Instant Pot Lavender Cheesecake

6 slices
1 hr 20 min

That's right, a recipe for Instant Pot Lavender Cheesecake! IT also includes a recipe for a delicious crust made with honey and almond flour that is amazing. 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 and why not? The lavender flavor is very subtle and pairs perfectly with the honey almond crust. 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.

Instant Pot Lavender Cheesecake with white chocolate drizzle.

Lavender Cheesecake made in the Instant Pot with whipped cream on top.

Honey Almond Crust for Cheesecake

Instant Pot Lavender Cheesecake
Recipe details
  • 6  slices
  • Prep time: 25 Minutes Cook time: 55 Minutes Total time: 1 hr 20 min
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Honey Almond Crust
  • 6 tbsp unsalted butter, room temp
  • 2 tbsp brown sugar
  • 2 tbsp sugar
  • 2 tbsp honey
  • tsp vanilla extract
  • 1 cups almond flour
  • tsp salt
Lavender Cheesecake Filling
  • 24 oz cream cheese, room temp
  • cup sugar
  • 1 tbsp ground lavender buds
  • tsp salt
  • 4 large eggs, room temp
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract
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. Spread the mixture onto the prepared pan into a thin rectangular sheet, about 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 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 1 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.
Emily |
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