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Lemon Lavender Cheesecake

Lemon Lavender Cheesecake That Will Wow Your Guests

This Lemon Lavender Cheesecake combines tangy lemon and fragrant lavender for an unforgettable vegan dessert.
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Prep Time 20 minutes
Cook Time 1 hour
Chilling Time 4 hours
Total Time 5 hours 20 minutes
Servings: 12 slices
Course: Dessert
Cuisine: Vegan
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 2 cups Graham Cracker Crumbs Substitution: Use gluten-free crumbs for a gluten-free version.
  • 1/2 cup Sugar Substitution: Coconut sugar or a sugar alternative works well too.
  • 1/4 teaspoon Salt Do not omit; it's essential!
  • 1/3 cup Vegan Butter Substitution: Coconut oil can be used for a dairy-free option.
For the Filling
  • 2 tablespoons Culinary Lavender Ensure you use food-grade lavender flowers.
  • 1/2 cup Fresh Lemon Juice Freshly squeezed is best!
  • 1 package Vegan Cream Cheese Look for brands that specifically label vegan.
  • 1/2 cup Coconut Cream Substitution: Use vegan sour cream for a similar effect if preferred.
  • 2 tablespoons Flax Eggs Substitution: Aquafaba can also do the trick.
  • 1 teaspoon Vanilla Extract Opt for high-quality extract to enrich your cheesecake.
For the Topping
  • 1 piece Fresh Honeycomb For strict vegans, feel free to omit or use a vegan honey alternative.
  • 1 tablespoon Lavender Buds
  • 1 tablespoon Lemon Zest

Equipment

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

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper.
  2. In a mixing bowl, combine graham cracker crumbs, sugar, salt, and melted vegan butter. Press into the pan and bake for 10 minutes. Let cool.
  3. Steep culinary lavender in lemon juice over low heat for about 10 minutes. Strain if desired.
  4. Beat vegan cream cheese until smooth. Gradually add sugar and flax eggs, then mix in infused lemon juice, coconut cream, lemon zest, and vanilla extract.
  5. Pour the filling over the cooled crust. Use a water bath to bake for 50–60 minutes. Let rest in the oven for 30 minutes after baking.
  6. Cool to room temperature, cover, and refrigerate for at least 4 hours or overnight.
  7. Before serving, top with honeycomb, drizzle with honey, and garnish with lavender buds and lemon zest.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 150mgPotassium: 200mgFiber: 2gSugar: 18gVitamin C: 10mgCalcium: 2mgIron: 5mg

Notes

Ensure all ingredients are at room temperature for a smooth filling. Avoid vigorous mixing to prevent cracks during baking. Chill overnight for best flavor and texture.

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