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–+ servings

Honey Lavender Cheesecake

A light, no-bake cheesecake infused with honey and lavender, perfect for warm-weather gatherings and elegant enough for dinner parties.
Prep Time 45 minutes
Total Time 8 hours
Serving Size 8 servings

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.

Notes

For gluten-free, use gluten-free graham or almond flour with extra butter. For dairy-free, use vegan cream cheese and whipped coconut cream. Adjust lavender amount to taste depending on personal preference. Store covered in the refrigerator for 3-4 days, or freeze for up to 1 month.