Go Back
Lemon Lavender Cheesecake

Lemon Lavender Cheesecake that Transforms Every Bite!

This Lemon Lavender Cheesecake is a creamy vegan delight that combines tangy lemon with floral lavender for an unforgettable dessert experience.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Chilling Time 4 hours
Total Time 5 hours 20 minutes
Servings: 8 slices
Course: Dessert
Cuisine: Vegan
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

For the Crust
  • 1 cup Graham Cracker Crumbs Use gluten-free crumbs for a GF version.
  • 2 tablespoons Sugar Substitute with coconut sugar for lower glycemic.
  • 1/4 teaspoon Salt A pinch is crucial for balance.
  • 1/4 cup Vegan Butter Replace with coconut oil if desired.
For the Cheesecake Filling
  • 1 tablespoon Culinary Lavender Ensure it’s food-grade and omit if unavailable.
  • 1/2 cup Lemon Juice Freshly squeezed is ideal for peak flavor.
  • 1 cup Cream Cheese (Vegan) Cashew cream can be a nut-based substitute.
  • 1/2 cup Sour Cream (Vegan) Coconut yogurt works as a great alternative.
  • 1 tablespoon Lemon Zest Zest fresh lemons for the best results.
  • 1 teaspoon Vanilla Extract Opt for pure extract for enhanced taste.
For the Topping
  • 1 cup Honeycomb Vegan honey alternatives like agave syrup can be used.

Equipment

  • springform pan
  • mixing bowl
  • oven

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 325°F (163°C) and line a springform pan with parchment paper.
  2. In a mixing bowl, combine graham cracker crumbs, sugar, and salt. Melt vegan butter and mix it in until it resembles wet sand. Press into the bottom of the pan and bake for 10 minutes. Let cool.
  3. Steep culinary lavender in lemon juice for about 10 minutes. Strain to remove the lavender buds.
  4. In a large mixing bowl, beat vegan cream cheese until creamy. Gradually add sugar and then fold in infused lemon juice, zest, sour cream, and vanilla extract gently.
  5. Pour the filling over the cooled crust, and bake in a water bath for 50 to 60 minutes until edges are set but center is jiggly. Cool in the oven for 30 minutes with the door cracked.
  6. Transfer cheesecake to the refrigerator, cover lightly, and chill for at least four hours or overnight.
  7. Remove from the springform pan, top with honeycomb, drizzle with honey or a vegan alternative, and garnish with lemon zest and lavender buds before serving.

Notes

Ensure all ingredients are at room temperature for a smoother filling. Use a water bath to prevent cracking during baking.