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    Home » Keto Cakes » Keto Instant Pot Lemon Cheesecake

    Published: Mar 9, 2022 by Carolyn

    Keto Instant Pot Lemon Cheesecake

    This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

    5.2K shares
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    Keto Instant Pot Cheesecake is extra creamy and delicious! And this low carb lemon cheesecake is so smooth and rich. It’s the perfect sugar-free dessert for lemon lovers. Oven instructions included.

    A slice of Keto Instant Pot Cheesecake on a white plate over a yellow flowery napkin.

    I often forget how much I like lemon desserts. Being the chocoholic that I am, I will reach past the sweet lemon treats for the gooey dark stuff. Keto chocolate cake or rich keto chocolate mousse almost always wins out.

    But one bite of something like this keto instant pot cheesecake and it all comes rushing back to me. That bright lemony flavor just dances on your tongue.

    And once you try making keto cheesecake in a pressure cooker, you may never make it any other way again! But just in case, I’ve included oven-baking instructions too.

    Keto Instant Pot Lemon Cheesecake on a white cake platter with a lemon and half a lemon in the foreground.

    Keto Instant Pot Cheesecake

    There is some sort of magic that occurs when cooking cheesecake in a pressure cooker. It’s not really any easier than oven-baked cheesecake, but the consistency is simply amazing. It’s so creamy and dense, and less prone to cracking or sinking.

    I have a few other flavors as well, including keto pecan pie cheesecake and cookies and cream cheesecake. Every time I bake cheesecake in an Instant Pot, it turns out perfectly.

    This keto lemon cheesecake came out so beautifully, I found I didn’t want to dress it up with anything but a little whipped cream and some long strands of lemon zest

    Keto Lemon Cheesecake on a white cake plater with lemons beside it.

    Ingredients

    Keto instant pot cheesecake requires the same basic ingredients as regular cheesecake. You will need:

    • Almond flour (see Frequently Asked Questions for alternatives)
    • Powdered sweetener
    • Butter
    • Lemons (juice and zest)
    • Cream cheese
    • Lemon extract
    • Eggs
    • Heavy whipping cream
    • Salt

    How to make keto lemon instant pot cheesecake

    Putting together the crust and the filling is similar to an oven-baked cheesecake. However, you do have to take some extra precautions to make sure no water leaks into the cake during cooking. Here are my best tips for getting it right:

    Prepping the cake

    1. Use the right size pan: Cooking cakes in an Instant Pot requires a 7-inch pan to fit inside properly. They aren’t too expensive and that smaller size is useful for other recipes too.
    2. Prep the crust: This is an almond flour crust but you can use any nut or seed meal instead. Press firmly and evenly into the bottom.
    3. Use powdered sweetener: I use Swerve Confectioners the crust, the filling, and the topping, as it helps eliminate any grittiness. You can add up to 1 cup in the filling, depending on how sweet you like it.
    4. Lemon zest, lemon juice, AND lemon extract: Too much lemon juice will result in thin filling that won’t set. The addition of the zest and the extract provide the best flavor.
    5. Add some egg yolks: You could just use two whole eggs, but the yolks give the cheesecake a natural yellow color.
    6. Don’t over-beat: As with any cheesecake, it’s important to mix in the eggs and cream until just combined. Over-beating whips too much air into a cheesecake filling, causing it to rise more rapidly, and then fall and crack.
    Six photos showing the steps for making keto instant pot cheesecake.

    Cooking the cheesecake

    1. Wrap the pan in foil: This step is absolutely critical so don’t even think about skipping it. You need to wrap the bottom of the pan tightly so water doesn’t get forced into the seam between the bottom and the sides of the pan.
    2. Top with some paper towel and more foil: The paper towel layer helps absorb any moisture that sneaks in there, but you don’t want it to touch the top of the cake. Then you wrap more foil around the top to provide another layer of protection.
    3. Prepare the pot: Add a cup of water to the bottom of the Instant Pot and set the trivet in there. Carefully lower the foil-wrapped pan onto the trivet (or use a trivet with handles).
    4. Cook on manual high: Every Instant Pot is a bit different so cooking on manual allows us all to use the same function.
    5. Allow the pressure to release naturally: Don’t vent the lid when cooking is complete, simply allow the pressure to release naturally. The cake will continue to cook in this state.
    6. Chill the cake: Once the Keto Instant Pot Cheesecake is done, remove the foil and paper towel, allow to cool completely, and the refrigerate 3 hours until set.
    A cake lifter removing a slice of keto lemon cheesecake from the whole cake.

    Frequently Asked Questions

    I don’t have a pressure cooker. Can I make this in the oven?

    I have included oven-baking instructions in the Notes section of the recipe. If you use a larger pan (8 or 9 inches), you will need to double the crust and the cheesecake will bake through faster.

    Can I use a different sweetener?

    You can but if you use allulose in the filling, you may find that it takes much longer to set properly in the fridge.

    Do I really need to wrap it in all that foil?

    Yes, you absolutely do. Pressure cookers create a high pressure environment that can force moisture into the pan. If you don’t wrap it thoroughly, moisture will get into the seams at the bottom or in through the top and make it very soggy.

    Can I make this as plain cheesecake, without the lemon?

    You bet! Just add a bit more cream to the fill-in (2 to 3 tablespoons) and some vanilla extract.

    A slice of lemon cheesecake on a white plate with a fork.

    Storage Information

    Store the cheesecake in the fridge, tightly wrapped, for up to a week. You can also freeze it for up to a month. I recommend leaving the whipped cream topping off until the cake is thawed.

    More awesome keto lemon recipes

    • Keto Lemon Blueberry Cake
    • Greek Lemon Chicken
    • Keto Lemon Curd
    • Keto Lemon Poppy Seed Cake
    • Lemon Glazed Donuts
    • Salmon with Lemon Dill Butter
    A slice of Keto Instant Pot Cheesecake on a white plate over a yellow flowery napkin.

    Keto Instant Pot Lemon Cheesecake

    Keto Instant Pot Cheesecake is extra creamy and delicious! And this low carb lemon cheesecake is so smooth and rich. It's the perfect sugar-free dessert for lemon lovers. Oven instructions included. 
    4.94 from 16 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Keyword: keto instant pot cheesecake, keto lemon cheesecake
    Prep Time: 25 minutes
    Cook Time: 45 minutes
    Chill time: 3 hours
    Total Time: 1 hour 10 minutes
    Servings: 8 servings
    Calories: 329kcal

    Equipment

    • 1 Instant Pot
    • 1 7-inch springform pan
    • 1 Trivet with handles

    Ingredients

    Crust

    • ½ cup almond flour
    • 1 teaspoon freshly grated lemon zest
    • 2 tablespoon powdered Swerve Sweetener
    • ⅛ teaspoon salt
    • 1 ½ tablespoon butter melted

    Cheesecake Filling

    • 1 lb cream cheese well softened
    • ⅔ cup powdered Swerve Sweetener (more if you like it sweeter)
    • 1 teaspoon freshly grated lemon zest
    • ¼ cup fresh lemon juice
    • 1 teaspoon lemon extract
    • 1 large egg room temperature
    • 2 large egg yolks room temperature
    • 2 tablespoon heavy whipping cream

    Garnish

    • ⅓ cup heavy whipping cream
    • 1 tablespoon powdered Swerve Sweetener
    • Lemon zest or lemon slices

    Instructions

    Crust

    • Line the bottom of the springform pan with a circle of parchment paper cut to fit. Grease the paper and the sides of the pan.
    • In a medium bowl, whisk together the almond flour, lemon zest, sweetener, and salt. Stir in the melted butter until the mixture begins to clump together.
    • Press firmly and evenly into the bottom of the prepared pan and set aside.

    Cheesecake Filling

    • In a large bowl, beat the cream cheese until smooth, then beat in the sweetener. Then beat in the lemon zest, lemon juice, and lemon extract until well combined.
    • Add the egg and egg yolks, and beat in until just combined, then beat in the whipping cream until just combined. Do not overbeat.
    • Pour the filling over the crust and gently shake the pan back and forth to even out the top.

    To cook

    • Wrap the bottom of the springform pan tightly in a large piece of foil. Place a piece of paper towel over the top of the springform pan (not touching the cheesecake) and then wrap foil around the top as well. Your whole pan should be mostly covered in foil to keep out excess moisture.
    • Add 1 cup of water to the bottom of the pressure cooker. Set the cheesecake on the trivet and carefully lower into the pot. (You can also simply use the trivet that came with your IP and lower the cheesecake in by hand).
    • Close the lid and set the Instant Pot to manual mode for 35 minutes on high. Once the cooking time is complete, let the pressure to release naturally (do not vent it).
    • Lift out the cheesecake and let it cool to room temperature, and then refrigerate for 3 or 4 hours, or even overnight.

    Garnish

    • In a medium bowl, whip the cream with the sweetener until it holds stiff peaks. Pipe decoratively or spread on the top of the cheesecake.
    • Decorate with lemon zest or lemon slices.

    Video

    Notes

    Oven instructions:
    1. No need to wrap the pan in foil.
    2. You may also want to bake the bottom crust for 10 minutes at 325F to help it firm up.
    3. Bake the cheesecake at 300F for at least 30 minutes. Check on it every 5 minutes after that. Because I did not try this in the oven, I can’t tell you exactly how long it will take to bake.
    4. The edges should be set but the center should still jiggle slightly when the pan is shaken.
    Nutrition Facts
    Keto Instant Pot Lemon Cheesecake
    Amount Per Serving (1 serving = ⅛th of cake)
    Calories 329 Calories from Fat 257
    % Daily Value*
    Fat 28.5g44%
    Carbohydrates 4.9g2%
    Fiber 0.8g3%
    Protein 6.8g14%
    * Percent Daily Values are based on a 2000 calorie diet.
    5.2K shares

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    Nutritional Disclaimer

    Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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      Recipe Rating




    1. Lisa M says

      December 23, 2022 at 12:08 pm

      Edit? Which size Instant Pot is recommended for this recipe? Will ANY size work?

      Reply
      • Carolyn says

        December 23, 2022 at 12:24 pm

        The one I use is linked right in the recipe.

        Reply
    2. Sue D says

      December 10, 2022 at 9:55 am

      Hi Carolyn-Love your blog and recipes!
      My first time messaging on blog! Promise I wont write a book next time I ask a question.
      My husband and I have been low low carb and sometimes keto for a few years and the health benefits have been amazing. I am not a good cook lol so I love your videos and your very clear instructions. I have MS too so I am very diet/health conscience.

      I have a question about the lemon cheesecake in the instant pot. We (today,together!) want to make it. I have lemons for the zest but no lemon extract at the moment. I read on your blog I could substitute vanilla, so how much? An estimate? Lol. Again, I am not so great in the kitchen. I read the blog about each recipe I am interested in 😉 I am learning so much. Thank You again! -Sue D

      Reply
      • Carolyn says

        December 10, 2022 at 10:08 am

        Vanilla in the same amount but add more zest for a better lemon flavor!

        Reply
    3. Tammy g says

      November 20, 2022 at 12:02 pm

      5 stars
      My fave of all your recipes

      Reply
    4. Candace says

      November 16, 2022 at 6:01 pm

      Can you please confirm if the calories and carbs include the whipped topping? Thank you. ☺️

      Reply
      • Carolyn says

        November 16, 2022 at 6:30 pm

        Yes.

        Reply
    5. RobiSue says

      November 14, 2022 at 4:42 pm

      5 stars
      Oh, my word, my daughter and I made this yesterday and it is SO GOOD!!!!! I’ve tried other IP cheesecakes before and let me tell you, yours is the best yet. I love that your crust is more cookie-like where the others I’ve made had nut and butter crusts that, IMO, overpowered the taste of the cheesecakes. Your crust is perfection and now we’re looking forward to trying many more of your cheesecake flavors!

      Reply
      • Carolyn says

        November 15, 2022 at 9:07 am

        So glad you enjoyed it!

        Reply
    6. Larry says

      November 13, 2022 at 2:46 pm

      Just baked the cheese cake,used Lemonchello in place of lemon juice. But did use lemon zest from my Myers’s lemons. Let you know later. Thanks.

      Reply
    7. Sherma Lewis says

      September 23, 2022 at 10:55 am

      5 stars
      Love this recipe! Like Carolyn predicts, I don’t think I’ll ever bake a cheesecake in a traditional oven again. The texture was perfectly NY-style cheesecake. During the latest heatwave in my area, I loved that I could bake this dessert without heating up the kitchen! The taste was so delicious I forgot it was keto-friendly.! I used 3/4 cup of sweetener (instead of 2/3 cup), and it was so yummy. I can’t wait to try other flavors, but I do love the taste of lemon cheesecake! Thank you, Carolyn, for sharing.

      Reply
    8. Jenna says

      September 09, 2022 at 11:06 pm

      This recipe looks amazing. How would I adjust, if at all, if I wanted to make it crustless? Thanks!

      Reply
      • Carolyn says

        September 11, 2022 at 4:02 pm

        Make sure you line the pan with parchment. That’s all it should need. Baking time will be the same.

        Reply
    9. Kim says

      September 05, 2022 at 4:42 pm

      I’m sad! I tried this and it did not set up. However, I’m pretty sure that’s my fault–I didn’t realize that the cheesecake needed to cool down for so long, which is probably part of the cooking process. I tried to rush it by putting it in the fridge, and it set around the edges but not in the center. However, cheesecake custard is not a bad thing!! I’ll try again and let it set the proscribed amount of time–Carolyn’s recipes normally do not disappoint!

      Reply
    10. Diana says

      August 28, 2022 at 10:15 am

      4 stars
      I made this for my birthday cake and it was good. I love lemon desserts but mine turned out VERY lemony. A bit too much. Next time I’ll use less lemon and a touch more sweetener. Strawberry topping balanced it a bit better.

      Reply
    11. Josie says

      August 08, 2022 at 5:43 pm

      5 stars
      I found this recipe and decided to try and make my first instant pot cheesecake. It definitely did not disappoint! I personally didn’t need the lemon extract, but that’s the only thing I didn’t follow. Had some blueberries that needed to get eaten so I made a compote to top it off. Thanks for a great recipe!

      Reply
    12. Alex says

      July 29, 2022 at 9:28 am

      5 stars
      Made at the fire station HUGE hit! Thank you!

      Reply
      • Carolyn says

        July 29, 2022 at 6:06 pm

        Great to hear!

        Reply
    13. Debbie says

      May 08, 2022 at 4:47 pm

      5 stars
      Oh my yum!! I made this today for Mother’s Day! ???? Everyone loved it! Won’t be the last time I make this lemon cheesecake, for sure!

      Reply
      • Carolyn says

        May 08, 2022 at 4:53 pm

        Happy Mother’s Day!

        Reply
    14. Brenda Radloff says

      April 25, 2022 at 10:33 am

      This looks delicious!! I am just a little confused though on the number of carbs per serving. I put the recipe into the recipe calculator that I have on my phone, and according to that it has 24.55 grams of carb, .82 grams of fiber, 27.71 total fat, 6.13 grams of protein, 287 calories per slice. I know that you subtract the fiber from the total carbs, but what am I missing? Thanks!!

      Reply
      • Carolyn says

        April 25, 2022 at 12:39 pm

        Your recipe calculator is counting the carbs in Swerve… which have zero carb impact and should not be counted. Please read the nutritional disclaimer at the bottom of the post.

        Reply
    15. DD says

      April 15, 2022 at 11:02 am

      Do you think I use coconut milk (cream part) instead of HWC? Hoping it won’t change the flavor since its just 2T.

      Reply
      • Carolyn says

        April 15, 2022 at 11:08 am

        I think that should be fine.

        Reply
        • DD says

          April 15, 2022 at 11:22 am

          Thank you! I’m so looking forward to making this! Happy Easter!

          Reply
        • Grace VandenBerg says

          June 06, 2022 at 6:36 pm

          Sorry but what is HWC?

          Reply
          • Carolyn says

            June 06, 2022 at 8:20 pm

            Heavy whipping cream. It’s a common short form in keto circles.

            Reply
    16. Maria B says

      April 11, 2022 at 7:08 pm

      5 stars
      We had the lemon cheesecake for dessert tonight and it was perfect! A small piece goes a long was in lemon flavor & creamy goodness! The hardest part is not the 3-4 hour chill, but definitely not eating the whole cake at once. Lol Thanks for sharing!

      Reply
      • Carolyn says

        April 11, 2022 at 7:32 pm

        That’s the tough part with ALL cheesecake!

        Reply
    17. Louise says

      April 08, 2022 at 6:49 pm

      This sounds terrific but my IP is just 3 quart. Would this work in a 6 inch pan that fits my IP or would the pan not be big enough?

      Reply
      • Carolyn says

        April 09, 2022 at 8:47 am

        You would have to adjust the amounts for your pan size.

        Reply
    18. Valentina says

      April 08, 2022 at 2:06 pm

      5 stars
      I love that you can make cheesecake in the instant pot! This is our new go-to recipe!

      Reply
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