Introduction

This No Bake Lavender Cheesecake is a delicate and creamy dessert that combines the subtle floral notes of lavender with a smooth cream cheese filling. Perfect for warm days or when you want a fuss-free yet elegant treat.

The image shows a round two-layer cake on a round white plate placed on a white marbled surface. The bottom layer is a light brown crumbly crust, and the top layer is a smooth light purple cream. The cake is decorated with dollops of white whipped cream evenly spaced around the edge. Some dried purple flowers are sprinkled on top, with one sprig of dried flowers placed in the center. Around the cake, there are more dried flower stems and two folded purple cloths. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 oz graham crackers
½ cup butter, melted
1 cup powdered sugar
24 ounces cream cheese, softened (3 packages of 8 ounces each)
½ cup whipped cream
3-5 drops purple food coloring
1 tablespoon lavender syrup
Whipped topping for garnish
Dry lavender for garnish

Instructions

Step 1: Place the graham crackers in the bowl of a food processor and pulse until they are crushed into fine crumbs.
Step 2: Combine the crushed graham crackers with the melted butter and stir well to mix evenly.
Step 3: Press the crust mixture firmly into the bottom of an 8-inch springform pan, creating an even layer. Refrigerate the crust for about 30 minutes to set. (If you don’t have a springform pan, a 9-inch pie plate works well.)
Step 4: In a large bowl, add the softened cream cheese, whipped cream, and powdered sugar. Using an electric mixer, blend until the mixture is smooth and creamy.
Step 5: Add the lavender syrup and 3 to 5 drops of purple food coloring to the filling. Beat the mixture for an additional two minutes to incorporate all flavors and color evenly.
Step 6: Pour the cheesecake filling evenly over the chilled crust. Cover the pan with plastic wrap or a lid, then return it to the refrigerator. Let it chill for 2 to 3 hours until firm.
Step 7: Before serving, garnish the cheesecake with whipped topping and a sprinkle of dry lavender for a beautiful finish.

Tips & Variations

For a stronger lavender flavor, increase the lavender syrup slightly, but be careful not to overpower the cheesecake’s balance.
If you don’t have purple food coloring, you can skip it—the lavender flavor will still shine through beautifully.
Swap graham crackers for digestive biscuits or vanilla cookies to vary the crust taste and texture.

Storage

Store the cheesecake covered in the refrigerator for up to 3 days. Keep it chilled until ready to serve. For best texture, allow the cheesecake to sit at room temperature for about 15 minutes before slicing. This dessert is not suitable for freezing as it may affect the creamy texture.

How to Serve

A round cake with two layers is displayed on a white marbled surface, decorated with light purple frosting covering the entire top and sides. The cake's top edge is bordered with white whipped cream swirls, and the purple frosting is sprinkled with small lavender flower petals and a sprig of lavender placed in the center. One slice of the cake is cut out, revealing a light beige crumbly crust layer at the bottom. The slice is served on a white plate with a silver fork beside it, and the slice itself is topped with the same purple frosting and white whipped cream curls along the edge. The scene is accented with a purple cloth and scattered dried lavender stems around the cake and plate. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried lavender instead of lavender syrup?

While dried lavender can be used to infuse flavor, it’s best to make a simple lavender syrup in advance for a smoother, more evenly distributed taste in the cheesecake filling.

Do I need a springform pan to make this cheesecake?

No, a springform pan makes it easier to remove the cheesecake, but a 9-inch pie plate or any similar dish will work fine. Just be sure to press the crust firmly and chill well before serving.