Gluten Free No-Bake Lemon Lavender Cheesecake- This no bake cheesecake has a light and creamy consistency with just hints of lavender and fresh lemon! It's the easiest cheesecake you will ever make, and tastes just as delicious as a more traditional cheesecake without heating up the kitchen.
Fresh lemon juice and lemon zest elevate the subtle flavor of culinary lavender flowers. The buttery crunch of the toasted cookie crumbs is the perfect balance for the creamy filling! This simple and decadent dessert is sure to become one of your new favorites. Next time you are looking for an easy, last minute, no fuss dessert for a family gathering (or simply any day of the week) this recipe is sure to hit the spot!
I love baking! However, during the warmer months it's nice to have a delicious dessert without turning on the oven. During the cooler time of year, try our gluten free olive oil cake and our decadent flourless chocolate almond torte for more gluten free treats!
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What You're Going to Need!
- Gluten Free Animal Crackers - We love the crunch and subtle lemon flavor of these cute little crackers! we used Simple Truth Gluten Free Animal Crackers
- Brown Sugar - Light brown sugar, for the delicious caramel flavor it produces
- Butter - Use unsalted butter, so you can control the amount of salt that's in the recipe
- Salt - Using kosher salt for this recipe helps keep the salinity pure and simple
- Dried Lavender Flowers - We grow lots of lavender in our garden, however you can purchase it in most grocery stores or on Amazon
- Cream Cheese - After all, it can't be "cheesecake" without this!
- Sour Cream - This provides a little extra "zing"
- Lemon - You'll be using the zest as well as the juice
- Vanilla Paste - Vanilla paste has an intense vanilla flavor, and you can use less than extract, we like this one from Amazon
- Heavy Cream - Heavy cream is essential to this recipe, only full fat cream will whip up and get fluffy.
- Icing Sugar - Icing sugar works great to make the whipped cream since it dissolves easier
See recipe card for quantities.
Recipe
No Bake Gluten Free Lemon Lavender Cheesecake
Ingredients
Equipment
Method
- Using a food processor, blender, or simply a rolling pin, crush the animal crackers to small crumbs.
- Melt the butter over medium heat in a small sauté pan.
- Add the crushed cookies, salt, lavender, and brown sugar to the pan with the melted butter, stir to combine and coat the crumbs evenly. Toast for a couple of minutes over medium to low heat, stirring to prevent the mixture from burning.
- Set the mixture aside to cool.
- In the bowl of a stand mixer fitted with the paddle attachment, add the softened cream cheese, sour cream, granulated sugar, salt, lemon zest, lemon juice, vanilla paste, and dried lavender flowers. Mix on medium to high-speed combining all of the ingredients until smooth.
- Place the cream cheese mixture into a mixing bowl and set aside.
- Place the cold heavy cream and Icing sugar into the bowl of a stand mixer fitted with a whisk attachment. Whip the cream starting on low speed and increasing to high speed until it's thick and fluffy (whipped cream texture).
- Add half of the whipped cream to the bowl containing the cream cheese mixture. Using a rubber spatula fold the two together. Add the remaining whip cream and continue to fold together until completely combined.
- Spoon some of the cookie crumb mixture into wine glasses.
- Using a pastry bag or a spoon place the cheese and cream mixture on top of the crumb mixture. Garnish with more crumbs and a slice of lemon.
Nutrition
Notes
Tried this recipe?
Let us know how it was!How to Make No Bake Lemon & Lavender Cheesecake
- First using a food processor, blender, or even a rolling pin crush the crackers into crumbs. Add the cracker crumbs, salt, brown sugar, and dried lavender flowers to the melted butter in a small saucepan over low-medium heat.
2. Stir the ingredients combining them evenly with the melted butter. Making sure to stir to prevent burning.
3. Once the crust ingredients are nice and toasty, remove it from heat and set aside.
4. When the mixture cools, spoon it into wine glasses or small jars, press down lightly and set aside.
5. In a mixing bowl combine the cream cheese, sour cream, lemon juice, lemon zest, sugar, and dried lavender.
6. Using the paddle attachment of a stand or handheld mixer, combine the ingredients until smooth and creamy. Place the cream cheese mixture into a mixing bowl, and set aside.
7. Using the whisk attachment of a stand or handheld mixer. Mix together the heavy cream and icing sugar until thick and fluffy. (Whipped cream consistency)
8. Add the whipped cream to the bowl containing the cream cheese mixture.
9. Fold the two mixtures together using a rubber spatula. Be sure to keep the mixture light and fluffy, don't overmix it.
10. Using a wooden spoon or a pastry bag place the cream cheese mixture into the glasses on top of the cookie crumbs. Garnish with a slice of lemon and some extra cookie crumbs! And enjoy!
Cooking with Culinary Lavender
Cooking with culinary lavender can be a little bit intimidating. It's most commonly used as an additive for soaps and essential oils. Lavender buds do however have their place in the kitchen! Lavender honey is great on its own or when used in baking or for savory applications. The leaves can be used in place of rosemary creating unique and delicious recipes. I love using a subtle hint of lavender in desserts. Balancing the floral notes of the lavender flavor with the bright and fresh flavors of citrus is a favorite in my kitchen! Citrus desserts often need an herbal or floral note to counterbalance the sharp acidity. Great recipes always begin with a balance of flavors. Using lavender in cooking is all about balance a little bit can go a long way. Using too much can result in a perfumy flavor, using just enough can be spectacular!
Chef Tip
Be careful when folding the cream cheese mixture and the whipped cream together. If you over mix it, you will knock out the air that you incorporated into the heavy cream, and it will result be a runny mixture.
Substitutions &Variations
- Cream Cheese - You could substitute low fat cream cheese reducing the fat and calories.
- Butter - You could use margarine or butter substitute to replace the butter lowering the fat and calories.Lavender - If lavender is really not your thing you could try other herbs including basil, thyme, or rosemary. Or eliminate the herbs completely
- Animal Crackers - You could use regular animal crackers if you are not concerned with being gluten free, vanilla wafers or, even graham crackers for the crumble.
- Using Wine Glasses or Jars - Instead of using individual glasses or jars you could create one whole cheesecake by using a springform pan. Just line the bottom of the pan with parchment paper and press the crust into it. Then layer the cream cheese mixture on top and refrigerate for at least 2 hours.
- Fresh Berries - Adding seasonal fresh berries would be a delightful addition to this delicious treat!
Storage & Helpful Hints
Wrap the individual glasses tightly with plastic wrap and store in the refrigerator for up to four days. I don't recommend freezing this dessert. Make sure to pull the cream cheese out of the refrigerator and place it on the counter overnight. This is important in assuring that the cream cheese is softened enough to combine with the other ingredients, creating a smooth mixture. Don't worry the cream cheese won't spoil overnight, and the end result will be worth it! In the contrary using very cold heavy cream will result in a thick and fluffier whipped cream.
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Yes, you can use a springe form pan to create one single cake. Just line a springe form pan with parchment paper and press the cookie crumbs into the pan. Then layer the cream cheese mixture on top, spread it out and refrigerate for at least two hours before unmolding it.
Jason Miller says
You'll never miss the gluten.