Lavender Honey Cheesecake Recipe
A delicate and fragrant no-bake Lavender Honey Cheesecake featuring a crunchy digestive biscuit crust, infused with soothing lavender and sweet honey, topped with a smooth cream cheese and whipped cream filling. Perfectly chilled to set, this elegant dessert offers a floral twist on the classic cheesecake.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 3 hours 35 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: European
- Diet: Vegetarian
Ingredients
Scale
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 lavender 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
- Prepare the Crust: Crush the digestive biscuits finely until they resemble coarse crumbs. Melt the unsalted butter and combine it thoroughly with the biscuit crumbs until the mixture is evenly moistened. Press this mixture firmly into the bottom of a 26 cm diameter springform pan with removable edges to form a compact crust layer.
- Make the Lavender Infusion: Bring 4 1/2 tablespoons of water and 1 tablespoon of lavender honey to a boil in a small saucepan. Remove from heat and add the lavender flowers. Let the mixture steep gently for about 15 minutes to infuse the flavor. Strain out the lavender flowers, collecting the infused liquid. Stir in 10 drops of natural lavender extract if using to enhance floral notes.
- Prepare the Filling: In a mixing bowl, combine the remaining lavender honey with the cream cheese. Blend well until smooth and creamy. Slowly mix in the cooled lavender-infused liquid. In a separate bowl, whip the cream until soft peaks form, then gently fold the whipped cream into the cream cheese mixture to maintain the airy texture.
- Assemble and Chill: Evenly spread the cream cheese and whipped cream filling over the biscuit crust in the springform pan. Cover and place the cheesecake in the refrigerator for at least 3 hours to set firmly. Alternatively, you may freeze the cheesecake if desired, ensuring to properly thaw before serving.
Notes
- Use fresh or dry lavender flowers depending on availability; dry lavender is more concentrated, so adjust steeping time moderately.
- Natural lavender extract is optional but enhances the floral aroma.
- For a firmer set, let the cheesecake chill overnight.
- Serve chilled and garnish with additional lavender flowers or a drizzle of lavender honey for presentation.
- This cheesecake is best consumed within 2-3 days when refrigerated.
Keywords: lavender honey cheesecake, no bake cheesecake, lavender dessert, honey cheesecake, floral cheesecake
Find it online: https://familyfavplates.com/lavender-honey-cheesecake-recipe/
