Lemon Lavender Chevrè Cheesecake

Recipe by Meredith Knowles

You can enjoy the fact that you don’t have to turn on an oven for this recipe. Keep it simple but flavorful with fresh goat cheese and the flavors of lemon and lavender in this summery dessert. 

Prep Time

480 minutes

Cook Time

20 minutes


1 9 Inch Cake


1 cup heavy cream
1⁄2 cup lavender, dried (or fresh)
2 tablespoons butter
1 cup graham crackers (crushed)
1 cup cheese, goat ((chèvre))
4 tablespoons cream cheese
1⁄2 cup honey (softened)
  lemon zest (from 1 lemon)


Put heavy cream in a small bowl or jar along with lavender. Let steep in refrigerator overnight.

When ready to make the cake, prepare a 9-inch cake or spring form pan with cooking spray. Separately, melt the 2 Tbsp of butter. Mix melted butter with the crushed graham crackers and press into the bottom of the pan. This will form the crust.

In a separate bowl, mix together the lavender cream, chevrè, cream cheese, honey, and most of the lemon zest, leaving some zest for garnish. Mix until smooth. You can adjust the sweetness here if desired. Pour the filling into the prepared crust and top off with extra lemon zest. Let set in the fridge until ready to serve.