That's right, a recipe for Instant Pot Lavender Cheesecake! The gluten-free crust is made with honey and almond flour and pairs perfectly with the lavender flavor. Find a reason to make this ASAP!
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. If you love lavender, 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 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.
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, 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 works perfectly in this Lavender Cheesecake because the lemon enhances the lavender and balances all of the flavors.
How to Make Lavender Cheesecake in the Instant Pot
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.
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.
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 to release for 10 minutes, and then carefully release the rest of the steam.
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 at least 4 hours before serving.
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°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.
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!
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 that 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
- 7" springform pan
- trivet for instant pot
- silcone mat or parchment paper
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
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.
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.
Any nutrition calculations are only estimates using online calculators. Please verify using your own data.