Lavender Honey Cheesecake Recipe

Introduction

This Lavender Honey Cheesecake offers a delicate floral twist on a classic dessert. Infused with fragrant lavender and sweet honey, it’s perfect for special occasions or simply to treat yourself.

Ingredients

• 12 oz (375g) Digestive biscuits
• 1/2 cup (115g) unsalted butter
• 9.5 oz (270g) lavender honey
• 4 1/2 tablespoons fresh or dry lavender flowers
• 4 1/2 tablespoons water
• 10 drops natural lavender extract (optional)
• 13 oz (375g) cream cheese
• 1.9 cup (40.5 cl) cream

Instructions

1. Step 1: Crush the digestive biscuits finely. Melt the unsalted butter and mix it thoroughly with the biscuit crumbs. Press this mixture evenly into the bottom of a 26 cm springform pan with removable edges to form the crust.
2. Step 2: Bring the water and 1 tablespoon of the lavender honey to a boil. Remove from heat, add the lavender flowers, and let them steep for about 15 minutes. Strain the flowers out, reserving the infused liquid. Stir in the lavender extract drops if using.
3. Step 3: In a mixing bowl, blend the remaining lavender honey with cream cheese until smooth. Gently stir in the lavender-infused liquid. Whip the cream to soft peaks and fold it carefully into the cream cheese mixture. Pour this filling evenly over the biscuit crust in the springform pan.
4. Step 4: Refrigerate the cheesecake for at least 3 hours until set. For longer storage, you can freeze it as well.

Tips & Variations

• Use fresh lavender for a more vibrant floral aroma, but be careful not to over-steep as it can become bitter.
• Substitute digestive biscuits with graham crackers if preferred.
• Add a handful of crushed almonds or pistachios on top for a crunchy finish.
• For a lighter version, use low-fat cream cheese and whipped yogurt instead of cream.

Storage

Store the cheesecake covered in the refrigerator for up to 3 days. If freezing, wrap tightly with plastic wrap and foil; it can be frozen for up to 1 month. Thaw in the refrigerator overnight before serving. Rewhip the top layer of cream if needed for freshness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular honey instead of lavender honey?

Yes, you can use regular honey, but the distinctive floral flavor will be milder. To enhance the lavender note, ensure you use good quality lavender flowers or extract.

Do I need to bake this cheesecake?

No baking is required. This recipe is a no-bake cheesecake that sets by chilling in the refrigerator, making it quick and simple to prepare.

Lavender Honey Cheesecake Recipe

---

★★★★★

4.9 from 129 reviews

• Author: Thomas
• Total Time: 3 hours 35 minutes
• Yield: 8 servings 1x
• Diet: Vegetarian

Pin Recipe

Print Recipe

Description

This Lavender Honey Cheesecake offers a delicate fusion of floral lavender and sweet honey, combined with a creamy cheese filling atop a crisp digestive biscuit crust. Perfectly chilled before serving, this no-bake dessert is elegant and refreshing.

---

Ingredients

Scale 1x2x3x

Crust

• 12 oz (375g) Digestive biscuits
• 1/2 cup (115g) unsalted butter

Lavender Infusion

• 4 1/2 tablespoons fresh or dry lavender flowers
• 4 1/2 tablespoons water
• 1 tablespoon honey (from the 9.5 oz total)
• 10 drops natural lavender extract (optional)

Filling

• 9.5 oz (270g) lavender honey
• 13 oz (375g) cream cheese
• 1.9 cup (40.5 cl) cream

---

Instructions

1. Prepare the crust: Finely crush the digestive biscuits and melt the unsalted butter. Mix the melted butter with the biscuit crumbs until fully combined, then press the mixture evenly into the bottom of a 26 cm springform pan with removable edges to form a compact crust.
2. Make the lavender infusion: In a small saucepan, bring water and 1 tablespoon of honey to a boil. Remove from heat, add the lavender flowers, and let steep for about 15 minutes to infuse the liquid. Strain out the lavender flowers, retaining the infused honey water. Stir in 10 drops of natural lavender extract if using.
3. Prepare the filling: In a mixing bowl, combine the cream cheese and the remaining lavender honey (about 9.5 oz minus 1 tablespoon) until smooth. Mix the lavender-infused liquid into the cream cheese mixture thoroughly.
4. Whip and fold cream: Whip the cream separately until stiff peaks form, then gently fold it into the cream cheese and honey mixture, ensuring a light and airy texture without deflating the whipped cream.
5. Assemble and chill: Pour the creamy filling evenly over the prepared biscuit crust in the springform pan, smoothing the top. Refrigerate for at least 3 hours to allow the cheesecake to set firmly. Optionally, freeze if a firmer texture or longer storage is desired before serving.

Notes

• Use digestive biscuits for a traditional flavor and crunchy texture; graham crackers can be a substitute.
• The natural lavender extract is optional but enhances the floral aroma without overpowering.
• Ensure cream is cold before whipping for best results.
• Allow sufficient chilling time for the cheesecake to firm up properly before slicing.
• This cheesecake is best served chilled and enjoyed within 3-4 days if refrigerated.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: No-Cook
• Cuisine: European

Keywords: lavender honey cheesecake, no-bake cheesecake, floral dessert, creamy cheesecake, digestive biscuit crust