Instant Pot: Raspberry Lemon Cheesecake

How is it September already?! Despite being at quarantined at home since March, this year has flown by! With Labor Day weekend upon us, I want to enjoy every last bit of summer I can. How are you celebrating the last bit of summer?

I've been enjoying using my Instant Pot more and trying out new recipes, like this one for Raspberry Lemon Cheesecake. Raspberries and lemon are a natural pairing that really shines through in this perfect summer picnic dessert. It includes a bright, creamy cheesecake, swirled with a fresh raspberry puree that's topped with a homemade lemon curd and garnished with fresh raspberries. Oh em YUM! 

 Instant Pot: Raspberry Lemon Cheesecake

1 3/4 cup graham cracker crumbs
12 tablespoons butter, melted
2 tablespoons brown sugar

1 cup fresh raspberries, washed & dried
1 1/2 tablespoons granulated sugar

3 (8oz) packages cream cheese, softened
1 cup granulated sugar
3 tablespoons all purpose flour
1 tablespoon lemon zest
juice of 1 whole fresh lemon
1 cup sour cream
3 large eggs

3 large eggs
2/3 cup granulated sugar
1 tablespoon lemon zest
1/3 cup lemon juice
4 tablespoons butter, cold
1 cup fresh raspberries

1. Cut a circle of parchment paper to fit bottom of a 7-inch springform pan. Gather crust ingredients.

2. Combine melted butter, brown sugar and graham cracker crumbs in a large bowl until it resembles the consistency of wet sand.

3. Press mixture into the bottom and up sides of prepared springform pan. Transfer crust to freezer while making the filling.

1. Place raspberries and sugar into a bowl of food processor.

2. Process until pureed; set aside.

1. Gather filling ingredients.

2. In a large bowl (or bowl of stand mixer), beat cream cheese until fluffy. Add sugar, flour, lemon zest, lemon juice and sour cream and mix well. Add in eggs, one at a time, mixing after each addition

3. Mix until fully combined.

4. Remove crust from freezer.

5. Pour cheesecake filling into prepared crust.

6. Drop spoonfuls of raspberry mixture over surface of cheesecake. Using a butter knife, swirl raspberry mixture.

7. Cover cheesecake with foil, sealing edges. Poke a small hole in center of foil to release steam. Add 1 cup of water to the bottom of your Instant Pot with a trivet set in place. Transfer your covered cheesecake into the Instant Pot. Secure lid and set to HIGH pressure, pressure cooking on MANUAL for 55 minutes. When time is up, allow pressure to release then MANUALLY or QUICK RELEASE any remaining pressure. Remove cheesecake from Instant Pot, remove foil and allow to cool on a wire rack.

8. While cheesecake is cooling, prepare the lemon topping. Gather lemon topping ingredients. In a medium bowl, lightly whisk eggs.

9. In a medium saucepan, combine eggs, sugar, lemon zest and lemon juice. Cook over medium-low heat, stirring constantly with a wooden spoon until mixture becomes creamy. Lower heat to low, then continue cooking until mixture thickens and coats the back of the wooden spoon. Remove from heat and stir in butter until blended. Cool lemon mixture to room temperature.

10. Prepare to finish and garnish the cooled cheesecake.

11.  Spread the cooled lemon mixture on top of the cooled cheesecake. 

12. Arrange fresh raspberries on top of the lemon topping. Chill cheesecake thoroughly before slicing. Store any leftovers in the refrigerator.


  1. How much lemon juice in the filling? Doesn’t say. 7” springform pan would have to be about 2 inches taller to accommodate that volume of filling. 12 tablespoons of butter just for the crust?! I’m not sure about this one.

    1. Juice of 1 whole fresh lemon is part of the filling; If your filling doesn't fit, you can use less and then make an additional smaller cheesecake. My 7" springform pan made for the Instant Pot was able to accomodate all the filling. The 12 tablespoons of butter is 1 1/2 sticks which gave the right consistency for 1 3/4 cup graham cracker crumbs. Feel free to use less butter if you'd like. When I reduced the butter, I found the crust to be too dry and crumbly.