Instant Pot Lemon Cheesecake

This creamy and fluffy cheesecake is filled in graham cracker crust that add a crunchiness into it.

If you want to diversify, you can use the Instant Pot lemon curd for topping.

Instant Pot Lemon Cheesecake
3.67 from 6 votes
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Course: Dessert
Cuisine: American
Keyword: coconut macaroon, cream cheese, graham cracker sheets, Thai Bird Chilli Lemon Cheesecake
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Servings: 6
  • 6 graham cracker sheets
  • 2 tbsp butter
  • 2 cups cookies, coconut macaroon
  • 2 eggs
  • 1/2 cup sugar
  • 16 oz cream cheese
  • 1 tbsp lemon zest
  • 1 tsp vanilla extract
  • 1 1/2 tbsp fresh lemon juice
  • 1 1/2 tbsp red Thai bird chillies chopped
  • Select a cheesecake pan according to the size of an instant pot.
  • Mix butter, crackers and coconut macaroon, pulse in a food processor until it becomes a crumbling mixture.
  • Take a spring foam pan and grease the bottom with butter, spread the cookie mixture evenly on the bottom.
  • The mixture should be one inch high from the sides.
  • Beat the cream cheese, add the remaining contents to make a smooth and creamy mixture.
  • Pour the creamy mixture evenly on the crust.
  • Set the trivet in an instant pot and add 3 cups of water in it.
  • Cover the pan with aluminum foil and place on the trivet.
  • Cover with the lid and cook on manual “high” pressure for 15 minutes.
  • Release the pressure naturally and serve the cheese cake with whipped cream.
Calories: 409kcal Carbohydrates: 31g Protein: 7g Fat: 29g Saturated Fat: 15g Polyunsaturated Fat: 1g Monounsaturated Fat: 8g Trans Fat: 1g Cholesterol: 138mg Sodium: 361mg Potassium: 159mg Fiber: 1g Sugar: 23g Vitamin A: 1103IU Vitamin C: 1mg Calcium: 101mg Iron: 1mg
This recipe is part of our 1001 Instant Pot recipes project, a huge collection of free, easy and delicious recipes.

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