Lavender Honey Cheesecake Recipe


This Lavender Honey Cheesecake Recipe is the single greatest cheesecake recipe of all time.  The process is not difficult but not to bee rushed: this dessert is so rich and creamy it’s worth the precision.  Open a bottle of wine, set your favorite playlist, and pay attention to every detail.  Don’t skimp on ingredients, the better each ingredient is – the better this cheesecake will bee (read: no fat-free ingredients).  

Baking with honey is my new normal but there are some things I still (reluctantly) use sugar for.  The crust of this Lavender Honey Cheesecake is one of them.  Using honey is the crust is still delicious, but the honey will caramelize creating a candy crust. I prefer a crumbly crust so I still use sugar for that specifically.  Remember you can always substitute any honey you prefer as well.

Spray springform pan with Pam

Preheat oven to 325
Make space in Freezer
Soften 4 – 8oz cream cheese

Melt 1/4 cup butter and 1/2 cup sugar
Mix until dissolved, add a dash of cinnamon
Add graham cracker crumbs gradually until mixed (2 packs)
Fairly loose and crumbly – pat crust into pan
Pour into center, and pat 3/4 way up the sides
Store in freezer
In Large Mixing Bowl – Medium Speed
Add softened cream cheese – one at a time – 4 packs
Do not over-beat, runny filling may drip out of pan
Gradually add Lavender Honey 1/3 cup at a time
Taste after 1 cup, sweeten to taste
Beat in eggs one at a time – 4 total
Add vanilla – 2 Tsp


Pour filling into frozen pan
Bake 1 hour, middle will be wobbly
Cool 10 – 15 minutes on rack while preparing topping
Sour Cream Topping:
Whip 1 container sour cream at high speed
Until increases 1/3 in size
Whip in 1/4 cup Lavender Honey at a time
Taste, may add more
Blend in tsp vanilla

Pour Carefully onto hot cake
Bake another 9 – 10 minutes
Cake will be Jiggly

Cool on wire rack until room temp – 45 minutes
Cover tightly with foil and freeze

Freeze overnight
To serve:
Remove from freezer, remove from form pan, let stand at room temp for one hour

Use sharp knife or thin wire to cut

Bon Appetite!!


Comments (27)


    I have always cooked cheese cake in a water bath. The directions for this one do not call for one. Is that correct?

    Also, which rack of the oven should this be baked on?

    1. kate says:

      That is correct! No water bath required. We baked this recipe on the middle rack.

  2. Cindy says:

    Way, way too much graham cracker crumbs. Maybe double. You need to define a “pack”. A “pack” here is a box. Mercedes put together an ingredient list defining it but I’m not sure you really read it. There is no way you can fit 27 ounces of graham cracker crumbs in a 9 ” springform pan and have room for the cheesecake.

    1. kate says:

      Sorry for the confusion! We are referring to the packs within the box – usually there are three individually sealed packs in one box – we use two of those for this recipe.

  3. Deb Grsy says:

    Sounds good. Will try to make it

  4. stephanie says:

    thank you so much for the recipe, its so inspiring.
    you said for the filling: Gradually add Lavender Honey 1/3 cup at a time. so how much cups do i have to add?
    same with the top: Whip in 1/4 cup Lavender Honey at a time. how much honey totally?
    Thank you!

    1. kate says:

      It really depends on how sweet you like it – I recommend tasting after 2/3. I usually use 1 cup at home.

  5. Mercedes Herrera-Mishler says:

    I put together an ingredients list. Would you check it to make sure I got it correct? The one thing I don’t have clear is how much, more or less, Lavender Honey to put on the filling. How much lavender honey should I buy?
    2 boxes of 13.5oz of graham cracker crumbs
    ¼ cup butter (margarine)
    ½ cup sugar
    4 8oz cream cheese bricks, soften
    Lavender honey
    4 eggs
    2 tsp vanilla
    2 cups sour cream
    ¼ cup Lavender Honey
    1 tsp vanilla
    I’m planning to make for Father’s Day.
    Thanks, Mercedes

    1. kate says:

      Awesome! It really depends on how sweet you like your cheesecake. I like my sweet so I add (at least) 1 cup of honey to the filling and the topping. You should start tasting after 2/3 of a cup to see if you like the flavor though.

  6. Kelsey Claire Hagen says:

    Also, at the beginning you say “soften 4-8oz cream cheese” and then later you say “4 packs of cream cheese” .. which is it?

    1. kate says:

      4 packs- 8oz each, sorry for the confusion!

    2. Kelsey Claire Hagen says:

      Thanks!! I’m making it right now!!

  7. Kelsey Claire Hagen says:

    Um.. how much is “a container of sour cream”?

    1. kate says:

      An 8oz works but the 16oz is even better!

  8. Marie says:

    a crushed nut crust is always good with cheese cake too.

    1. kate says:

      We have one recipe with a pistachio crust. We need to try pecans too!

  9. Jennifer says:

    What size containers of sour cream?

    1. kate says:

      You can use an 8oz but 16oz is even more to love!

  10. Donata says:

    What size spring form pan?

    1. kate says:

      9″ springform is standard, or you can use four 4″ pans for individual cakes!

  11. MaryAnne says:

    Where can I get lavender honey?

  12. Marte says:

    Butter ONLY for me too. Sounds lovely!

  13. Cindy says:

    Will try – but no trans fats for me! Butter is best.

    1. John Boesen says:

      No gluten either. Plus we would use organic coconut sugar.

      1. kate says:

        You can try making the crust with Gluten Free Cheerios!

    2. Annabella says:

      I agree, only butter for me as well. Otherwise, it looks yummy.

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