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.
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 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
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
- 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.
- 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.
- 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.
- 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.
- Add some egg yolks: You could just use two whole eggs, but the yolks give the cheesecake a natural yellow color.
- 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.
Cooking the cheesecake
- 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.
- 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.
- 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).
- Cook on manual high: Every Instant Pot is a bit different so cooking on manual allows us all to use the same function.
- 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.
- 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.
Frequently Asked Questions
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.
You can but if you use allulose in the filling, you may find that it takes much longer to set properly in the fridge.
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.
You bet! Just add a bit more cream to the fill-in (2 to 3 tablespoons) and some vanilla extract.
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
Keto Instant Pot Lemon Cheesecake
Equipment
Ingredients
Crust
- 1/2 cup (53 g) almond flour
- 1 tsp freshly grated lemon zest
- 2 tbsp (2.03 tbsp) powdered Swerve Sweetener
- 1/8 tsp (0.13 tsp) salt
- 1 1/2 tbsp (1.52 tbsp) butter, melted
Cheesecake Filling
- 1 lb (453.59 g) cream cheese, well softened
- 2/3 cup (121.33 g) powdered Swerve Sweetener, (more if you like it sweeter)
- 1 tsp freshly grated lemon zest
- 1/4 cup (59.15 ml) fresh lemon juice
- 1 tsp lemon extract
- 1 large egg, room temperature
- 2 large egg yolks, room temperature
- 2 tbsp (2.03 tbsp) heavy whipping cream
Garnish
- 1/3 cup (78.86 ml) heavy whipping cream
- 1 tbsp (1.01 tbsp) 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
- No need to wrap the pan in foil.
- You may also want to bake the bottom crust for 10 minutes at 325F to help it firm up.
- 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.
- The edges should be set but the center should still jiggle slightly when the pan is shaken.
Nutrition
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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This looks so good and sounds so easy that I’d love to try it, but I’m new to cheesecakes.
Any chance it would work without the crust?
It should!
I never use the crust,it comes out just fine!
I made this according to the recipe. Wrapped the pan in foil as directed and all it did was hold the moisture in. The bottom was a soggy mess, the taste and texture off putting. I am afraid it went in the trash. Sorry, but I won’t be making it again.
Your foil and pan allowed water in, then. It may be the fault of the pan or the foil wrapping, hard to say without watching you do it.
Hi! I made this great cheesecake but when I went on the site where the recipe is posted, I am pretty sure it said 25 carbs. I almost freaked since my carb allotment for an entire day is 20!
I see it says 5 or 6 on this page, which is what I really really want it to be!
Was I reading it wrong on the other page?
No, but they are counting the erythritol, which has zero carb impact and shouldn’t be counted as a carb. Hope that helps explain it!
Yes! I just left another comment on the French Silk for two recipe;)
I figured it was something like that. Thank G-d!!
Anyway, this was my first cheesecake in my IP and I love it. So creamy.
I intend to try other flavorings – orange, lime, almond, maple, coconut, etc. some times I have it 3x a day. (I drink lots of water and take my supplements) it’s almost like a fat fast.
Thank you for this and for all the great recipes you share.
Hello — I made your cheesecake for Christmas, and it was a hit!!
Any suggestions or hints on making it in ramekins in the instant pot? I’m thinking I would have to cut the recipe in half, to start and maybe on 3-4 minutes, thn full NPR?
thanks
Good question, I have yet to try something like that! How many ramekins? And remember to wrap them tightly as the pressure can make the water get in really easily.
I always use ramekins or the 1/2 size jelly jars (ball jars) as it’s just me. I layer them on a rack and sometimes I can get 2 layers in depending on jar size. No lids. No wrapping. A piece of foil on top of all to keep water from dripping off dome and cook maybe 4 min and wait 10 min to release pressure.
I also never use a crust because I’m only interested in the filling. And I hate swerve. I use powdered monkfruit and it tastes so legit.
Pumpkin, chocolate, orange (made w food grade orange essential oil). I will use lemon oil in this one. Thanks!!
Did anybody successfully bake this in the oven? If so, what temperature and baking time did you use? TIA
Hi there… check out some of my other keto cheesecakes for guidance. Because it’s smaller, it will bake faster.
Hi! I just made this and my IP isn’t saying natural release has been completed after 50 minutes after the original 35 minutes cooking time. How long should NR take?
Thanks!
There is no set time for natural release, it’s just when there is no more pressure. I am sure yours is done.
This was delicious!! Definitely making this again!! Thank you!
I made this for Easter dessert. YUM!!! Everyone loved it, even people that don’t usually like cheesecake. This is going into my “keeper” files. I love these Instant Pot cheesecake recipes. They’re so easy. Please do more! 🙂
I don’t have an insta pot. How do I make this in the oven?
It will bake like any cheesecake. Check my other cheesecake recipes for guidance.
The first time I made this was my first time making a cheesecake and my first time using my instant pot. The burn light came on before it came up to pressure. No worries, though. Finished it in the oven and it was outstanding. Just tried again in the instant pot, added a bit more water this time, and it worked! It is just delicious. My non-Keto husband loves it as well and he is a cheesecake fiend. Thinking I may try adding the blueberry filling from your Blueberry Breakfast Bars (which I adore) to the top next time. Thank you for this awesome recipe!
Glad it worked out!
Planning on making this but we are anti lemon can we leave the lemon juice out without an issue?
Sure, make a vanilla version.
I’ve made this cheesecake; it is delicious! The size is perfect…no leftovers to tempt me. 😉 How do I convert the recipe making a non-lemon version? Eliminate lemon juice and lemon extract subbing vanilla?
How about a chocolate version?
I specifically liked using the IP. The Instant Pot is a great tool.
Thanks!
Hi Suzanne, converting to vanilla would be easy, just a little cream and some lemon extract. Converting to chocolate is a whole different ball game since adding chocolate thickens the filling and you would need to add cream or sour cream to get the right consistency.
I assume you meant ‘vanilla extract’ in your answer? :o)
Carolyn, you are now officially my new best friend. I have tried several of your recipes now and every one has been excellent, especially this one. I wasn’t planning to buy your new Keto Soup book because I haven’t liked the few keto soups that I’ve tried. But I’ve changed my mind. Even if I don’t like any of the recipes, I want to support the author so you will continue to create these excellent recipes.
The hamburger buns from your first book are wonderful. Most keto/low-carb buns I’ve tried fall apart of you add a hamburger. These are sturdy, easy to make, and delicious. I can’t thank you enough for these recipes!
PS–I hope you have a few Instant Pot recipes in the new book.
You are so sweet! And yes…there are about 6 IP recipes in the soups book. If you find one or two you love, I’d love to hear about it!
How do you remove the springform pan from the instant pot when they’re hot? Do you use a foil “sling?”
You certainly can. I never have, I just put on oven gloves or I take a tea towel and get it on the sides so I can grasp it.
All the ingredients look safe for gluten free individuals but my MIL is very sensitive so I thought I had better ask! Gluten free, yes?
Yes it is.
I made this a couple weeks ago, and it was delicious. Wonderful, creamy texture and great lemon flavor. I ordered a 7″ springform pan just for this–so worth it. Mine did not come out so pretty and smooth because the paper towel under the foil grazed the top of it while in the pot, but the taste was fantastic anyway. I don’t have an Instant Pot, but a Cuisinart electric pressure cooker, and it worked just as well.
Good to know that it works in other pressure cookers!