Instant Pot Lemon Curd Cheesecake

Name: Instant Pot Lemon Curd Cheesecake
Prep time: 20 min
Cook time: 30 min
Total time: 410 min
Ingredients: 1 1/2 cups graham cracker crumbs; 6 Tbsp unsalted butter (melted); 3 Tbsp granulated sugar; 16 oz cream cheese (2 8 oz packages softened at room temperature); 1/2 cup granulated sugar; 2 large eggs (at room temperature); 1/4 cup sour cream; 3 Tbsp all-purpose flour (sifted); 1 Tbsp lemon juice; 2 tsp lemon zest; 1 tsp vanilla extract; 2 cups water (for the bottom of the instant pot); 1 cup lemon curd

Each bite of instant pot lemon curd cheesecake is full of sweet and tart citrus flavor. This easy, creamy cheesecake is made in just 30 minutes in the pressure cooker!

slice of Instant Pot Lemon Curd Cheesecake

Why this recipe works

Instant pot lemon curd cheesecake has a rich and creamy filling flavored with lemon juice and zest and topped with tangy lemon curd. Compared to the regular baking method that can take you over an hour to make, the instant pot makes this cheesecake in only 30 minutes. Less time, less effort, and more enjoyment!

Instant Pot Lemon Curd Cheesecake on a cake plate

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

ingredients for Instant Pot Lemon Curd Cheesecake

Ingredient Info and Substitution Suggestions

CRUST – You can use chocolate graham crackers in place of the regular crackers, and if graham crackers aren’t available to you, vanilla wafers or shortbread cookies, make great replacements. In the UK and Australia, try digestive biscuits.

CHEESECAKE – Using room temperature ingredients is important for the best creamy texture and for avoiding lumps. To help your cream cheese come to room temperature, remove from packaging and cut into cubes. Separate the cubes on a plate and allow to sit at room temp for around 30 minutes. Do not skip out on the flour or substitute, flour is important for firming up the cheesecake as well eggs which act as your bonding agent. Buy large eggs, not jumbo as that can change the science of the recipe.

TOPPING – We used our instant pot lemon curd recipe for the topping, however, you can substitute with store-bought lemon curd if preferred.

How to Make Instant Pot Lemon Curd Cheesecake

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

Pour 1 1/2 cups of water into the bottom of your Instant Pot. Place the trivet into the bottom. Prepare a 7 inch springform pan by placing a parchment round into the bottom or sheet of parchment paper cut to fit the bottom of the pan, set aside.
In a medium bowl, combine the graham cracker crumbs with the melted butter and granulated sugar until well combined.
Press the mixture tightly into the bottom of your prepared pan, use the back of a spoon or small cup to make sure it is packed in well (this helps prevent cracking). Place the crust into the freezer while you prepare the cheesecake filling.
In a large bowl with an electric mixer, combine the cream cheese and granulated sugar until creamy. Add the eggs in, one at a time, until combined. Blend in the sour cream, flour, vanilla, lemon juice, lemon zest and vanilla extract until just mixed in.
Remove the crust from the freezer and pour the cheesecake filling into the crust.
Use a small spatula or frosting knife to smooth out the top of the cheesecake.
Wrap the pan tightly in a sheet of aluminum foil to prevent excess moisture from dripping onto the top of the cheesecake.
Lower the cheesecake onto the trivet inside of the Instant Pot. Close the lid and set the steam valve to seal. Select manual high pressure for 30 minutes. After the cheesecake has finished cooking, allow the steam to naturally release.
Once all steam has left the Instant Pot, remove the cheesecake. Allow the cheesecake to cool down on the counter for 15 minutes before placing into the refrigerator to chill. Chill for at least 6 hours or overnight.
When ready to serve, remove the cheesecake from the springform pan and top with lemon curd. Slice the cheesecake and serve, enjoy!

Frequently Asked Questions & Expert Tips

How do I store lemon curd cheesecake?

Store your cheesecake tightly wrapped or in an air-tight container kept in the refrigerator for 4-5 days.

Why is there condensation on top of my cheesecake?

With using a pressure cooker comes condensation. Don’t fret, you can gently blot up the excess moisture with a paper towel or even place tinfoil over the top of the cheesecake in the instant pot to avoid this.

Can I freeze it?

Yes, you can freeze this instant pot cheesecake. We’d recommend holding off on the lemon curd topping if you plan on freezing. To do so, let it cool completely, wrap your cheesecake in plastic wrap, then again in freezer paper. It can be kept in the freezer for around 4-5 months. When ready to serve, allow to thaw completely and top with lemon curd.

fork full of Instant Pot Lemon Curd Cheesecake

Serving Suggestions

Instant pot lemon curd cheesecake is best served at room temperature or chilled. The bright and cheery lemon flavor is perfect for Easter, spring, or summer parties. This cheesecake is light yet rich so serve it with grilled poultry and veggies. Optionally top the cheesecake with piped whipped cream swirls around the border and additional lemon zest.

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Amanda Davis

President at Amanda's Creative Studio, Inc.

Amanda Davis is the entrepreneurial mom of four grown children and four step children. She and her husband, Chef Antoine, love to cook together creating recipes for this blog. Amanda also make kid's crafts and creates decorative items for her home. She is a crafting expert and guru in the kitchen and has appeared online and in print publications many times over the years. She is also a craft book author five times over and product developer as well as the owner of FunFamilyCrafts.com. You can find her on social media by using the buttons to the left!