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SCD Honey Vanilla Cheesecake - Instant Pot

Course Dessert
Cuisine SCD
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 8 servings



  • 1 cup blanched almond flour
  • 2 tbsp melted butter
  • 1 tbsp honey
  • 1 tsp cinnamon
  • 1/8 tsp salt
  • 1/2 tsp vanilla (make sure SCD - no added sugar)

Cheesecake filling

  • 3/4 cup strained SCD yogurt strained at least 24 hours
  • 1 1/2 cups Farmer's cheese
  • 1 tbsp vanilla (make sure SCD - no added sugar)
  • 1/2 cup honey
  • 3 large eggs bring to room temperature
  • 1 tsp lemon juice
  • 1/4 tsp salt



  1. Preheat oven to 350 °F

  2. Lightly oil bottom and sides of 7" springform or round cake pan with coconut oil or butter. I like coconut oil for this

  3. Add almond flour, honey, cinnamon, salt, and vanilla to a small mixing bowl

  4. Stir to combine

  5. Pour in melted butter

  6. Stir or whisk until mixture is crumbly

  7. Pat into bottom of pan

  8. Bake for 10 - 15 minutes until firm and golden brown

  9. Allow to cool at least 10 minutes before adding cheesecake filling

Cheesecake filling

  1. Add all filling ingredients to food processor

  2. Process for 3 - 4 minutes until mixture is very smooth

  3. Pour filling into cake pan on top of cooked crust

  4. Cover cake pan with aluminum foil

  5. Add one cup of water to Instant Pot

  6. Place trivet in the Instant Pot

  7. Place lid on pot and make sure it is set to sealing

  8. Pressure cook - high - for 30 minutes

  9. Allow to natural release for about 15 minutes - you can let it natural release until the pressure drops all the way. It shouldn't take much longer than 15 minutes - when I flipped the switch on mine to manual release there was also no pressure left.

  10. Carefully remove cake from Instant pot. My trivet has handles that make it easy to lift out. If you don't have that you can create a sling out of aluminum foil that the pan would sit on on top of your trivet - have the foil stick up so it's easy to grab - there are tutorials online for this

  11. Remove aluminum foil cover

  12. Cool on wire rack until room temperature - 30 - 60 minutes

  13. Chill in refrigerator in pan for 24 hours (you can cover again or place the entire pan in another container so it's not open in the fridge) 

  14. After cake is chilled remove from springform pan. If using a regular pan - cut as normal

Recipe Notes

If you don't have an instant pot you can bake the cake in the oven. After filling the pan with the cheesecake filling, bake at 350 °F for 30 - 40 minutes until just set - the middle can jiggle a little bit when tapped.