Vegan Lavender Lemon Cheesecake

Lavender 1


  • 9 Graham Crackers
  • 4 TBSP of Smart Balance vegan butter (melted)
  • ¼ cup of sugar


  1. Preheat your oven to 350 degrees. Just do it.
  2. Place your graham crackers in a ziploc bag and beat the hell out of them for what they did. Continue abusing them until they reach a uniform fine crumb texture.
  3. Add the pulverised crumbs to a mixing bowl with the melted butter (and sugar if you wish) and mix until you achieve a crumbly texture. It should ball up when whisked.
  4. Spread uniformly in the springform pan, pressing down on the bottom and pinching up on the sides ½ to a full inch.



  • 2 8oz containers of Tofutti cream cheese.
  • 1 cup of Lavender Simple Syrup (recipe here)
  • 4 tsp of lemon juice
  • ¼ tsp of salt
  • 1 TBSP of extra firm tofu


  1. In a mixing bowl, food processor, or blender, mix the cream cheese and lavender simple syrup until it’s soft.
  2. If in a blender or food processor, incorporate the rest of the ingredients on low. If in a mixing bowl add the lemon juice and salt, on low, crush the tofu and add it last making sure that it’s completely incorporated.
  3. Pour the filling into the crust and bake for 45-50 minutes. The cake should be slightly jiggly when pulled from the oven.
  4. Allow the cheesecake to cool at room temperature, then refrigerate for 4 hours.



  • ½ cup lavender simple syrup
  • ½ cup lemon juice
  • ½ cup sugar
  • 1 ½ TBSP of cornstarch
  1. Mix all ingredients together in a saucepan on medium heat until the mixture boils. Let boil for 1 minute and remove from heat.
  2. Pour atop the cheesecake after it has been pulled from the oven, but before refrigeration.
  3. Garnish with lemon zest before serving.

Lavender 2.jpg


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