Description
A creamy no-bake cheesecake infused with honey and lavender, perfect for summer gatherings and special occasions.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- 5 tablespoons sugar
- ½ cup unsalted butter, melted
- ½ cup honey
- 2 tablespoons dried lavender
- 16 ounces cream cheese, softened
- 1 teaspoon vanilla extract
- 2 tablespoons lemon juice
- 1 cup heavy cream
Instructions
- In a bowl, combine graham cracker crumbs, sugar, and melted butter. Mix and press into a springform pan to form the crust. Chill in the refrigerator.
- In a saucepan, heat honey and dried lavender over low heat until fragrant. Remove from heat and let steep for 10 minutes. Strain out lavender.
- In a mixing bowl, beat the cream cheese until smooth. Gradually mix in strained honey, vanilla extract, and lemon juice until well combined.
- In another bowl, whip heavy cream until stiff peaks form. Gently fold into the cream cheese mixture.
- Pour the filling over the crust and smooth the top. Cover and refrigerate for at least 4 hours until set.
- Remove from refrigerator, slice, and serve chilled, optionally garnished with lavender sprigs or honey.
Notes
Store leftovers covered in the refrigerator for up to 5 days, or freeze individual slices for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 19g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 30mg