Try this Instant Pot Lavender Cheesecake with a honey almond flour crust! Its gluten-free base pairs perfectly with the floral lavender flavor and is perfect for any occasion!
When I first received my Instant Pot, I flipped through the cookbook that came with it and saw that you could make cheesecake. I was intrigued and a little skeptical so I had to try it for myself.
I decided to make an Instant Pot Lavender Cheesecake because I love lavender. If you like lavender also, here are some more lavender recipes, check out my Apple Lavender Galette Recipe, my Lemon Lavender Cupcakes, and my Lavender Pisco Sour Recipe.
Why I Love this Instant Pot Lavender Cheesecake
I love this recipe because it's full of unique flavor, the cheesecake always comes out perfectly with no cracks, and you don't have to turn on your oven. This recipe is also adaptable to different flavors or no lavender at all.
I also like that this recipe is for a 7" cheesecake, which is the perfect size for a family or a small get-together.
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Why is Lavender Perfect for a Cheesecake?
The lavender flavor is very subtle and pairs perfectly with the honey almond crust. I used almond flour because I had some leftovers from my macaron fiasco, which you can read about in my Easy Macaron Recipe for Beginners post.
I'm so glad I had it because it was a great addition. You often see lavender and lemon together, which works perfectly in this Lavender Cheesecake because the lemon enhances the lavender and balances all of the flavors.
How to Make Cheesecake in the Instant Pot
Step 1: Preheat oven to 350°F and line a baking sheet. Beat butter, sugars, honey, and vanilla, then mix in flour and salt.
Step 2: Bake for 20 minutes until nice and crispy. Remove from the oven and place on a cooling rack in the fridge for 10-15 minutes.
Step 3: Break the rectangle into pieces, place them in a food processor, and pulse into crumbles.
Step 4: Press the crumbs into the springform pan to form the crust. Bake for 10 more minutes and then cool on a rack.
Step 5: Beat the cream cheese until smooth, then mix in sugar, lavender, and salt. Add lemon juice, vanilla, and eggs one at a time, mixing until smooth.
Step 6: Pour the filling onto the crust in the pan and tap on the counter to remove air bubbles and level.
Step 7: Place a trivet in the Instant Pot and add a foil sling. Pour in 1½ cups water, set the cheesecake pan on the trivet, and fold the sling edges down. Cook on High pressure for 25 minutes.
Step 8: Naturally release the steam for 10 minutes then manually release the rest. Remove the lid carefully and use a paper towel to soak up any water on the cheesecake. Cool for an hour on a rack and then refrigerate for at least 4 hours before serving.
How to Make a Purple White Chocolate Drizzle
To get the purple decorative topping, take some white chocolate chips and cook them in the microwave for 30-second intervals until melted (be careful not to burn them!). Add some vegetable oil to thin out the chocolate (a little at a time, you won't need much).
Add purple (or red and blue) gel food coloring. Continue to stir to combine and add more oil as needed to get the consistency you want. Then just drizzle with a spoon and let it set. You can also never go wrong with some fresh whipped cream on top!
Recipe FAQs
If you don't have an Instant Pot, you can make this delicious cheesecake in the oven. Prepare as above, but wrap the entire outside of the pan with foil.
Pour the filling into the pan over the crust. Place the springform pan on a roasting pan and pour enough boiling water to cover about an inch of the side of the pan. Place in the oven and bake at 350°F for about an hour until the cheesecake is barely jiggly in the middle.
Let the cheesecake cool in the water bath on a wire rack for another hour. Remove the pan from the water and remove the foil. Refrigerate for at least 4 hours.
While all lavender is technically edible, culinary lavender, particularly English lavender, is recommended for baking because it has a sweeter taste and is more suitable for cooking. When purchasing dried lavender, ensure it is labeled for culinary use, and you can find it easily at local grocery stores in the bulk section or online, including Amazon.
Not at first. After the cooking has finished, set the Instant Pot to natural pressure release for about 10 minutes before manually releasing any remaining pressure. This gradual cooling process helps the cheesecake to set properly.
Expert Tips For This Recipe
- Avoid Overmixing: Mix the cheesecake batter until it is just combined, avoiding overmixing. Overmixing can incorporate too much air into the batter, leading to cracks in the cheesecake as it bakes.
- Use Room Temperature Ingredients: Ensure the cream cheese, eggs, and other ingredients are at room temperature before mixing the batter. This helps create a smooth and uniform texture.
- Use a Springform Pan: A springform pan is best for baking cheesecakes since it allows easy removal without disturbing the delicate texture. Wrap the bottom of the pan with foil to prevent any water from the Instant Pot from seeping into the cheesecake.
- You will want to prepare the crust first since you need a little over an hour from start to finish. You can also make it ahead of time and keep it refrigerated until you are ready to make the cheesecake.
- It takes a little longer than a usual crumb and butter crust, but as I said, it's totally worth it. This recipe makes a lot of cheesecake filling. I have a springform pan made for the 6-quart Instant Pot and had enough filling for 2 cheesecakes. I used the remaining filling to make mini cheesecake cupcakes!
If you get a chance to make this Instant Pot Lavender Cheesecake, tag me on Instagram or Facebook and show me, or leave a review below! You can also follow me on Pinterest and sign up for my e-mail list to receive more fun and delicious recipes right in your inbox.
Instant Pot Lavender Cheesecake
Equipment
- 7" springform pan
- trivet for instant pot
- foil
- silcone mat or parchment paper
Ingredients
Honey Almond Crust
- 6 tablespoons unsalted butter, room temp
- 2 tablespoons brown sugar
- 2 tablespoons sugar
- 2 tablespoons honey
- ¼ teaspoon vanilla extract
- 1½ cups almond flour
- ¼ teaspoon kosher salt
Lavender Cheesecake Filling
- 8 ounces cream cheese, room temp
- ⅓ cup sugar
- ½ tablespoon ground lavender buds (see notes for how to make this)
- 1 pinch kosher salt
- ½ tablespoon lemon juice
- ½ teaspoon vanilla extract
- 1 large egg, room temp
Instructions
Honey Almond Crust
- Preheat oven to 350°F and line a baking sheet with parchment paper or a non-stick mat.
- Place butter and sugars in a bowl and beat until well combined. Add honey and vanilla and continue to mix. Add flour and salt and mix completely. Spread the mixture onto the prepared pan into a thin rectangular sheet, about ¼ inch or so thick. Don't worry about being perfect because you are going to crumble it up.
- Bake for 20 minutes until nice and crispy. Remove from the oven and place on a cooling rack in the fridge for about 10-15 minutes. Break the rectangle into pieces and place them in a food processor. Pulse into crumbles. The mix will be nice and buttery and easy to mold into your greased springform pan.
- Pour crumbs into the bottom of the springform pan and press into the bottom and sides to form the crust. Bake in the oven for 10 minutes and let it cool on a rack while you prepare the filling.
Lavender Cheesecake Filling
- Place the cream cheese in a mixer and beat on medium speed until smooth. Add sugar, lavender, and salt and continue to mix until everything is combined. Add the lemon juice and vanilla and continue mixing. Add the egg and beat until smooth.
- Pour the filling onto the crust in the pan and tap on the counter to remove air bubbles and level.
- Place the trivet in the bottom of the Instant Pot. Make a foil sling (see picture) and place it on top of the trivet. Slowly pour 1½ cups water into the bottom of the Instant Pot. Carefully place the cheesecake pan on top of the trivet. Fold the sides of the foil sling so they don't get in the way of the lid.
- Lock the lid in place, close the steam valve, and set your Instant Pot on high-pressure cook for 25 minutes. Once the cooking cycle is complete, allow the steam to naturally release for 10 minutes and then carefully release the rest of the steam manually. Remove the lid quickly and carefully to avoid condensation from dripping on the cheesecake. Use the corner of a paper towel to carefully soak up water on top of the cheesecake. Use the sling to remove the cheesecake and cool it on a wire rack for 1 hour (be careful, it's hot!).
- After cooling for an hour on the rack, place the cheesecake in the fridge for a minimum of 4 hours before serving.
Notes
How to Make Ground Lavender
- Take ¼ cup of dried lavender buds and add to a small coffee grinder or food processor (if you use a food processor you might need more than ¼ cup).
- Pulse until the buds have been turned into a ground powder, but not too much...this way you will see some of that delicious lavender in your cheesecake!
- You can also use dried lavender buds but grinding them will release even more of that beautiful lavender flavor!
- Always read the instruction manual that comes with your Instant Pot or electric pressure cooker and follow all safety guidelines. This recipe was inspired by Cooking Light Magazine.
Nutrition
Any nutrition calculations are only estimates using online calculators. Please verify using your own data.
Bonnie says
This was really good, but why not just bake the crust straight in cheesecake pan? I don't get why you need to bake the crust, break it up, and then bake it again.
Emily says
Hi Bonnie, I'm so glad you enjoyed this cheesecake. The reason you bake the crust twice is to change the texture of the crust to be softer and have more of a crumble to it. I have not tried cooking the crust right in the pan, but it would be interesting to see how it turns out.
Cindy Mom the Lunch Lady says
Write this Cheesecake looks so creamy and delicious! Crazy how it was made in an instant pot!
Emily says
It's pretty amazing what the Instant Pot can do!
Amy says
Wow love the purple topping on the cheesecake! My husband will love this!
Leslie says
I have yet to make a cheesecake in my instant pot, but I gotta try this recipe!
Emily says
You will be so glad you tried it, I promise!
Jess says
Cheesecake is life. Making it in an Instant Pot is life changing!
Emily says
I agree...it is life-changing!
Lathiya says
The cheesecake looks so creamy and delicious. Making in Instant pot is great idea.
Emily says
It's so easy and I swear it turned out better in the Instant Pot than in the oven!
Emily says
Thanks, it's so much easier than I thought and turns out amazing every time!
Deanna says
I love making cheesecake in my instant pot and this is another great recipe to add to my collection. I've never made my crust like that before, but it was delicious!
Emily says
The crust is a game-changer, and has sooo much flavor!
Sula says
Love this! Will be firing up my Instant Pot for this very soon!
Elly says
wow I would've never thought to put lavender and cheesecake together! What a fabulous idea, I can't wait to try it!
Emily says
It's so good and it's just a hint of lavender which works so well with the honey almond crust!
Maren says
This lavander cheese cake looks absolutely delish! I love the purple drizzle
Kevan says
I didn't find the instructions on how to make the lavender called for in this recipe. I am interested in giving it a try.
Emily says
Hi Kevan,
Thanks for asking and sorry for the miss! The instructions are now in the notes, I can't wait to see your finished cheesecake!