Go Back

No-Bake Honey Lavender Cheesecake

A creamy, floral no-bake cheesecake infused with honey and culinary lavender for an elegant, refreshing dessert.
Print Recipe Pin Recipe
Prep Time 20 minutes
Chill Time (minimum) 6 hours
Total Time 4 hours 20 minutes
Servings: 12 slices
Course: Dessert, Snack
Cuisine: American, French
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 2 cups graham cracker crumbs
  • 0.5 cup unsalted butter melted
  • 0.25 cup granulated sugar
  • 1 pinch salt
Filling
  • 24 oz full-fat cream cheese softened
  • 1 cup powdered sugar
  • 0.5 cup honey plus extra for drizzle
  • 1.5 tbsp dried culinary lavender buds
  • 1 tsp vanilla extract
  • 1 tbsp fresh lemon juice
  • 1.5 cups heavy whipping cream cold

Equipment

  • Mixing bowls
  • 9-inch springform pan
  • Electric mixer
  • Fine mesh strainer

Method
 

  1. Warm 1/4 cup heavy cream, steep lavender buds for 10-15 minutes, strain, and chill.
  2. Mix graham cracker crumbs, melted butter, sugar, and salt. Press into 9-inch springform pan and chill.
  3. Beat cream cheese until smooth. Add powdered sugar, honey, vanilla, lemon juice, and infused cream.
  4. Whip remaining heavy cream to stiff peaks.
  5. Fold whipped cream into cream cheese mixture gently.
  6. Pour filling into crust, smooth top, and refrigerate at least 6 hours or overnight.
  7. Garnish with honey drizzle and lavender buds before serving.

Notes

Use only culinary-grade lavender. For best flavor, chill overnight. Store in fridge up to 5 days.