Name: Lemon Lavender Cheesecake with Honeycomb - Dessert Recipes Delight
Prep time: 30 min
Cook time: 55 min
Total time: 85 min
Ingredients: 1 1/2 cups graham cracker crumbs; 1/4 cup sugar; 1/2 cup unsalted butter, melted; 3 (8-ounce) packages cream cheese, softened; 1 cup granulated sugar; 3 large eggs; 1/2 cup sour cream; 1/4 cup fresh lemon juice; 1 tablespoon lemon zest; 1/2 teaspoon dried culinary lavender; 1 teaspoon vanilla extract; Honeycomb candy, for topping

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Let me tell you, this lemon lavender cheesecake with a honeycomb crunch is not your average dessert. It walks the line between sweet and tangy like a tightrope artist with a degree in delicious. It’s where springtime meets indulgence, and I’d wager even folks who claim they ‘don’t do cheesecake’ would grab a second slice. I first tried lemon and lavender together by accident—there was a candle and a lemon tart involved, long story. But this cheesecake? It’s the edible version of that happy mishap. The honeycomb on top? That’s the crunch you didn’t know your dessert needed. It’s not fussy to make, either—definitely one of those culinary recipes that looks fancy but feels like a hug. This one’s for those who believe dessert is the main event, not the afterthought. Whether you’re team Homemade Cheesecake or dabble more in Easy Dessert Recipes, you’ll want to add this to your must-bake list. Oh, and yes, it pairs terribly well with Easy Lemon Chicken. Don’t ask how I know—just trust me. It’s peak culinary cooking at home.

1) Key Takeaways
2) Easy Lemon Lavender Cheesecake Recipe
3) Ingredients for Lemon Lavender Cheesecake
4) How to Make Lemon Lavender Cheesecake
5) Tips for Making Lemon Lavender Cheesecake
6) Making Lemon Lavender Cheesecake Ahead of Time
7) Storing Leftover Lemon Lavender Cheesecake
8) Try these Dessert Recipes next!
9) Lemon Lavender Cheesecake
10) Nutrition

1) Key Takeaways

This cheesecake blends lemon and lavender for a sweet floral flavor with just enough tang.
It features a crunchy honeycomb topping that adds drama and texture.
Perfect for impressing guests or treating yourself when you need a slice of something special.
It stores well and even tastes better the next day. Talk about low-stress dessert recipes.

2) Easy Lemon Lavender Cheesecake Recipe

Whenever I hear someone say cheesecake is intimidating, I think back to the first one I ever made. It cracked. It stuck. It tasted divine anyway. This lemon lavender cheesecake? It’s your new confidence booster. From the buttery graham cracker crust to the creamy filling scented with citrus and lavender, it walks that tightrope between fancy and achievable.

If you’re into dessert recipes that taste like a weekend escape to a countryside garden but are still doable in a small kitchen with a cat trying to jump on the counter, this one’s for you. I’ve tested it enough times to tell you it’s as comforting as it is fragrant.

What really seals the deal is the honeycomb crunch on top. That golden crown gives a little crackle with each bite and somehow makes the whole thing feel like an event. On Eleanor Cooks, this recipe hits that sweet spot of calm confidence with just a twist of drama.

3) Ingredients for Lemon Lavender Cheesecake

Graham Cracker Crumbs: You’ll need about a cup and a half. It gives the crust that classic, slightly sweet foundation we all know and crave.

Sugar: Just a quarter cup mixed with the crust keeps things balanced and not too sweet. Save the rest for the filling.

Unsalted Butter: Melted and stirred into the crumbs, butter binds the crust and adds that warm, toasty flavor when baked.

Cream Cheese: Three whole packages, softened. This is your base, your body, your silky-smooth superstar.

Granulated Sugar: One cup is just right to complement the citrus and floral notes without overpowering them.

Eggs: Three large eggs give the cheesecake structure and richness.

Sour Cream: Adds a hint of tang and keeps the filling creamy and lush.

Fresh Lemon Juice: About a quarter cup adds that sharp citrus punch that cuts through the richness.

Lemon Zest: A tablespoon brings brightness and depth. Don’t skip it.

Dried Culinary Lavender: Half a teaspoon is plenty. You want a whisper of floral, not potpourri.

Vanilla Extract: Just a teaspoon to round everything out and soften the floral and citrus notes.

Honeycomb Candy: Optional but highly encouraged. It adds crunch, sweetness, and flair.

4) How to Make Lemon Lavender Cheesecake

Step 1: Preheat your oven to 325°F. Line the bottom of a 9-inch springform pan with parchment paper if you’re cautious like me.

Step 2: Mix graham cracker crumbs, sugar, and melted butter in a bowl. Press it firmly into the pan. Bake the crust for 10 minutes and then set it aside to cool.

Step 3: Beat cream cheese and sugar until smooth and light. No lumps, just fluff. Add eggs one at a time, beating gently after each one.

Step 4: Stir in sour cream, lemon juice, lemon zest, dried lavender, and vanilla extract. Blend just until combined. Don’t overmix here.

Step 5: Pour the filling over the cooled crust. Gently tap the pan to remove bubbles. Bake for 50 to 55 minutes or until the center sets and the edges look dry.

Step 6: Turn the oven off. Crack the door open slightly and let the cheesecake cool inside for one hour. It helps prevent cracks.

Step 7: Transfer the cheesecake to the fridge and chill at least four hours—overnight if possible. Top with crushed honeycomb just before serving.

5) Tips for Making Lemon Lavender Cheesecake

Let the cream cheese sit out until it’s truly soft. If you rush it, you’ll fight lumps in your batter the whole way through. And no one wants that battle.

Use culinary lavender. I’m serious. The kind that comes in sachets smells great but tastes like your grandma’s closet. Culinary lavender is gentler and meant for recipes like this.

Bake the cheesecake in a water bath if you like smoother tops and fewer cracks. Personally, I skip the fuss, but it’s an option if you want something restaurant-slick.

6) Making Lemon Lavender Cheesecake Ahead of Time

I love a dessert recipe that gives you breathing room, and this one’s a planner’s dream. Make it a full day ahead and chill it overnight. It sets better and tastes brighter the next day.

Hold off on the honeycomb topping until just before serving. It keeps its crunch and doesn’t melt into a sticky situation in the fridge.

If you’re making it for guests, prep the crust and filling in advance and assemble later. It splits the workload without cutting corners.

7) Storing Leftover Lemon Lavender Cheesecake

Cover leftover slices tightly with plastic wrap or store in an airtight container. They’ll keep in the fridge for up to five days. Honestly, they won’t last that long.

You can freeze the cheesecake too. Wrap slices individually, freeze them flat, and move them to a freezer-safe bag. Just thaw overnight in the fridge when you’re ready.

Skip the honeycomb if freezing. Add it after thawing so you don’t lose the crunch.

8) Try these Dessert Recipes next!

9) Lemon Lavender Cheesecake