Lavender Honey Cheesecake Recipe

Introduction

This Lavender Cheesecake is a delicate and elegant dessert that combines creamy texture with the subtle floral notes of honey and lavender. Perfect for special occasions or whenever you want to indulge in a unique treat.

Ingredients

• 1 ½ cups graham cracker crumbs (or digestive biscuits, crushed fine)
• 2 tablespoons granulated sugar (for crust)
• 7 tablespoons unsalted butter, melted
• 3 cups cream cheese, softened (full-fat, room temperature)
• ¾ cup honey (plus extra for drizzling)
• ⅓ cup granulated sugar (for filling)
• 1 tablespoon dried culinary lavender (plus extra for garnish)
• 1 teaspoon vanilla extract
• 1 teaspoon lemon juice (freshly squeezed)
• 1 cup heavy cream, cold
• Purple gel food coloring (optional)
• Dried lavender sprigs for garnish

Instructions

1. Step 1: In a medium bowl, combine graham cracker crumbs and 2 tablespoons granulated sugar. Add melted butter and stir until the mixture resembles damp sand. Press firmly into the bottom of a 9-inch springform pan using a measuring cup to create an even layer. Refrigerate to set.
2. Step 2: Pour cold heavy cream into a mixing bowl and whip to stiff peaks using a hand or stand mixer. Set aside.
3. Step 3: In a large bowl, beat softened cream cheese, honey, and ⅓ cup granulated sugar until smooth and glossy with no lumps.
4. Step 4: In a small saucepan over low heat, combine dried lavender, lemon juice, and vanilla extract. Warm gently for 1-2 minutes without boiling. Strain out lavender buds and add the infused liquid to the cream cheese mixture. Stir to combine.
5. Step 5: (Optional) Add 1-2 drops of purple gel food coloring to the cream cheese mixture and mix until you achieve a soft lavender color.
6. Step 6: Gently fold the whipped cream into the cream cheese mixture with a spatula, maintaining airiness for a light and fluffy filling.
7. Step 7: Pour the filling over the chilled crust and smooth the top with an offset spatula. Tap the pan gently to remove air pockets and level the surface.
8. Step 8: Refrigerate the cheesecake for at least 6 to 8 hours or overnight to set and develop flavors.
9. Step 9: When set, release the cheesecake from the springform pan. Drizzle extra honey on top and garnish with dried lavender sprigs before serving.

Tips & Variations

• Use digestive biscuits if graham crackers are unavailable for a slightly different crust flavor.
• If you prefer a stronger lavender taste, gently steep the lavender buds for a few minutes longer, but avoid boiling to prevent bitterness.
• For a lighter dessert, substitute half the cream cheese with Greek yogurt, keeping the texture creamy but reducing richness.
• Add a splash of lemon zest to the filling for an extra bright note that complements the lavender.

Storage

Store the cheesecake in the refrigerator, covered tightly with plastic wrap or in an airtight container. It will keep well for up to 3 days. To enjoy, serve chilled straight from the fridge. Avoid freezing, as it may alter the texture and delicate flavors.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh lavender instead of dried?

Dried culinary lavender is recommended because it has a more concentrated flavor and is free from impurities. Fresh lavender can be too bitter and may not infuse evenly, so it’s best to stick with dried buds intended for cooking.

Is it necessary to use purple food coloring?

No, food coloring is optional and only used to give the cheesecake a pretty lavender hue. The flavor and texture are unaffected if you choose to skip it.

Lavender Honey Cheesecake Recipe

Print Recipe

★★★★★

4.6 from 125 reviews

This elegant Lavender Cheesecake combines a buttery graham cracker crust with a smooth, honey-infused cream cheese filling delicately flavored with culinary lavender. The light and fluffy no-bake dessert is chilled to perfection and beautifully garnished with honey drizzle and dried lavender sprigs, making it a sophisticated treat perfect for special occasions or a delightful afternoon indulgence.

• Author: Rami
• Prep Time: 20 minutes
• Cook Time: 5 minutes
• Total Time: 8 hours 25 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Crust

• 1 ½ cups graham cracker crumbs (or digestive biscuits, crushed fine)
• 2 tablespoons granulated sugar
• 7 tablespoons unsalted butter, melted

For the Honey Lavender Filling

• 3 cups cream cheese, softened (full-fat, room temperature)
• ¾ cup honey (plus extra for drizzling)
• ⅓ cup granulated sugar
• 1 tablespoon dried culinary lavender (plus extra for garnish)
• 1 teaspoon vanilla extract
• 1 teaspoon lemon juice (freshly squeezed)
• 1 cup heavy cream, cold
• Purple gel food coloring (optional)

For Decoration

• Extra honey for drizzling
• Dried lavender sprigs for garnish

Instructions

1. Make the Crust: In a medium bowl, combine the graham cracker crumbs and granulated sugar. Add the melted butter and stir until the mixture resembles damp sand, ensuring all crumbs are evenly coated. Press the mixture firmly into the bottom of a 9-inch springform pan, using the bottom of a measuring cup to create an even layer. Place the crust in the refrigerator to set while preparing the filling.
2. Whip the Cream: Pour the cold heavy cream into a mixing bowl and whip it to stiff peaks using a hand mixer or stand mixer. Set the whipped cream aside.
3. Beat the Cream Cheese Mixture: In a large bowl, beat the softened cream cheese, honey, and granulated sugar together until the mixture is completely smooth and glossy with no lumps remaining.
4. Infuse the Lavender: In a small saucepan over low heat, combine the dried lavender, lemon juice, and vanilla extract. Warm the mixture gently for 1 to 2 minutes, just until the lavender releases its flavor. Do not let it boil. Strain the lavender buds out and discard them, adding only the infused liquid to the cream cheese mixture. Stir to combine.
5. Add Color (Optional): If using food coloring, add 1 to 2 drops of purple gel coloring to the cream cheese mixture and mix until a soft lavender hue is achieved.
6. Fold in the Whipped Cream: Gently fold the whipped cream into the cream cheese mixture using a spatula. Work slowly to maintain as much air as possible, creating a light and fluffy filling.
7. Assemble the Cheesecake: Pour the filling over the chilled crust and smooth the top with an offset spatula. Gently tap the pan on the counter to eliminate any air pockets and create an even surface.
8. Chill: Refrigerate the cheesecake for at least 6 to 8 hours, or preferably overnight, to allow it to fully set and for the flavors to develop.
9. Decorate and Serve: Once set, carefully release the cheesecake from the springform pan. Drizzle extra honey over the top and garnish with dried lavender sprigs just before serving.

Notes

• Use full-fat cream cheese and heavy cream to ensure a rich and creamy texture.
• Ensure the cream is cold before whipping for better volume and stiffness.
• If you don’t have graham cracker crumbs, digestive biscuits or similar cookies work well as a substitute.
• Be careful not to boil the lavender infusion to avoid a bitter taste.
• The purple gel food coloring is optional and intended only to add a pretty lavender hue.
• This cheesecake is best served chilled and can be stored in the refrigerator for up to 3 days.

Keywords: Lavender cheesecake, no-bake cheesecake, honey cheesecake, floral dessert, spring dessert, elegant dessert