I still remember the first time I tried to make an Instant Pot Triple Citrus Cheesecake — let me tell you, I was totally convinced it would be a disaster. Cheesecake always seemed, like, kinda intimidating? But wow. After one bite, I realized just how simple it can be with the right gadget. Struggling with messy water baths, cracked tops, and hours of waiting in the oven? Okay, not anymore. If you’re ready for something easy, fresh, and citrusy, this is honestly the way to go. Your springform pan (and your tastebuds) will thank you. 
How the pressure-cooker dessert became a viral sensation
So here’s a funny thing I learned—cheesecake in a pressure cooker wasn’t always a thing. The first time I saw someone make an Instant Pot Triple Citrus Cheesecake on YouTube, I thought they’d lost their mind. But dang, was I wrong. Word spreads fast when something tastes this good with half the time and effort. Turns out, food bloggers and busy parents everywhere jumped on the bandwagon.
People started posting their crazy cheesecake hacks, sharing triumphs or total fails in Facebook groups. The speed. The creamy texture. No cracks. No oven drama. Now you see entire threads of folks bragging about their latest “cheesecake project” — especially this zesty triple citrus version. It’s honestly wild watching a dessert go viral for being so foolproof. 
Why You Should Make Cheesecake in the Instant Pot
If you need reasons (besides the fact that you could eat cheesecake every weekend now), here’s a handful. The steam in the pot helps the filling cook evenly, all creamy with no dry edges. You’ll never get those weird burnt bits or sad sunken middles like with other methods. And it’s so much faster – nearly half the baking time, plus it’s fun to tell folks you made cheesecake in a pressure cooker.
Honestly, once you’ve done it, you’ll probably never go back to oven-only. Less fuss, less cleanup. I mean, who has time for the old-school struggle when you could just pop it in, relax, and let the Instant Pot do its magic? My family says it’s the best “restaurant cheesecake” they’ve had at home. Okay, I might have agreed. 
Tips for Making This White Chocolate Cheesecake
Here’s where things get interesting — the secret’s in the balance. I’m not usually a stickler for fancy ingredients, but with the Instant Pot Triple Citrus Cheesecake, I always use fresh zest from oranges, lemons, and limes. You can sub with bottled juice, but it’s not the same. Room temp cream cheese is a must, or you’ll end up with lumpy batter (yikes).
Don’t overmix! That’s a biggie. You want it just combined — otherwise you’ll get air bubbles, which isn’t great for the classic creamy vibe. I like to let the cheesecake cool for a bit, then pop it in the fridge overnight, if I can wait that long (full honesty: sometimes I can’t). Oh! And add the whipped cream and citrus slices right before serving for max wow factor.
“I was scared to try pressure-cooker cheesecake, but this was literally easier than boxed brownies, and my friends RAVED. I’m never making it any other way now!” — Jen, reader in Nashville
How to Know When Cheesecake is Done
Ha, the number of times I stuck a knife in too early and ruined the top — ouch. Here’s how I finally figured it out. When the timer goes off, let it sit with the lid on for another 10-15 minutes (natural release and all). It should look slightly jiggly in the very center, but not sloshy. Kind of like a jelly that hasn’t set yet.
The edges will be firmer—don’t worry, it’ll set up as it cools down. The real trick: resist the urge to poke or prod it too much. If you start poking you’ll just end up with weird marks (guilty, honestly). Trust the process, chill it thoroughly, then slice and serve.
Recommended Tools to Buy and Make Instant Pot White Chocolate Lemon Cheesecake
Now I’ll keep this short and sweet. My must-haves for making this Instant Pot Triple Citrus Cheesecake honestly changed the game.
- Springform pan that fits inside your Instant Pot (mine’s 7 inches)
- Foil sling for easy cheesecake removal — nobody wants a disaster at the finish line
- Citrus zester (totally worth it for that punchy flavor)
- A sturdy spatula (so you don’t lose any filling to the bowl sides)
With those? You’re basically set. And honestly, they get used for a ton of other recipes too, which is always a bonus.
Common Questions
Q: Won’t the cheesecake get watery inside the Instant Pot?
A: Don’t worry! As long as you wrap the pan tightly in foil, no water gets in and the texture is perfect.
Q: What setting do I use?
A: Use the manual or pressure cook setting—it works with practically every Instant Pot model.
Q: Can I double the recipe?
A: Not really. It probably won’t cook evenly, so just make two separate cheesecakes if you need extra (trust me, you might).
Q: Is it okay to swap citrus types?
A: Absolutely! Play around. Grapefruit, tangerine, go wild—each gives its own zesty twist.
Q: Do I have to chill it overnight?
A: Super recommended for texture, but if you’re desperate (been there) just chill until it feels set and cool to the touch.
The Real Joy of Homemade Restaurant-Worthy Cheesecake
If you’ve ever felt burned by old-school cheesecake recipes, it’s time to try the Instant Pot Triple Citrus Cheesecake way. You get all those five-star restaurant vibes in your very own kitchen. And hey, I’m living proof — if I can do it, you absolutely can. Plus, you’ll totally impress your friends (even the picky ones). For more ideas or to see how other home bakers did it, check out the Instant Pot Triple Citrus Cheesecake on Food52 or this awesome Facebook group thread about first-time instant pot cheesecakes. Your taste buds — and your Insta feed — will thank you for it.
Triple Citrus Cheesecake
Ingredients
Method
- In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter until well mixed.
- Press the mixture into the bottom of a greased springform pan.
- In a large bowl, blend cream cheese and sugar until smooth.
- Add eggs one at a time, mixing on low speed after each addition.
- Mix in lemon, lime, and orange zest along with vanilla extract until just combined.
- Pour the cheesecake filling over the crust in the pan.
- Cover the pan with foil to prevent water from entering.
- Place the pan on the trivet in the Instant Pot and add water to the bottom of the pot.
- Seal the lid and cook on manual high pressure for 30 minutes.
- After cooking, let it naturally release pressure for 10-15 minutes.
- Remove the cheesecake from the pot and let it cool at room temperature.
- Refrigerate for at least 4 hours or overnight for best texture.
- Top with whipped cream and citrus slices right before serving.
