Honey Lavender Cheesecake (Print-Friendly Format)

Creamy no-bake dessert with delicate lavender and honey, plus a buttery graham crust for the perfect finish.

# Ingredients You’ll Need:

→ Crust

01 - 180 grams graham cracker crumbs or finely crushed digestive biscuits
02 - 25 grams granulated sugar
03 - 100 grams unsalted butter, melted

→ Honey Lavender Filling

04 - 675 grams full-fat cream cheese, softened to room temperature
05 - 180 millilitres honey, plus extra for drizzling
06 - 67 grams granulated sugar
07 - 1 tablespoon dried culinary lavender, plus extra for garnish
08 - 1 teaspoon pure vanilla extract
09 - 1 teaspoon freshly squeezed lemon juice
10 - 240 millilitres heavy cream, cold
11 - Purple gel food colouring, optional

→ Decoration

12 - Extra honey, for drizzling
13 - Dried lavender sprigs, for garnish

# How to Make It:

01 - In a medium bowl, combine graham cracker crumbs and granulated sugar. Pour in melted butter, stirring until the texture resembles damp sand and all crumbs are evenly moistened. Press firmly into the base of a 23-centimetre springform pan, using the base of a measuring cup to ensure an even, compact layer. Refrigerate the crust while preparing the filling.
02 - Pour cold heavy cream into a mixing bowl and whip using a hand or stand mixer until stiff peaks form. Set the whipped cream aside.
03 - In a large bowl, beat softened cream cheese, honey, and granulated sugar together until completely smooth, glossy, and free of lumps.
04 - In a small saucepan over low heat, gently warm dried culinary lavender, lemon juice, and vanilla extract for 1 to 2 minutes, just until the lavender releases its aroma. Do not allow to boil. Strain and discard the lavender buds, adding only the infused liquid to the cream cheese mixture. Stir thoroughly to combine.
05 - If desired, add 1 to 2 drops of purple gel food colouring to the filling mixture and mix until a pale lavender hue is achieved.
06 - Carefully fold the whipped cream into the cream cheese mixture with a spatula, working gently to preserve the light, airy texture.
07 - Transfer the filling onto the prepared crust, smoothing the surface with an offset spatula. Lightly tap the pan against the counter to remove air pockets and ensure an even top.
08 - Refrigerate for a minimum of 6 to 8 hours, ideally overnight, to allow the cheesecake to set completely and for flavours to meld.
09 - Release the chilled cheesecake from the springform pan. Drizzle additional honey over the surface and garnish with dried lavender sprigs immediately prior to serving.

# Extra Tips:

01 - Soften the cream cheese to room temperature before mixing to achieve a smooth, lump-free filling.
02 - Ensure the whipped cream achieves stiff peaks to maintain the light texture of the finished dessert.
03 - For precise slicing, use a sharp knife dipped in hot water and wiped dry between cuts.

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