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Lemon Lavender Cheesecake

Delightful Lemon Lavender Cheesecake for Special Moments

Lemon Lavender Cheesecake is a vegan treat that combines bright lemon flavors with delicate floral notes, perfect for special occasions.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 4 hours
Total Time 5 hours 15 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Vegan
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cups Graham Cracker Crumbs can substitute with almond flour for a gluten-free option
  • 1/4 cups Sugar brown sugar can create a deeper flavor profile
  • 1/4 teaspoon Salt enhances sweetness and balances flavors
  • 1/2 cups Vegan Butter coconut oil is a suitable substitute if preferred
For the Filling
  • 1 tablespoon Culinary Lavender ensure it's food-grade to avoid bitterness
  • 1/2 cups Lemon Juice freshly squeezed juice is recommended
  • 8 ounces Vegan Cream Cheese homemade cashew cream can be used as an alternative
  • 1/2 cups Sour Cream substitute with coconut yogurt for a vegan option
  • 2 each Eggs for vegan, use flax eggs or aquafaba as a binding agent
  • 1 teaspoon Vanilla Extract pure vanilla is preferable
For the Topping
  • 1/4 cups Honeycomb for vegans, substitute with chopped nuts or vegan caramel

Equipment

  • Springform Pan
  • mixing bowl
  • baking dish
  • oven

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (163°C) and line the bottom and sides of a springform pan with parchment paper.
  2. In a mixing bowl, combine graham cracker crumbs, sugar, and salt. Melt vegan butter and mix it into the crumb mixture. Press into the bottom of the springform pan and bake for 10 minutes.
  3. Steep culinary lavender in freshly squeezed lemon juice for 10 minutes. Strain out the lavender buds to keep the infused juice.
  4. Beat vegan cream cheese until smooth, then gradually add sugar and eggs (or substitute). Mix in lemon-lavender juice, sour cream, lemon zest, and vanilla extract.
  5. Pour the filling over the cooled crust. Prepare a baking dish with hot water and place the springform in it. Bake for 50–60 minutes.
  6. Turn off the oven and crack the door open, allowing the cheesecake to cool for 30 minutes. Refrigerate for at least 4 hours to fully set.
  7. Garnish with honeycomb, drizzle of honey, and sprinkle of lavender buds before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 5gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gSodium: 200mgPotassium: 150mgFiber: 2gSugar: 15gVitamin C: 5mgCalcium: 60mgIron: 1mg

Notes

Ensure your vegan cream cheese is at room temperature for easier mixing. Monitor baking time to avoid cracks. For optimal flavor, refrigerate overnight.

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