Description

This Honey Lavender Cheesecake is a beautifully delicate dessert featuring a smooth, creamy honey-infused cream cheese filling subtly flavored with lavender. It rests on a buttery graham cracker crust and is perfect for special occasions or a refined treat. The cheesecake is no-bake, relying on chilling to set the luscious filling, enhanced by honey’s natural sweetness and floral notes from the lavender.

Ingredients

Scale

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

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.
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.
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.
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.
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.
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.
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.
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.
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

Do not boil the lavender infusion to avoid bitter flavors.
Ensure cream cheese is fully softened to avoid lumps in the filling.
Folding in the whipped cream gently helps create a light texture in the cheesecake.
Chilling overnight yields the best results for texture and flavor.
If desired, purple gel food coloring is optional to enhance the lavender theme visually.
Use a 9-inch springform pan for easy removal.

Prep Time: 30 minutes
Cook Time: 5 minutes (lavender infusion warming)
Category: Dessert
Method: No-Cook
Cuisine: American

Keywords: honey lavender cheesecake, no-bake cheesecake, lavender dessert, creamy cheesecake, honey dessert