What tastes better than cheesecake? An effortless cheesecake made with tea! In my house, cheesecake is always the preferred dessert and my No-bake Lavender Tea Cheesecake includes everything that I love: tea, lavender, and honey! If you like sweet and simple desserts made with tea and fit for tea time, then you will absolutely love this recipe. Bon Appe-tea-t!
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No-bake Lavender Tea Cheesecake
Yields: 8 servings
4 tbsp. loose-leaf green tea
4 tbsp. dried lavender flowers, divided
1/4 cup boiling water
1-1/2 cups crushed shortbread cookies (about 21 cookies)
3 tbsp. butter, melted
2 packages (8 oz. each) cream cheese, softened
3/4 cup honey
1-1/4 cups heavy whipping cream
Fresh mint leaves
Step 1: In an infuser or a small bowl, combine 3 tablespoons lavender, tea and water. Cover and steep for 15 minutes. Strain water, discarding lavender and tea. Set aside.
Step 2: Crush remaining lavender flowers. In a small bowl, combine the cookie crumbs, butter and crushed lavender. Press onto the bottom of a greased 9-in. spring form pan (I used a 6-in. pan for aesthetic). Cover and refrigerate for at least 30 minutes.
Step 3: For filling, in a large bowl, beat cream cheese and honey until smooth. Gradually beat in lavender tea. In another bowl, beat cream until stiff peaks form. Fold into filling. Spoon over crust.
Step 4: Refrigerate overnight. Run a knife around edge of pan to loosen; remove sides of pan. Sprinkle with lavender sugar and mint leaves if desired.
*Lavender Sugar: 1) Place dried lavender in food processor and blend for 10-15 seconds until chopped into small pieces. 2) Add 1 cup granulated sugar to processor and blend well for 10-15 seconds or until lavender is finely ground and mixed into sugar. 3) Store lavender sugar in airtight container at room temperature for up to 6 months.
I made this cheesecake for my husband who took it to work for a pot-luck. If I hadn't made it for others, I would have cut a slice so that I could have shown you just how creamy this cake is.
The crust is made of minced lavender buds and crushed short-bread cookies. It is truly divine! What is more is that the cake's filling is sweetened by honey which also lends to its creaminess.
The lavender sugar adds an organic and elegant finish to the cheesecake and I had fun using whole mint and lavender to garnish it.
I really hope you try this recipe! I don't see how any true tea lover who enjoys a simple no-bake dessert could resist and not fall in love with my Lavender Tea Cheesecake.
Be sure to also follow @teaendblog on Instagram as I am always posting photos of different foods and asking my tea sipping bookworm friends for recipes. Who knows, I may infuse your Recipe with tea next!
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Do you enjoy cooking/baking with tea?