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.
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.
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.
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.
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
Louise Jenkins says
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.
Carolyn says
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.
Calita Niland says
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.
Donna Herring says
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.
Carolyn says
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
The sweetness can’t be coming from coconut flour since there isn’t any in this recipe.
Deborah Smith says
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!!!
Robin says
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.
Emily Wallace says
I have a 6 qt instant pot and can fit a 7″ springform pan in it just fine 🙂
Rachel Gordon says
Hey Carolyn,
Can you post a picture of how the pan looks with all the foil on on it?
Rachel
Carolyn says
I don’t have one but suffice it to say it’s wrapped up pretty well, from both the bottom and the top.
Susan says
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.
Jennifer says
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. 🙂
Susan says
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!
Linda says
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
Carolyn says
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.
Linda says
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
Carolyn says
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.
Linda says
Thanks again!
Kat says
How can this be made without an instant pot? I have a pressure cooker but the springform pan won’t fit into it.
Carolyn says
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.
Raini says
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 😉
Carolyn says
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!
Raini says
Thank you Carolyn!
Kim says
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 🙂
Carolyn says
I think so but you will need to cut back on other liquid to balance it. And a touch more sweetener, I think.
Kim says
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!
Carmen says
I made this Lemon Marvel yesterday. It was great! Dare i say even better than the last one? Thank you Carolyn!
Debi Lowery says
What brand is the powdered erythritol called for in the recipe? TFS
Carolyn says
I always use Swerve.
shannon wooden says
Do you use powdered swerve or granulated swerve in this recipe?
Swith Bell says
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!
Carolyn says
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.
Andrea says
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!
AMY WEBB says
It was delicious. Not too sweet or rich but just right.
SIOBHAN MULDOWNEY says
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
Carolyn says
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?
shannon wooden says
Do you use granulated or powdered swerve in this recipe?
Carolyn says
If I just say “Swerve Sweetener” it means the granulated. I always specify when it’s the powdered version. Hope that helps!
Michelle says
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!
Kristen says
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.
Carolyn says
Good to know that it works in other pressure cookers!
Deborah Smtih says
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?
Carolyn says
Yes it is.
Linda L. says
How do you remove the springform pan from the instant pot when they’re hot? Do you use a foil “sling?”
Carolyn says
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.
Linda A. says
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.
Carolyn says
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!
Suzanne Hindman says
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!
Carolyn says
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.
Shirley says
I assume you meant ‘vanilla extract’ in your answer? :o)
Jane says
Planning on making this but we are anti lemon can we leave the lemon juice out without an issue?
Carolyn says
Sure, make a vanilla version.
MaryBeth says
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!
Carolyn says
Glad it worked out!
Wendy says
I don’t have an insta pot. How do I make this in the oven?
Carolyn says
It will bake like any cheesecake. Check my other cheesecake recipes for guidance.
Becky says
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! 🙂
Stephanie says
This was delicious!! Definitely making this again!! Thank you!
Liz says
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!
Carolyn says
There is no set time for natural release, it’s just when there is no more pressure. I am sure yours is done.
Judith says
Did anybody successfully bake this in the oven? If so, what temperature and baking time did you use? TIA
Carolyn says
Hi there… check out some of my other keto cheesecakes for guidance. Because it’s smaller, it will bake faster.
Mary says
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
Carolyn says
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.
DawnGaye says
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?
Carolyn says
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!
DawnGaye says
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.
Jan says
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.
Carolyn says
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.