Description
A light and creamy no-bake cheesecake infused with the delicate, soothing flavor of culinary lavender.
Ingredients
1.5 cups graham cracker crumbs
6 tbsp unsalted butter, melted
1/4 cup granulated sugar
24 oz full-fat cream cheese, softened
1 cup powdered sugar
1.5 cups heavy whipping cream
2 tsp dried culinary lavender buds
1 tsp vanilla extract
1 tbsp lemon juice
Optional: Purple food coloring
Instructions
Step 1: Mix graham cracker crumbs, granulated sugar, and melted butter; press into a 9-inch springform pan and freeze for 15 minutes.
Step 2: Warm 1/2 cup of the heavy cream with the lavender buds; steep for 15 minutes, strain, and chill the liquid.
Step 3: Beat the softened cream cheese and powdered sugar together until smooth and fluffy.
Step 4: Incorporate the lavender-infused cream, vanilla extract, and lemon juice into the cream cheese mixture.
Step 5: In a separate bowl, whip the remaining heavy cream to stiff peaks.
Step 6: Gently fold the whipped cream into the cheese mixture until fully combined.
Step 7: Spread the filling over the crust and refrigerate for at least 8 hours.
Step 8: Garnish with extra lavender and serve cold.
Notes
Always use culinary-grade lavender to ensure a pleasant, sweet floral flavor.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 22g
- Sodium: 280mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 85mg
