Lavender Honey Cheesecake Recipe
This Lavender Honey Cheesecake is a delicate and aromatic dessert that combines the floral notes of lavender with the natural sweetness of honey. Featuring a lavender-infused shortbread crust and a creamy, fluffy filling, this no-bake cheesecake is chilled overnight for the perfect set. Topped optionally with lavender sugar and fresh mint leaves, it’s an elegant treat ideal for special occasions or a refined everyday dessert.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Total Time: 8 hours 25 minutes (including overnight chilling)
- Yield: 10 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Ingredients
Scale
Lavender Infusion
- 4 tablespoons dried lavender flowers, divided
- 1/4 cup boiling water
Crust
- 1–1/2 cups crushed shortbread cookies (about 21 cookies)
- 3 tablespoons butter, melted
- 1 tablespoon crushed dried lavender flowers (from the divided 4 tablespoons)
Filling
- 2 packages (8 ounces each) cream cheese, softened
- 3/4 cup honey
- 1–1/4 cups heavy whipping cream
Optional Toppings
- Lavender sugar
- Fresh mint leaves
Instructions
- Steep Lavender: In a small bowl, combine 3 tablespoons of dried lavender flowers with boiling water. Cover and steep for 15 minutes to extract the flavor. Strain the lavender water into a separate container, discarding the used lavender flowers. Set the lavender-infused water aside.
- Prepare Crust: Crush the remaining 1 tablespoon of dried lavender flowers finely. In a small bowl, mix the crushed shortbread cookies, melted butter, and crushed lavender. Press this mixture firmly onto the bottom of a greased 9-inch springform pan to form an even crust. Cover and refrigerate the crust for at least 30 minutes to set.
- Make Filling: In a large mixing bowl, beat the softened cream cheese with honey until the texture is smooth and creamy. Gradually add the strained lavender water, beating continuously to incorporate the flavors evenly.
- Whip Cream: In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture, taking care to maintain the airy texture for a light and fluffy filling.
- Assemble and Chill: Spoon the lavender-infused cream cheese filling over the chilled crust, spreading it evenly. Cover the pan and refrigerate the cheesecake overnight to allow it to set properly and develop the flavors.
- Serve: Before serving, run a knife around the edge of the pan to loosen the cheesecake and remove the sides of the springform pan. Optionally, sprinkle the top with lavender sugar and garnish with fresh mint leaves for a beautiful presentation and added aroma.
Notes
- Using freshly crushed lavender flowers for the crust enhances the floral aroma.
- Allow the cheesecake to chill overnight for the best texture and flavor development.
- If unavailable, shortbread cookies can be substituted with graham crackers, though it will alter the flavor profile slightly.
- Ensure cream cheese is softened to room temperature for smoother mixing.
- Lavender sugar can be homemade by mixing granulated sugar with dried, finely ground lavender buds.
Keywords: Lavender honey cheesecake, no bake cheesecake, floral cheesecake, honey dessert, springform cheesecake
Find it online: https://freshrecipehub.com/lavender-honey-cheesecake-recipe/
