Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Honey Lavender Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.8 from 89 reviews

This Honey Lavender Cheesecake is a luxurious no-bake dessert featuring a crisp graham cracker crust and a smooth, creamy filling scented with floral lavender and sweet honey. Enhanced by a delicate drizzle of honey and a sprinkle of dried lavender, this elegant cheesecake is perfect for special occasions or a refined everyday treat.

  • Total Time: 7 hours 30 minutes
  • Yield: 8 servings

Ingredients

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 graham cracker crumbs and granulated sugar. Add melted butter and stir until the mixture looks like damp sand and is well coated. Press firmly into the bottom of a 9-inch springform pan using the bottom of a measuring cup to level it evenly. Chill in the refrigerator to set while preparing the filling.
  2. Whip the cream: Pour cold heavy cream into a mixing bowl. Using a hand or stand mixer, whip the cream to stiff peaks. Set aside.
  3. Beat the cream cheese mixture: In a large bowl, beat softened cream cheese, honey, and granulated sugar until completely smooth and glossy without lumps.
  4. Infuse the lavender: In a small saucepan over low heat, gently warm dried lavender with lemon juice and vanilla extract for 1 to 2 minutes until fragrant. Do not boil. Strain out the lavender buds and add the infused liquid to the cream cheese mixture, stirring to combine.
  5. Add color (optional): If desired, add 1 to 2 drops of purple gel food coloring to the cream cheese mixture and mix until softly tinted lavender.
  6. Fold in the whipped cream: Gently fold the whipped cream into the cream cheese mixture with a spatula, folding slowly to preserve air and create a light, fluffy filling.
  7. Assemble the cheesecake: Pour the filling over the chilled crust and smooth the top using an offset spatula. Tap the pan gently on the countertop to remove air bubbles and level the surface.
  8. Chill: Refrigerate the cheesecake for at least 6 to 8 hours or preferably overnight to set fully and allow flavors to develop.
  9. Decorate and serve: Carefully remove the cheesecake from the springform pan. Drizzle extra honey over the top and garnish with dried lavender sprigs before serving.

Notes

  • Ensure the cream cheese is fully softened for a smooth filling without lumps.
  • Use culinary grade dried lavender to avoid bitterness and ensure food safety.
  • Do not boil the lavender, just warm enough to infuse flavor gently.
  • The purple gel food coloring is optional but adds a beautiful visual touch.
  • This cheesecake requires chilling overnight for best texture and flavor development.
  • Substitute graham cracker crumbs with digestive biscuits if preferred.
  • Serve chilled, and keep refrigerated up to 3 days for optimal freshness.
  • Author: ELLA
  • Prep Time: 30 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://ellarecipe.com/honey-lavender-cheesecake-recipe/