Calling all cheesecake lovers! This no bake Lavender Cheesecake is sure to become your next favorite. It has a delicate sweetness, floral undertones and a beautiful color that complements the rich, silkiness of the cheesecake filling. Enjoy this tasty and different cheesecake. It's amazing!
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Why This Recipe Works
- Creamy: I absolutely love lavender, and this creamy, decadent lavender cheesecake has my heart.
- Simple: It is truly one of my favorite cheesecake recipes all because of its simplicity. You won't need a water bath, and there's no need to add eggs. It's just simple and easy.
- Staples: All you'll need is a few kitchen staples and under 15 minutes of hands-on kitchen time to make this.
🥘 Ingredients
To make lavender cheesecake, here's what you'll need.
- Graham crackers: Create the crusty base of your cheesecake.
- Butter: Helps bind the graham cracker crumbs to form a solid base.
- Cream cheese: Provides the primary creamy and tangy flavor of the cheesecake.
- Sugar: Adds sweetness to balance the tartness of the cream cheese.
- Whipped cream: Lightens and aerates the cheesecake batter.
- Food coloring: Gives the cheesecake an appealing violet hue.
- Lavender syrup: Infuses the cheesecake with a unique, aromatic lavender essence.
For the complete list of ingredients with measurements and instructions, please see the recipe card at the bottom of the post.
📖 Substitutions & Variations
- Blueberry Lavender Cheesecake: Swirl homemade blueberry compote into the cheesecake batter before baking. The sweet-tart flavor of blueberries complements the floral notes of lavender, creating a visually stunning and delicious cheesecake.
- Lavender Honey Cheesecake: Infuse the cheesecake batter with both dried culinary lavender and a touch of honey. The floral notes of lavender combined with the sweetness of honey create a delicate and sophisticated flavor profile.
- Lemon Lavender Cheesecake: Add lemon zest and a splash of lemon juice to the cheesecake batter along with the dried lavender. The bright citrus flavor pairs beautifully with the floral lavender, creating a refreshing and vibrant cheesecake.
🔪How To Make Lavender Cheesecake
Ready with all the ingredients? Here's what you'll need to make the cheesecake.
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- Step 1: Add biscuits to a food processor and pulse into fine crumbs or crush them in a large zip lock bag using rolling pin.
- Step 2: Place the crust into a medium bowl and pour melted butter.
- Step 3: Mix everything and press crumbs into 8” springform pan into an even layer. Refrigerate for about 30 minutes.
- Step 4: Beat cream cheese, whipped cream, and sugar in a large bowl.
- Step 5: Use a stand mixer and beat until smooth. Pour lavender syrup and add a few drops of food coloring and beat for additional 2 minutes.
- Step 6: Pour the mixture into the prepared pan.
- Step 7: Place the pan in the refrigerator for at least 2-3 hours.
- Step 8: Decorate with wiping cream and lavender. Enjoy!
👩🍳 Expert Tips
Think you're ready to give this recipe a try? Here are some more tips and tricks you might want to take note of to nail the lavender cheesecake recipe.
- Remember to start off with softened cream cheese. It is ideally best to leave the cream cheese at room temperature for a couple hours before you use it for this recipe.
- If you're making whipped cream from scratch, start with chilled heavy cream or whipping cream.
- You can also add a dash of vanilla extract into the mix to enhance the flavor of the cheesecake.
- To bring some tanginess to the cheesecake, you can also add sour cream.
- To add a bit of texture and some luxurious elements to the cheesecake, you can also add some culinary lavender buds into the mixture, and on the top of the cheesecake.
- Before adding the crumb mixture into the pan, make sure you grease the pan with some butter.
💭 FAQs
Yes, you can substitute the lavender syrup with other floral or fruit syrups like rose or blueberry syrup for a different flavor profile.
The cheesecake should set in the refrigerator for at least 2-3 hours, but for the best results, refrigerating overnight is recommended.
Yes, this no-bake lavender cheesecake can be made ahead. Store it in the fridge for up to 3 days and it will still be delicious.
You can try making a blueberry lavender version by swirling homemade blueberry compote into the cheesecake batter or infusing the cheesecake with honey for a different flavor.
To get this no bake cheesecake to hold its shape when you cut it, I would recommend you refrigerate overnight to allow it to set well. You can refrigerate your leftovers for up to 3 days- just make sure you cover the cheesecake well, and use a sharp knife to cut through it and serve it.
🧂Serving Suggestions
Wondering what to serve with lavendar cheesecake? Try these drinks.
- Hot Chocolate: Serve a rich and creamy hot chocolate on the side. The warmth and indulgence of the hot chocolate will contrast nicely with the cool and creamy cheesecake.
- Butterfly Pea Lemonade: This vibrant and refreshing lemonade not only complements the floral notes of the lavender cheesecake but also adds a pop of color to the spread. The citrusy tang of the lemonade balances the richness of the cheesecake.
🍽 Related Recipes
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Lavender Cheesecake
Ingredients
- 1 ½ cups Graham Cracker
- ½ cup Butter melted
- 1 cup Powdered Sugar
- 8 Ounce Philadelphia Cream Cheese
- ½ cup Whipped Cream
- 5 Drops Purple Food Colouring.
- 1 tablespoon Lavender Syrup
- 1 Sprig Dry lavender for garnish
Instructions
- Add biscuits to a food processor and pulse into fine crumbs or crush them in a large zip lock bag using rolling pin. Place the crust into a medium bowl and pour melted butter. Mix everything and press crumbs into 8” springform pan into an even layer. Refrigerate for about 30 minutes.
- Beat cream cheese, whipped cream, and sugar in a large bowl. Use a stand mixer and beat until smooth. Pour lavender syrup and add a few drops of food coloring and beat for additional 2 minutes.
- Pour the mixture into the prepared pan. Place the pan in the refrigerator for at least 2-3 hours. Decorate with wiping cream and lavender. Enjoy!
Notes
Nutrition
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