I make this lemon lavender cheesecake whenever I want something floral but not fussy — it’s bright with lemon, gently perfumed by culinary lavender, and finished with sweet, textural honeycomb. The balance of tangy cream cheese, crisp buttery crust, and those golden honey pockets makes it a showstopper for brunches, springtime dinners, or any time you want a dessert that feels handcrafted and a little celebratory. If you like desserts that pair citrus and floral notes, you’ll find this one hits the sweet spot without feeling too sweet.

What makes this recipe special

This cheesecake stands out because the lavender is subtle — it lifts the lemon rather than overwhelming it — and the fresh honeycomb on top adds crunch, pure honey flavor, and a dramatic look. It’s the sort of recipe you make when you want guests to remember dessert, or when a standard cheesecake needs a bright, seasonal twist.

“Light lemon, whispering lavender, and honeycomb that crackles — a dessert that’s both refined and downright comforting.”

I often serve a citrus-forward salad alongside this cake; if you’re planning a full menu, a bright fruit option like fruit salad with cheesecake flavors complements it beautifully.

Step-by-step overview

Make a simple buttery crust and pre-bake it briefly to set.
Infuse lemon juice with culinary lavender (or grind the lavender) to get that floral note.
Beat the cream cheese base until smooth, add sugar and eggs one at a time, then fold in sour cream, lemon zest, and the lavender-infused lemon juice.
Bake the cheesecake in a water bath until the center is just set. Cool slowly to avoid cracks.
Chill thoroughly, then top with chunks of fresh honeycomb and a drizzle of honey just before serving.

For a savory contrast on the menu, I sometimes follow this with a lemon-forward main — try pairing flavors across courses with ideas like bulgur salad with chickpeas and lemon dressing.

What you’ll need

1 1/2 cups graham cracker crumbs (or crushed shortbread for a buttery twist)
1/4 cup sugar (for crust)
1/2 cup melted butter
Pinch of salt
24 oz (3 blocks) cream cheese, softened
3/4 cup granulated sugar (for filling)
3 large eggs
1/3 cup sour cream
1/4 cup fresh lemon juice
1 tbsp lemon zest
1 tsp vanilla extract
1–2 tsp culinary lavender, finely ground or steeped (see tips below)
Fresh honeycomb (cut into small chunks)
Drizzle of extra honey (optional)
A tiny sprinkle of dried lavender buds or lemon zest for garnish

Notes and substitutions: swap shortbread crumbs for graham crackers for a richer crust; use crème fraîche instead of sour cream for a silkier tang. If you want a stronger lavender presence, use 2 tsp or retain the steeped bits. For ideas on pairing lemon in other recipes, the lemon-garlic crock-pot mains are helpful references: crock-pot chicken thighs with lemon garlic butter.

Directions to follow

Preheat & prep: Preheat the oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper. Wrap the outside of the pan in foil if you’ll use a water bath.
Make the crust: Mix graham crumbs, 1/4 cup sugar, a pinch of salt, and melted butter until damp and clumped. Press the mixture firmly into the bottom of the pan and about 1/4" up the sides if you like a little lip. Bake for 10 minutes, then remove and cool while you make the filling.
Infuse lavender: Add 1–2 tsp culinary lavender to the 1/4 cup fresh lemon juice and let steep for about 10 minutes. Strain to remove large pieces (or keep a few for a stronger bite). Alternatively, grind the lavender finely and mix it directly into the filling.
Mix the filling: Beat the softened cream cheese until completely smooth. Add 3/4 cup sugar and beat until combined. Add eggs one at a time, mixing just until incorporated. Mix in the sour cream, lemon zest, lavender-infused lemon juice, and vanilla. Stop mixing as soon as everything is blended — overmixing can add air and lead to cracks.
Bake: Pour the filling over the cooled crust. Place the springform pan in a larger roasting pan and pour hot water around it (water bath) to reach about halfway up the side of the springform. Bake for 50–60 minutes, until the edges are set and the center still jiggles slightly. Turn off the oven, crack the door, and let the cheesecake rest inside for 30 minutes to cool gradually.
Chill: Remove from the water bath, cool to room temperature, then refrigerate for at least 4 hours or overnight to fully set.
Top & serve: Just before serving, scatter fresh honeycomb pieces on top, drizzle a little honey if desired, and finish with a tiny sprinkle of dried lavender buds or extra lemon zest.

If you’re short on time, read the “Pro chef tips” for shortcuts like using a shallow roasting pan for the bath and how to make the lavender infusion quickly.

Best ways to enjoy it

Slice with a hot, clean knife for smooth edges. Run the knife under hot water and wipe between cuts.
Serve with a small scoop of vanilla bean ice cream or a lemon-thyme compote for extra brightness.
Pair with a floral tea, a late-harvest Riesling, or a sparkling wine to match the sweet notes of the honeycomb.
For a brunch spread, balance the dessert with a fresh, tangy course like fruit salad with cheesecake flavors — the textures and citrus will echo the cheesecake’s profile.

Storage and reheating tips

Refrigerate: Store leftover cheesecake in the fridge, tightly wrapped or in an airtight container, for up to 4 days. Keep honeycomb separate if you don’t want it to become sticky.
Freezing: Wrap slices individually in plastic wrap and aluminum foil; freeze up to 2 months. Thaw overnight in the refrigerator.
Reheating: If you prefer warm cheesecake, gently reheat single slices in a low oven (250°F / 120°C) for 10–12 minutes — don’t microwave, as it alters texture.
Safety note: Fresh honeycomb and raw honey should not be given to infants under 1 year due to botulism risk. For guests under one, omit the honeycomb and use a tiny honey drizzle on slices for adults only.

Pro chef tips

Room-temperature cream cheese is essential for a lusciously smooth batter — take it out at least 1 hour before starting.
Don’t overbeat after adding eggs. Overmixing incorporates air, which causes cracks and sinking. Mix until just combined.
A water bath helps the cheesecake cook evenly and prevents the top from cracking. If you don’t have a springform pan, line a loose-bottomed cake pan with parchment and be careful when removing.
For cleaner slices, chill the cheesecake thoroughly. Warm fillings are softer and messier.
If you want a stronger lavender flavor without the floral bits, grind the lavender in a spice grinder and measure 1–1.5 tsp; taste a small test batch if possible. For more background on lemon-forward slow-cooked mains (useful when building a menu), check this reference: crock-pot chicken thighs with lemon garlic butter.

Creative twists

Lemon curd swirl: Add a few spoonfuls of lemon curd to the batter and swirl before baking for concentrated lemon pockets.
Honey-lavender topping: Make a quick honey-lavender syrup to brush on top (simmer honey with a pinch of lavender) instead of raw honeycomb.
Gluten-free: Use crushed gluten-free shortbread or almond flour crust.
Vegan: Use a vegan cream cheese blend and a flax “egg” substitute; note texture will be different and bake times may vary.
Nut crust: Swap in ground almonds or pistachios for a nutty base that complements the floral notes.

FAQ

Q: How much lavender should I use so it’s not overpowering?
A: Start with 1 tsp culinary lavender or steep 1–2 tsp in the lemon juice for 10 minutes and strain. Taste the infusion — it should be aromatic but gentle. Increase only if you want a stronger floral note.

Q: Can I skip the water bath?
A: You can, but a water bath dramatically reduces cracking and gives a silkier texture. If you skip it, bake at the same temperature and watch the center closely; reduce bake time slightly if needed.

Q: Is fresh honeycomb necessary?
A: No — fresh honeycomb is a lovely finishing touch for texture and appearance. Substitute with a drizzle of good-quality honey and a few crushed toasted nuts if honeycomb isn’t available.

Q: Can I make this ahead?
A: Yes. Bake it a day ahead and chill overnight. Add honeycomb right before serving for the best texture.

Q: How do I fix a cracked cheesecake?
A: A thin crack can be hidden with whipped cream, a lemon curd swirl, or a ring of fresh berries. To avoid future cracks, cool the cheesecake gradually in the oven with the door cracked, and don’t overmix or overbake.

Conclusion

This Lemon Lavender Cheesecake with Honeycomb is a lovely balance of tang, floral lift, and honeyed texture — ideal when you want dessert to feel special without being complicated. For inspiration on related floral-citrus cheesecakes and presentation ideas, see a similar Lavender Lemon Curd Cheesecake idea here: Lavender Lemon Curd Cheesecake – Frolic & Fare, and a honey-lavender cheesecake variation here: Honey Lavender Cheesecake – Del’s cooking twist.