Try this Instant Pot Lavender Cheesecake with a honey almond flour crust. The gluten-free base complements the delicate floral notes of lavender and makes a lovely dessert for gatherings or a quiet treat at home.
I first learned that cheesecakes can be made in an Instant Pot when I tried the recipe in the manual. I was curious and a little skeptical, so I experimented until I landed on this lavender version.
Lavender pairs beautifully with lemon and honey, and using almond flour for the crust keeps it naturally gluten-free while adding a toasty, nutty flavor. The recipe makes a 7″ cheesecake—an ideal size for a family or small gathering—and the Instant Pot helps achieve a smooth, crack-free surface without turning on the oven.
Why I Love this Instant Pot Lavender Cheesecake
This cheesecake has a subtle, floral lavender flavor balanced by bright lemon and a sweet honey almond crust. It consistently produces creamy results with minimal risk of cracks because the pressure-cooking method provides gentle, even heat. The recipe is flexible—omit the lavender or swap flavors if you prefer.
The 7″ size is convenient for smaller households, and the recipe scales well if you want to make additional mini cheesecakes or double the filling for a larger pan.
Why Lavender Works So Well
Lavender is delicate and aromatic; a little goes a long way. Ground culinary lavender blended into the filling releases floral notes that complement the sweetness of the honey crust. Lemon brightens the overall flavor and helps balance the richness of the cream cheese.
How to Make Cheesecake in the Instant Pot
Step 1: Preheat the oven to 350°F and line a baking sheet. Cream the butter with the brown sugar and sugar, then add honey and vanilla. Stir in almond flour and salt until combined and spread the mixture into a thin rectangle about 1/4″ thick.
Step 2: Bake 20 minutes until crisp. Cool briefly in the refrigerator for 10–15 minutes to make it easier to break apart.
Step 3: Break the baked rectangle into pieces and pulse in a food processor until you have fine crumbs.
Step 4: Press the crumbs into a greased 7″ springform pan, forming an even crust on the bottom (and slightly up the sides if desired). Bake the crust 10 minutes, then cool on a rack while preparing the filling.
Step 5: Beat room-temperature cream cheese until smooth. Add sugar, ground lavender, and salt, mixing until combined. Stir in lemon juice and vanilla, then add the egg and mix just until smooth—avoid overmixing.
Step 6: Pour the filling into the prepared crust. Tap the pan gently on the counter to release air bubbles and level the surface.
Step 7: Place a trivet in the Instant Pot and add a foil sling for easy removal. Pour 1½ cups of water into the pot, set the cheesecake on the trivet, and tuck the sling edges down so the lid closes properly. Cook on high pressure for 25 minutes.
Step 8: Let the pressure naturally release for 10 minutes, then carefully quick-release any remaining steam. Open the lid and blot any condensation or water from the cheesecake with a paper towel. Use the sling to remove the pan and cool on a wire rack for 1 hour, then refrigerate at least 4 hours before serving.
Purple White Chocolate Drizzle
For a decorative purple drizzle, melt white chocolate chips in the microwave in 20–30 second intervals, stirring between each interval to avoid burning. Thin the melted chocolate with a small amount of neutral oil if needed. Stir in purple gel food coloring (or a mix of red and blue gel) to reach the shade you like. Drizzle with a spoon over the chilled cheesecake and allow to set. Fresh whipped cream is also a lovely finishing touch.
Recipe FAQs
Yes. Wrap the outside of the springform pan with foil and place the pan inside a larger roasting pan. Pour boiling water into the roasting pan to reach about 1″ up the side of the springform. Bake at 350°F for about an hour, until the center is just slightly jiggly. Let it cool in the water bath on a wire rack for an hour, remove the foil, then refrigerate at least 4 hours.
Use culinary lavender, especially English lavender, which has a sweeter, more food-friendly aroma. Dried culinary lavender is often available in grocery store bulk bins or spice sections. If uncertain, check the label to confirm it’s intended for cooking.
After cooking, allow the Instant Pot to naturally release pressure for about 10 minutes before finishing with a manual release. This gentler cooling helps the cheesecake set and reduces the chance of sinking or cracking.
Expert Tips
- Avoid overmixing the batter—mix just until combined to prevent excess air, which can cause cracking.
- Use room-temperature cream cheese and egg for a silkier batter and fewer lumps.
- Wrap the bottom of the springform pan with foil to protect the crust from water when pressure-cooking.
- Prepare the crust ahead of time if you want to save hands-on time when assembling the filling.
- This recipe yields a generous amount of filling; if you have a small springform, you can use the extra to make mini cheesecakes or cupcakes.
If you make this Instant Pot Lavender Cheesecake, tag me on social media or leave a review below — I’d love to see your photos and feedback!
Instant Pot Lavender Cheesecake
Equipment
- Instant Pot or electric pressure cooker
- 7″ springform pan
- Trivet for Instant Pot
- Foil
- Baking sheet
- Silicone 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
- 1 pinch kosher salt
- ½ tablespoon lemon juice
- ½ teaspoon vanilla extract
- 1 large egg, room temp
Instructions
Honey Almond Crust
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Preheat oven to 350°F and line a baking sheet with parchment paper or a silicone mat.
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Beat butter and sugars together. Add honey and vanilla, then stir in almond flour and salt. Spread into a thin rectangle about 1/4″ thick.
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Bake 20 minutes until crisp. Cool in the refrigerator 10–15 minutes, break into pieces, and pulse in a food processor into crumbs.
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Press crumbs into a greased 7″ springform pan and bake 10 minutes. Cool while you make the filling.
Lavender Cheesecake Filling
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Beat cream cheese until smooth. Add sugar, ground lavender, and salt. Mix in lemon juice and vanilla, then add the egg and beat until just smooth.
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Pour filling over the crust and tap the pan to remove air bubbles.
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Place a trivet in the Instant Pot and a foil sling on top. Pour 1½ cups water into the pot, set the pan on the trivet, and fold the sling sides down.
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Lock the lid, close the valve, and cook on high pressure for 25 minutes. Natural release for 10 minutes, then manually release remaining pressure. Open lid carefully, blot any condensation, remove with sling, and cool on a wire rack for 1 hour.
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Refrigerate at least 4 hours before serving.
Notes
How to Make Ground Lavender
- Measure ¼ cup dried lavender buds and place them in a small coffee grinder or food processor (you may need a bit more if using a food processor).
- Pulse until the buds become a coarse powder—avoid over-grinding so you still see small bits of lavender in the cheesecake.
- Ground lavender releases more flavor than whole buds, but whole dried buds can be used if preferred.
- Always follow the safety instructions for your Instant Pot or electric pressure cooker. This recipe was inspired by Cooking Light Magazine.
Nutrition
Calories: 378 kcal |
Carbohydrates: 24.9 g |
Protein: 7.6 g
Nutrition values are estimates and may vary. Verify using your own data if needed.
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