Strawberry Lavender Cheesecake
This Strawberry Lavender Cheesecake is creamy, and lightly floral with sweet strawberry coulis and mascarpone cream. Gluten-free, grain-free, made with cream cheese, ricotta, and fresh strawberries, it’s an elegant summer dessert that’s surprisingly easy to make.
Strawberry Lavender Cheesecake
As a nutrition consultant and chef, I’m on a mission to help you make satisfying and delicious meals, and yes, that absolutely includes dessert. I don’t believe every sweet treat has to be overloaded with sugar. I make my dessert European style- delicious but not super sweet. I also use diffrent forms of sweeteners that won’t raise your blood sugar! Sometimes the best desserts simply celebrate beautiful seasonal ingredients, and that’s exactly what this Strawberry Lavender Cheesecake does.
Every summer, I wait patiently for strawberries to reach their peak. I don’t rush to buy those pale, expensive berries that show up in early spring. I wait until they’re ruby red, fragrant, and so sweet they perfume the entire kitchen before you even wash them.
Memories of picking up fresh strawberries in Poland were so good. We definitely ate a lot of fruit during the summer, for sure. Strawberries were at the top of the list. Every summer, I got a summer job picking strawberries on teh farm and would come home with baskets of berries. We made jam, desserts, compotes, and, honestly, we ate plenty standing over the sink because they were simply too good to wait.
These days, every time I smell fresh strawberries, I’m instantly transported back to those summers.
Adding lavender was something I discovered much later. The first time I tasted strawberry and lavender together, I wasn’t convinced. Too much lavender can taste like soap, and I’ll happily die on that hill. A beautiful cheesecake should taste like strawberries first and lavender second. Lavender should whisper in the background, not shout over everything else.
After testing this recipe several times, I found the perfect balance. Just enough lavender syrup and extract creates a delicate floral note.
That’s exactly what I want from a memorable dessert.
This Strawberry Lavender Cheesecake is a perfect summer dessert that is creamy and rich but light at the same time and elegant enough for a dinner party. Every bite is silky, fresh, slightly tangy, and topped with luscious strawberry coulis that is sweet and delicious.
If you’re looking for a dessert that feels a little special without requiring professional pastry skills, this is the one I’d make.
Ingredients for Strawberry Lavender Cheesecake
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Did you know?
Strawberries aren’t technically berries? Botanically, they’re called “aggregate fruits” because they’re made up of many tiny individual fruits. Those little “seeds” on the outside are actually individual fruits called achenes.
How to Make Strawberry Lavender Cheesecake
- Add cream cheese, allulose, lemon zest, lemon juice, vanilla extract, lavender syrup, lavender exctract and eggs to the blender and blend until smooth. Bake for 50 minutes at 350°F. After the cheesecake is baked, leave it in the oven to cool for 2 hours, then remove it and let it cool in the fridge for at least 8 hours or overnight. Decorate with mascarpone cream, fresh strawberries and strawberry coulis.
- Add the strawberries to a saucepan and cook gently until they soften and release their natural juices. Stir in the allulose, vanilla and lemon juice and let everything simmer briefly, just until the strawberries break down and the sauce looks syrupy. Remove from heat and let the mixture cool slightly. Pour the sauce into the blender and blend it on high speed. Pour the strawberry mixture into a fine-mesh sieve set over a bowl. Using the back of a spoon or spatula, press and squeeze the fruit through the sieve until you’re left with a smooth sauce and only seeds and pulp in the sieve. Allow to cool. As it cools, it will naturally thicken into a smooth, glossy strawberry sauce.
- Pure 1 cup of whipping cream in a bowl and whip until stiff peaks form. Then add mascarpone and vanilla, and whip for a little longer.
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Ingredient Substitutions
- Cream cheese – Neufchâtel cheese can work, although the cheesecake won’t be quite as rich.
- Ricotta – Cottage cheese blended until smooth makes a surprisingly good substitute.
- Allulose – Monk fruit sweetener, erythritol blends, or regular sugar all work.
- Lavender syrup – Honey infused with culinary lavender creates a lovely homemade alternative.
- Lavender extract – You can omit it and simply increase the syrup slightly.
Ways To Serve
- Top with extra fresh strawberries for a simple, elegant presentation.
- Garnish with fresh mint leaves for an extra touch of freshness.
- Serve alongside lavender latte, iced herbal tea or fresh lemonade.
- Pair with coffee or espresso for an afternoon gathering.
- Slice into small portions for bridal showers, baby showers, brunches, or summer celebrations.
Personally, I love serving this cheesecake outside on warm evenings with friends gathered around the table. It’s one of those desserts that somehow slows everyone down. Conversations last longer. Coffee cups get refilled. Someone always asks for the recipe.
Those are my favorite kinds of recipes.
Storage
Store in the refrigerator, covered, for up to 4 days. Keep the strawberry coulis separate if making ahead for the freshest appearance.
Freeze individual slices for up to 2 months.
Summer desserts are a celebration of the season, especially the fruit ones. The best ones simply let beautiful ingredients shine.
This Strawberry Lavender Cheesecake is exactly that. Sweet strawberries, creamy filling, bright lemon, and just enough lavender to make every bite feel a little unexpected.
It’s the kind of dessert that disappears quietly because everyone is too busy enjoying it to talk.
And honestly, I think that’s one of the best compliments a recipe can receive.
If you make this cheesecake, don’t be surprised if it becomes your signature summer dessert. It certainly has become mine.
Strawberry Lavender Cheesecake
Equipment
- Stand Mixer or hand mixer
Ingredients
Crust
- 8.5 oz Lemon Simple Mills cookies or honey cookies
- 1 Eggs
- 1/4 cup Butter melted
Filling
- 32 oz Cream cheese
- 16 oz Ricotta cheese
- 5 Eggs
- 3/4 cup Allulosse
- 3 tbsp Lemon zest
- 3 tbsp Lemon juice
- 2 tbsp Vanilla extract
- 1/3 cup Lavender syrup
- 20 drops Lavender extract
Strawberry coulis
- 4 cup Strawberries
- 3/4 cup Allulose or light brown sugar
- 2 tbsp Lemon juice
- 1 tbsp Vanilla extract
Mascarpone cream
- 1 cup Heavy whipping cream
- 1 cup Mascarpone
- 1/4 cup Allulose
- 1 tbsp Vanilla extract
Instructions
Crust
- Put 2 boxes of Simple Mills Lemon cookies into a food processor and pulse until fine. 2. Melt butter. Add 1 egg to the food processor and pulse. 3. Add the melted butter. 4. Transfer the mixture to the spinach pan, pressing it gently into your pan. Bake it for 15 minutes.
Filling
- Add cream cheese, allulose, lemon zest, lemon juice, vanilla extract, lavender syrup, lavender extract, and eggs to the blender and blend until smooth. 2. Bake for 50 minutes at 350°F. 4. After the cheesecake is baked, leave it in the oven to cool for 2 hours, then remove it and let it cool in the fridge for at least 8 hours or overnight. 5. Decorate with mascarpone cream, fresh strawberries and strawberry coulis.
Strawberry coulis
- Add the strawberries to a saucepan and cook gently until they soften and release their natural juices.2. Stir in the allulose, vanilla and lemon juice and let everything simmer briefly, just until the strawberries break down and the sauce looks syrupy.3. Remove from heat and let the mixture cool slightly.4. Pour the sauce into the blender and blend it on high speed.5. Pour the strawberry mixture into a fine-mesh sieve set over a bowl. Using the back of a spoon or spatula, press and squeeze the fruit through the sieve until you’re left with a smooth sauce and only seeds and pulp in the sieve.6. Allow to cool. As it cools, it will naturally thicken into a smooth, glossy strawberry sauce.
Mascarpone cream
- Pure 1 cup of whipping cream in a bowl and whip until stiff peaks form. 2. Then add mascarpone and vanilla, and whip for a little longer.
Nutrition
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