Introduction

This delicate no-bake honey lavender cheesecake offers a beautifully floral twist on a classic favorite. With a creamy honey-sweetened filling infused by fragrant lavender, it’s a refreshing and elegant dessert that’s perfect for any occasion.

A round three-layer cake is placed on a white plate; the bottom layer is a smooth, light brown crumb base, the middle layer is a thick, creamy beige filling with a slightly textured surface, and the top layer is a clear, shiny glaze. On top of the glaze, there is a circle of small purple lavender flowers evenly spaced around the edge. The cake is on a white marbled surface with soft, warm lighting in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cups graham cracker crumbs
½ cup unsalted butter, melted
2 cups cream cheese, softened
1 cup heavy whipping cream
¾ cup honey
2 tablespoons dried culinary lavender
1 teaspoon vanilla extract
1 tablespoon lemon juice
Pinch of salt

Instructions

Step 1: In a mixing bowl, combine graham cracker crumbs and melted butter until well mixed. Press the mixture firmly into the bottom of a springform pan to form an even crust layer. Place it in the refrigerator to chill while preparing the filling.
Step 2: In a small saucepan, gently heat the heavy whipping cream with the dried lavender over low heat. Let it simmer for about 5 minutes, then remove from heat and allow to steep for 15 to 20 minutes. Strain the mixture to remove the lavender buds.
Step 3: In a large bowl, beat the softened cream cheese until smooth and creamy. Gradually add honey, vanilla extract, lemon juice, and a pinch of salt, mixing well after each addition.
Step 4: Slowly incorporate the lavender-infused cream into the cream cheese mixture, stirring gently until fully combined. Avoid overmixing to keep the filling light and fluffy.
Step 5: Pour the filling over the chilled crust, smoothing the top with a spatula. Cover with plastic wrap and refrigerate for at least 4 hours, or until fully set.
Step 6: Once set, carefully remove the springform pan. Slice and serve the cheesecake chilled, optionally garnished with extra lavender buds or a drizzle of honey.

Tips & Variations

For a nutty crust, substitute half the graham cracker crumbs with finely chopped almonds or pecans.
Use fresh lavender sparingly if substituting for dried, as it tends to have a stronger flavor.
To make it vegan, try replacing cream cheese and heavy cream with plant-based alternatives, and use a flax or chia seed egg as a binder.
Chill the springform pan beforehand to help the crust set more firmly.

Storage

Store the cheesecake covered in the refrigerator for up to 3 days to keep it fresh. If you want to keep it longer, wrap tightly and freeze for up to 1 month. Thaw overnight in the refrigerator before serving. For best texture, avoid reheating—serve chilled.

How to Serve

A three-layer round cake sits on a white plate with a marbled texture background. The bottom layer is a thick, crumbly brown crust. The middle layer is a smooth, creamy off-white filling that looks soft and light. The top layer is a thin, shiny honey-colored glaze with small purple flower buds arranged in a circle near the edge. The cake has smooth sides and a clean finish. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh lavender instead of dried?

Yes, but fresh lavender is more potent, so use it sparingly. It’s best to start with about half the amount of dried lavender and adjust to taste.

Do I need a springform pan for this cheesecake?

A springform pan is recommended because it allows you to easily remove the cheesecake without damaging its delicate structure, but you can use any cake pan lined with parchment paper if a springform isn’t available.