Honey Lavender Cheesecake
I first made this honey lavender cheesecake on a slow Sunday with a jar of local honey and a stubborn craving for something floral but not fussy. The result is a light, no-bake cheesecake that balances sweet honey, fragrant lavender, and a silky cream-cheese base — elegant enough for a dinner party, gentle enough for a spring brunch. If you want a deeper dive into the origins and another take on the combination, I referenced Mix Mirth’s honey lavender cheesecake while refining the texture and infusion technique here.
What makes this recipe special
This cheesecake stands out because it’s no-bake, relies on honey for its distinctive sweetness, and uses a short lavender infusion to add aroma without bitterness. It’s perfect when you want a dessert that feels upscale but doesn’t demand oven time — ideal for warm-weather gatherings, bridal showers, or a weekend when you want to impress with minimal stress.
“Delicate, floral, and not overly sweet — this cheesecake is my new go-to for summer get-togethers.” — a regular tester
Step-by-step overview
- Make and chill a sturdy graham cracker crust.
- Whip cold heavy cream to stiff peaks.
- Beat cream cheese with honey and sugar until silky.
- Warm vanilla, lemon juice, and dried lavender briefly to extract flavor, then strain.
- Fold the whipped cream into the honey-lavender cream cheese gently for an airy filling.
- Chill 6–8 hours or overnight, then finish with honey and dried lavender.
Gather these items
- For the crust:
- 1 ½ cups graham cracker crumbs (or crushed digestive biscuits)
- 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 freshly squeezed lemon juice
- 1 cup cold heavy cream
- Purple gel food coloring (optional — 1–2 drops)
- For decoration:
- Extra honey for drizzling
- Dried lavender sprigs for garnish
Notes and substitutions:
- Gluten-free crust: swap in gluten-free graham or almond flour + 1–2 tablespoons extra butter.
- Dairy-free: use a firm vegan cream cheese and full-fat coconut cream whipped to stiff peaks (texture will change).
- If you want a recipe with a slightly different ratio and technique, compare against another honey-lavender version I looked at while testing.
How to prepare it
- Make the crust: In a medium bowl, mix graham cracker crumbs and 2 tablespoons sugar. Stir in melted butter until crumbs look like damp sand. Press into the bottom of a 9-inch springform pan with even pressure. Chill in the fridge while you make the filling.
- Whip the cream: Pour cold heavy cream into a chilled bowl. Whip to stiff peaks with a hand mixer or stand mixer. Set aside.
- Beat the cream cheese: In a large bowl, beat the softened cream cheese with honey and ⅓ cup sugar until completely 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 — just enough to wake the oils. Do not boil. Strain out the lavender buds and add only the infused liquid to the cream cheese mixture. Stir to combine.
- Add color (optional): Stir in 1–2 drops purple gel food coloring for a soft lavender tone. Mix until evenly tinted.
- Fold in whipped cream: Gently fold the whipped cream into the cream cheese mix with a spatula. Use slow, careful strokes to keep air in the filling and maintain a light texture.
- Assemble: Pour the filling over the chilled crust and smooth the top. Tap the pan on the counter to release air pockets.
- Chill: Refrigerate at least 6–8 hours, preferably overnight, so the filling firms and flavors meld.
- Decorate and serve: Release the springform, drizzle extra honey on top, and garnish with dried lavender just before serving.
How to plate and pair
- Slice with a hot, dry knife (dip in hot water and wipe between cuts) for clean edges.
- Serve small slices with a dollop of crème fraîche or a spoonful of lemon curd to cut the sweetness.
- Pairing ideas: Earl Grey or jasmine tea, a light Moscato d’Asti, or a sparkling rosé. Fresh berries (blueberries or raspberries) add color and a tart counterpoint.
How to store & freeze
- Refrigerate: Cover tightly with plastic wrap or keep in the springform pan sealed. The cheesecake keeps well for 3–4 days.
- Freeze: For longer storage, freeze whole or in slices. Wrap each slice in plastic, then foil, and store in an airtight container up to 1 month. Thaw in the refrigerator overnight before serving.
- Food safety: Keep refrigerated below 40°F (4°C). Do not leave out more than 2 hours at room temperature to prevent bacterial growth.
Pro chef tips
- Room-temp cream cheese matters: Cold blocks cause lumps. Let it sit at room temperature for 30–45 minutes or microwave 5–8 seconds if very cold.
- Use culinary lavender only: Garden lavender or ornamental varieties can be bitter or treated with pesticides. Measure by volume, not weight.
- Control the floral note: If you find lavender too strong, halve the lavender and increase vanilla for balance.
- Texture trick: Whip the cream to stiff peaks for a fluffy but stable filling. If it falls slightly during folding, you likely under-whipped or overfolded.
- Want a contrasting savory-sweet menu? Pair the cheesecake with a honey-forward savory like air-fryer honey butter garlic chicken tenders for an adventurous dinner party combination.
Flavor swaps
- Blueberry-lavender: Spoon a warm blueberry compote over slices before serving.
- Lemon-lavender: Increase lemon juice to 2 teaspoons and add 1 teaspoon lemon zest for a brighter profile.
- Nutty crust: Substitute the graham crumbs for hazelnut meal or finely chopped toasted almonds for depth.
- Baked version: For a baked cheesecake, reduce heavy cream and add 3 large eggs; bake in a water bath at 325°F (160°C) until set, then cool slowly to avoid cracks.
- Vegan option: Use a vegan cream cheese, whipped coconut cream, and maple syrup instead of honey (note: changes in sweetness and texture).

Your questions answered
Q: Is this cheesecake baked or no-bake?
A: This is a no-bake cheesecake. The whipped cream folded into the cream cheese creates the set texture after refrigeration.
Q: Can I use fresh lavender instead of dried?
A: Dried culinary lavender is recommended because it’s more concentrated and easier to control. If using fresh, reduce the amount and briefly warm to extract flavor — fresh can be more grassy, so use sparingly.
Q: How long should I chill it before serving?
A: At least 6–8 hours, but overnight is best for a firm, sliceable texture and deeper flavor integration.
Q: Can I substitute maple syrup or agave for the honey?
A: Yes, but the floral honey flavor is central to this recipe. Using maple or agave will alter the final taste — maple gives a deeper, woodsy note; agave is milder.
Q: Is the lavender safe for pregnant people?
A: Culinary lavender in small amounts used in desserts is generally considered safe; however, pregnant people should consult their healthcare provider about floral herbs if concerned.
Conclusion
If you’d like another perspective on honey-lavender balance and technique, check the thoughtful variations at Sprinkles For Breakfast’s honey lavender cheesecake. For a slightly different take on infusion and decoration, see Del’s Cooking Twist’s honey lavender cheesecake.
Honey Lavender Cheesecake

Ingredients
For the crust
- 1 ½ cups graham cracker crumbs (or crushed digestive biscuits)
- 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 freshly squeezed lemon juice
- 1 cup cold heavy cream
- 1-2 drops purple gel food coloring (optional)
For decoration
- Extra honey for drizzling
- Dried lavender sprigs for garnish
Instructions
Make the crust
- In a medium bowl, mix graham cracker crumbs and 2 tablespoons sugar.
- Stir in melted butter until crumbs look like damp sand.
- Press into the bottom of a 9-inch springform pan with even pressure.
- Chill in the fridge while you make the filling.
Prepare the filling
- Pour cold heavy cream into a chilled bowl and whip to stiff peaks.
- In a large bowl, beat the softened cream cheese with honey and ⅓ cup sugar until completely smooth and glossy.
- In a small saucepan over low heat, combine the dried lavender, lemon juice, and vanilla. Warm gently for 1–2 minutes.
- Strain out the lavender buds and add only the infused liquid to the cream cheese mixture. Stir to combine.
- Optional: Stir in 1–2 drops of purple gel food coloring for a soft lavender tone.
- Gently fold the whipped cream into the cream cheese mix with a spatula. Use slow, careful strokes to keep air in the filling.
Assemble and chill
- Pour the filling over the chilled crust and smooth the top.
- Refrigerate for at least 6–8 hours or preferably overnight.
Decorate and serve
- Release the springform, drizzle extra honey on top, and garnish with dried lavender just before serving.
