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Lemon Lavender Cheesecake

Lemon Lavender Cheesecake: A Vegan Treat to Impress

This Lemon Lavender Cheesecake blends zesty lemon and floral notes for a unique vegan dessert experience that impresses.
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Prep Time 20 minutes
Cook Time 1 hour
Chilling Time 4 hours
Total Time 5 hours 20 minutes
Servings: 8 slices
Course: Dessert
Cuisine: Vegan
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1.5 cups Graham Cracker Crumbs Alternative: Use gluten-free crumbs for a gluten-free version.
  • 0.5 cups Sugar Alternative: Coconut sugar for a lower glycemic option.
  • 1 teaspoon Salt No substitute necessary.
  • 0.5 cups Vegan Butter Alternative: Coconut oil can also be used.
For the Filling
  • 8 oz Cream Cheese (Vegan) Alternative: Cashew cream for nut-based variations.
  • 1 cup Sour Cream (Vegan) Alternative: Silken tofu blended until smooth.
  • 0.5 cups Lemon Juice and Zest Use fresh lemons for best results.
  • 1 tablespoon Culinary Lavender Alternative: Use a smaller amount of lavender extract if preferred.
  • 1 teaspoon Vanilla Extract No substitute necessary.
  • 1 serving Egg Replacer Alternative: Flax seeds or chia seeds can be used.
For the Topping
  • 1 cup Honeycomb Alternative: Crushed graham crackers or vegan caramel for garnish.

Equipment

  • 9-inch springform pan
  • Mixing bowl
  • Electric mixer
  • small saucepan
  • Spatula

Method
 

Step-by-Step Instructions for Lemon Lavender Cheesecake
  1. Preheat your oven to 325°F (163°C) and prepare a 9-inch springform pan.
  2. In a mixing bowl, combine graham cracker crumbs, sugar, salt, and melted vegan butter. Press into the bottom of the pan and bake for 10 minutes.
  3. In a small saucepan, heat lemon juice and culinary lavender on low for about 10 minutes. Strain to remove lavender flowers.
  4. In a large mixing bowl, beat vegan cream cheese until smooth. Gradually add sugar, egg replacer, sour cream, lemon zest, strained lemon juice, and vanilla extract. Mix until combined.
  5. Pour the cheesecake filling over the cooled crust and bake in a water bath for 50-60 minutes until edges are firm.
  6. Cool in the oven for 30 minutes with the door ajar, then chill in the refrigerator for at least 4 hours or overnight.
  7. Before serving, remove the sides of the springform pan and top with honeycomb pieces.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 300mgPotassium: 180mgFiber: 2gSugar: 20gVitamin C: 10mgCalcium: 4mgIron: 6mg

Notes

For the best results, ensure all ingredients are at room temperature and avoid overbaking to prevent cracks.

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