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. Find a reason to make this ASAP!

a slice of lavender cheesecake with purple frosting
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When I first got 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 a lavender cheesecake because I love lavender and why not? 🤷🏼‍♀️

The lavender is very subtle and pairs perfectly with the honey almond crust. I used almond flour because I had it leftover from my macaron fiasco (see POST here). I’m so glad I had it because it was a great addition. You need a springform pan and trivet for your Instant Pot. I purchased an inexpensive set on Amazon and I use everything from the set all the time.

Prepare the crust first, you will need a little over an hour from start to finish or you can it make ahead of time. It takes a little longer than a usual crumb and butter crust, but as I said, it’s totally worth it.

instant pot lavender cheesecake
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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.
Course Dessert
Keyword cheesecake recipe, instant pot cheesecake, instant pot dessert, instant pot recipe, lavender cheesecake

Equipment

  • Instant Pot or electric pressure cooker

Ingredients

Honey Almond Crust

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

Lavender Cheesecake Filling

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

Instructions

Honey Almond Crust

  • Preheat oven to 350° 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.
    honey almond crust mixture before baking
  • 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 min until nice and crispy, remove 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.
    baked honey almond crust for lavender cheesecake

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.
    instantpot lavender cheesecake batter
  • Pour the filling onto the crust in the pan and tap on counter to remove air bubbles and level.
    lavender cheesecake before baking in instant pot
  • Make a foil sling (see picture) and place the trivet in the bottom of the Instant Pot and then carefully place the cheesecake pan on top of the trivet. Fold sides of foil sling so they don't get in the way of the lid. Slowly pour 1 cup water into the bottom of the Instant Pot careful not to spill on cheesecake.
    foil sling for instant pot cheesecake recipe
  • 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 cheesecake.11. 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.
    baked lavender cheesecake on cooling rack

Notes

HOW TO MAKE GROUND LAVENDER:

  1. Take 1/4 cup driend 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). lavender buds in coffee grinder for instant pot lavender cheesecake
  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 fo rmore 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!

TIP: 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) to thin out and then add red and blue gel food coloring. Continue to stir to combine and add more oil as needed to get the consistency you want.

A quick note: 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 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.

Thanks for checking out this recipe, and as always, I love to hear from you! Tag me on Instagram and show me what your making @emilyfabulous_blog and sign up for my mail list to receive more fun and delicious recipes right in your inbox.

photos of lavender cheesecake, lavender and an instant pot
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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.



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