I first made this honey lavender cheesecake on a slow Sunday afternoon and it immediately became my favorite dessert for spring gatherings. It’s a no-bake, whipped-cream–folded cheesecake scented with dried culinary lavender and sweetened with honey — delicate, floral, and just different enough to feel special. If you love creative cheesecakes, this pairs nicely with fruitier formats like the apple-strawberry cheesecake fruit salad for a brunch spread.

Why you’ll love this dish

This cheesecake offers a light, elegant alternative to dense, baked cheesecakes. The whipped cream folded into the cream cheese gives a mousse-like texture that’s airy but still rich. Honey replaces some of the granulated sugar, bringing warm sweetness and a soft floral note that complements the lavender. It’s perfect for bridal showers, afternoon tea, or any time you want a dessert that looks sophisticated with minimal fuss.

“Light, floral, and totally crowd-pleasing — this honey lavender cheesecake became the star of our picnic.” — a quick review from a weekend baker

How this recipe comes together

Before you dive into the ingredients, here’s a quick process overview so you know what to expect:

Make and chill a simple graham cracker crust in a 9-inch springform pan.
Whip cold heavy cream to stiff peaks.
Beat room-temperature cream cheese with honey and sugar until smooth.
Warm lavender briefly with lemon juice and vanilla to release flavor, then strain and add the infused liquid.
Fold whipped cream into the cream cheese mixture, color if desired, and pour over the crust.
Chill at least 6–8 hours (overnight preferred) before decorating and serving.

What you’ll need

For the crust:
1 ½ cups graham cracker crumbs (or digestive biscuits, crushed fine) — digestive biscuits work well as a swap.
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) — 1–2 drops for a soft lavender hue
For decoration:
Extra honey for drizzling
Dried lavender sprigs for garnish

Notes/substitutions:

For a gluten-free crust, use gluten-free graham crumbs or crushed GF cookies.
If you prefer less floral flavor, reduce lavender to 2 teaspoons.
For a lighter sweetener profile, use a mild-flavored honey like clover or wildflower.

Directions to follow

Make the crust: Combine graham cracker crumbs and 2 tablespoons sugar in a bowl. Add melted butter and stir until the crumbs look like damp sand. Press evenly into the bottom of a 9-inch springform pan using the bottom of a measuring cup. Chill in the refrigerator while you prepare the filling.
Whip the cream: Pour the cold heavy cream into a mixing bowl. Beat with a hand mixer or stand mixer until stiff peaks form. Set aside in the fridge.
Beat the cream cheese: In a large bowl, beat the softened cream cheese with honey and ⅓ cup sugar until smooth and glossy. Scrape the bowl to remove any lumps.
Infuse the lavender: In a small saucepan over low heat, combine the dried lavender, lemon juice, and vanilla. Warm gently for 1–2 minutes to release oils; do not boil. Strain out the lavender buds and discard them. Stir the infused liquid into the cream cheese mixture.
Add color (optional): Mix in 1–2 drops of purple gel coloring until you reach a soft lavender shade.
Fold in whipped cream: Gently fold the whipped cream into the cream cheese mixture with a spatula. Work slowly to keep as much air as possible; the filling should feel light and airy.
Assemble: Pour the filling over the chilled crust and smooth the top. Tap the pan lightly on the counter to remove air pockets.
Chill: Refrigerate for at least 6–8 hours, preferably overnight, until fully set.
Decorate and serve: Release from the springform pan, drizzle extra honey over the top, and garnish with dried lavender sprigs just before serving.

How to plate and pair

Slice with a hot, clean knife (dip in hot water and wipe between cuts) for sharp slices.
Pair with fresh berries (raspberries, blueberries) or a spoonful of lemon curd to balance the floral notes.
Serve alongside light tea (Earl Grey or chamomile) or a sparkling wine like Prosecco for celebrations.
For a brunch buffet, present on a cake stand with small dessert plates and complementary fruit salads.

How to store & freeze

Refrigeration: Store covered in the refrigerator for up to 3–4 days. Keep at or below 40°F to maintain food safety.
Freezing: Wrap the whole cheesecake tightly in plastic wrap and a layer of foil, or freeze individual slices in airtight containers for up to 1 month. Thaw in the refrigerator overnight before serving.
Food safety: Because this is a no-bake, chilled cheesecake containing dairy, don’t leave slices at room temperature longer than 2 hours.

Pro chef tips

Bring the cream cheese to room temperature before beating. Cold cream cheese creates lumps and leads to a grainy texture.
Use cold heavy cream and whip it to stiff peaks — this ensures the filling holds structure once folded.
Infuse lavender gently. Overheating makes lavender taste soapy or bitter; low heat for a short time extracts the floral oils without harshness.
For an even smoother filling, press the cream cheese through a fine sieve after beating.
If you want a fruitier twist, try pairing or layering components from a berry-style cheesecake; a riff like the berry fruit cheesecake salad gives ideas for fresh toppings and presentation.

Creative twists

Lemon-lavender: Add 1 teaspoon lemon zest to the filling for a brighter profile.
Honey-brown-butter crust: Brown the butter before adding to the crumbs for a nutty depth.
Vegan version: Use dairy-free cream cheese and coconut cream whipped to stiff peaks; swap honey for agave or maple to keep it vegan.
Mini cheesecakes: Make in a muffin tin with liners for individual portions — adjust chilling time shorter.
Floral variations: Substitute lavender with a small amount of dried rose petals or chamomile (use sparingly to avoid bitterness).

Common questions

Q: Is this a no-bake cheesecake? A: Yes. This recipe is a refrigerator-setting cheesecake — no oven required. The whipped cream folded into the cream cheese creates the set texture.

Q: Can I use fresh lavender instead of dried? A: Culinary fresh lavender can be used but measure carefully: fresh is often more potent. Typically use about 1½ tablespoons fresh, but still infuse briefly and taste — less is more.

Q: How long does this keep in the fridge? A: Stored covered, it keeps well for 3–4 days. After that the texture and flavor start to decline and dairy safety becomes a concern.

Q: Can I make this ahead for an event? A: Yes. Make it up to 24 hours in advance for best texture and flavor. If you need to make it earlier, you can freeze (see storage section), but fresh-chilled is preferable.

Q: What if my filling seems too soft after chilling? A: Make sure the heavy cream was whipped to stiff peaks and folded gently. If it’s still soft, chill longer. For a firmer set next time, use a slightly higher ratio of cream cheese to whipped cream.

Conclusion

This honey lavender cheesecake is an elegant, easy-to-make dessert that balances floral notes and honeyed sweetness with a light, airy texture. For another lavender-inspired version and plating ideas, see the Honey Lavender Cheesecake – Sprinkles For Breakfast recipe. If you want an alternate take or extra technique tips, check the Honey Lavender Cheesecake – Del’s cooking twist.