Go Back
+ servings
Slice of Lemon Curd Cheesecake
Print Pin
5 from 1 vote

Instant Pot Lemon Curd Cheescake

You can make this easy creamy Lemon Curd Cheesecake without a water bath or your oven with your Instant Pot. Add homemade or store-bought lemon curd on top and make fresh whipping cream.

Course Dessert
Cuisine French
Keyword instant pot cheesecake, lemon curd cheesecake
Prep Time 15 minutes
Cook Time 50 minutes
Refrigerate 4 hours
Total Time 5 hours 5 minutes
Servings 8 Slices
Calories 177kcal
Author Candi Elm


  • 6" Springform Pan
  • Tart Tamper
  • Instant Pot Trivet



  • 1 Cup Graham Cracker Crumbs You can use Graham Crackers to save money, then you will need to grind them in a food processor.
  • 2 Tablespoon Granulated Sugar
  • 3 Tablespoon Butter, Unsalted and Melted


  • 2 8oz Cream cheese softened For best results make sure it is softened
  • 1/2 Cup Sugar
  • 1/4 Cup Sour Cream
  • 1/4 Cup Lemon Juice
  • 1 teaspoon Lemon Zest
  • 1/2 teaspoon Vanilla Extract
  • 2 large Eggs
  • Lemon Curd
  • Whipping Cream



  • Line a 6 inch round springform pan* (see notes) with parchment paper and spray with Pam baking spray. 
  • Using a large mixing bowl, mix together the graham cracker crumbs, sugar, and melted butter until combined.
  • Press the graham cracker mixture into the springform pan and place it into the freezer until ready for use. At least 15 minutes.  


  • Using a large mixing bowl, beat the cream cheese and sugar until combined and smooth.
  • Beat in the sour cream, lemon juice, lemon zest, and vanilla extract until combined.
  • Beat in the eggs, one at a time until combined after each egg. Don't overbeat the eggs.
  • Remove the springform pan from the freezer and wrap the bottom with foil.
  • Pour the cheesecake mixture into the crust and cover the pan with foil.
  • Pour 1 C of water into the pot and place a trivet with handles inside. Place the cheesecake onto the trivet and place the lid on, locking in place.
  • Press the cook/manual high-pressure button and set the timer for 35 minutes. When the timer beeps, turn off and allow for a natural release for 15 minutes.
  • Remove the lid and dab away any moisture on the foil with a paper towel.
  • Remove cheesecake from the pot and place onto a wire rack and allow to cool completely at least 1 hour.
  • Place into the fridge overnight or a minimum of 4 hours. Wipe off any moisture on the cheesecake with a paper towel.
  • Add a Jar of Lemon Curd to the top or from homemade recipe. Top with whipping cream and mint leaves.


If you don't have a springform pan, line the inside of an 6-inch (20-cm) cake pan with parchment, pressing it into the bottom and up the sides of the pan and leaving a few inches overhanging the edges so you can lift the cake out of the pan after chilling.
I suggest using the trivet with handles that come with your instant pot for easy removal of pan. 
This recipe is based using a 8 quart Instant Pot, If you have a smaller instant pot you will need to adjust the pan size and cooking time by a few minutes. 
For best results keep the crust to just the bottom of the pan. Do not try to add the crust up the side of the pan. 


Calories: 177kcal | Carbohydrates: 24g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 124mg | Potassium: 55mg | Fiber: 1g | Sugar: 18g | Vitamin A: 247IU | Vitamin C: 3mg | Calcium: 25mg | Iron: 1mg