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All Day I Dream About Food

All the best low carb keto recipes for a healthy lifestyle

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March 20, 2018

Keto Instant Pot Lemon Cheesecake

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

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Baking your keto cheesecake in an Instant Pot makes it extra creamy and delicious! This low carb lemon cheesecake is the perfect healthy dessert recipe for spring. This post is sponsored by Pete and Gerry’s Organic Eggs.

Keto Instant Pot Lemon Cheesecake on a white plate with cut lemons

Hooray, it’s Spring! Do you know what that means? That means I am obsessed with all things lemon. Don’t worry folks, this is perfectly normal. No cause for alarm. Happens every year around this time and it will pass soon enough.

Let me indulge my obsession a bit and get it out of my system. I will likely post 4 or 5 lemon recipes in quick succession and then I will move on to other spring and summer flavors. But in the meantime, you will have to put up with me and my lemon. And I know you won’t mind when there is keto Instant Pot Lemon Cheesecake involved.

 

A slice of low carb lemon cheesecake being removed from the whole on a cake stand

Low Carb Lemon Cheesecake in the Instant Pot

With Easter just around the corner, a low carb lemon dessert recipe is just the thing you were looking for, right? And I have to tell you, cooking cheesecake in an Instant Pot makes it so unbelievably creamy and rich.

It’s not really any easier than cooking it in the oven, but the consistency is perfect, with no worries about cracking or sinking. 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.

A slice of Instant Pot Lemon Cheesecake with Pete and Gerry's Eggs

It’s funny that we associate lemons so much with spring, since they are available year round. But there’s something so fresh and bright about that lemon flavor, it seems to scream sunshine and warmer weather.

And even though the first day of Spring rarely actually brings sunshine and warmer weather, we start getting excited about it anyway. We are on the far side of winter and it feels so good knowing these things are on their way.

Low Carb Instant Pot Lemon Cheesecake Recipe

We also associate spring and Easter with eggs, since eggs are a symbol of rebirth and renewal. My eggs of choice are Pete & Gerry’s Organic Eggs. They’re “Certified Humane”, which means that they come from hens that are given ample space and access to the outdoors. They have the freedom to do what hens like to do naturally, like roosting, scratching, and dust bathing. The eggs are always organic and of the highest quality – what better symbol of rebirth and renewal could you ask for?

Celebrate spring with my delicious low carb lemon cheesecake, made with Pete & Gerry’s Organic Eggs.

Please see my Keto Instant Pot Lemon Cheesecake Recipe on Pete and Gerry’s Eggs

Nutritional Info: Serves 8

Food energy: 317kcal
Total fat: 26.97g
Calories from fat: 242
Carbohydrate: 5.29g
Total dietary fiber: 1.15g
Protein: 7.32g

 

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Filed Under: Cakes, Low Carb Tagged With: cream cheese, instant pot, lemon

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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Comments

  1. Louise Jenkins says

    March 20, 2018 at 7:02 am

    Carolyn, I made the focaccia from your cookbook yesterday. While it turned out perfect I am curious to know if there is a way to not get the sweet taste. Giving up bread has been the toughest sacrifice and want something closer to the real deal. Many thanks.

    Reply
    • Carolyn says

      March 20, 2018 at 7:20 am

      Hmmm, I don’t really get a sweet taste from it. But some people find coconut flour to be sweetish, so perhaps that’s it.

      Reply
      • Calita Niland says

        March 25, 2018 at 9:20 pm

        My son can’t /won’t eat anything with erythritol in it because it leaves a sweet taste in his mouth when he drinks his unsweetened iced tea. It doesn’t effect the rest of the family noticably. I was wondering about powdering xylitol in a coffee mill and trying that. But you just may have the unique taste buds like Kev has.

        Reply
        • Donna Herring says

          February 21, 2019 at 9:28 am

          Calita, anytime you use a sweetener, use Lakanto Monkfruit blend. It has erythritol in it, but mixed with monkfruit. Swerve gives that fruity aftertaste that I don’t like either. You use the same amounts.

          Reply
          • Carolyn says

            February 21, 2019 at 6:15 pm

            Please keep in mind that everyone experiences sweeteners differently. I get no aftertaste with Swerve but a strong one with Lakanto. So Calita may need to test out what works best for her.

      • Deborah Smith says

        April 1, 2018 at 12:06 am

        The sweetness can’t be coming from coconut flour since there isn’t any in this recipe.

        Reply
        • Deborah Smith says

          April 1, 2018 at 12:07 am

          Oh good grief, I see it’s referring to another recipe. We actually made that bread a few weeks ago and holy smokes it was a HUGE hit!!!

          Reply
  2. Robin says

    March 20, 2018 at 10:00 am

    Carolyn,
    what size instant pot is needed for this recipe? I want to purchase one and was thinking about the 6 qt if that is large enough for recipes like this.

    Reply
    • Emily Wallace says

      March 24, 2018 at 5:07 pm

      I have a 6 qt instant pot and can fit a 7″ springform pan in it just fine 🙂

      Reply
  3. Rachel Gordon says

    March 20, 2018 at 10:28 am

    Hey Carolyn,
    Can you post a picture of how the pan looks with all the foil on on it?

    Rachel

    Reply
    • Carolyn says

      March 20, 2018 at 1:24 pm

      I don’t have one but suffice it to say it’s wrapped up pretty well, from both the bottom and the top.

      Reply
  4. Susan says

    March 22, 2018 at 11:42 am

    Heading out to store to pick up the ingredients I am missing to throw this into the insta! Your maple peacan cheesecake from awhile back was perfection in same said device!

    One big grumble from a longtime supporter…the amount of ads between your written commentary and photos is wearing thin on me. It’s not just your blog, but those ads don’t drive me to products…they keep me from getting right
    to the very reason I support your work.

    Reply
    • Jennifer says

      March 25, 2018 at 7:05 am

      Ads can be annoying, but they are how bloggers afford to blog and bring us these amazing recipes at no charge to us, the blog loving fans. I am not a fan of ads either, but it only takes me a second to swipe on past them on my computer. No biggie. 🙂

      Reply
      • Susan says

        April 1, 2018 at 10:36 am

        Thanks for your input.

        I do understand that it is a money maker, but the quantity and the constantly moving images
        is distracting. And trying to click the ‘x’ has been made impossible. And having moving ads right in the middle of the recipe is most definitely annoying.

        I have supported this blog for many, many years and through buying the earliest of books to the latest. Having the cookbooks is refreshing! I am thinking it must be like authors once they sell their work to a publisher…the title, even can be changed to fit what the publisher.

        BTW, Carolyn…the lemon cheesecake was superb!

        Reply
  5. Linda says

    March 22, 2018 at 1:06 pm

    Hi Carolyn,

    Just curious – in all of the cheesecake recipes where you have almond flour in the crust, if I were to substitute hazelnut flour (meal), would the measurement be the same?

    Thanks!

    Linda

    Reply
    • Carolyn says

      March 22, 2018 at 2:08 pm

      Well hazelnut meal tends not to be as finely ground. So it won’t be quite the same, I’d add a little less butter and then see what the mixture is like.

      Reply
      • Linda says

        March 26, 2018 at 12:03 am

        Thanks so much, Carolyn! I LOVE this site and your recipes. I made the blueberry sauce last night and it was SO good.

        A couple of cheesecake follow ups if you wouldn’t mind. Is it possible to add a crust to the NY cheesecake in EKK meaning can I just put a crust at the bottom and there are no other adjustments to the ingredients?

        Also, I really want to make this lemon cheesecake in the oven – I saw your note above about cooking time, so I’ll keep an eye on it. Are there any changes in the ingredients between instant pot and regular oven that you know of?

        Thanks,
        Linda

        Reply
        • Carolyn says

          March 26, 2018 at 6:44 am

          Sure, you can do a crust for the NY cheesecake. You could do this one but you’d have to make it bigger by about 30%. I haven’t tried any of my IP cheesecakes in the oven yet but it’s the same basic cheesecake. You could put a pan of water in the oven to help keep it from cracking but I am not sure it would.

          Reply
          • Linda says

            March 27, 2018 at 10:31 am

            Thanks again!

  6. Kat says

    March 24, 2018 at 12:50 pm

    How can this be made without an instant pot? I have a pressure cooker but the springform pan won’t fit into it.

    Reply
    • Carolyn says

      March 24, 2018 at 4:29 pm

      To be honest, I am not sure. I know you can bake it in the oven but i don’t know how long. Bake at 300F but you will need to watch it.

      Reply
  7. Raini says

    March 24, 2018 at 11:42 pm

    I only have a 6” springform, will that work? Also, about lining the pan with parchment paper, is that the entire inside or just the bottom where the crust is?
    Thanks for any help 😉

    Reply
    • Carolyn says

      March 25, 2018 at 6:42 am

      Just where the crust is. If it’s a 6 inch pan, you will need to cut back on crust and filling so you don’t overfill it!

      Reply
      • Raini says

        March 25, 2018 at 10:39 am

        Thank you Carolyn!

        Reply
  8. Kim says

    March 25, 2018 at 8:51 am

    Would adding pureed strawberries to make this lemon-strawberry work? I love just plain lemon, but the Mr. Picky Pants in my house does not. I’m DYING to make this! Thanks for all the wonderful recipes!! I just finished off the chocolate lasagna 🙂

    Reply
    • Carolyn says

      March 25, 2018 at 9:21 am

      I think so but you will need to cut back on other liquid to balance it. And a touch more sweetener, I think.

      Reply
      • Kim says

        March 31, 2018 at 7:09 am

        This came out wonderful! I chickened out on adding the strawberries since mine were unusually sour. I just cut back on the lemon for my picky eater. All the non-low carb eaters were fooled by this dessert. I couldn’t believe how tasty the crust was given the simpke ingredients!

        Reply
  9. Carmen says

    March 25, 2018 at 8:58 am

    I made this Lemon Marvel yesterday. It was great! Dare i say even better than the last one? Thank you Carolyn!

    Reply
  10. Debi Lowery says

    March 25, 2018 at 4:20 pm

    What brand is the powdered erythritol called for in the recipe? TFS

    Reply
    • Carolyn says

      March 25, 2018 at 5:09 pm

      I always use Swerve.

      Reply
      • shannon wooden says

        April 13, 2018 at 12:13 pm

        Do you use powdered swerve or granulated swerve in this recipe?

        Reply
  11. Swith Bell says

    March 27, 2018 at 10:11 am

    I made this cake and basically ate the whole thing myself because it was so good. Not exactly doing Keto right!!!

    Only issue was that the crust was quite wet – almost like a raw cookie dough. Is this correct? Is there any way to make it a bit firmer, or is that just the nature of steaming a cake?

    Thanks for making me so full and happy!

    Reply
    • Carolyn says

      March 27, 2018 at 12:31 pm

      That’s the nature of the IP when it comes to cheesecake. You could line the pan with parchment and go crust-free. I found it not wet so much as like a dense cookie crust. Not sure what almond flour you are using and if that might be a bit of the issue.

      Reply
  12. Andrea says

    March 27, 2018 at 2:13 pm

    I do not like cakey cheescake at all so creamy is what I’m after and this recipe really delivered. I”m not a huge fan of the almond flour crust but I feel like I”ve made another crust (lemon cloud keto pie?) that I could use that includes coconut or something that gives the crust a bit more body. But who cares – it’s a winner! BTW – I don’t like erythritol at all so I make my own powdered sugar by putting Xzla in my coffee grinder. Works great. Thanks – I think your recipes are excellent!

    Reply
  13. AMY WEBB says

    April 1, 2018 at 4:19 pm

    It was delicious. Not too sweet or rich but just right.

    Reply
  14. SIOBHAN MULDOWNEY says

    April 7, 2018 at 11:32 am

    This cheesecake is delicious! I got lots of cracks on the surface however. How do I prevent that? I used a 7″ springform in a 6q IP

    Reply
    • Carolyn says

      April 7, 2018 at 11:49 am

      Hmmm, that is interesting. I have the same IP and I got no cracks. Hard to say what’s going on there…maybe a touch more liquid would help?

      Reply
  15. shannon wooden says

    April 13, 2018 at 1:55 pm

    Do you use granulated or powdered swerve in this recipe?

    Reply
    • Carolyn says

      April 13, 2018 at 3:41 pm

      If I just say “Swerve Sweetener” it means the granulated. I always specify when it’s the powdered version. Hope that helps!

      Reply
  16. Michelle says

    April 16, 2018 at 8:19 pm

    This is a fabulous recipe! I’ve made it twice already. I have a lemon tree in my yard with a lot of lemons on it right now, so as long as I have cream cheese, I am set! I used sour cream instead of cream in the filling and it worked fine. Another winner!

    Reply
  17. Kristen says

    May 7, 2018 at 2:47 pm

    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.

    Reply
    • Carolyn says

      May 7, 2018 at 4:48 pm

      Good to know that it works in other pressure cookers!

      Reply
  18. Deborah Smtih says

    May 12, 2018 at 12:15 pm

    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?

    Reply
    • Carolyn says

      May 12, 2018 at 1:47 pm

      Yes it is.

      Reply
  19. Linda L. says

    October 13, 2018 at 1:59 pm

    How do you remove the springform pan from the instant pot when they’re hot? Do you use a foil “sling?”

    Reply
    • Carolyn says

      October 14, 2018 at 7:29 am

      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.

      Reply
  20. Linda A. says

    October 29, 2018 at 2:15 pm

    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.

    Reply
    • Carolyn says

      October 29, 2018 at 3:04 pm

      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!

      Reply
  21. Suzanne Hindman says

    January 6, 2019 at 8:08 pm

    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!

    Reply
    • Carolyn says

      January 7, 2019 at 9:30 pm

      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.

      Reply
  22. Jane says

    January 7, 2019 at 9:18 pm

    Planning on making this but we are anti lemon can we leave the lemon juice out without an issue?

    Reply
    • Carolyn says

      January 7, 2019 at 11:07 pm

      Sure, make a vanilla version.

      Reply
  23. MaryBeth says

    March 10, 2019 at 7:28 pm

    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!

    Reply
    • Carolyn says

      March 10, 2019 at 8:11 pm

      Glad it worked out!

      Reply
  24. Wendy says

    March 28, 2019 at 5:17 am

    I don’t have an insta pot. How do I make this in the oven?

    Reply
    • Carolyn says

      March 28, 2019 at 8:52 am

      It will bake like any cheesecake. Check my other cheesecake recipes for guidance.

      Reply
  25. Becky says

    April 23, 2019 at 11:27 am

    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! 🙂

    Reply
  26. Stephanie says

    April 24, 2019 at 11:22 pm

    This was delicious!! Definitely making this again!! Thank you!

    Reply

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Carolyn PortraitLooking for the best low carb recipes? You've come to the right place! I'm Carolyn, a major carnivore and an unrepentant sweet tooth. Here you will find all you need to enjoy the low carb keto lifestyle to the fullest! Read more

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