Instant Pot Lemon Swirl Cheesecake – Recipe! Image 1
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Instant Pot Lemon Swirl Cheesecake – Recipe!

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Lemon desserts are a family favorite and my Instant Pot Lemon Swirl Cheesecake is no exception — it’s super creamy, citrusy fun.

I used an Instant Pot because it keeps cheesecakes moist without a lot of fuss.  Using an electric pressure cooker makes smaller cheesecakes because the pot is only so big, but in 30 minutes time you have a delicious dessert with no cracking, or soft spots in the center that feeds at least six people.  In this lemon cheesecake recipe, I love the fact that you can use pre-made lemon curd, or you can create your own — whatever works best to keep things simple.

The lemon really pops because there is both lemon juice, zest and curd in this recipe — a true lemon lovers paradise.  I served it after mealtime, but it would be great at an afternoon tea with finger sandwiches.  It’s super duper lemony.

*Tips before baking — remove cream cheese the night before and place on counter.  Eggs, curd and cream are better at room temperature (or close to it) to incorporate into this creamy dessert.  I like to use cinnamon graham crackers for an extra hint of flavor in the crust.

Instant Pot Lemon Swirl Cheesecake – Recipe! Image 2

**may contain commissioned links



1 package graham crackers, about 12

4 tablespoons butter

1 tablespoon granulated sugar


16 ounces cream cheese, room temperature

2/3 cup granulated sugar

zest of 1 lemon and juice of 1/2 lemon

2 large eggs

1/4 cup cream

1/2 cup lemon curd

(Makes 7-inch Cake)

Instant Pot Lemon Swirl Cheesecake – Recipe! Image 3

To Prepare:

  1. Place crust ingredients in food processor and pulse until fine crumbs.  Dump crumbs into 7-inch springform and press into bottom.  Put pan in freezer while you prepare filling.
  2. In a stand mixer or large bowl, combine cream cheese and sugar.  Mix on low for 4 mintues.
  3. Add zest and juice and mix for 3 mintues.  Scrape down sides of bowl and add eggs.  Mix for 2 minutes, then add cream and continue to mix for 2 minutes.
  4. Remove pan from freezer and spoon filling on top.  Spread out evenly.  Dollop curd on top in circles and swirl with knife.  Cover pan with foil.
  5. Add 2 cups water to bottom of Instant Pot and place pan on rubber or wire rack inside of pot.  Seal with lid and cook for 30 minutes on high.
  6. Remove steam immediately and uncover pan.  Let cool on counter to room temperature, then place in refrigerator until cold, at least 4 hours.
  7. Slice and serve.  Enjoy!





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