In a large bowl, beat cream cheese and erythritol until creamy. Add eggs and continue to beat until incorporated. Add sour cream, pure vanilla extract, lemon juice and lemon zest. Beat just until combined.
Grease small ramekins with olive oil and fill each ramekin with the cheesecake batter.
Pour 1 cup of water into the bottom of the instant pot. Place in the trivet and arrange ramekins on top.
Put the lid on and turn the valve to “sealing.” Press “pressure cook” (manual) and cook at high pressure for 3 minutes.
Once the cooking time is completed, let the pressure to release naturally, approximately 12-15 minutes. Once the pin drops, open the lid and remove the ramekins from the pot.
Allow the cheesecakes to cool to room temperature then transfer to the fridge to chill for about 3 hours. Top with your favorite berries and enjoy!