No-Bake Honey Lavender Cheesecake
A silky smooth no-bake cheesecake infused with delicate lavender and sweet honey, layered over a buttery biscuit crust. This elegant dessert is creamy, lightly floral, and perfect for spring gatherings or special occasions.
Ingredients
Scale
- 2 cups digestive biscuits or graham crackers, crushed
- 1/2 cup unsalted butter, melted
- 16 ounces cream cheese, softened
- 1 cup heavy cream
- 1/3 cup honey, plus extra for drizzling
- 2 tablespoons granulated sugar
- 1 teaspoon dried culinary lavender
- 1 teaspoon vanilla extract
- 1 tablespoon unflavored gelatin
- 3 tablespoons cold water
Instructions
- Lightly grease a 9 inch springform pan and set aside.
- In a bowl, mix crushed biscuits with melted butter until evenly coated.
- Press the mixture firmly into the bottom of the springform pan to form an even crust. Refrigerate for 20 minutes to set.
- In a small saucepan, warm heavy cream gently with dried lavender over low heat for 5 minutes. Remove from heat and strain to discard lavender buds.
- Bloom gelatin in cold water for 5 minutes, then warm gently until dissolved.
- In a large bowl, beat cream cheese, honey, granulated sugar, and vanilla extract until smooth.
- Slowly mix in the infused cream and dissolved gelatin until fully combined and silky.
- Pour the filling over the chilled crust and smooth the top evenly.
- Refrigerate for at least 4 hours or until fully set.
- Remove from the springform pan, drizzle lightly with extra honey, slice, and serve.
Notes
- Do not overheat the cream when infusing lavender to preserve delicate flavor.
- Strain thoroughly to maintain a smooth texture.
- Allow full chilling time to ensure proper setting.
- Adjust honey slightly depending on desired sweetness.
Find it online: https://tastyze.com/no-bake-honey-lavender-cheesecake/