Print

Lavender Honey Cheesecake Recipe

Print Recipe

★★★★★

4.5 from 129 reviews

This Lavender Honey Cheesecake is a delicate and fragrant dessert combining creamy cream cheese with the floral sweetness of lavender-infused honey. A crunchy digestive biscuit crust complements the smooth filling, making it a perfect no-bake treat to serve chilled.

Ingredients

Scale

Crust

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

Lavender Honey Infusion

  • 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)

Filling

  • 13 oz (375g) cream cheese
  • 1.9 cup (40.5 cl) cream

Instructions

  1. Prepare the crust: Crush the digestive biscuits finely until they resemble coarse crumbs. Melt the unsalted butter and mix it thoroughly with the crushed biscuits. Press this mixture firmly and evenly into the bottom of a 26 cm diameter springform pan with removable edges to create the crust base.
  2. Infuse lavender honey: In a small saucepan, bring the water and one tablespoon of the lavender honey to a boil. Remove from heat and add the lavender flowers. Allow to steep for about 15 minutes to extract the lavender flavor. Strain out the lavender flowers, keeping the infused liquid. Stir in 10 drops of natural lavender extract if using for enhanced aroma.
  3. Make the filling: In a mixing bowl, combine the remaining lavender honey with the cream cheese, blending until smooth. Gradually mix in the lavender-infused liquid to the cream cheese mixture, folding gently. Whip the cream until it forms soft peaks, then carefully fold the whipped cream into the cream cheese mixture to maintain its fluffy texture.
  4. Assemble and chill: Pour the creamy lavender honey mixture evenly over the prepared biscuit crust in the springform pan. Smooth the top with a spatula. Refrigerate the cheesecake for at least 3 hours to allow it to set properly. For longer storage or a firmer texture, you can freeze the cheesecake.

Notes

  • Use either fresh or dried lavender flowers according to availability; dried lavender typically has a more concentrated flavor.
  • The lavender extract is optional but adds an extra boost of lavender aroma.
  • For best texture, beat the cream cheese until smooth before mixing.
  • Press the biscuit crust firmly for a compact base that holds well when sliced.
  • Allow the cheesecake to chill thoroughly for a smooth, sliceable consistency.
  • This no-bake cheesecake can be stored covered in the refrigerator for up to 3 days or frozen for up to 2 weeks.

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

Find it online: https://ellaeatsdaily.com/lavender-honey-cheesecake-recipe/