Pete and Gerry’s Organic Eggs are not affected by egg recall!

Instant Pot Lemon Cheesecake

With spring just around the corner, this fresh and rich low-carb lemon cheesecake is guaranteed to brighten up your day! Thanks to All Day I Dream About Food, a member of The Good Eggs ambassador program, for this recipe.

Instant Pot Lemon Cheesecake Overall rating: 4.7 out of 5 based on 8 reviews.


Cook time: 35 minutes


For the crust:

3/4 cup almond flour

2 tablespoons powdered erythritol sweetener

Pinch salt

2 tablespoons butter, melted


For the filling:

1 lb cream cheese, softened

2/3 cup powdered erythritol sweetener

1/4 cup lemon juice

1 teaspoon lemon zest

1 teaspoon lemon extract

2 large Pete and Gerry’s Organic Eggs, room temperature

2 tablespoon heavy whipping cream, room temperature


To make the crust:

  1. Line a 7-inch diameter springform pan with parchment paper. Grease the parchment paper.
  2. In a medium bowl, combine the almond flour, sweetener, and salt. Add the melted butter and stir well to combine.
  3. Press the mixture firmly and evenly into the bottom of the prepared pan. Use a flat bottomed glass to even it out.
  4. Set aside.

To make the filling:

  1. In a large bowl, beat the cream cheese until smooth, then beat in the sweetener, lemon juice, lemon zest, and lemon extract. Scrape down the sides of the bowl with a rubber spatula to make sure you get all the lumps.
  2. Beat in the eggs one at a time, scraping down the bowl and beaters after each addition. Beat in the heavy whipping cream until well combined. Pour this mixture over the crust and spread to the edges.
  3. Wrap the bottom of the springform pan tightly in a large piece of foil. Place a piece of paper towel over the top of the springform pan (not touching the cheesecake) and then wrap foil around the top as well. Your whole pan should be mostly covered in foil to keep out excess moisture.
  4. Place the rack that came with your Instant Pot or pressure cooker into the bottom. Pour a cup of water into the bottom. Carefully lower the wrapped cheesecake pan onto the rack.
  5. Close the lid and set the Instant Pot to manual mode for 35 minutes on high. Once the cooking time is complete, let the pressure to release naturally (do not vent it).
  6. Lift out the cheesecake and let it cool to room temperature, and then refrigerate for 3 or 4 hours, or even overnight. Garnish with lightly sweetened whipped cream and lemon slices as desired.


Instant Pot Lemon Cheesecake

3 5 1
Can I substitute something else for that powered erythritol? I am just not willing to put that stuff in my family's bodies. I use coconut sugar and sometimes agave nectar as sweeteners. Would either of them work?

instant pot lemmon cheese cake

5 5 1
what is an instant pot and where do I get one - do you have a picture of one - Thanks


5 5 1
Smooth with great lemon flavor. A perfect balance of sweet and tart. The crust is just the right thickness. Thank you!

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Pete and Gerry’s Organic Eggs not affected by egg recall!

Over 200 million eggs have been recalled recently by another company due to a concern over Salmonella stemming from a single Rose Acre Farms location in North Carolina.

None of our eggs are part of this recall as we would never produce eggs on a factory farm of that size or style. If you’re concerned about eggs you purchased recently, see what brands have been recalled.

Pete and Gerry’s Organic Eggs are produced responsibly and safely on small family farms. Learn more about why our eggs are different.