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Vanilla Lavender Cheesecake Recipe

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3.9 from 27 reviews

This Vanilla Lavender Cheesecake is a beautifully delicate dessert combining the rich creaminess of classic cheesecake with the subtle floral notes of lavender. Featuring a buttery graham cracker crust, a smooth lavender-infused cream cheese filling dyed a soft neon purple, and adorned with vanilla frosting and colorful sprinkles, it’s perfect for special occasions or an elegant treat to impress your guests.

Ingredients

Crust

  • 1 1/2 sleeves of Graham Crackers (about 13 or 14 crackers) – crushed into crumbs
  • 2 Tablespoons of Sugar
  • 1 stick of butter – melted

Cheesecake Filling

  • 4 packages (8 ounces each) of Cream Cheese – softened
  • 3/4 cup of Heavy Cream
  • 1 cup of Sugar
  • 1 teaspoon of Vanilla Extract
  • 2 teaspoons of Lavender Syrup
  • About 1 teaspoon Neon Lavender or Neon Purple Food Coloring Gel

Decoration

  • 1 can of Vanilla Frosting
  • Purple and white Sprinkles

Instructions

  1. Prepare the crust: Line the bottom of a 7-inch springform pan with parchment paper and set aside. Place the graham crackers in a food processor or blender and pulse until you have fine crumbs. Transfer crumbs to a bowl, add sugar, and stir to combine. Melt the butter in the microwave, pour it over the crumbs, and stir thoroughly to coat. Press the crumb mixture evenly into the bottom of the springform pan to form the crust. Place the pan in the freezer to chill while preparing the filling.
  2. Make the cheesecake filling: In a stand mixer bowl, add the softened cream cheese, heavy cream, and vanilla extract. Mix on low speed until well blended and creamy. Add the sugar and lavender syrup, then continue mixing until smooth. Incorporate about one teaspoon of neon lavender or purple food coloring gel to achieve a uniform pastel lavender color, scraping down the sides of the bowl as needed to ensure even coloring.
  3. Assemble and chill: Pour the lavender cheesecake batter over the chilled crust in the springform pan, smoothing the top. Refrigerate the cheesecake for at least 4 hours, or until firm and set.
  4. Decorate: Once set, remove the cheesecake from the refrigerator. Using a pastry bag fitted with a large fluted tip, pipe dollops of vanilla frosting around the edge of the cheesecake. Sprinkle purple and white sprinkles over the frosting dollops to add a festive touch.
  5. Serve: Cut the cheesecake into 2 to 3-inch pieces and enjoy this elegant and flavorful dessert.

Notes

  • For best results, make sure the cream cheese is fully softened to avoid lumps in the batter.
  • Use a springform pan to easily remove the cheesecake without damaging the crust or sides.
  • Lavender syrup can be found in specialty stores or online, or you can make your own by infusing simple syrup with dried culinary lavender.
  • The neon lavender food coloring is optional and purely for visual effect; natural coloring can be used if preferred.
  • Chilling the crust before adding the filling helps keep it firm and prevents sogginess.

Find it online: https://justsosavory.com/vanilla-lavender-cheesecake-recipe/