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You are here: Home / Recipes by Category / Desserts / Instant Pot White Chocolate Lemon Cheesecake

Instant Pot White Chocolate Lemon Cheesecake

April 18, 2019

Last modified on October 3rd, 2019

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Instant Pot White Chocolate Lemon Cheesecake on a white plate with lemon slices

White Chocolate Cheesecake with a fresh burst of tart lemon has me feelin' all the happy spring time feels!  And guess what, this cheesecake has a magic trick included too!  Read on!


Instant Pot Pressure Cooker Lemon Cheesecake on a plate

For years I've always been in charge of bringing the dessert.  Since going sugar free, I've left the treat making up to others.  But upon hearing my daughter explain to my son that I wasn't a real chef because I didn't know how to make desserts . . . I decided it was time for this former dessert queen to make an appearance.

HELLO White Chocolate Lemon Cheesecake and GOODBYE to any outrageous claims about mama not being a real chef.

Instant Pot Pressure Cooker Lemon Cheesecake on a plate

This dessert has disappointed NO ONE!  In a world that favors chocolate 5 to 1 (I made that up), this lemon cheesecake knocked it out of the park again and again to everyone I tested it on.  Rave reviews every. single. time.

Even my nauseous pregnant sister told me it was incredible going down and up . . . too much info?

I made this cake 7 times in 2 weeks to make sure it would be consistent.  Cuz guess what?  This cake is magic, and I had to make sure it could perform it's trick consistently each time.

What's the trick?  I call it the Magical Switcheroo trick:

  • A lemon bar filling gets poured over top of the cheesecake layer
  • As it cooks, half of the lemon mixture stays on top and the other half sinks to the bottom of the cheesecake and forms a strong punch of sweet tart lemon on top of the crust
  • Just like magic you now essentially have a lemon bar and cheesecake all in one!

That's the magic trick ya'll and the taste is gonna blow your mind!

Instant Pot Pressure Cooker Lemon Cheesecake on a plate

This IS NOT the typical lemon cheesecake, it's special and unique in so many fabulous ways!

WHY YOU WILL LOVE THIS LEMON CHEESECAKE

  • Sweet white chocolate cheesecake surrounded on bottom and top with a layer of sweet-tart-bright lemon flavor.
  • Creamy Lemon Yogurt Sauce on top for yet another texture.  It started as a way to cover up some cracks, then stayed because it was TO DIE FOR!
  • Vanilla Cookie Crust – such a perfect match with the other flavors!
  • Pretty.  Everyone knows the best desserts should be pretty, and this dessert is PRETTY!

Instant Pot Pressure Cooker Lemon Cheesecake on a plate

HOW TO MAKE CHEESECAKE IN A FOOD PROCESSOR

You can, of course, make cheesecake with a hand mixer, but I find the food processor to be an easy way to cut the ingredients together quickly without incorporating a lot of air into the batter (which causes it to overflow while it's cooking).  Here's a quick view of the food processor tackling the job:

  1. Press crust into the springform pan, place in freezer.  Melt the white chocolate and set aside to cool
  2. In the food processor, mix sugar and cream cheese until completely smooth
  3. Add yogurt, flour, and vanilla extract and pulse to mix
  4. Add eggs and pulse 3 – 4 times to just barely mix the egg
  5. Take the lid off the food processor, add white chocolate and stir in by hand
  6. Pour batter over the crust, place in the freezer while you make the lemon juice layer
  7. Using a tinfoil sling or this silicone sling, put the cheesecake on top of a trivet inside the pot, pour the lemon mixture gently over top, starting at the edges then moving towards the middle.  Note: I like to add the lemon mixture when the pan is inside the pot to eliminate the risk of spilling when transferring the pan.  Cook the cheesecake
  8. Once cooked, let it cool on a rack for at least an hour, then cover and place in the fridge overnight (or at least 4 hours)
  9. Cover the top with Lemon Yogurt Sauce and serve!

Step by step tutorial of how to make Instant Pot White Chocolate Lemon Cheesecake

TIPS FOR MAKING THIS WHITE CHOCOLATE CHEESECAKE

ROOM TEMPERATURE INGREDIENTS

Always, always use room temperature cream cheese and eggs to ensure a smooth batter

SPRINGFORM PAN SIZE

You'll need a springform pan that is a true 7 – 8 inches.  I used my 7 inch Nordic Ware pan (which actually only measures to be 6 inches on the inside of the pan) for 5 of the tries and it overflowed slightly on 2 of them.  I may have over-beaten the batter, but to be safe, I'm going to suggest you use one that measures a true 7-8 inches like this push pan (it fits in a six-quart pot).  Other options include:

  • Line the outer ring with parchment that extends a couple inches from the top of the pan.  I haven't tried this yet, but I believe it will work well for preventing overflow
  • Use this 7 inch pan with the taller ring.  I love this pan for breakfast cakes as well
  • Pour some of the batter into a ramekin or small mason jar to make a mini cheesecake for another day

CHILL THE BATTER

In the directions below, I write to pour the cheesecake mixture into the crust and place it back in the freezer while you make the lemon mixture.  This is an important step because it firms the batter enough to allow half of the lemon mixture to stay on top and the other half to sink to the bottom

COVER IMPERFECTIONS WITH A TOPPING

Sometimes the cheesecake layer peeks above the lemon layer on top.  Don't stress!  Add Lemon Yogurt Sauce or even some whipped cream, problem solved!

Chill cheesecake overnight

While you can definitely eat cheesecake after a 4 – 6 hour chill, you will always get the best texture with a solid overnight refrigeration

Instant Pot Pressure Cooker Lemon Cheesecake on a plate

HOW TO KNOW WHEN CHEESECAKE IS DONE

  • Very gently shake the pan.  The sides should be firm and there will be about a 2-inch diameter in the center that slightly jiggles.  If there is liquid or a larger diameter of the center jiggles, return to the pressure cooker for another 5 – 10 minutes
  • King Arthur Flour's tip is to check the temperature 1-inch from the edge of the pan.  It should be at least 175°F
  • Gently touch the top with your fingertip, it should feel firm and not leave wet batter on your finger (this trick doesn't' work as well with this lemon cheesecake since the top layer isn't cheesecake)

And there you have it!  All my best tips and tricks to ensure THE BEST LEMON CHEESECAKE OF YOUR ENTIRE LIFE!

I dare say you will not disappoint a single soul with this cheesecake.  I received comments such as:

  • “I don't even like cheesecake and this is my new favorite dessert”
  • “I would take this over chocolate any day!”
  • “The only thing wrong with this cake is that there isn't more of it”
  • “I want this for my birthday every year”.  
  • Then, of course, there are the nonverbal signs such as eyes rolling back in heads, big smiles and head bobs (love that sign), and the classic – race to the last slice – sign.

It really is that good.

Enjoy this dreamy White Chocolate Lemon Cheesecake and let me know just how many smiles and head bobs you get with this beauty.

Instant Pot Pressure Cooker Lemon Cheesecake on a plate

MORE INSTANT POT PRESSURE COOKER CHEESECAKES

  • German Chocolate Cheesecake
  • White Chocolate Raspberry Cheesecake
  • Peppermint Cheesecake
  • Triple Chocolate Cheesecake
  • Caramel Apple Cheesecake
  • Funfetti Cheesecake

TOOLS USED TO MAKE INSTANT POT WHITE CHOCOLATE LEMON CHEESECAKE

  • Instant Pot
  • 7 inch Extra High Springform Pan
  • Food Processor or
  • Hand Mixer
  • Silicone Sling
Print

Instant Pot White Chocolate Lemon Cheesecake

Instant Pot Pressure Cooker Lemon Cheesecake on a plate

★★★★★

4.5 from 2 reviews

Sweet White Chocolate and Tart Lemon come together to make the best Lemon Cheesecake ever!

  • Author: Marci
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 70 minutes
  • Yield: 6-8 servings 1x
  • Category: Dessert
  • Method: Pressure Cooker
  • Cuisine: American
Scale

Ingredients

For the Crust

  • 1 cup vanilla wafer cookie crumbs
  • 3 tablespoons butter, melted

For the Cheesecake Filling

  • 4 ounces white chocolate
  • 16 ounces cream cheese, room temperature
  • 1/2 cup sugar
  • 1/4 cup 2% greek yogurt
  • 1 tablespoon all purpose flour
  • 1 teaspoon vanilla extract
  • 2 eggs, room temperature

For the Lemon Layer

  • 2 eggs
  • 3/4 cup sugar
  • zest of 2 lemons
  • 1/3 cup fresh squeezed lemon juice (about 2 lemons)
  • 1/4 cup all purpose flour

For the Lemon Yogurt Sauce

  • 3/4 cup 2% greek yogurt
  • juice of 1 lemon
  • 1/4 cup powdered sugar (add 1–2 more tablespoons if you want it sweeter)
  • 1 – 2 tablespoons of milk if needed to thin the sauce

Instructions

  1. Spray a 7 or 8 inch spring form pan with nonstick cooking spray (A pan smaller than a true 7 inches may overflow while cooking, see note on pans below).
  2. Stir cookie crumbs and melted butter together, press evenly across the bottom of the pan.  Place in the freezer to set while you prepare the cheesecake batter.
  3. Chop white chocolate into small pieces.  Microwave in a microwave safe bowl for 30 seconds and stir.  Heat for another 30 seconds if needed.  Stir until the chocolate is smooth.  This can also be done on the stove top in a saucepan.  Set aside.
  4. In a mixing bowl, combine cream cheese and sugar at medium speed until smooth (see note below for food processor directions).
  5. Blend in yogurt, flour, and vanilla.
  6. Mix in eggs one at a time just until blended; don’t over mix.
  7. Pour in melted white chocolate and lightly mix until fully incorporated.
  8. Remove the pan from the freezer and fill with the cheesecake mixture.  Return pan to the freezer while you prepare the lemon layer.
  9. To make the lemon layer, add eggs, sugar, lemon zest, and lemon juice to a small bowl, whisk until smooth.  Add flour and whisk to incorporate.  Set aside.
  10. Add 1 1/2 cups of water to the pressure cooker pot and place trivet inside.  Using a tinfoil or silicone sling, carefully lower the prepared pan onto the trivet.
  11. Pour the lemon mixture carefully over the cheesecake mixture, pouring from the edges of the pan and moving towards the middle.
  12. Secure the lid and turn pressure release knob to a sealed position.  Cook at high pressure for 40 minutes.
  13. While cheesecake is cooking, prepare the Lemon Yogurt Sauce by combining all of the ingredients in a small bowl.  Cover and place in the refrigerator until after the cheesecake is completely chilled.
  14. When pressure cooking is complete, unplug the pressure cooker.
  15. Use a 15 minute natural release and then release any remaining pressure.
  16. Remove cheesecake and check to see if the middle is set.  The edges should be set and the 2-3 inches in the center just slightly wobbly when you move the pan.  If it is undercooked, return to the pressure cooker and cook for an additional 5 minutes.
  17. Use the corner of a paper towel to soak up any water on top of the cheesecake.
  18. Place the springform pan on a wire rack to cool. When cheesecake is cooled, refrigerate covered with plastic wrap for at least 4 hours or overnight.
  19. Note: I like to take the ring off of the pan before I place it in the refrigerator because I feel like it prevents the crust from being too soft, but some people think this might allow the cheesecake to crack as it chills.  You decide!
  20. Refrigerate until ready to serve. Top with Lemon Yogurt Sauce, garnish with pretty lemon slices, and serve!

Notes

I love making cheesecake batter in my food processor.  Use it in place of the hand mixer.  When you add the eggs, do 3-4 quick pulses.  Add the melted white chocolate and finish stirring in with a spatula

You'll need a springform pan that is a true 7 – 8 inches.  I used my 7 inch Nordic Ware pan (which actually only measures to be 6 inches on the inside of the pan) for 5 of the tries and it overflowed slightly on 2 of them.  Here are some options to ensure your success:

  • If your pan doesn't measure 7 – 8 inches across, line the outer ring with parchment that extends a couple inches from the top of the pan
  • Use a pan that measures a true 7-8 inches like this push pan (it fits in a six-quart pot)
  • Use this 7 inch pan with the taller ring
  • Pour some of the batter into a ramekin or small mason jar to make a mini cheesecake for another day

Keywords: instant pot cheesecake, pressure cooker dessert, lemon dessert

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Tags: cream cheese, greek yogurt, lemon, lemon zest, vanilla extract, vanilla wafers, white chocolate
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Reader Interactions

Comments

  1. Sandy says

    August 24, 2019

    This was refreshing and delicious!! So glad I already had the deeper pan on hand. Will make it again for sure. Thanks for sharing.

    ★★★★★

    Reply
    • Marci says

      August 25, 2019

      Sandy, it’s a top favorite around here for sure. I’m so glad you loved it!

      Reply
  2. Amanda says

    April 22, 2019

    Hi! This looks awesome. I don’t have a food processor, though. Can I use an immersion blender? Thanks 🙂

    Reply
    • Marci says

      April 23, 2019

      Amanda, hmm…maybe, I’ve never thought to try that! If you have a hand mixer, I know for sure that works great.

      Reply
  3. Sara says

    April 21, 2019

    Made this last night and looks like everything went well. However, my cheesecake seems to have absorbed silicone odor from the OXO sling I bought! Is there anything I can do???

    ★★★★

    Reply
    • Marci says

      April 21, 2019

      Sara, Oh no!!! Are you serious?! I’ve used the oxo sling several times now and it’s never made anything taste funny, but I never noticed a smell from it either. I hope it didn’t ruin your cheesecake!

      Reply
  4. Dana says

    April 14, 2019

    Hi Pam,
    Thanks for the great recipe! I want to make it again for Easter, but we will have one person who needs gluten free at our dinner. I intend to make hers in a separate mason jar without crust, but have you successfully made the cheesecake or lemon bar steps without flour? (I’m not super confident to experiment with substitutions). Thanks!
    Dana

    Reply
    • Marci says

      April 14, 2019

      Dana, I’ve swapped between flour and cornstarch before and either works. I’m making this for Easter too, it’s such a hit!

      Reply
  5. Pam says

    March 31, 2018

    Hey! I have failed at finding a spring form or cake pan to fit inside my IP. I have purchased all of the ingredients bc this looks amazing! Do you happen to know the bake time and temp in the oven for this cheesecake?! Thanks!

    Reply
    • Marci says

      March 31, 2018

      Pam, I haven’t done it in the oven! Infact, I never really made cheesecake before the pressure cooker. I’m sure you could search a few oven recipes and get an idea. Sorry I can’t help you much on this one.

      Reply
    • Becky says

      May 21, 2019

      I got a food network 7” springform pan at Kohl’s. They had it with the Instant Pots.

      Reply
  6. Alison says

    March 30, 2018

    2 questions:
    1. What type of white chocolate do you use?
    2. Is this unflavored (plain) greek yogurt?

    Reply
    • Marci says

      March 30, 2018

      Alison, I use baking chocolate bars like Ghirardelli or Bakers. And yes I use plain greek yogurt but vanilla would probably work too. Enjoy it!

      Reply
  7. stephanie says

    March 30, 2018

    Marci I made this and it was good but I had no top layer like you have…all went to the bottom ..
    also my topping was fairly runny. I used a large lemon I suppose too much liquid?
    Thank you!

    Reply
    • Marci says

      March 30, 2018

      Stephanie, I barely, barely swirl mine. Did it taste like lemon still on top? Yes, probably too much lemon juice, just add some extra powdered sugar to it next time.

      Reply
  8. meg says

    March 30, 2018

    In what form do you buy the white chocolate? Thanks!!

    Reply
    • Marci says

      March 30, 2018

      Meg, I use baking chocolate like Bakers or Ghirardelli. Happy Easter!

      Reply
      • meg says

        March 30, 2018

        Thanks, Marci! I ended up using white chocolate chips. It’s in the fridge, crossing my fingers!!

  9. Jody says

    March 26, 2018

    Hi Marci, could you use sour cream in place of Greek yogurt in the cheesecake and the yogurt topping or do you feel it would change the consistency and taste?

    Reply
    • Marci says

      March 26, 2018

      Jody, I know it would work great in the cheesecake, but I’m not sure about the topping. It might be a bit more tangy, might need a little extra sugar.

      Reply
      • Jody says

        March 27, 2018

        Thank you. I’ll try as the recipe is and not tell my family it’s made with Greek yogurt. Can’t wait to try the recipe!

      • Marci says

        March 27, 2018

        Jody, Haha! They’ll never know 🙂

  10. Chris says

    March 21, 2018

    Do I understand in the instructions that you DO NOT have to cover the cheesecake with foil while it is in the IP?

    Reply
    • Marci says

      March 21, 2018

      Chris, That’s correct, no need to cover it.

      Reply
  11. Anna says

    March 19, 2018

    This cheesecake is calling my name! I wish I had a slice right now!

    Reply
    • Marci says

      March 19, 2018

      Anna, It was loved by everyone that tasted it, which doesn’t always happen around here. Make it for Easter!

      Reply
  12. Karen says

    March 19, 2018

    This looks decadent, but tell me, since you gave up sugar and this has sugar in it, did you try it? If not, how did you resist and if you did try it, how do you refrain from more sugar?

    –Karen, the sugar addict

    Reply
    • Marci says

      March 19, 2018

      Karen, well hello inquisitive sugar addict. To be completely honest, I had 1 bite of the 7 cheesecakes I made. Going 4 years without sugar makes it easy to not be tempted. Even after 1 bite, I knew it was amazing, but it was so overwhelmingly sweet for what I was used to that I really didn’t want anymore. It’s a major palate change from the sugar addict I was 4 years ago and it gives me a sense of freedom that I absolutely love. I could go on forever about it! But I have lots of friends and family who are more than willing to do my dessert testing for me. My husband considers himself an expert and is my go to when it comes to creating sweets. My body never responded well to sweets even 4 years ago and my reaction to it now is even more intense, so that makes it easy to be happy without it. But don’t you worry, dark dark chocolate remains in my life 🙂

      Reply
      • Karen says

        March 19, 2018

        ha ha! Well, so happy to hear that you have some willing taste testers or I might have to avail myself to be in your service! Dark chocolate is a decadent treat that I also enjoy–I am also working on going sugar-free, though I did succumb over St. Paddy’s Day–back on the wagon again.

      • Marci says

        March 19, 2018

        Karen, You’re so selfless ;). It’s not easy at first, but then it’s a breeze!

      • Karen says

        March 19, 2018

        ha ha! I know! Shamefully so!

  13. Carol G says

    March 19, 2018

    SWOON……oh Marci that cheesecake looks so dreamy. My daughter is having Easter brunch…I think I just found what I’ll bring-well one of the things. We both love lemon bars….this will be perfect! Thanks so much! Oh and I always used to stress about my cheesecakes cracking and looking not-so-pretty. I’m slowly getting over that-and use it as a very good reason to try a new topping recipe. That’s my story and I’m stickin’ to it! 🙂

    Reply
    • Marci says

      March 19, 2018

      Carol, this would be perfect for that! It will be an absolute hit! Let me know how it goes if you make it. And I agree, a cracked cheesecake is just as yummy as an un-cracked cheesecake 🙂

      Reply
  14. Nicole says

    March 19, 2018

    This looks FABULOUS – I love lemon bars and my family loves cheesecake. Best of both worlds!!! Can’t wait to try your switcharoo. Wonder how this would work in mason jars….. hmmmmmm……

    Reply
    • Marci says

      March 19, 2018

      Nicole, I think that would be amazing actually! I’m gonna have to try this in mini cheesecake form! I knew I bought the mini springforms a year ago for a reason 😉

      Reply

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Welcome! I’m Marci, wife to my motorcycle dream man and mother of 3. I have a passion for creating and cooking delicious masterpieces in my kitchen and am ecstatic to share my discoveries on TIDBITS! I like my food tasty, wholesome, memorable, and always, ALWAYS followed by dark, salty chocolate.

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