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instant pot lemon cheesecake

Easy Lemon Cheesecake (Instant Pot)


  • Author: My Heart Beets

Ingredients

  • Oil or butter, for greasing the pan

Pistachio Crust (optional)

  • 1 cup pistachios or another nut 
  • 5 dates, roughly chopped

Lemon Cheesecake:

  • 1 (14 ounce) can condensed milk (sweetened)
  • 1 cup whole milk greek yogurt (full-fat)
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest

Optional Topping:


Instructions

  1. Grease the cheesecake pan.
  2. To make the crust: add the pistachios and dates to a blender and blend until it turns into a sticky, crumbly mixture. Add this mixture to the greased cheesecake pan and press down to smooth it out. Use a paper towel to blot the crust a bit (this will help ensure that the cheesecake doesn’t end up green like the pistachios). 
  3. To make the cheesecake: add the condensed milk, yogurt, lemon juice and zest to a bowl and mix well. Pour this into the greased 6-inch cheesecake pan or 7-inch cheesecake pan (with a removeable bottom), then cover the pan with foil.
  4. Add 2 cups water into the steel inner pot, then place the trivet/wire rack that came with your pressure cooker into the pot. Place the pan on top of the rack.
  5. Secure the lid, close pressure valve and cook for 30 minutes at high pressure.
  6. Naturally release pressure for 20 minutes, then release any remaining pressure (do not leave the cheesecake sitting in the pot). The cheesecake should be set – it shouldn’t wiggle. Stick a toothpick into the cheesecake and if it comes out clean, it’s done. If it’s still wet, pressure cook the cake for another 2 minutes.
  7. Allow the cheesecake to cool down on a wire rack. I find it easiest to unmold the cheesecake while slightly warm.
  8. Put the cheesecake in the fridge to chill for 4-6 hours.

Notes

  • This is best when chilled (in my opinion) but you can also eat this warm or at room temperature as a pudding if you like. It will only taste like cheesecake after it has chilled. If you eat it warm, it will taste like custard.
  • You can freeze this cheesecake! It tastes great when thawed but I’ve found they are a bit more crumbly. Still delicious though!
  • You can also make individual cheesecakes using ramekins – find those directions in this blog post.