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Sprinkles For Breakfast

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honey lavender cheesecake

How to Make Lavender Cheesecake at Home

In the past couple of years, I have spent a lot of time in the kitchen. I have made everything from cookies to brownie to cakes to quick breads. You name it, I have probably baked it. But for some reason, I always found myself avoiding cheesecake recipes - something about its temperamental reputation intimidated me.

Learn to Bake Homemade Cheesecake
Best Dessert Ideas - Honey Lavender Cheesecake

Finally, I decided it was time to face my cheesy fears. As it turns out, all my preconceived notions about cheesecake were totally false. if you have the right recipe, it is actually quite easy to make and equally as delicious.

Quick and Easy Cheesecake at Home

Once I realized this, I started getting creative with colors (like this Tie Dye Cheesecake) and flavors. This Honey Lavender recipe is definetly one of my favorites!

Do It Yourself Honey Lavender Cheesecake

Something about the combination of honey + lavender really gives this cheesecake an amazing taste without being too overpowering. I hate when things taste super floraly. This guy is nice and light and absolutely to die for! You will definetly be going back for a second piece!

Top Rated Cheesecake with Graham Cracker Crumbs Perfect Cheesecake Crust and Filling Recipe

Honey Lavender Cheesecake

Honey Lavender Cheesecake | Sprinkles For Breakfast



  • 1 3/4 cups graham cracker crumbs
  • 4 tablespoons melted butter


  • 2 pounds cream cheese, room temperature
  • 1 1/3 cups sugar
  • 4 eggs
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon lavender extract
  • 1 1/2 tablespoons honey
  • 1/4 teaspoon salt
  • 2/3 cup sour cream
  • 2/3 cup heavy whipping cream
  • Violet food coloring


  • 1 cup sour cream
  • 2 tablespoons powdered sugar
  • 1 tablespoon honey
  • 1/2 teaspoon vanilla extract


for the crust

  1. Preheat the oven to 350 degrees.
  2. Prepare a 9" springform pan with cooking spray.
  3. In a small bowl combine graham cracker crumbs and melted butter until throughly combined.
  4. Press crumb mixture into the bottom of the pan and about 1/2 inch up the side.
  5. Bake 12 - 15 minutes until the crumbs are set.
  6. Let cool on a wire rack.

for the filling

  1. Preheat oven to 325 degrees.
  2. In a stand mixer, fitted with a paddle attachment, cream cream cheese until light and fluffy.
  3. Add sugar and beat on high for an additional 3 minutes.
  4. Add vanilla extract, lavender extract, honey and salt and mix until just combined.
  5. Add eggs, one at a time, scraping down the side of the bowl with a spatula after each addition.
  6. Add a few drops of violet food coloring and mix until desired color.
  7. Add sour cream and mix until combined.
  8. Add heavy cream and mix until combined.
  9. Wrap the outside of your springform pan in aluminum foil.
  10. Pour cream cheese filling into springform pan. Smooth the top with a spatula.
  11. Place the pan inside a high-sided roasting pan.
  12. Create a water bath by filling the roasting pan with hot water until you reach halfway up the side of the cheesecake pan.
  13. Bake for 1 1/2 hours.
  14. After an hour and a half, turn the oven off and crack the door open 1 inch.
  15. Leave the cheesecake like this for 1 hour.
  16. After an hour, take the cheesecake out of the oven and place aluminum foil over the top (making sure the foil does not actually touch the cheesecake).
  17. Place in the refrigerator for 4 hours.

for the topping

  1. In a medium bowl, combine sour cream, honey, vanilla and powdered sugar. Mix until combined.
  2. Spread mixture over the top of the cooled cheesecake.

*One 9

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meet the author

Lindsay Nathanson - Baker and Author

I might be the only person in the history of the world that has ever been grounded from baking. That's right. When I was a teen, it wasn't the computer, or the phone or the tv that got taken away. For me, it was the unsalted butter.

Comments (71)

Jessica Holliday

Hi!! Just wondering what the baking time and temp should be if I'm baking this in a 5" pan? Thanks so much! Also the baking time of the crust. Thank you!

Lindsay Nathanson

Hi Jessica! I have never made this in a 5" pan. So I am not 100% sure. But if it were me, I would cook the crust for 7-9 minutes and the cheesecake for 45 minutes, with the door cracked open for 30. Just make sure you check the middle that it is not underdone. And then let it sit at least 4 hours in the fridge as well. Hope that helps!


I’m so excited to make these! I love anything lavender. I only have 2” mini cheesecake pans at the moment (Perfect for one sitting cos I might not share and eat the whole cake if I don’t allocate). Will this change the temp and time of baking? Really looking forward to making this. Thanks!!

Lindsay Nathanson

Hi there! Sorry for the delayed reply! Yes, this will definitely change the baking time. I would say 15-20 minutes at 350 or until they are just set in the middle. I hope they turn out great!

Madison C Satterfield

Thanks for the recipe! I followed the directions for the filling, but when I baked it, it ended up rising a lot and browned on top; it looked more like a regular cake. Do you have any idea what I might have done? I hope to improve in the future!

Lindsay Nathanson

Hi Madison! Sorry for the delayed reply. I was moving the last two weeks and things got a little crazy. It sounds like you had too much air in your cheesecake. This was probably caused by overmixing. When you add the sour cream and then heavy cream at the end, mix until they are just combined. Hope that helps!


This is a phenomenal cheesecake. Crowd favorite for sure. I used food grade lavender essential oil (~1/8 tsp) and it was perfection.

Lindsay Nathanson

Yay Kay! I love that this was such a hit!

Katrina Halfaker

This is a wonderfully detailed recipe. I ended up using lavender paste extract and fresh lavender flowers to get it the exact flavor I wanted, and instead of using a spring-form pan I used two pie dishes. I didn't realize exactly how much batter this would make. It was a LOT. I also did not add any food coloring. I realized while baking two smaller cheesecakes, it would have been better to rotate them on the racks because the top one cooked faster and browned lightly across the top, which doesn't bother me at all, but the sides are not brown at all. Besides, I can hide it with the topping. Have not taste-tested it cooked and cooled yet, but it was a really fun bake and I adapted! Thanks.

Lindsay Nathanson

Hi Katrina! So glad to hear that you had fun with this!

Rilee Moser

I had to improvise for the Lav extract and my tinfoil leaked and made the crust a bit soggy and sis still came out beautifully and delicious!! My stepmother really wanted this recipe she could make in a store bought grahm pie crust *wink *wink At my job we throw a lavender festival every year because the town is the lavender capital of Texas, but we sadly had to cancel it because of Covid this year. So in honor of the festival (and the thousands of $ we lost) this recipe really brought out the spirit in it's honor for my coworkers and I! Thanks for sharing! ????

Lindsay Nathanson

Hi Rilee! A Lavender festival sounds DEVINE! I am so sorry you guys had to cancel it this year. But I am glad this brought you some joy!

Diamond Williams

What size is your springform pan?

Lindsay Nathanson

Sorry for the confusion! A 9" pan.

Teresa Pochat

Wow just wow! I followed the recipe step by step and it came out absolutely amazing. Now, everyone can’t wait for me to make it again. It’s light, creamy and oh so fresh with the perfect amount of lavender. Will definitely make again.

Lindsay Nathanson

Yay! This makes me so happy! I am so glad everyone enjoyed it so much.

Deborah Price

I bake allot and yet never saw this yummy cheesecake ever! So yes thank you this is my next creation to bake at home :) Ladies at the luncheon will certainly be impressed :)

Lindsay Nathanson

You luncheon ladies will be SO impressed! Can't wait for you to try it out.

Shirley Kraus

I have made this several times. Everyone loves it. This is what my daughter asks for her birthday cake.

Lindsay Nathanson

This makes me so happy! I absolutely love this cheesecake. It is SO good.

nesrin aldroubi

I will try it tomorrow cant wait to see the results

Lindsay Nathanson

I am so excited for you to try this!

Diane Puchta

I am looking forward to making this cheesecake for my Bible Study group that is meeting on Friday.

Lindsay Nathanson

Awesome! Let me know how it goes!

Barbara Clark

What makes this cake the lavender color please?

Lindsay Nathanson

Hi Barbara! I used a purple food coloring to get the lavender color.

Lara Pysk

This recipe looks delicious. I don't have lavender extract but I`d like to try using dry culinary lavender. Do you have any suggestions on how best to do so to make sure to get the right level of flavor? How much should I use? Should I try to make an extract with vodka? I`m baking in 3 days. Thanks!!

Lindsay Nathanson

Hi Lara! Trying to make an extract with the dried lavender and vodka will take too long (it typically takes two weeks). BUT, I have two other options for you. You can soak about 2 teaspoons of dried lavender in the heavy cream for about 30 minutes. Then, strain the cream through a strainer to get rid of the lavender buds and use the cream as instructed in the recipe. OR, if you have a food processor, you can combine the 2 teaspoons of dried lavender with the sugar. Pulse the two ingredients until the lavender buds break down and infuse into the sugar. Hope that helps!

Christin Hughes

So... my kids and I decided to try this recipe. I sent my teenage daughter to the store for supplies. They didn't have violet coloring... so she improvised with red and blue... NEWSFLASH: The cheesecake turned out a weird peachy fleshy color lol! But otherwise it is delicious and amazing!!! I'll order some violet coloring for next time! Thanks for the recipe! My son is 12 and daughter is 16 and they were able to help out. It's their fist cheesecake and they feel so proud of their weirdly tanned BARBIE tan skin color cheesecake hahaha!

Lindsay Nathanson

Hi Christin! This makes me so happy! I am so happy that your kids were able to help out and that it turned out so well!

Jane Marie

It is dark color. But I also used lard instead of baking spray and didn't immerse the cheesecake in a water bath (just included pan of water in oven), so that is likely the issue. Will do it as you say this time and hopefully I'll get the pretty sides!! ????????Thank you!

Lindsay Nathanson

It is probably the combo of the dark pan and the water bath. Let me know if it works out next time!

Lindsay Nathanson

It is probably the combo of the dark pan and the water bath. Let me know if it works out next time!

Jane Marie

Hi Lindsay! Did you scrape your sides to get them that flat and expose the color? I made it my sides came out a little more brown and rounded. Thanks in advance!! ( was a crowd fave, thanks so much!)

Lindsay Nathanson

I am so glad your crew liked it! I did not scrape my edges. I get a little bit of browning on top, but that is covered with the topping. Maybe your browned edges have to do with the cheesecake pan you are using. Is it a dark color or a light color?


Hey Lindsay! I'm making this for my mom's birthday next week :) I'm on Beanilla's website purchasing the lavender extract and am looking at their vanilla beans as well! I loveee vanilla bean. Do you think it could work well in the icing? And how would I even go about doing that lol? Simply scraping the little vanilla beans out of the pod and putting it right into the icing concoction? Thank you for your expertise :) - Morgan

Lindsay Nathanson

Hi Morgan! Yes - I think adding vanilla bean would be a great addition! I would suggest only using about 1/3 of a vanilla bean. Scrape the inside beans out and just add them right into the topping!


I've made this cheesecake twice and it always turns out perfect!! I'm curious if you have tried this same recipe but with different flavor combinations? I'm nervous to try another cheese cake recipe since this one has been TOO good.

Lindsay Nathanson

Courtney! This makes me so happy! I really am so obsessed with this cheesecake and I am so glad that you like it too. But there are other good cheesecake recipes out there - especially if you want to switch up the flavor combinations!


Hi Lindsay! I used your recipe to make mini lavender hearts in a silicon mold and they turned out perfect but I just made it as a whole cheesecake and the top is brown. I was wondering if you had any ideas? While I have been baking cheesecakes of all kinds for some time, this was my first attempt using lavender or coloring. I'm also wondering on your thoughts if I could maybe "shave" the top off with dental floss?

Lindsay Nathanson

Hi Sunny! I am so glad to hear that this recipe worked so well in mini form. As for the whole cheesecake, the top does tend to get a tiny bit brown because it has to be in the oven for so much longer to cook all the way through. I fix this problem by adding the topping. This covers up any brown parts on the top. I don't know if I would shave the top part - it could get really messy. I would just add the sour cream topping or add whipped cream.


I tried to make this with the Beanilla Labendar Extract. After much fussing with it, it wouldn’t taste like lavender. I made a second attempt and literally ended up adding 5x more lavender extract than recommended and still couldn’t taste it. Any ideas why?

Lindsay Nathanson

Hi Sam! I am so sorry for the delayed response. Somehow I missed your comment! But that is very strange that you could not taste the lavender flavor at all. I know Beanilla's Lavender has a very subtle flavor - but if you used 5x the amount you should at least be able to taste SOMETHING. I have three suggestions for you...1. Just use a TON of that Beanilla extract until you taste some of the flavor in the batter. 2.Try a new extract or 3.You can use ground up culinary lavender to get the lavender flavor.

Boikanyo Rampana

This is super, i want to learn how to make this cake

Lindsay Nathanson

It's very easy to make! And So delicious!


Hello, just wondering, is the temperature in Fahrenheit or Celsius? I’m assuming Fahrenheit because that seems very high for Celsius but...just checking. Thanks (:

Lindsay Nathanson

Hi Jordan! Yes, this recipe is in Fahrenheit. Thanks for checking!


I'm having trouble finding lavender food coloring. Can you give me a recommendation for what type to order? I've come across gels and powders, but don't know which one is safe to use without altering the consistency or flavor of the cheesecake.

Lindsay Nathanson

Hi Erika! My favorite brand is Americolor. I use the "Violet" gel color for this cheesecake. It will not change the consistency or flavor.


Hi Lindsay! A friend asked me to make mini cheesecakes for her bridesmaids for the day if her wedding and her color is lavender so I decided I'd like to try your recipe, sounds delicious! I've been curious about lavender cheesecake for a while! While I make regular size cheesecakes all the time, I'm not experienced in mini's. I'm going to test out a Wilton mini heart silicone mold. Any suggestions for cooking time, temp? Thanks so much!

Lindsay Nathanson

Hi Sunny! I think that is such a great idea. I have personally never done mini cheesecakes like this. When I do mini ones, I usually stick with the no-bake variety. That way I don't have to do any guessing while they are in the oven, and deal with the molds in the oven. You are more than welcome to try this recipe as minis - but if I were you, I would use this no-bake recipe and add the Honey Lavender flavoring and purple food coloring. Let me know if you have any further questions!


I’ve made this recipe three times, each time flawlessly. Made my own lavender extract with Tito’s and dried lavender! Just takes a day or two! Thanks again :)

Lindsay Nathanson

Hi Sydney! This makes me so happy to hear! And I love that you made your own extract! I will have to try that.


Hello there, I will be making this for my mother on Christmas. I have never made a cheesecake before so I'm looking forward to how this will turn out! I just had a question about the roasting pan bath part (ha!), are you supposed to leave the cheesecake in this bath as you cook it in the oven? Or is there a certain amount of time this sits for and then gets baked?

Lindsay Nathanson

Hi Alex! I am so excited you are making this! I know it seems weird, but the cheesecake actually gets baked in the roasting pan bath. And then when you take it out of the oven to cool, you remove it from the bath. Let me know if you have any more questions! I know your mother is going to LOVE this!

Cecile B. Champagne

Dear Lindsay, You did not respond to the comment that I sent you earlier this afternoon. I finally figured out by myself that the bottle that was pictured with your honey lavender cheesecake was the Faerie's Finest Lavender Flavor Extract. I also discovered that this company has been out of business for a long time. What brand name lavender flavor extract would you now recommend for your honey lavender cheesecake? I would really appreciate a response. Thank you.

Lindsay Nathanson

Sorry about the delay! If I was going to pick one to suggest it would definitely be "Beanilla" - this is a great company that makes quality products! Let me know if you have any further questions!

Cecile B. Champagne

Dear Lindsay, In your write-up for your honey lavender cheesecake, the recipe calls for 1/2 teaspoon lavender extract. You show a picture of a bottle that reads "lavender flavor extract" on the top line that has "???ie's finest" on the bottom line. What is the actual brand name of this lavender flavor extract. Thank you very much. Cecile B. Champagne

Lindsay Nathanson

Hi Cecile! Sorry about the delay. The brand I used here is called "Faerie's Finest". But I did some research and it seems like they might not sell their Lavender Flavor Extract anymore. But you can use any brand of Lavender Extract of Lavender Flavor. There are a few good options on Amazon. And of course, let me know if you have any further questions!


I look forward to see other lovely treats.

Renny Reeves

Hi! I would love to try this recipient, but I’m at 8000ft. Elevation. Everything I’ve tried to bake so far, including cream puffs have failed. Do you have a high altitude recipient?

Lindsay Nathanson

Hi Renny! I am so sorry you have had so much trouble baking at high elevation. I made this cheesecake following the recipe at 5,500 ft elevation and it turned out perfectly. But, since you are a little higher, I would maybe keep the cheesecake in the oven a little bit longer (maybe 30 minutes). Let me know if you have any further questions!


Do you have any idea of what the cooking times should be with a 10 in pan?

Lindsay Nathanson

Hi Susan! Are you planning on using the same amount of ingredients? Or will you increase them? If you use the same measurements, the cheesecake will be flatter, but will probably will cook about the same time. But, if you increase the measurements, it will take a little bit longer. I would suggest another 20 minutes or so.


Could you use 100% pure lavender essential oil instead of lavender extract?

Lindsay Nathanson

Hi Beth! Is it culinary essential oil? If so, I would only use a few drops rather than the suggested amount for the extract.


Thanks for answering my question, Lindsay. I made your recipe yesterday afternoon and my husband and I each ate a piece today. It was DELICIOUS! Sharing some tomorrow ;) Thanks so much for the recipe!

Lindsay Nathanson

HI Kaylee! You are so welcome. I am so happy to hear that it turned out so well! Enjoy!


Hi Lindsay, I’ve been practically drooling over your recipe for months now, and am finally going to make it this weekend! This will be my first time making cheesecake. I know you said you like to put the topping on just before serving, and I’m wondering if in the cheesecake pictured on this blog post if you do so before or after you released the cheesecake from the pan?

Lindsay Nathanson

Hi Kaylee! This is definitely a DROOL WORTHY recipe - and I am so excited you are using it as your first cheesecake attempt! It's going to be great. I always do the topping right before serving. So unless you are serving the cheesecake in the pan, I would suggest releasing it and then doing the topping. Let me know if you have any more questions!


I made this today as a trial run for a wedding shower, but the top sour cream layer seamed really runny. Any suggestions?

Lindsay Nathanson

Hi Susan! This is the perfect wedding shower dessert! The sour cream layer is supposed to be pretty runny. I usually don't put it on until right before I serve. But, if you want it to be thicker, you can do so by adding more powdered sugar and reducing the honey. Let me know if you have any more questions!


Wow you rock! Thanks for responding so quick, I thought I was going to have to wait until tomorrow to make this, thanks again and please post more, I'm getting inspired looking at all your recipes on here and plan to bake a bunch of stuff for my best friends bridal shower! Love this blog/page!!

Lindsay Nathanson

I am so glad to hear you like the blog! There are a lot of things on here that would be perfect for a bridal shower - but this cheesecake is definitely one of my favorites. Let me know how it turns out!


Hi Lindsay! It's impossible for me to find lavender extract anywhere I go! I saw that someone used Lavender bitters, would you suggest me using the same measurement for the bitters as you did with the lavender extract?

Lindsay Nathanson

Hi Jade! I am so sorry you are having trouble finding lavender extract! But yes, you can totally use lavender extract! But since I have never actually used the bitters in this recipe, I would suggest starting with 1/4 teaspoon and then tasting the batter. Add more as you see necessary. Let me know if you have any questions!

Karen Bacon

I do not have lavender extract, but I have dried culinary lavender. Do you know if I could substitute? If so, how much would I use?

Lindsay Nathanson

Hi Karen! You can definitely use dried culinary lavender in this recipe. But because I have never used it, I do not know exactly how much you would need. I would suggest starting with 1/2 teaspoon and then trying it for taste. Let me know how it goes!

Vic Vosbrink

Where can I get the lavender extract?

Lindsay Nathanson

Hi Vic! Sorry for the delayed response, I was out of town! I found the extract I use on Amazon. But I have also found it at places like Sur La Table and Whole Foods or other Natural Markets.


So delicious!!! Made it for my best friends birthday!!

Lindsay Nathanson

I am so glad! I hope they have a good birthday!

Christine Holsey

Looks yummy

Lindsay Nathanson

This is one of my FAVORITE recipes of all time. You should try it!

Ivy Blankenship

Hi, Lindsay. I just made this cheesecake for my daughter's birthday. Her favorite color is purple. All purple, all the time. She loved this cheesecake, Loved it. My husband had a slice with coffee, for breakfast! Amazing look and taste. Thank you for the wonderful recipe!

Lindsay Nathanson

Hi Ivy! You are welcome! I am so glad you made this recipe for your daughter and that it turned out so well! And tell your husband I have had quite a few lavender cheesecake slices for breakfast as well - he knows how to do it right!

Courtney Clements

I've never made a cheesecake before, and this one turned out AMAZINGLY!! Thanks so much for this awesome recipe!

Lindsay Nathanson

Hi Courtney! This makes me SO happy! It really is one of my favorite recipes and I am so glad it turned out well for you. And now, you can be a cheesecake making machine!


Can I use the Neufchâtel cream cheese in this recipe?

Lindsay Nathanson

Hi Theresa! Yes, you can totally use Neufchâtel cream cheese.


Do you think this could be made a few days in advance? ...maybe wait until the day of serving for the topping?

Lindsay Nathanson

Hi Michelle! You can definetly make this a few days in advance - just do the topping the day of! It should be perfect that way! And of course, let me know if you have any further questions.


Made this for Easter and it was a big hit! I used a shortbread crust instead of graham crackers and lavender essential oil (2 drops). This is a keeper recipe.

Lindsay Nathanson

Hi Desi! I am so glad you enjoyed this recipe! And a shortbread crust sounds amazing!

Jay Jennings

I've never made a cheesecake before and the roasting pan concept makes it sound like this such a diva little cake. But I did it and it came out great! I read and re-read your recipe a million times and it was perfect. Thanks!

Lindsay Nathanson

Hi Jay! I am SO happy this worked out for you. The cheesecake is definitely a little diva cake - but it is so worth it in the end!


Where do I find lavender extract

Lindsay Nathanson

Hi Leslie! I found the one I used on Amazon. But I have also found it at places like Sur La Table and Whole Foods or other Natural Markets.


This looks awesome for Easter! How far in advance can I make this? Also I have lavender you think that will have the same effect?

Lindsay Nathanson

You can make it a few days in advance and it will be totally fine! However, I would add the topping on the day you are serving. And Lavender Bitters will work just fine!


Love this for Easter! How far in advance can I make this? We are having dinner Saturday—I was hoping maybe Thursday morning??

Lindsay Nathanson

Thursday morning is totally fine! But, I would wait until Saturday to put the topping on. Let me know if you have any more questions!

John Alexander

I am attempting to make this for my niece this evening as a birthday cake for her before she has her gastric sleeve surgery. This is a huge life changing moment for her and this recipe really spoke out to me as something special for a special girl in my life. I’ll be adding some minor changes to the recipe such as baking the sour cream top on the cheesecake for the last 10-15 minutes of baking time and adding a bit of lemon zest, adding 1/4 cup sugar to crust, adding dried lavender petals to the filling and as a garnish to the top. I am super excited about this. I also wanted to point out that in the past I have had issues with my cheesecakes browning too quickly so I’ll be lowering the temperature to 275 and baking for additional time. Thank you again and I love your blog!

Lindsay Nathanson

Hi John! You have no idea how happy this makes me! I hope the cheesecake turned out well. All your modifications sound amazing! I love the idea of a little lemon zest and lavender petals. Tell your niece happy birthday and good luck with this momumentous life changing moment. Also, let me know if lowering the temperature worked for you! I am so honored you picked one of my recipes to celebrate with!


Is there any alternative method if I don't have a roasting pan and can't create the water bath? Can I just put it in the oven at a lower temperature? What temperature would be ideal?

Lindsay Nathanson

Hi Mia! It does not necessarily need to be a roasting pan. Do you have any kind of shallow pan that the cheesecake pan will fit in? If not - I would suggest this. Start the oven at 350 degrees. Cook it for 15 minutes and then put the temperature down to 200 degrees. Let it bake for about 60-80 minutes (you will have to watch it closely). Then turn the heat off and crack the oven door open. Let it sit for another 60 minutes. I have never tried this myself - so I can not GUARANTEE it will come out perfectly. But I am pretty sure it will do the trick! Let me know how it turns out!


Do you think you could use essential oils? If so how much???

Lindsay Nathanson

Hi Shelly! I have never used essential oils for this recipe, but I know a lot of people have had success with them! In a small bowl, mix 1 teaspoon of water and 1 drop of Lavender Essential Oil. Mix half of this into the mixture and check it for taste. If you feel like it needs more, add the other half. Let me know if you have any questions!


Hi Lindsay! I might be missing it, but do you put the topping on before or after removing from the pan? Does it matter?

Lindsay Nathanson

I prefer to put it on right before serving! But it does not really matter!


Do you place cake in the refrigerator while it's still hot?

Lindsay Nathanson

Hi Roy! The cheesecake will begin to cool down once you turn off the oven/open the oven door a bit and let it sit. But once it is set up, you do put the cheesecake into the fridge warm!


Hi! I just put everything together and it’s in the oven! Hopefully it turns out! I just wanted to drop a note of where to get the lavender extract! I looked on amazon and could not find one that wasn’t expensive, so I started trying other places. I found some for $5 at Sur la Table. It’s by Star Kay White and it’s 2 oz. This same bottle is $11 +shipping at amazon (even if you are a prime member)! Hope this helps you save a little! :D

Lindsay Nathanson

Hi Gillian! Thanks so much for this hot tip! That is a great price for lavender extract. I hope you enjoy this cheesecake as much as I do!


LOVED LOVED LOVED this recipe!!! I added a few things and it turned out beautifully.. Used honey and cinnamon graham crackers for the crust and mixed a little granulated sugar, brown sugar and salt along with the butter. And i added a little fresh lemon juice to the topping. The best cheesecake i ever made thanks to you!!!

Lindsay Nathanson

Hi Christin! This makes me SO happy and I love what you added! It sounds amazing. Make sure you send me a picture over email or on instagram! I want to see it!


Im going to try this recipe this weekend!!! Im super excited, ive had honey lavender ice cream before and loved it so im sure this will be just as good. Have you ever put lemon zest or a lil lemon juice in your topping?? I was thinking that combination would be really good????

Lindsay Nathanson

Hi Christin! Honey + Lavender is one of my favorite combinations! It's so good! I have done some Lemon Lavender macarons that turned out great! So I think adding a little lemon to this would be perfect! Let me know how it goes.


I am going to make this cheesecake for Christmas. I have a gas oven and I’m wondering if you know will that impact the cake at all. I believe the gas oven cools quicker than an electric one. I of course am not sure if you have a gas oven or an electric one. Thanks for any information you may have.

Lindsay Nathanson

Hi Barb! This will be a wonderful Christmas treat! You are correct, the only major difference will be in the cooling stage. Instead of leaving the oven door ajar, just turn the oven off and leave the cheesecake in the oven as is. Let me know if you have any further questions!


Hello! I was wondering if this recipe could be made without the honey?

Lindsay Nathanson

Hi Stephanie! Yes, this can definitely be made without honey.


Where do u get the lavender extract and hpw much is it ?

Lindsay Nathanson

This is the one I used - I hope that helps!


Hooray! I finally made this cheesecake! I followed the directions exactly and it looks beautiful! It is chilling in the fridge so I won't be tasting it until tomorrow. Yes, baked cheesecake takes some time to prepare but it's worth the effort! when I removed the foil from the bottom of the springform pan there was a pool of water inside so I don't know if the water leaked into the pan. The cake rose a bit and browned slightly but my cheesecakes usually do. I let it cool in the oven for one hour with the door open 1 inch wide and it didn't crack or sink????Fingers crossed for the tasting tomorrow!

Lindsay Nathanson

Hi Marilisa! I am so glad this turned out well for you! Hopefully it tasted delicious!


Can you put the topping on and keep in the fridge overnight?

Lindsay Nathanson

Of course!


Hi, can you make these in cupcakes?

Lindsay Nathanson

They will work in cupcake form! You just have to figure out the correct baking time, and you may need to double the crust recipe.


I cannot wait to try this one! I love all things lavender. You can bake this cake in a regular 9 inch cake pan (high sided, like 3 inches)instead of using a spring form. Spray the bottom and sides with cake release spray. line the bottom and sides with parchment paper, spray again and prepare your crust and bake. Spray the sides of the pan again lightly for extra assurance, pour filling and bake as directed. To release cheesecake dip the pan in hot water for like 10 seconds. Run a knife around the inside edge of the pan, outside of parchment. Spray a 9 inch round parchment with nonstick spray and lay it on top of the cake. Turn it over onto a cake board or plate (remove the parchment from crust if you like) and then turn cake again onto your serving platter. Remove parchment from sides and top of cake, it should come off easily. Spread topping onto the top and refrigerate until ready to serve. The first time I tried this I almost had a heart attack lol, but it worked beautifully.

Lindsay Nathanson

This is a great tip! Thanks for sharing Marilisa!


I wish I knew ahead of time this cheesecake takes like 5 hours to make????, way too complicated, hopefully it is worth it, have to wait for it to bake for 1.5 hours...


I tried making this cheesecake but the cream cheese left little clumps. I tried mixing it some more but it still had clumps in it. When I went to check on the cake about an hour in, it had risen a lot (about a cm higher than the pan). It got very brown and I decided to turn the over off with about 5 mins left.

I let it cool in the over for one hour. When I checked back in, the cake fell a lot and the cake had a very spongy texture. I removed it from the pan after some time and noticed that the crust was burnt and the sides of the cake were very brown and burnt. Somehow the cake seemed watery though. When I pressed down on the cake, moisture would come up.

Im not sure what happened. It almost seemed under baked and over baked at the same time. Do you have any recommendations?

Lindsay Nathanson

Hi Stephanie! I am sorry you had problems with this recipe. I have a few suggestions for you...

  1. Make sure your cream cheese is completely at room temperature before you use it.
  2. Try not to over whip the cheesecake. (You might have done this when you were trying to get the cream cheese clumps out) This can add extra air to the batter, which can cause the batter to rise when it bakes and then fall.
  3. Make sure your cheesecake pan and tinfoil wrap are fully secure. It sounds like some water may have gotten into your pan.
  4. Your oven might be running hot. Maybe try cooking both the crust and the cake at 25 degrees lower.

I hope these are helpful and that you will try to make this cheesecake again! Please let me know if you have any questions.


Have you tried boiling lavender to extract the flavor and color instead of using the dye and extract?

Lindsay Nathanson

I have never tried that. Have you?

Samina - The Cupcake Confession

OMG! Wow! This cheesecake looks phenomenal! Love the flavor pairing of lavender and honey!

Lindsay Nathanson

I'm so glad you like it! Honey + Lavender is a great flavor combo!


What lavender extract do you use or recommend for baking?

Lindsay Nathanson

I used Faeries Lavender Extract and I really liked it!