Go Back

Easy Lemon Cheesecake (Instant Pot)

instant pot lemon cheesecake

Easy Lemon Cheesecake (Instant Pot)

5 from 8 reviews
Pin Recipe Print Recipe

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
 

  • Grease the cheesecake pan.
  • 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). 
  • 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.
  • 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.
  • Secure the lid, close pressure valve and cook for 30 minutes at high pressure.
  • Naturally release pressure for 20 minutes, then release any remaining pressure (do not leave the cheesecake sitting in the pot). 
  • Allow the cheesecake to cool down on a wire rack. I find it easiest to unmold the cheesecake while slightly warm.
  • Put the cheesecake in the fridge to firm up, approximately 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.
Did you make this recipe?Tag @myheartbeets on Instagram and hashtag it #myheartbeets!