This cheesecake…….. is as smooth and refreshing as they come — softly sweet and tangy, followed by hints of lavender and juicy, jammy blueberries.
Besides being much easier to make (impossible for it to crack!), I prefer lighter, fluffier forkfuls of no-bake cheesecakes compared to the denser, baked versions. The idea behind a no-bake is using cream cheese + softly whipped cream to create an airy, but stable texture that requires no eggs or baking to set.
The crust is a simple press-in, just crushed gluten-free graham crackers and butter, popped into the freezer before the filling is poured in.
As Lily mentions, “Aromatherapists have used the scents of plants and flowers for their healing properties for centuries. Lavender soothes anxiety. Rose mends a broken heart. Peppermint eases nausea.
All of these aromatics can be used in both their fresh or their extracted form to beautiful, potent effect.” Think food for all five senses. With that, she’s created fabulous recipes to go along with eight different herbs and four flowers, everything from edible face masks, rosemary room spray, jasmine ice cream, and oregano pasta.
I chose to make this lavender cheesecake, wanting to explore the culinary side of this fragrant flower, which I typically shy away from, having had a few desserts where the flavor was quite overpowering. But to no surprise, Lily created the perfect balance in this cheesecake.
The key is pairing it with other assertive ingredients, like the tang of the cheese, and leveling its low notes with the brightness of lemon zest. Additionally, a little goes a long way. Precisely why you steep the lavender like tea in the blueberries, so the flavor subtly extracts.
We loved it. To the tune of all eight slices eaten over a few days between the two of us. I made it in a seven inch springform pan, so it’s relatively small batch.
The original recipe has you make them into cheesecake pots, so if you prefer to do that instead of making it into a cake, simply press a little of the crust into jars and follow the recipe as is. Blueberries not your favorite? You could top it with this rhubarb sauce, or raspberry sauce instead.
A few tips for successful no-bake cheesecakes:
Don’t overmix the filling, otherwise it will end up too soft. You’ll want to gently fold the whipped cream into the cream cheese/goat cheese/sugar mixture.
Slice it right after removing from the refrigerator, when it’s coldest. If it sits out too long, it will be softer and cutting it will not go as smoothly.
Be patient and let the cheesecake set for a minimum of four hours, preferably overnight. Which means this is the perfect make-ahead for dessert for a dinner party.
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.
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.
I made this. I added a tiny bit more crust. I’m a sucker for a thick graham. Don’t judge me! It’s my weakness 🤣 also I noticed that you may have accidentally forgotten to put in lemon juice in the ingredients list. I am just checking if it was not suppose to be in there? I did however mix in 1/4 c of lemon juice into the cheese sugar mixture. My cheesecake is chilling over night so I sure hope it’ll be just fine like that. Let me know if u meant to put lemon juice in the recipe. You’re my favorite lil baker ! Keep those awesome recipes pouring out of that brilliant brain of yours!! Cuz that’s my JOY!!!
Hi Cindy! There is no lemon juice in this recipe, just lemon zest as it states. It might be a little softer than what you see in the photos since you added 1/4 cup. But it will still taste delicious!
This has an everyday elegance to it that’s captivated me. I’m so fond of your mango mini cheesecakes and love the crust used there. Could I potentially use that for this set up, using the 8 x 8 square (since I do not have a 7” springform) or even tinier ones using muffin tins?
Yes, it would work great in an 8 inch square pan!
the color make it look so beautifull.
should try to make it :)
thanks for sharing
appreciate kind words, Wenda!
This looks absolutely gorgeous! What an amazing recipe to create. You look stunning in these photos and I truly bet the end result was incredible!
What can I use if I do not have a 7″ springform pan? I have a 9″ springform. I have several pie pans and a square pan about the size of pie pan. I’d really like to make for Memorial Day if you are able to get back to me soon, that would be great. Otherwise, have a great holiday! Thanks. Leah
If you don’t have a 7 inch springform, you could use an 8 inch square pan, and cut the slices into squares. Mix the graham cracker crust as is, but just use enough to pat 1/4 to 1/2 inch crust into the bottom of the pan. That means you’ll probably have some left over. Enjoy!
If I use the 8″ square do I need the parchment paper?
Hi! I would use parchment, or heavily grease.
I’m wishing your beautiful photographs were scratch and sniff! I shy away from using fragrant flowers like lavender too, but this makes me want to give it a go. I can’t wait to check out Lily’s book – I already know it is a beauty! xo
This cake is a stunner! Missing cheesecake right about now… and the topping is to die for. XO
AMANDA!!! It’s such an honor to be on Heartbeet Kitchen this week—thank you for your sweet words, the gorgeous photographs, and your love for #kaleandcaramelcookbook!! I’m so grateful for your support, and TOTALLY in love with this adaptation. MORE CHEESECAKE SURFACE AREA FTW!! I can’t wait to make it myself. YAY. I appreciate you!!
Your book is so inspiring Lily! It’s quickly becoming a go-to for all things herbs and flowers. Such amazing recipes, and the writing…. phenomenal. xo
Photography is exquisite, as always! And this…sounds incredibly delightful. The lavender, citrus and cream. Sigh. Can’t wait to give this a try!! xo
That sounds amazing. And those are some STUNNING photos.
thank you so much Jennifer! i’ll definitely be making this several times this summer.
Like Claudia, I have never made a cheesecake either! This one has now totally inspired me with that magical flavor combination and the promise of light & fluffy mouthfuls. Can’t wait to make this for a perfect summer treat :) xx
I’ve tried twice and they never turn out… so no-bake it is! I will be making this several times this summer and I love that it lasts in the fridge so well. xo
Stunning photos! I’ve actually never made a cheesecake – I think half the problem is that the few I’ve eaten haven’t been particularly inspiring, but this no-bake version looks way less intimidating and so creamy! The goats cheese addition is so interesting too – can you taste it much?
I actually thought I didn’t really care for cheesecake either, for the same reasons as you. But the flavor combination in this one is so beautiful and I loved the texture way more than traditional dense cheesecakes. You can’t taste the goat cheese, which is why I didn’t put it in the title. It just makes it less sweet. xo
is there a substitute for the goat cheese?
You could use more cream cheese! I have to say, even if you don’t like goat cheese, you won’t taste it, which is why I didn’t put it in the title.
This is so gorgeous! I need to get my hands on Lily’s book. I usually don’t like flowery flavors in food but this one has me intrigued.
This is just beautiful! I have just started experimenting with lavender and i definitely need to try this recipe now!
These photos are SO LOVELY! I also heart your dress <3
aw, thank you! ps- we need a date, asap. xo
This looks so delicious and creamy!!! Love the lavender twist too!
I love that you made Lilly’s cheesecake and showed your pretty self too, what a lovely combo! :) I’m still trying to master a vegan version of no bake cheesecake, but I think this would be a good place to start. I’ve also still not baked with lavender yet, but I’ve come to LOVE the scent, so that needs to change soon! xoxo
i’m sure you’ll get the vegan cheesecake! you are so talented in that type of creation. and yes to using lavender more, it’s so lovely!