No-Bake Honey Lavender Cheesecake Cups

By AislePrompt Editorial · Published 2026-08-06 · Updated 2026-08-06

Light and floral no-bake cheesecake infused with honey and lavender, served in individual cups for a perfect summer dessert. This French-inspired recipe, ready in about 20 minutes, layers cream cheese, heavy cream, honey into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 8 oz, softened cream cheese
• 1 cup heavy cream
• 1/3 cup, plus 1 tbsp for drizzle honey
• 1 tsp, finely ground dried culinary lavender buds
• 1 tsp vanilla extract
• 1 cup graham cracker crumbs
• 4 tbsp, melted unsalted butter
• 1 tsp lemon zest

Instructions

1. Step 1: In a bowl, mix 1 cup graham cracker crumbs with 4 tbsp melted unsalted butter and 1 tsp lemon zest until the mixture resembles wet sand. Divide evenly into 4 serving cups and press firmly to form a crust layer. Refrigerate while preparing the filling.
2. Step 2: Using an electric mixer, beat 8 oz softened cream cheese with 1/3 cup honey, 1 tsp finely ground dried culinary lavender buds, and 1 tsp vanilla extract until smooth and creamy.
3. Step 3: In a separate chilled bowl, whip 1 cup heavy cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
4. Step 4: Spoon the cheesecake filling evenly over the chilled crusts in the cups. Refrigerate for at least 4 hours or overnight to set.
5. Step 5: Before serving, drizzle each cup with 1 tbsp honey and garnish with a few lavender buds if desired.