Lemon Cheesecake/Instant Pot Recipe


7 Pitted Medjool Dates

⅓ cup Raw Walnuts (may substitute another nut or seed of preference)

1 cup Raw Pecans (may substitute another nut or seed of preference)

1 tablespoon Ground Cinnamon

¼ teaspoon Ground Nutmeg

1/4 teaspoon Pink Salt

¼ teaspoon Black Pepper

1 tablespoon Black Strap Molasses or Honey


1 LB cream cheese, room temperature

1/4 cup heavy whipping cream

1/2 cup Bocca Sweet granulated sugar

2 large eggs at room temp. In a separate bowl, beat the eggs softly, trying not to introduce too much air.

Zest of 1 lemon

2 teaspoons of lemon extract

1 teaspoon pure vanilla extract

1/8 tsp salt

2 cups of water for the Instant Pot

Cooking spray

Add cream cheese, sugar, and heavy cream - mix for 3 minutes with a mixer

While mixing on a slow speed add lemon zest, lemon extract, vanilla and salt and add the eggs last

Lightly spray the spring form with cooking spray and press the crust tightly to the bottom of the spring form

Add cheesecake mixture, Cover with tin foil,

Pore water into the Instant Pot, Add the spring form on top of a steam rack.

Manual Pressure cook for 35 minutes, Slow release for 15 minutes

Cool for 10 min then cool in refrigerator for 2 hours

Enjoy 😋