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Ultimate Lemon Lavender Cheesecake Topped with Honeycomb

Ultimate Lemon Lavender Cheesecake Topped with Honeycomb Bliss

This Ultimate Lemon Lavender Cheesecake Topped with Honeycomb is a creamy vegan dessert that combines zesty lemon and delicate lavender, topped with crunchy honeycomb.
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Prep Time 20 minutes
Cook Time 1 hour
Chilling Time 4 hours
Total Time 5 hours 20 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Vegan
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Crust
  • 1.5 cups Graham Cracker Crumbs Gluten-free crumbs work if needed.
  • 0.5 cups Sugar Coconut sugar is a healthier alternative.
  • 0.5 teaspoon Salt
  • 0.5 cups Vegan Butter Coconut oil can be used as a dairy-free substitute.
Filling
  • 2 tablespoons Culinary Lavender Ensure it’s food-grade and grind for a stronger taste.
  • 0.75 cups Lemon Juice Freshly squeezed is recommended.
  • 16 oz Cream Cheese (Vegan) Opt for store-bought vegan cream cheese.
  • 0.5 cups Sour Cream (Vegan) Can swap with blended silken tofu.
  • 1 tablespoon Lemon Zest
  • 1 teaspoon Vanilla Extract Always use pure vanilla.
Topping
  • 1 cup Honeycomb Or use agave candy for strict vegan option.

Equipment

  • 9-inch springform pan
  • Medium bowl
  • large mixing bowl
  • small saucepan

Method
 

Preparation Steps
  1. Preheat your oven to 325°F (163°C) and line the bottom of a 9-inch springform pan with parchment paper.
  2. Mix together graham cracker crumbs, sugar, and salt in a medium bowl. Pour in melted vegan butter and combine until it resembles wet sand. Firmly press into the bottom of the springform pan. Bake for 10 minutes until lightly golden, then cool.
  3. In a small saucepan, combine fresh lemon juice and culinary lavender. Warm it over low heat for about 10 minutes. Strain the mixture to remove lavender pieces.
  4. Beat the vegan cream cheese in a large bowl until smooth. Gradually add in sugar, mixing well. Incorporate the eggs one at a time and then stir in the strained lemon juice with lavender, sour cream, lemon zest, and vanilla extract.
  5. Pour the filling over the cooled crust. Bake in a water bath for 50–60 minutes until the center is set yet jiggles. Turn off the oven, crack the door open, and let it rest for 30 minutes.
  6. Chill the cheesecake in the refrigerator for at least 4 hours or overnight before serving.
  7. Top with crunchy honeycomb pieces just before serving. Optionally drizzle with honey and garnish with lavender buds and lemon zest.

Nutrition

Serving: 1sliceCalories: 280kcalCarbohydrates: 31gProtein: 3gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 10gSodium: 120mgPotassium: 150mgFiber: 1gSugar: 12gVitamin C: 5mgCalcium: 1mgIron: 2mg

Notes

For best results, ensure ingredients are at room temperature before mixing. Never skip the water bath to minimize cracks during baking.

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