If you’ve been following my blog for some time now, you’ve probably noticed my love for cheesecakes. I’ve made cheesecake cups, I’ve crushed up cookies to make cheesecake crust, I’ve made cheesecake with an apple crisp topping, I’ve drizzled cheesecakes with homemade caramel, homemade honey and I’ve swirled cheesecake into brownies. You name it, I’ve done it with a cheesecake! I got my cheesecake game down and, somehow, I get happier and happier with every cheesecake.
My latest cheesecake creation is this Honey Lavender Cheesecake. It tastes beyond better than I even hoped for!
Lavender can easily overpower other flavors and even taste a little soapy if you use too much. In this case, the homemade two-ingredient vegan honey balances out the lavender perfectly. The lavender is distinct, yet subtle, light and absolutely scrumptious!
The cheesecake gets it’s beautiful violet color from a touch of blueberries! However, it’s such a small amount of blueberries, that the flavor doesn’t necessarily come through so if you’re not a blueberry fan, I wouldn’t even think of it! Now, I would love to see your take on this beauty! Tag @bunnysbite and #bunnysbite on your photos so I can see your results!
Honey Lavender Cheesecake (V/GF)
Honey Lavender Cheesecake made with my Homemade Two-Ingredient Vegan Honey (yup, it’s vegan!) and a touch of lavender extract. It gets its beautiful violet color from a Homemade Natural Food Dye (Blueberries!) and the crust has a touch of chocolate because why not?! The flavors are so balanced and scrumptious I could eat this all day every day!
- 1 cup pineapple juice
- 1 cup coconut sugar
- 1 cup gluten-free rolled oats
- 1 cup raw pecans
- 1/4 cup coconut sugar
- 2 tbsp unsweetened cocoa powder
- 5 tbsp coconut oil
- 1/4 tsp sea salt
- 3 1/2 cups raw cashews soaked in water for at least 8 hours
- 2/3 cup vegan honey *recipe above
- 1/2 cup full-fat coconut milk
- 1/2 cup coconut oil
- 1/3 cup lemon juice
- 1/4 (heaping) cup fresh blueberries
- 1 tsp lavender extract
Mix pineapple juice and coconut sugar together in a large saucepan over medium-high heat. Cook, while stirring occasionally, until it becomes close to a honey-like texture, about 15-20 minutes. Let cool and then transfer to a glass jar and store in the refrigerator. It will become thicker after sitting/cooling for awhile.
Place the raw cashews in a bowl and cover them with a couple inches of water. Allow them to soak overnight (at least 8 hours). Drain and rinse.
Prepare the crust by adding the ingredients for the crust to a food processor and process until a loose dough is formed. You may need to stop the food processor a couple of times and scrape the sides with a rubber spatula.
Transfer the crust mixture to a 10-inch spring-form pan and press it into the bottom, forming an even layer. Refrigerate the crust while you’re preparing the filling.
Prepare the cheesecake filling by adding all of the ingredients for the filling to a food processor or blender and blend until completely smooth. This will require several rounds of blending. I blended mine for probably a total of 5 minutes to get that velvety smooth texture.
Pour the cheesecake filling into the spring-form pan and smooth evenly over the crust. Freeze for 1 hour, then place in the refrigerator and refrigerate until completely firm, at least another hour.
Remove cheesecake from pan, slice, serve and enjoy! Store leftover covered in the refrigerator for up to a week or in the freezer for several months.
- I recommend making the honey well before using it for this cheesecake recipe so it has time to cool and thicken.
- You may have extra honey leftover, you may use it to drizzle over cheesecake or use it for another recipe.