If I had to choose a dessert that was simple but looked like it had taken work, it would be a no-bake cheesecake. It’s surprising how easy they are to whip together but the minute you say cheesecake, people think that you put a lot of effort into making it. This no-bake lavender cheesecake is no exception.
I love lavender. It’s one of the most popular essential oils and perfect for calming and soothing. I usually have it diffusing in my house. It’s also really delicious when added to food. It provides that something extra.
When making this cheesecake, I wanted a subtle lavender flavour. You have to be careful with lavender – a little can go a long way. You can either crush up the lavender so that it’s scattered evenly throughout the cake. I just put the buds whole so they were a nice pop of surprise.
The crust is a basic graham cracker crust – combine the crumbs with some butter and voila! The creamy part is just a few ingredients – cream cheese, icing sugar, whipping cream and of course, lavender.
This cheesecake is oh so creamy! I had a little bit left over and found the cheesy topping to be perfect as a filling in a macaron. I can see this being added to ice cream as well. Not to worry, I’ll do some experimenting for you. Enjoy!
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted butter
- 2 - 250 g boxes of cream cheese
- 1 1/2 cups icing sugar
- 2 cups whipping cream
- 2 tsp lavender
- Combine the melted butter and cookie crumbs and press into the bottom of a 9" springform pan.
- Combine the cream cheese, icing sugar, whipping cream and lavender until fully combined.
- Pour mixture on the cookie crumbs.
- Chill for a few hours.
- Decorate with whipping cream and lavender.