If you’re looking for a show-stopping dessert where bright citrus dances with delicate floral notes and a playful honeycomb crunch, look no further than this Lemon Lavender Cheesecake with Honeycomb. Creamy, zesty, and topped with golden pools of honey and jewel-like honeycomb, every bite is a ticket to pure joy. Whether you’re celebrating spring, hosting a brunch, or treating yourself to something creative and lush, this cheesecake will definitely have your guests raving—and you sneaking an extra slice from the fridge later.

Lemon Lavender Cheesecake with Honeycomb Recipe - Recipe Image

Ingredients You’ll Need

There’s nothing complicated about the ingredient list, yet every item serves a purpose—bringing layers of flavor, silky texture, and that eye-catching finish to your Lemon Lavender Cheesecake with Honeycomb. Here’s what you’ll need, with tips to make each component shine:

Graham cracker crumbs: Classic for a reason, they create a sturdy, slightly sweet base that lets the filling shine.
Granulated sugar: Adds sweetness to both the crust and the filling—don’t skimp, as it balances the tart citrus and herbal lavender.
Unsalted butter: Melted and mixed into the crumbs, it binds the crust and adds rich flavor.
Cream cheese: The star of the show—make sure it’s fully softened for that ultra-creamy texture.
Sour cream: A dollop adds tang and prevents the filling from being too dense.
Heavy cream: Lends silkiness and lightness, a little secret to dreamy cheesecake.
Large eggs: They set the filling and give it body, so your cheesecake slices hold tall and proud.
All-purpose flour: Just a spoonful helps prevent cracks and keeps the filling smooth.
Lemon zest: Brightens every bite—don’t skip fresh zest.
Fresh lemon juice: Adds bold, sunny citrus flavor that pairs beautifully with the lavender.
Culinary lavender: Use culinary-grade and crush it finely so each forkful has just the right floral touch.
Honey: Used as a luscious drizzle for an extra note of sweetness and sheen.
Edible honeycomb pieces: Adds irresistible texture and a visual pop—optional, but highly recommended!
Fresh lavender sprigs or lemon zest curls: For garnish, because a little flair goes a long way on this cheesecake.

How to Make Lemon Lavender Cheesecake with Honeycomb

Step 1: Prepare the Pan and Crust

Start by preheating your oven to 325°F (160°C). Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides; this will help release the cheesecake effortlessly. In a medium bowl, mix your graham cracker crumbs, granulated sugar, and the melted butter until you have a sandy, evenly moist mixture. Press it firmly into the bottom of your pan—using the back of a spoon or even a flat glass helps get it nice and tight. Bake the crust for 10 minutes, then set it aside to cool while you prepare the filling.

Step 2: Create the Silky Lemon Lavender Filling

In a large mixing bowl, beat the softened cream cheese until it’s absolutely smooth and creamy—lumps are the enemy here! Add in the sugar and continue to beat, making sure everything is thoroughly combined. Mix in the sour cream, heavy cream, and that little bit of flour. Next, add the eggs one at a time, mixing just until each is incorporated to avoid over-beating (which can cause cracks). Now for the magic: stir in the fresh lemon zest, lemon juice, and the crushed culinary lavender. If you want an extra smooth filling, you can strain it before pouring. Pour this fragrant, velvety batter over the cooled crust, then gently smooth the top.

Step 3: Bake and Cool to Perfection

Place your cheesecake pan on a baking sheet—this makes it easier to move and catches any butter leaks. Slide it into the oven and bake for 55 to 65 minutes; you’re aiming for a center that’s set but still has a slight wobble. Once the baking time is up, turn off the oven and leave the door cracked open. Let the cheesecake cool inside for an hour, allowing it to finish setting gradually and reducing the risk of cracks. Afterward, transfer the cheesecake to the refrigerator and chill for at least 4 hours, or preferably overnight. Patience is truly a virtue with Lemon Lavender Cheesecake with Honeycomb!

Step 4: Add the Honeycomb Magic

When you’re ready to serve, unclip the springform pan and place your cheesecake on a serving plate. Drizzle a generous third-cup of honey over the top, letting it drip down the sides in luscious, golden threads. Dot pieces of edible honeycomb across the honey, creating tempting pools of sweetness and a gorgeous mosaic. Finish with sprigs of fresh lavender or lemon zest curls if you wish. Slice with a sharp knife wiped clean between cuts for those flawless bakery-style servings of Lemon Lavender Cheesecake with Honeycomb.

How to Serve Lemon Lavender Cheesecake with Honeycomb

Garnishes

The finishing touches elevate this dessert from delicious to unforgettable. Besides the natural beauty of honeycomb, get playful with fresh lavender sprigs, thin curls of lemon zest, or even a few edible flowers for a true springtime feel. A dusting of powdered sugar or a scatter of crushed pistachios can also add contrast and crunch to your Lemon Lavender Cheesecake with Honeycomb.

Side Dishes

Pair slices of this cheesecake with a bright berry salad or a handful of sugared blueberries. A citrusy tea (like Earl Grey or chamomile-lemon) on the side complements the floral and lemony flavors. For a special celebration, offer a sparkling wine—there’s something dazzling about bubbles with creamy cheesecake!

Creative Ways to Present

If you’re serving a crowd, try cutting the cheesecake into petite squares for a chic dessert platter. Individual mini-cheesecakes baked in muffin tins make for adorable personal treats. For a brunch celebration, nestle slices amid a citrus platter, or even serve them in jam jars with layers of crust and filling—a portable, playful take on Lemon Lavender Cheesecake with Honeycomb.

Make Ahead and Storage

Storing Leftovers

Cheesecake stores beautifully, which makes it a hero of any make-ahead dessert list! Cover any leftovers tightly with plastic wrap or in an airtight container and refrigerate. Your Lemon Lavender Cheesecake with Honeycomb will keep fresh for up to five days, letting those flavors meld even more deliciously with time.

Freezing

If you want to freeze the cheesecake, it’s best to do so before adding honey and honeycomb. Wrap the cooled, unadorned cheesecake (whole or in slices) tightly in plastic wrap, then a layer of aluminum foil. Freeze for up to two months. Thaw overnight in the refrigerator, and add the honey and honeycomb just before serving to keep everything luscious.

Reheating

Cheesecake is all about that gloriously chilled, creamy bite, so typically you’ll want to serve it cold straight from the fridge! If you do prefer it a bit closer to room temperature, just set your slice out for 15–20 minutes before serving. Avoid microwaving, as it can alter the texture and melt your honeycomb topping.

FAQs

Can I use dried culinary lavender in the cheesecake?

Yes, dried culinary lavender works beautifully. Just be sure it’s meant for food use (not ornamental) and crush it well to prevent any bitter, soapy notes. A fine grind blends seamlessly into your Lemon Lavender Cheesecake with Honeycomb.

What type Dessert

Look for edible honeycomb sold at gourmet food stores, farmers markets, or sometimes in the cheese section of supermarkets. If you can’t find whole honeycomb, a thicker, high-quality honey still gives a beautiful glossy finish and wonderful sweetness.

Can I make this cheesecake gluten-free?

Absolutely! Use gluten-free graham crackers for the crust and a gluten-free flour blend in place of all-purpose. The rest of the recipe is naturally gluten-free, making Lemon Lavender Cheesecake with Honeycomb a treat almost everyone can enjoy.

How do I avoid cracks in my cheesecake?

To prevent cracks, make sure not to over-beat the eggs, bake at a gentle temperature, and allow the cheesecake to cool in the oven with the door cracked. If a crack does appear—no worries! The honey and honeycomb on top will cover it up beautifully.

What’s the best way to slice the cheesecake for clean pieces?

Dip a sharp knife in hot water and wipe it dry before each cut. This helps glide through the creamy filling and gives perfectly clean slices every time for your Lemon Lavender Cheesecake with Honeycomb showcase.

Final Thoughts

This Lemon Lavender Cheesecake with Honeycomb is as beautiful as it is delicious, blending creamy, citrus-laced cheesecake with subtle floral hints and a decadent honeycomb crown. If you want to wow your friends and indulge your senses, give this recipe a try—you’ll be dreaming about that first (and second!) bite long after the last crumb disappears.

Lemon Lavender Cheesecake with Honeycomb Recipe

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4.7 from 10 reviews

Author: admin
Total Time: 6 hours (including chilling)
Yield: 12 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the delicate flavors of lemon and lavender with this exquisite Lemon Lavender Cheesecake, topped with a sweet honey drizzle and edible honeycomb pieces. A perfect blend of floral and citrus notes in a creamy, decadent dessert.

Ingredients

Scale

Crust:

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tablespoons unsalted butter, melted

Filling:

3 (8 oz) packages cream cheese, softened
3/4 cup granulated sugar
1/4 cup sour cream
1/4 cup heavy cream
3 large eggs
1 tablespoon all-purpose flour
zest of 1 lemon
2 tablespoons fresh lemon juice
1 teaspoon culinary lavender, finely ground or crushed

Topping:

1/3 cup honey
edible honeycomb pieces
fresh lavender sprigs or lemon zest curls for garnish (optional)

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Instructions

Preheat the oven: Preheat the oven to 325°F (160°C). Line the bottom of a 9-inch springform pan with parchment paper and grease the sides.
Prepare the crust: Mix graham cracker crumbs, sugar, and melted butter. Press into the pan and bake for 10 minutes.
Make the filling: Beat cream cheese until smooth, add sugar, sour cream, heavy cream, and flour. Mix in eggs, lemon zest, lemon juice, and lavender. Pour over crust.
Bake: Bake for 55-65 minutes until set. Cool in the oven, then chill in the fridge for at least 4 hours.
Final touches: Drizzle with honey, add honeycomb pieces, and garnish with lavender or lemon zest. Serve chilled.