No Bake Honey Lavender Cheesecake is a light, floral dessert that sets in the fridge without baking. It brings a gentle honey sweetness and a hint of lavender to a creamy, smooth filling. If you like easy chilled desserts, try our no-bake lemon cheesecake with mango sauce for another bright option. This cake is calm, simple, and perfect for warm days when you want something pretty and tasty.
introduction
No Bake Honey Lavender Cheesecake
why make this recipe
Make this cake when you want a quick, elegant dessert without an oven.
how to make No Bake Honey Lavender Cheesecake
Follow clear steps to mix the base, beat the filling, fold in whipped cream, add lavender, and chill until set.
Ingredients :
2 cups graham cracker crumbs, 1/2 cup unsalted butter, melted, 1 cup cream cheese, softened, 1 cup heavy cream, 3/4 cup honey, 2 tablespoons dried lavender, 2 teaspoons vanilla extract, 1 tablespoon lemon juice
Directions :
- In a bowl, combine graham cracker crumbs and melted butter, then press into the bottom of a springform pan., 2. In another bowl, beat together cream cheese, honey, vanilla extract, and lemon juice until smooth., 3. In a separate bowl, whip heavy cream until stiff peaks form, then fold into the cream cheese mixture., 4. Gently stir in dried lavender., 5. Pour the mixture over the crust and smooth the top., 6. Refrigerate for at least 4 hours or until set., 7. Serve chilled, garnished with additional lavender or honey if desired.
how to serve No Bake Honey Lavender Cheesecake
Serve chilled in slices. Garnish each slice with a light drizzle of honey and a few lavender buds or lemon zest for color.
how to store No Bake Honey Lavender Cheesecake
Keep covered in the fridge for up to 3 days. For longer storage, freeze wrapped tightly for up to 1 month; thaw in the fridge before serving.
tips to make No Bake Honey Lavender Cheesecake
Use room-temperature cream cheese for a smooth filling. Don’t overmix whipped cream; fold gently to keep the cake light. Taste the filling before chilling and add a bit more honey or lemon if you want sweeter or brighter flavor.
variation (if any)
Swap dried lavender with 1 teaspoon of lavender extract (use less, to taste). Replace graham crust with crushed shortbread for a richer base. Use maple syrup instead of honey for a different sweet note.
FAQs (minimum three FAQ)
Q: Can I use fresh lavender? A: Yes, but use it sparingly and dry it first. Fresh lavender is stronger; reduce amount.
Q: Is this cake gluten-free? A: Use gluten-free graham crackers or cookies for a gluten-free crust.
Q: Can I make it ahead? A: Yes. Make it up to 2 days ahead and keep it chilled until serving.
Why You’ll Love This Recipe
- Quick & Easy: No oven needed — mix, chill, and serve.
- Simple Ingredients: Common pantry items with a floral twist from lavender.
- Perfect for Warm Days: Chilled and light, it cools you off and looks elegant.
- Crowd-Pleaser: Mild, sweet honey and soft lavender make it unique but familiar.
- Easy to Customize: Swap crust or sweetener to match taste or diet.
This cheesecake stands out because it balances honey’s warm sweetness with subtle lavender floral notes. The no-bake method keeps the texture silky and smooth, and the lemon juice adds a bright counterpoint that lifts the flavors.
Ingredients Needed
For the crust:
- 2 cups graham cracker crumbs — press these into the pan for a firm base.
- 1/2 cup unsalted butter, melted — binds the crumbs and adds richness.
For the filling:
- 1 cup cream cheese, softened — use full-fat for best texture.
- 1 cup heavy cream — to whip and fold in, giving lightness.
- 3/4 cup honey — main sweetener; quality honey makes a difference.
- 2 tablespoons dried lavender — stir in for floral aroma and flavor.
- 2 teaspoons vanilla extract — rounds the flavor.
- 1 tablespoon lemon juice — adds brightness and balances sweetness.
Notes: Bring the cream cheese to room temperature so it mixes smooth. If your lavender is strong, start with less and taste.
How to Make No Bake Honey Lavender Cheesecake
- Prepare pan and chilling time: Line the bottom of a springform pan and plan to chill the cake at least 4 hours (longer is better). This chilling lets the filling firm up.
- Make the crust: Mix 2 cups graham cracker crumbs with 1/2 cup melted unsalted butter until crumbs look evenly moistened. Press the mix firmly across the pan bottom using the back of a spoon or a flat glass. Chill in the fridge while you make the filling — a cold crust sets better.
- Beat the cream cheese base: In a bowl, put 1 cup softened cream cheese. Add 3/4 cup honey, 2 teaspoons vanilla extract, and 1 tablespoon lemon juice. Beat until the mixture is smooth and no lumps remain — this makes the filling creamy and even.
- Whip the cream: In a clean bowl, whip 1 cup heavy cream until it holds stiff peaks (when the tips stand up). This gives air to the filling and keeps the cheesecake light. Watch the texture — don’t overwhip or it will turn grainy.
- Fold gently: Fold the whipped cream into the cream cheese mixture in two additions. Use a spatula and fold with a light hand so you keep the air. The filling should be smooth and fluffy.
- Add lavender: Gently stir 2 tablespoons dried lavender into the filling. Mix just enough to distribute the lavender but not bruise the cream. Taste a small bit; if the lavender is too strong, adjust carefully.
- Assemble and chill: Pour the filling over the chilled crust and smooth the top. Cover and refrigerate at least 4 hours, or ideally overnight, until firm. The visual cue: the pie should hold a clean slice when cut.
- Finish and serve: Run a sharp knife around the pan edge before unlatching to get neat slices. Garnish with a drizzle of honey, a lemon twist, or a few lavender buds.
Tip: If the lavender flavor is too subtle after chilling, serve with a thin honey drizzle to lift the aroma.
For a savory contrast to this sweet dessert, you might enjoy our baked crunchy hot honey chicken as a main course idea.
Serving and Storage Tips
- Serving: Keep the cake chilled until serving time. Use a hot, dry knife for clean slices—dip the knife in hot water and wipe it between cuts. Add a small spoon of honey on each slice or a sprinkle of lemon zest.
- Storage (fridge): Cover the cake tightly with plastic wrap or store in a cake container. It will stay good for up to 3 days.
- Storage (freezer): Wrap the cake tightly in plastic, then foil. Freeze up to 1 month. Thaw in the fridge overnight before serving. Avoid refreezing after thaw.
Helpful Notes
- Lavender choice: Use culinary-grade dried lavender only. Garden lavender may be treated with pesticides.
- Texture check: If the filling seems runny after 4 hours, chill longer. Overnight gives the best set.
- Honey flavor: Try different honey types (wildflower, clover) for subtle changes. Stronger honey can dominate the lavender.
- Make it lighter: Use half-and-half instead of heavy cream for a lighter filling, but texture will be less fluffy.
Conclusion
This No Bake Honey Lavender Cheesecake is a simple, elegant dessert that cooks-freezes-chills into a smooth, floral treat. It combines easy prep, gentle flavors, and an attractive finish that guests will notice. If you want extra inspiration or a similar honey-lavender take, see the original Honey Lavender Cheesecake – Sprinkles For Breakfast for ideas on garnishes and presentation. If you try this recipe, please leave a comment, give a star rating, and share a photo — what variation did you try? Share on Pinterest or Facebook to show others this calm, tasty dessert.
Frequently Asked Questions (FAQ)
Q: Can I use lavender extract instead of dried lavender?
A: Yes. Use 1/2 to 1 teaspoon of culinary lavender extract to start, and taste before adding more.
Q: Can I replace honey with sugar or another sweetener?
A: You can use granulated sugar (about 2/3 cup) or maple syrup (same amount) but note the flavor will change. Liquids can thin the filling slightly.
Q: Is this cheesecake freezer-friendly?
A: Yes. Wrap it well and freeze up to 1 month. Thaw in the fridge overnight before serving.
Print
No Bake Honey Lavender Cheesecake
- Total Time: 240 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A light, floral dessert that sets in the fridge without baking, featuring honey sweetness and a hint of lavender.
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1 cup cream cheese, softened
- 1 cup heavy cream
- 3/4 cup honey
- 2 tablespoons dried lavender
- 2 teaspoons vanilla extract
- 1 tablespoon lemon juice
Instructions
- Combine graham cracker crumbs and melted butter in a bowl, then press into the bottom of a springform pan.
- Beat together cream cheese, honey, vanilla extract, and lemon juice until smooth.
- Whip heavy cream until stiff peaks form, then fold into the cream cheese mixture.
- Gently stir in dried lavender.
- Pour the mixture over the crust and smooth the top.
- Refrigerate for at least 240 minutes or until set.
- Serve chilled, garnished with additional lavender or honey if desired.
Notes
Bring the cream cheese to room temperature for a smooth filling. Use lavender caution according to taste.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 180mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg