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Easy lavender no-bake cheesecake topped with fresh lavender sprigs

Lavender No-Bake Cheesecake

A light, floral, and silky cheesecake that is easy to make without baking, perfect for spring gatherings.
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Prep Time 30 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Crust
  • 1.5 cups crushed graham crackers (or vanilla wafers, Golden Oreos, or another mild cookie) Use Golden Oreos for a sweeter, cakier crust.
  • 0.5 cups butter, melted
Filling
  • 3 packages cream cheese, softened (8 oz. each) (24 oz. total)
  • 1 cups powdered sugar
  • 0.5 cups heavy cream, brought to room temperature
  • 1 tablespoon lavender syrup Culinary lavender syrup from a specialty store or homemade.
  • 3-5 drops purple food coloring Optional.
  • 2 teaspoons dry culinary lavender flowers for garnish Food-grade only.
  • as needed whipped cream for garnish Optional.

Method
 

Preparation
  1. Soften the cream cheese. Leave it on the counter 30–60 minutes or microwave in 5–10 second bursts on low until just pliable.
  2. Make the crust. Combine crushed cookies and melted butter in a bowl until the mixture holds together when pressed. Press evenly into the bottom and slightly up the sides of an 8" springform pan. Chill the crust in the fridge for 10–15 minutes to firm.
  3. Ready the cream. Bring heavy cream to room temperature so it whips smoothly and won’t seize the filling.
Filling
  1. In a large bowl, beat the softened cream cheese and powdered sugar until smooth and free of lumps.
  2. Add the room-temperature heavy cream and beat until the mixture is silky and slightly thickened.
  3. Fold in the lavender syrup gently so you don’t deflate the batter. Add 3–5 drops of purple food coloring if you want that pastel lavender tone.
Assembly & Serving
  1. Pour the filling into the chilled crust, smooth the top, then refrigerate uncovered for at least 4 hours or until firm. For best results, chill overnight.
  2. Before serving, pipe or dollop whipped cream and sprinkle culinary lavender flowers.
  3. If you’ll be moving the cake, release the springform carefully and transfer it to a serving plate.

Notes

For a gluten-free crust, use gluten-free graham crackers or almond flour (add an extra tablespoon of butter). Vegan swap: try vegan cream cheese and coconut cream; chilling time may vary. If you can’t find lavender syrup, make a quick syrup by simmering equal parts sugar and water with culinary lavender for 5 minutes, then cool and strain.