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Honey Lavender Cheesecake

Honey Lavender Cheesecake: A Creamy No-Bake Dream Delight

This no-bake Honey Lavender Cheesecake is a refreshing dessert that delights with its unique blend of flavors and creamy texture.
Prep Time 30 minutes
Chilling Time 4 hours
Total Time 4 hours 30 minutes
Servings: 8 slices
Course: Dessert
Calories: 350

Ingredients
  

For the Crust
  • 1.5 cups crushed graham crackers Substituting with digestive biscuits adds a unique twist.
  • 0.5 cups unsalted butter Melted to bind the crust ingredients.
  • 2 tablespoons sugar
For the Cheesecake Filling
  • 1 cup heavy cream Whipped until stiff peaks form.
  • 8 ounces cream cheese Ensure it's softened at room temperature.
  • 0.5 cups honey Adds natural sweetness.
  • 1 tablespoon dried culinary lavender Always use culinary-grade lavender.
  • 2 tablespoons fresh lemon juice Brightens the flavors.
  • 1 teaspoon vanilla extract
  • few drops purple gel food coloring Optional, for visual appeal.

Equipment

  • 9-inch springform pan
  • mixing bowls
  • electric mixer
  • spatula
  • whisk
  • Small saucepan

Method
 

Step-by-Step Instructions
  1. Blend graham crackers, melted butter, and sugar until mixed. Press into a 9-inch springform pan and refrigerate for 20 minutes.
  2. Whip heavy cream on medium-high speed until stiff peaks form, about 2-3 minutes.
  3. Combine softened cream cheese, honey, and sugar in a bowl and beat until smooth, about 3-5 minutes.
  4. Warm lavender, lemon juice, and vanilla in a small saucepan over low heat for 5 minutes, then strain and add to cream cheese mixture.
  5. Fold whipped cream into the cream cheese mixture in three parts until just combined.
  6. Pour the filling over the crust and smooth the top. Chill covered for at least 4 hours or overnight.
  7. Remove from springform pan, drizzle with honey, and garnish with lavender buds before serving.

Notes

Ensure cream cheese is at room temperature for a smooth filling. Refrigerate overnight for best texture.