Indulge in Creamy Lemon Lavender Cheesecake Bliss

This Lemon Lavender Cheesecake combines tangy lemon and aromatic lavender for a vegan delight that’s both innovative and comforting.

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Prep Time 20

Cook Time 1

Chill Time 4

Total Time 5 20

Servings: 8 slices

Course: Desserts

Cuisine: Vegan

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Crust

1.5 cups Graham Cracker Crumbs Substitution: Use crushed gluten-free cookies for a gluten-free version.
0.5 cups Sugar Note: Coconut sugar or maple syrup can be used for a healthier option.
0.25 teaspoons Salt No direct substitution necessary.
0.5 cups Vegan Butter Substitution: Coconut oil can be used.

For the Filling

2 tablespoons Culinary Lavender Note: Can be steeped in lemon juice or ground finely for stronger flavor.
16 ounces Cream Cheese (Vegan) Substitution: Use cashew cream or silken tofu blended until smooth.
0.5 cups Sour Cream (Vegan) Substitution: Coconut yogurt can be used.
2 Lemon Zest No substitution; fresh lemons are recommended for best results.
0.5 cups Lemon Juice No substitution; fresh lemons are recommended for best results.
1 teaspoon Vanilla Extract Substitution: Vanilla bean or paste can be used as an alternative.

For the Topping

1 piece Honeycomb For a fully vegan option, use agave syrup clusters or omit.

Equipment

Oven
mixing bowls
springform pan
electric mixer
measuring cups

Method

Step-by-Step Instructions for Lemon Lavender Cheesecake

Preheat your oven to 325°F (163°C). Prepare a springform pan by lining the bottom with parchment paper.
In a medium bowl, mix together graham cracker crumbs, sugar, salt, and melted vegan butter. Press into the bottom of your prepared springform pan. Bake for 10 minutes, then let cool.
Combine culinary lavender with fresh lemon juice and let it steep for about 10 minutes. Strain or grind for a more intense lavender flavor.
In a large bowl, beat the vegan cream cheese until smooth. Gradually add the sugar, then the eggs one at a time. Add vegan sour cream, lemon zest, and strained lemon-lavender mixture; blend until smooth.
Pour the filling over the cooled crust in a water bath and bake for 50-60 minutes. Turn off the oven and let it rest for 30 minutes.
Transfer the cheesecake to the refrigerator to chill for at least 4 hours or overnight.
Remove the cheesecake from the springform pan, top with honeycomb, and drizzle with honey or agave. Sprinkle with lavender buds and lemon zest before serving.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 40gProtein: 4gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 150mgPotassium: 120mgFiber: 1gSugar: 20gVitamin C: 10mgCalcium: 4mgIron: 2mg

Notes

Ensure cream cheese is at room temperature for easier mixing. Use only culinary-grade lavender to avoid bitterness.

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