Go Back

Easy No-Bake Honey Lavender Cheesecake

A vibrant, elegant no-bake dessert featuring a thick, creamy honey and lavender-infused purple cheesecake layer on a dark chocolate crumb crust, topped with a delicate white sour cream layer.
Print Recipe
Prep Time 30 minutes
Chill Time 6 hours
Total Time 6 hours 30 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Dark Chocolate Crust
  • 2 cups chocolate graham cracker crumbs or chocolate sandwich cookies without filling
  • 0.33 cup granulated sugar
  • 6 tbsp unsalted butter melted
  • 1 pinch sea salt
Honey Lavender Filling
  • 1.25 cups heavy whipping cream cold, divided
  • 2 tbsp dried culinary lavender buds do not use potpourri
  • 24 oz cream cheese full-fat, room temperature
  • 0.5 cup honey mild flavor like clover
  • 0.5 cup powdered sugar sifted
  • 1 tsp vanilla extract
  • 1 drop violet gel food coloring optional
White Topping & Garnish
  • 1 cup sour cream room temperature
  • 2 tbsp powdered sugar
  • 0.5 tsp vanilla extract
  • 1 sprig fresh lavender for garnish

Equipment

  • 9-inch springform pan
  • Stand Mixer or Hand Mixer
  • Mixing bowls
  • Fine-mesh sieve
  • Small saucepan

Method
 

  1. In a small saucepan, gently warm 1/4 cup heavy cream and dried lavender just until simmering. Remove from heat, cover, and steep for 30 minutes. Strain through a fine sieve, discarding buds. Chill the infused cream completely.
  2. Mix chocolate crumbs, granulated sugar, salt, and melted butter. Press firmly into the bottom of a 9-inch springform pan. Freeze for 15 minutes.
  3. In a chilled bowl, whip the remaining 1 cup of cold heavy cream along with the chilled lavender-infused cream until stiff peaks form. Set aside in the fridge.
  4. In a large bowl, beat the room-temperature cream cheese until completely smooth. Add the honey, powdered sugar, vanilla, and food coloring. Beat until well combined and perfectly smooth.
  5. Gently fold the whipped cream into the purple cream cheese mixture using a rubber spatula until just combined. Do not overmix.
  6. Pour the filling over the prepared chocolate crust, smoothing the top with an offset spatula. Cover and refrigerate for at least 6 hours or overnight.
  7. Once firm, whisk together sour cream, powdered sugar, and vanilla. Spread thinly over the top of the cheesecake. Chill for 30 more minutes.
  8. Run a hot knife around the edge before removing the springform ring. Garnish with fresh lavender sprigs, slice with a hot knife, and serve.

Notes

Ensure cream cheese is entirely at room temperature to avoid a lumpy batter. Only use culinary-grade lavender.