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Delicate No-Bake Honey Lavender Cheesecake Recipe

Delicate No-Bake Honey Lavender Cheesecake Recipe
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★★★★★

5.3 from 27 reviews

This delicate no-bake honey lavender cheesecake combines a crunchy digestive cookie crust with a smooth and creamy white and goat cream cheese filling, infused with fresh lemon and lightly scented with Earl Grey tea. Topped with a refreshing lavender lemon honey jelly lid, this elegant dessert requires no baking and is perfect for a sophisticated treat or special occasion.

Ingredients

Scale

Crust

  • 12 digestive cookies (180 grams)
  • ⅓ cup butter (80 grams)

No-bake Cheesecake

  • 5 gelatine sheets (or 2 ½ teaspoons gelatine powder)
  • 5 ounces white chocolate, melted (150 grams)
  • 5 tablespoons fresh lemon juice + zest of 2 lemons
  • 2 Earl Grey tea bags (or 2 teaspoons loose tea leaves, optional)
  • 1 cup heavy cream (230 milliliters)
  • 10 ½ ounces cream cheese, room temperature (300 grams)
  • 5 ounces goat cream cheese, room temperature (150 grams)
  • ⅓ cup sour cream, room temperature (80 grams)
  • ⅓ cup granulated sugar (70 grams)
  • 1 teaspoon pure vanilla extract

Lavender Lemon Jelly Lid

  • 5–6 gelatine sheets (or 2 ½ – 3 teaspoons gelatine powder)
  • ½ cup lemon juice (125 milliliters)
  • 1 ½ cup water (300 milliliters)
  • ¼ cup lavender honey (4 tablespoons)
  • 1 teaspoon butterfly pea powder (or purple food color)
  • 1–2 teaspoons dried lavender buds (optional)

Instructions

  1. Prepare the Cookie Crust: Melt the butter. Crush the digestive cookies finely, preferably in a food processor or by pounding in a plastic bag with a rolling pin. Mix the crushed cookies with melted butter until a uniform paste forms. Lightly spray an 8-inch (20 cm) springform pan with non-stick spray and optionally line the bottom with parchment paper. Press the cookie mixture evenly into the bottom and slightly up the sides of the pan. Refrigerate while preparing the filling.
  2. Soften the Gelatine: Place 5 gelatine sheets into a bowl of cold water for 5 minutes to soften. If using powdered gelatine, bloom 2 ½ teaspoons gelatine powder in 2 ½ tablespoons cold water and set aside.
  3. Melt the White Chocolate: Gently melt the white chocolate in a water bath or microwave in short 30-second bursts, stirring between intervals. Allow it to cool slightly.
  4. Infuse Lemon and Earl Grey: In a small saucepan, gently heat lemon juice, lemon zest, and Earl Grey tea bags or leaves. Let steep for at least 5 minutes, then strain out the tea leaves or bags. Whisk the softened gelatine into the warm lemon mixture until fully dissolved.
  5. Whip Heavy Cream: In a cold bowl, whip the heavy cream to stiff peaks and set aside.
  6. Mix Cream Cheese Filling: In a large bowl, beat the cream cheese, goat cream cheese, sour cream, and sugar together until fluffy and sugar granules are dissolved. Test by rubbing a small amount between fingers to check for graininess. Add the melted white chocolate and lemon gelatin mixture gradually, mixing gently to combine. Fold in the whipped cream delicately.
  7. Assemble Cheesecake Layer: Pour the cream cheese mixture over the chilled cookie crust and spread evenly. Refrigerate for at least 1 hour to set before adding jelly.
  8. Prepare Lavender Lemon Jelly: Soften 5-6 gelatine sheets in cold water for 5 minutes. Alternatively, bloom 2 ½ to 3 teaspoons gelatine powder in 2 ½ to 3 tablespoons cold water. In a saucepan, combine lemon juice, water, lavender honey, butterfly pea powder, and dried lavender buds if using. Warm gently and allow lavender buds to infuse for 30 minutes. Strain out buds and stir in the softened gelatine until dissolved. Let mixture thicken for 20-30 minutes.
  9. Top Cheesecake with Jelly: Pour about two-thirds of the jelly mixture (approximately 0.2 inches or 0.5 centimeters thick) evenly over the set cheesecake. Refrigerate immediately to set the jelly layer for at least 4 hours or preferably overnight.
  10. Serve: Before serving, let the cheesecake come to room temperature for 30 minutes to soften the crust for neater slicing. Serve with remaining jelly mixture as a dessert accompaniment if desired.

Notes

  • Use room temperature cream cheeses, sour cream, and sugar for best mixing results.
  • Gelatine sheets can be substituted with powdered gelatine but adjust quantities as noted.
  • If unavailable, butterfly pea powder can be replaced with purple food coloring for the jelly lid.
  • Lavender buds are optional but add a delicate floral aroma.
  • Make the cheesecake at least a day ahead to ensure complete setting and optimal flavor.
  • Serving the cake at room temperature improves texture and slicing quality.
  • For a vegan alternative, consider using plant-based cream cheeses and agar-agar instead of gelatine, though flavor and texture will differ.

Nutrition

Keywords: no-bake cheesecake, honey lavender cheesecake, lemon cheesecake, white chocolate cheesecake, lavender honey jelly, springform pan dessert

Find it online: https://hannahdelgado.com/delicate-no-bake-honey-lavender-cheesecake-recipe/