Easy Lavender No-Bake Cheesecake

Delicious no-bake lavender cheesecake served on a dessert plate

A creamy, floral cheesecake that sets in the fridge without baking, perfect for warm-weather gatherings and special occasions.

Prep Time 15

Cook Time 4

Total Time 4 15

Serving Size servings

Ingredients

For the crust

1.5 cups crushed graham crackers (or vanilla wafers, Golden Oreos, or another mild cookie) Use gluten-free alternatives for a gluten-free crust.
0.5 cups butter, melted

For the cheesecake filling

3 packages (8-oz.) cream cheese, softened (total 24 oz.)
1 cups powdered sugar
0.5 cups heavy cream Bring to room temperature before using.
1 tablespoon lavender syrup Or 1 teaspoon culinary lavender steeped in 2 tablespoons hot cream, cooled and strained.
3-5 drops purple food coloring (optional) Start with 3 drops for color.
2 teaspoons dry culinary lavender flowers for garnish
as needed Whipped cream for garnish (optional)

Instructions

Preparation

Soften the cream cheese by letting it sit at room temperature for about 1 hour or use the microwave’s soften feature for 8-10 seconds per block.
Prepare the crust by pulsing crackers in a food processor to fine crumbs or crush in a sealed bag. Combine crumbs with melted butter and press into the bottom of an 8” springform pan. Refrigerate for 30 minutes to firm.
Bring the heavy cream to room temperature by setting it on the counter for about 15 minutes.

Mixing

In a large bowl, beat the softened cream cheese on medium until smooth. Gradually add powdered sugar and then room-temperature heavy cream. Beat just until combined.
Mix in the lavender syrup and purple food coloring until you reach the desired shade.

Assembly and Chilling

Pour the filling over the chilled crust, smoothing it to the edges. Refrigerate for at least 4 hours (overnight is best) until set.

Garnishing

Before serving, pipe or dollop whipped cream on top and sprinkle with dry culinary lavender.

Notes

Store tightly covered or in the original springform pan wrapped in plastic for up to 4 days in the refrigerator. Can be frozen tight for up to 1 month, thaw overnight in the refrigerator before serving.