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Pressure Cooker Lemon Ricotta Cheesecake {Primal, Low-Carb & Keto}

Pressure Cooker Lemon Ricotta Cheesecake {Primal, Low-Carb & Keto}

To say that I’ve been ‘pressure cooker cheesecake obsessed’ just doesn’t do what’s been happening in my kitchen justice. This delicious Pressure Cooker Pressure Cooker Lemon Ricotta Cheesecake is a fun twist on a classic cheesecake, one that you’re sure to love!

It all started with my Pressure Cooker Vanilla Bean Cheesecake that’s nearly blown up my blog several times since I posted it – you’ve all agreed it the best cheesecake you’ve ever tasted – so of course I’m busily creating new variations for you to love too, like this Lemon Ricotta Cheesecake, Strawberry Swirl Cheesecake, Pumpkin Spice Cheesecake and Dreamy Creamy Chocolate Cheesecake, too! (all coming soon)

Pressure Cooker Lemon Ricotta Cheesecake {Primal, Low-Carb & Keto}

Pressure Cooker Lemon Ricotta Cheesecake {Primal, Low-Carb & Keto}

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Servings: 8 servings



  • Combine all ingredients in your blender or food processor and blend until smooth.
  • Lightly grease your spring form pan then fill with your blended mixture. Cover pan tightly with foil.
  • Place 2 cups of water in the bottom of your pressure cooker.
  • Insert your spring form pan on a wire rack or steamer insert.
  • Cook under pressure for 25 minutes (high or standard pressure)
  • Allow to naturally depressurize then remove from the pressure cooker and remove foil. Transfer to a cooling rack for roughly 1 hour. then chill in the refrigerator for at least 1 hour prior to serving.
  • Top with Red Raspberry Chia Jam
Tried this recipe?Mention @hayley_inthekitchen or tag #hayley_inthekitchen!


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  1. No I have the carbs wrong!! Should be total 18 carbs and divided by 8 would be 2.25 carbs.
    lol, This is why I am asking you!

    1. Mona -Sounds about right. I use the myfitness pal app and just input recipes w/servings and it calculates them for me..

  2. I am trying to figure out the fat, carbs, and protein. For the whole thing I have 111 fat grams, 26 carbs, and 46 protein. Divide by 8 I get fat 13.88, carbs 3.25, protein 5.75.
    If you happened to figure it out yourself could you tell me if I am close, please?

  3. Great Recipe-Keep them coming. The vanilla bean cheesecake was fantastic!

    I added a crust made from almond flour:

    1 1⁄2 cups almond flour (crushed almonds)
    4 tablespoons butter, melted
    1 tablespoon sugar substitute (I use stevia)

    Mix the almond flour, butter and sugar substitute in a bowl. Spray spring form pan with cooking spray, and press this mixture evenly into the pan.
    Place this crust in a preheated oven and bake for 12-15 minutes, or until lightly golden browned and slightly pulling away from the sides of the pan. Make the filling while in bakes. Remove the crust from the oven, fill it and do the rest in the pressure cooker.

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