Vegan Lavender Cheesecake Recipe A Fragrant and Creamy Delight

INDULGE IN THIS DELIGHTFUL VEGAN LAVENDER CHEESECAKE!  WITH A SMOOTH, CREAMY FILLING AND A PERFECTLY PRESSED GRAHAM CRACKER CRUST, THIS CHEESECAKE IS INFUSED WITH THE SUBTLE FRAGRANCE OF CULINARY LAVENDER. TOPPED WITH FRESH LAVENDER SPRIGS AND A HINT OF LEMON ZEST, IT’S A SHOW-STOPPING DESSERT THAT’S PERFECT FOR ANY OCCASION. NOT ONLY IS IT DELICIOUS, BUT IT’S ALSO VEGAN AND EASY TO MAKE. SWIPE FOR THE FULL RECIPE AND BRING A TOUCH OF ELEGANCE TO YOUR TABLE!

 

This Vegan Lavender Cheesecake Is A Delicate And Fragrant Dessert, Perfect For Any Occasion. The Subtle Lavender Flavor Paired With The Creamy Texture Makes For A Delightful Treat.

                      

INGREDIENTS

FOR THE CRUST:

– 1 1/2 cups vegan graham cracker crumbs or crushed digestive biscuits

– 1/4 cup coconut oil, melted

– 2 tablespoons maple syrup

FOR THE FILLING:

– 2 cups raw cashews, soaked overnight

– 1 cup coconut cream

– 1/2 cup coconut oil, melted

– 3/4 cup maple syrup

– 2 tablespoons lemon juice

– 1 teaspoon vanilla extract

– 1-2 teaspoons culinary lavender, finely ground

– 1/4 teaspoon salt

FOR THE TOPPING:

– Fresh lavender sprigs (optional)

– Lemon zest (optional)

INSTRUCTIONS

1. Prepare the crust:

   – Preheat the oven to 350°F (175°C).

   – In a mixing bowl, combine the graham cracker crumbs, melted coconut oil, and maple syrup. Mix until well combined.

   – Press the mixture firmly into the bottom of an 8-inch springform pan.

   – Bake for 10 minutes, then let it cool while you prepare the filling.

2. Prepare the filling:

   – Drain and rinse the soaked cashews.

   – In a high-speed blender or food processor, combine the cashews, coconut cream, melted coconut oil, maple syrup, lemon juice, vanilla extract, ground lavender, and salt. Blend until the mixture is completely smooth and creamy.

   – Taste the filling and adjust the lavender and sweetness to your preference.

3. Assemble the cheesecake:

   – Pour the filling over the cooled crust, spreading it out evenly with a spatula.

   – Tap the pan gently on the counter to release any air bubbles.

4. Chill the cheesecake:

   – Place the cheesecake in the refrigerator and chill for at least 4-6 hours, or until it’s firm. For best results, chill overnight.

5. Garnish and serve:

   – Once the cheesecake is set, remove it from the springform pan.

   – Garnish with fresh lavender sprigs and lemon zest if desired.

   – Slice and enjoy!