Instant Pot Lavender Cheesecake

That’s right, a recipe for Instant Pot Lavender Cheesecake! This post also includes a recipe for a delicious crust made with honey and almond flour that is amazing. Find a reason to make this ASAP!

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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 and had to try it for myself. I decided to make an Instant Pot Lavender Cheesecake because I LOVE lavender.

How to Make Lavender Cheesecake in the Instant Pot

1. Place the cream cheese in a mixer and beat on medium speed until smooth. Add the sugar, lavender, and salt and continue to mix until everything is combined.
2. Mix in the lemon juice and vanilla. Add each egg one at a time and fully incorporate each one before adding the next and beat until smooth.
3. Pour the filling onto the crust in the pan and tap on the counter to remove air bubbles and level.
4. Place the trivet in the bottom of the Instant Pot. Make a foil sling (see picture) and place it on top of the trivet.
5. 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.
6. Lock the lid in place and set your Instant Pot on HIGH pressure cook for 25 minutes. Once complete, allow natural pressure release for 10 minutes and then release the rest of the steam carefully.
7. Remove the lid quickly and carefully to avoid condensation from dripping on 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 on a wire rack for 1 hour (be careful, it’s hot!).
8. After cooling for an hour on the rack, place the cheesecake in the fridge for at least 4 hours before serving.

More Lavender Recipes to Check Out

• Apple Lavender Galette Recipe
• Lemon Lavender Bread Recipe
• Lavender Pisco Sour Recipe
• Honey Lavender Syrup
• Lavender Pancakes with Lavender Honey

Why Lavender is 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 leftover from my macaron fiasco, you can read about that 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 work perfectly in this Lavender Cheesecake because the lemon enhances the lavender and balances all of the flavors.

What if I don’t have an Instant Pot?

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 on 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 oven and bake at 350 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.

Tips on Making the Honey Almond Crust

• You will want to prepare the crust first since you need a little over an hour from start to finish. You can also it make 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!

Decorating tips for your Instant Pot Lavender Cheesecake

To get the purple decorative topping, take some white chocolate chips and cook in the microwave for 30-second intervals until melted (be careful not to burn them!). Add some vegetable oil (a little at a time, you won’t need much) to thin out the chocolate and then 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!

Instant Pot Lavender Cheesecake

That's right, a recipe for Lavender Cheesecake made in your Instant Pot! I also found a recipe for a delicious crust made with honey and almond flour that is amazing.

4.96 from 21 votes

Print Pin Rate

Prep Time: 25 minutes

Cook Time: 55 minutes

pressure release/cooling: 4 hours 25 minutes

Total Time: 5 hours 45 minutes

Servings: 1 7″ cheesecake

Author: EmilyFabulous

Equipment

• Instant Pot or electric pressure cooker
• 7" springform pan
• trivet for instant pot
• foil
• baking sheet
• silcone mat or parchment paper

Ingredients

Honey Almond Crust

• 6 tbsp unsalted butter, room temp
• 2 tbsp brown sugar
• 2 tbsp sugar
• 2 tbsp honey
• ¼ tsp vanilla extract
• 1½ cups almond flour
• ¼ tsp salt

Lavender Cheesecake Filling

• 24 oz cream cheese, room temp
• ⅔ cup sugar
• 1 tbsp ground lavender buds (see notes for how to make this)
• ⅛ tsp salt
• 4 large eggs, room temp
• 1 tbsp lemon juice
• 1 tsp vanilla extract

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 each egg one at a time and fully incorporate each one before adding the next 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 and set your Instant Pot on high-pressure cook for 25 minutes. Once complete, allow natural pressure release for 10 minutes and then release the rest of the steam carefully. Remove the lid quickly and carefully to avoid condensation from dripping on 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 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 at least 4 hours before serving.
  

Notes

HOW TO MAKE GROUND LAVENDER:

1. Take 1/4 cup dried lavender buds and add to a small coffee grinder or food processer (if you are using a food processer you might need more than 1/4 cup).
2. 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!
3. You can also just use dried lavender buds but grinding them will release even more of that beautiful lavender flavor! Check out my post HERE for more ideas for your coffee grinder!

• 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!

Any nutrition calculations are only estimates using online calculators. Please verify using your own data.

More Delicious Dessert Recipes:

• Candied Ginger Cupcakes with Cream Cheese Frosting
• Meyer Lemon Cream Puffs
• Coconut Fig Crumble Bars
• Easy Macaron Recipe for Beginners
• Instant Pot Strawberry Cheesecake

Did you make this Instant Pot Lavender Cheesecake?

Thanks for checking out this recipe, and as always, I love to hear from you! If you make this Instant Pot Lavender Cheesecake, tag me on Instagram or Facebook and show me what you’re making! You can also follow me on Pinterest and sign up for my email list so you never miss a recipe.

Always read the instruction manual that came with your Instant Pot or electric pressure cooker and follow all safety guidelines. This recipe was inspired by Cooking Light Magazine.