No-Bake Blueberry Lavender Cheesecake

Preparation 30 min Cook Time 30 min
Serves 6     adjust servings

Lightly adapted from the cookbook, Kale & Caramel: Recipes for Body, Heart, and Table. Written by Lily Diamond.



  • 110 grams gluten-free graham crackers, finely crushed (about 1 cup)
  • 1/2 teaspoon dried edible lavender buds, coarsely ground
  • 4 tablespoons butter, melted

Blueberry Topping

  • 1 1/2 cups blueberries
  • 1/4 cup water
  • 3 tablespoons organic cane sugar
  • 1/2 teaspoon lemon zest
  • 1/4 teaspoon vanilla extract
  • pinch of salt
  • 3/4 teaspoon dried edible lavender buds

Cheesecake Filling

  • 3/4 cup heavy cream, chilled
  • 8 ounces cream cheese, room temperature
  • 4 ounces goat cheese, room temperature
  • 1/2 cup organic cane sugar
  • 2 teaspoons lemon zest
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon dried edible lavender buds, coarsely ground


Put the graham crackers into a food processor. Process until they’re a fine, sandy texture. Transfer to a medium bowl. Add lavender, salt, and butter. Mix well with a fork to incorporate butter into all of the crumbs. Put a round piece of parchment in the bottom of your springform pan. Press crumbs with a spoon and hands, into the bottom and a little less than 1/2 up the sides. Be sure to press firmly. Place in the freezer.

Place 1 cup of the blueberries and the water in a food processor and blend until they’re chopped into small pieces. Empty the mixture into a small saucepan. Add the sugar, lemon zest, vanilla, and salt. Bring to a simmer over medium heat, stirring continuously. Add the remaining half of blueberries. Place the lavender in a reusable tea bag or cheesecloth pouch, seal, and add to the sauce. Reduce the heat and continue to stir as the lavender steeps. When the sauce has thickened, about 10 minutes, remove from the heat. Continue to steep the lavender for another 15 to 20 minutes. Then remove the tea bag or pouch. Let the sauce cool completely.

In a large bowl, whip the heavy cream with an electric mixer until soft peaks form. In a second large bowl, use the mixer to whip the cream cheese, goat cheese, sugar, lemon zest, and lavender. Once the mixture is fully combined, use a spatula to gently fold in the whipped cream.

Take the crust out of the freezer and pour the filling in. Smooth with a large spoon. Refrigerate for a minimum of four hours best overnight. When ready to serve, remove from refrigerator and release from springform. Spoon a liberal amount of blueberry sauce on top, and cut immediately. Cheesecake will last for 4 days in the refrigerator.

Recipe Notes

I use this 7 inch springform pan, which is important for the filling amounts and crust. You could also do a 6 inch if you'd like, the resulting cheesecake will be thicker.

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