easy to make.

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1 Reply

[email protected]

July 30, 2019

We're so delighted to hear that you're enjoying the recipe, Rowie! We'll keep the delicious, beautiful, and simple recipes coming!

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Rebecca Tsylor

July 20, 2019

This was simply wonderful! I might try lime juice the next time.

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1 Reply

[email protected]

July 22, 2019

We're glad to hear it, Rebecca! Let us know how it turns out with the lime juice next time around. Sounds like a delicious swap!

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JD

July 03, 2019

So I followed the instructions exactly, and my crust was completely undercooked, soggy, and my cheesecake crumbly and underdone.

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1 Reply

[email protected]

July 05, 2019

Oh dear! We're so sorry that your cheesecake didn't come out quite right, JD. We'd love to troubleshoot with you if you don't mind sending us an email at [email protected]

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Patricia Brewer

April 20, 2019

Could I use a regular pressure cooker?

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1 Reply

[email protected]

April 22, 2019

That's a great question, Patricia. We've only tested this recipe with a 7-inch pan, and since cheesecake recipes can be a bit tricky, we can't say exactly what amount of time you would use for a larger pan with and an additional half of the batter and crust. We would recommend starting with an additional 10 minutes of cook time and going from there. Unfortunately, in this case, the cake shouldn't be recooked after the cooling and pressure release stage, so if it turns out to be a bit undercooked, you may just have to work with that. We're sorry that we don't have a better answer or more specific instructions for your variation, but let us know if you give it a try and find something that works for you!

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1 Reply

Carol Sanders-Sheehan

April 30, 2019

Hi Patricia! Do you mean another brand of electric pressure cooker or the old-fashioned on-the-stove pressure cooker? Yes, if it's another brand of electric. I have no idea if it's on the stove top.

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Allyn Bamberger

April 14, 2019

I need to know the nutritional info for this recipe. Calories are not an issue, but I need to know how many servings it makes and how many net carbs per slice.

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1 Reply

[email protected]

April 15, 2019

Hi Allyn! You can find nutritional info at the bottom of the recipe page on the author's blog here: https://bre.is/pLuVsLesX. Thanks for reaching out and we hope you enjoy this luscious cheesecake when you get a chance to try it!

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Me

April 08, 2019

Yum

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1 Reply

[email protected]

April 09, 2019

Our thoughts exactly!

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Elaine

March 25, 2019

I have made this twice as per the recipe and both times it was fabulous. Do you think it would work as is with Key Lime Juice or should I increase the sweetener?

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1 Reply

[email protected]

March 26, 2019

We're thrilled that you enjoyed the cheesecake both times, Elaine! Although lime juice is a bit more acidic than lemon, using key lime juice in the recipe shouldn't really require any changes to the amount of sweetener you use. It may be worth testing the batter before you bake it, just to ensure that it's too your liking. From there, you can always adjust. Let us know how it turns out!

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Cyndikay

March 24, 2019

OMG....this turned out great ! I used Truvia sugar instead of the erythoritol sweetner and it worked out just fine...My husband and I will definitely be making this again....I love the fact that it looks just like your cheesecake picture ! Thank you for sharing this low carb sugar free recipe...awesome.

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1 Reply

[email protected]

March 26, 2019

We're so excited to hear that the Truvia worked out well, Cyndikay! It'll be the perfect go-to dessert for you and your husband all summer long. Thanks for trying it out!

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Coco

March 23, 2019

Lemon cheese cake

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wanda

March 18, 2019

could I use stevia in this recipe in equal amounts?

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1 Reply

[email protected]

March 19, 2019

Thanks for your question, Wanda! Some stevia-based sweeteners do have erythritol in them, but others use different artificial sweeteners and often stevia products are granular as opposed to powdered. The sweetness level and textural differences might give you are hard time with this particular recipe as we don’t know of anyone trying it with Stevia, but you are more than welcome to give it a shot and let us know how it goes!

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Jenny

January 18, 2019

What is the net carbs/nutritional info for this?

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1 Reply

[email protected]

January 19, 2019

Hi Jenny! Great Question! You can find the information on All Day I Dream About Food's blog: https://alldayidreamaboutfood.com/keto-instant-pot-lemon-cheesecake/ Please let us know if you have any further questions.

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Kristine

January 17, 2019

Hello. Do you think I could make one and a half of the recipe and put it in a 10 inch pan. I have a 12qt pressure cooker. And if so about how long should I cook it? Thanks

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2 Replies

Matty Mayo

April 27, 2019

You said TWICE on comments that the nutritional information/ie. carbs was on the bottom of the recipe when clearly IT'S NOT!

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1 Reply

[email protected]

April 27, 2019

Hi Matty! We're so sorry for any confusion. The nutritional information is all available on the author's website, which you can view here: https://alldayidreamaboutfood.com/keto-instant-pot-lemon-cheesecake/. You'll see it under the "Nutritional Info" header right near the bottom of the page. Hope that helps!

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[email protected]

January 17, 2019

Fantastic question, Kristine. We've only tested this recipe with a 7-inch pan, and since cheesecake can be a bit finicky, we can't say for sure what the cook time would be for a larger pan with and an additional half of the batter and crust. Your best bet is to start with an additional 10 minutes of cook time. Unfortunately, this is one of those cases where the cake shouldn't be recooked after the cooling and pressure release stage, so if it ends up being a bit undercooked, you may be in a bind. We're sorry that we don't have a better answer for you, but let us know if you decide to test it out!

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cindy

December 16, 2018

chesse cake look very good.

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Betty S Gray

July 26, 2018

think I would like to bake this in oven. any suggestions, temp. & how long?

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1 Reply

[email protected]

July 27, 2018

Hi Betty, absolutely! Because this recipe was meant for an pressure cooker (which cooks at a higher pressure for less time), you'll want to play around with the cook time - it might end up needing a bit longer in the oven. If you have another favorite cheesecake recipe that uses a conventional oven, we recommend referencing that for baking time and temperature (most recipes recommend cooking cheesecake at 350F). Be sure to keep a close eye on the cheesecake and pop it out of the oven when the edges are just set and the center is still a bit jiggly. Let us know how it turns out!

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Joan Siem

July 15, 2018

Can I use the oven? I don't have an instant pot. If so what temperature, and what baking time? Than you.

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1 Reply

[email protected]

July 16, 2018

Hi Joan, you can definitely bake this in a conventional oven, but you'll want to increase the cook time because the Instant Pot is designed to cook at a higher pressure for a shorter length of time. If you have another favorite cheesecake recipe that uses a conventional oven, we recommend referencing that for baking time and temperature. We'd recommend keeping the oven at 350F or lower, and you'll definitely want to keep a close eye on the cheesecake and pop it out of the oven when the edges are just set and the center is still a bit jiggly. We hope this helps!

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Carole Piserchia

July 15, 2018

What else can I use in replacement of that powdered sugar...can not have it....

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1 Reply

[email protected]

July 16, 2018

Hi Carole, this recipe is meant to be low-carb, but if you don't follow a low-carb diet and are fine with regular sugar, we'd recommend substituting with regular granulated sugar. If you're looking for another sugar substitute, Bon Appetit has a great post that might be of use: https://www.bonappetit.com/test-kitchen/ingredients/article/baking-with-sugar-alternatives. Let us know if you have questions!

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Marilyn Kordon

July 08, 2018

This recipe is the best cheesecake I’ve ever eaten! It’s a keeper for my family! Thanks for sharing it 😍

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1 Reply

[email protected]

July 09, 2018

We're so happy to hear that you loved the recipe, Marilyn! Thanks for sharing the love.

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Jackie Byars

June 19, 2018

What difference if using a 6 inch pan?

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1 Reply

[email protected]

June 22, 2018

Hi Jackie, you may end up with some extra cheesecake filling if you decide to go with a smaller pan. To avoid this, you could try eliminating 1/4th of each ingredient - or, to make it easier, you can simply halve the recipe for a slightly smaller cheesecake.

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Anne Gustafson

June 08, 2018

I added a few pecan pieces to the crust. And I stirred the zest in by hand. Family loves the cheesecake.

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1 Reply

[email protected]

July 09, 2018

That sounds so yummy, Anne! Thanks for the great tips!

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