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Honey Lavender Cheesecake

A delicate, no-bake cheesecake infused with floral lavender and sweetened with honey, creating a light yet rich dessert perfect for spring gatherings.
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Prep Time 30 minutes
Total Time 8 hours
Servings: 10 servings
Course: Afternoon Tea, Dessert
Cuisine: American, Spring
Calories: 350
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups 1 ½ cups graham cracker crumbs (or digestive biscuits, crushed fine) Digestive biscuits work well as a swap.
  • 2 tablespoons 2 tablespoons granulated sugar
  • 7 tablespoons 7 tablespoons unsalted butter, melted
For the honey lavender filling
  • 3 cups 3 cups cream cheese, softened (full-fat, room temperature)
  • 0.75 cups ¾ cup honey (plus extra for drizzling)
  • ⅓ cup ⅓ cup granulated sugar
  • 1 tablespoon 1 tablespoon dried culinary lavender (plus extra for garnish)
  • 1 teaspoon 1 teaspoon vanilla extract
  • 1 teaspoon 1 teaspoon lemon juice (freshly squeezed)
  • 1 cup 1 cup heavy cream, cold
  • 1-2 drops Purple gel food coloring (optional) For a soft lavender hue
For decoration
  • Extra honey for drizzling
  • Dried lavender sprigs for garnish

Method
 

Preparation
  1. 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.
  2. 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.
Whipping the cream
  1. 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.
Preparing the filling
  1. 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.
  2. 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.
  3. Strain out the lavender buds and discard them. Stir the infused liquid into the cream cheese mixture.
Assembling the cheesecake
  1. Mix in 1–2 drops of purple gel coloring until you reach a soft lavender shade (optional).
  2. 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.
  3. Pour the filling over the chilled crust and smooth the top. Tap the pan lightly on the counter to remove air pockets.
  4. Refrigerate for at least 6–8 hours, preferably overnight, until fully set.
Serving
  1. Release from the springform pan, drizzle extra honey over the top, and garnish with dried lavender sprigs just before serving.

Notes

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.