Go Back Email Link
–+ servings

Honey Lavender Cheesecake

This honey lavender cheesecake features a crisp graham cracker crust, creamy honey-sweetened filling, and a delicate lavender aroma, making it perfect for spring gatherings and elegant celebrations.
Prep Time 45 minutes
Cook Time 1 hour 5 minutes
Total Time 8 hours 45 minutes
Serving Size 12 slices

Ingredients

For the crust

  • 1 3/4 cups graham cracker crumbs (about 10–12 full sheets processed)
  • 4 tablespoons melted butter for crust

For the filling

  • 2 pounds cream cheese room temperature, full-fat for best texture
  • 1 1/3 cups granulated sugar
  • 4 large eggs room temperature
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon lavender extract use culinary lavender extract
  • 1 1/2 tablespoons honey (plus 1 tablespoon for topping)
  • 1/4 teaspoon salt
  • 2/3 cups sour cream for filling
  • 2/3 cups heavy whipping cream
  • 1-2 drops violet food coloring optional, for a soft lavender hue

For the topping

  • 1 cup sour cream
  • 2 tablespoons powdered sugar
  • 1 tablespoon honey
  • 1/2 teaspoon vanilla extract

Instructions

Crust

  • Preheat oven to 325°F (163°C). Lightly grease a 9-inch springform pan.
  • Combine graham cracker crumbs and melted butter. Press evenly into the bottom of the pan. Chill for 10–15 minutes.

Filling

  • Reduce oven to 300°F (149°C). Wrap the outside of the springform pan tightly in aluminum foil if using a water bath.
  • Beat cream cheese with sugar until smooth and no lumps remain (2–3 minutes on medium speed).
  • Add eggs one at a time, mixing just until incorporated after each. Avoid overbeating.
  • Mix in vanilla, lavender extract, honey, and salt.
  • Fold in sour cream and heavy whipping cream until uniform. Add violet food coloring if using.
  • Pour filling over chilled crust. Place in a larger roasting pan and add hot water halfway up the springform sides.
  • Bake for 50–65 minutes until edges are set and center jiggles slightly. Turn off oven, crack door, and let sit for 30 minutes.

Topping

  • Combine sour cream, powdered sugar, honey, and vanilla. Spread gently over cooled cheesecake.
  • Chill the cheesecake in the refrigerator for at least 6 hours, preferably overnight, before unmolding and slicing.

Notes

This dessert is great for potlucks, and can be served with fresh berries or a drizzle of honey. Cover with the sour cream topping to hide any cracks.