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Lavender Lemon Easter Cheesecake

If you’re looking for a unique, elegant, and refreshing dessert to serve this Easter, then Lavender Lemon Easter Cheesecake is the perfect choice. 
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Ingredients
  

For the Crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup melted butter
  • 2 tablespoons honey
  • 1/2 teaspoon cinnamon

For the Cheesecake Filling:

  • 2 cups cream cheese softened
  • 3/4 cup granulated sugar
  • 3 large eggs
  • 1/2 cup sour cream
  • 1/4 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1 teaspoon dried culinary lavender
  • 2 teaspoons lemon zest
  • 1 tablespoon lemon juice
  • 1-2 drops purple food coloring optional

For the Lemon Glaze & Topping:

  • 1/2 cup powdered sugar
  • 2 tablespoons lemon juice
  • 1/2 teaspoon vanilla extract
  • Candied lemon slices for garnish
  • Edible lavender flowers or fresh mint optional

Instructions
 

  • Prepare the Crust – Preheat oven to 325°F (163°C). Mix graham cracker crumbs, melted butter, honey, and cinnamon. Press into a 9-inch springform pan and bake for 8-10 minutes. Let cool.
  • Infuse the Lavender – Warm heavy cream in a saucepan, add lavender, steep for 5-7 minutes, strain, and let cool.
  • Make the Filling – Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in sour cream, vanilla, lemon zest, lemon juice, and lavender-infused cream. Add purple food coloring if desired.
  • Bake the Cheesecake – Pour the filling over the crust. Place in a water bath and bake for 45-50 minutes until the edges are set. Let cool in the oven for 30 minutes, then refrigerate for at least 4 hours.
  • Make the Glaze – Whisk together powdered sugar, lemon juice, and vanilla extract. Drizzle over the chilled cheesecake.
  • Garnish & Serve – Top with candied lemon slices, lavender flowers, or mint. Serve chilled and enjoy!