Description
This Lemon Lavender Honey Cheesecake is the ultimate spring dessert — creamy, floral, and kissed with honey sweetness. A delicate blend of zesty lemon, calming lavender, and golden honey makes each bite taste like sunshine in dessert form. Perfect for tea parties, brunches, or anytime you want a show-stopping yet comforting treat.
Ingredients
For the Crust
1 cup graham cracker crumbs — buttery and classic; vanilla wafers work too
4 tbsp unsalted butter, melted — just until liquid, not bubbling
1 tbsp honey — adds a hint of sweetness and depth
For the Filling
16 oz cream cheese, softened — full-fat for creamy results
½ cup honey — natural sweetness and floral balance
¼ cup granulated sugar — keeps the flavor from being too floral
2 large eggs — add structure and smoothness
½ cup sour cream — gives tang and creaminess
2 tbsp fresh lemon juice — brightens flavor
1 tsp lemon zest — aromatic and citrusy
1 tsp culinary lavender, finely ground — gentle floral note
1 tsp vanilla extract — rounds out the flavor beautifully
For Garnish (Optional)
Whipped cream
Honey drizzle
Lavender sprigs or lemon zest curls
Instructions
Preheat oven to 325°F (160°C).
Lightly grease a 6-inch springform pan and line the bottom with parchment paper.Make the crust.
Combine graham cracker crumbs, melted butter, and honey. Mix until it resembles wet sand. Press firmly into the bottom of the pan. Bake for 10 minutes, then cool.Prepare the filling.
Beat cream cheese until smooth. Add honey, sugar, and vanilla; mix until silky. Add eggs one at a time on low speed. Stir in sour cream, lemon juice, zest, and lavender.Bake in a water bath.
Wrap pan in foil and place in a larger baking dish. Pour hot water halfway up the sides. Bake for 45–50 minutes, until the center is slightly jiggly.Cool and chill.
Let rest in the turned-off oven for 1 hour. Cool completely, then refrigerate for at least 4 hours or overnight.
Serve and garnish.
Top with whipped cream, drizzle with honey, and decorate with lavender or lemon curls.
Notes
Lavender Tip: Use only culinary-grade lavender — too much can taste soapy.
No honey? Maple syrup or agave nectar make great substitutes.
Make-ahead: Cheesecake tastes even better the next day after chilling overnight.
Storage: Refrigerate covered up to 5 days; freeze slices for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 cheesecake)
- Calories: 395 kcal
- Sugar: 27 g
- Sodium: 210 mg
- Fat: 25 g
- Saturated Fat: 14 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 0.5 g
- Protein: 7 g
- Cholesterol: 110 mg
