Cherry Lavender Cheesecake


So this past weekend, I had a little dinner party for everyone who worked on the 5 Day Detox Book photoshoot, and I decided to put some lavender I had gotten to good use in a delicious dessert.  This cherry lavender cheesecake recipe was a total experiment, but it turned out so well!  I love experimenting with new desserts and making them up as I go.

IMG_0032 copyI love that frosted look that cherries get when they freeze. Cutting cherries in half and making them look pretty (without your kitchen looking like a crime scene) is a pain in the butt because the pit refuses to come out most of the time, but when you get it right, it’s so worth it. Thankfully I at least got this handful to look pretty. IMG_0016 copy

I love love love lavender and have been trying to use it in more recipes. The problem with lavender is that it’s got such a subtle, fragrant flavor that can be accidentally masked in other, stronger flavors.  The cherries were a nice combination because the slight bitterness helped bring out the lavender. It also helped mask the banana almost completely, so that you could still taste the banana but only barely.


The only way I can truly describe this cheesecake is that it tasted like pure deliciousness. Most of the people at the dinner party had never had one of my raw cheesecakes before, and they were all completely blown away.

Make this for your friends this summer, and they will also be blown away! I hope you like this new dessert :)

xo Nikki

Cherry Lavender Cheesecake
Recipe type: Dessert
Delicious and healthy cheesecake recipe to impress all your friends, and your taste buds!
Crust Ingredients
  • 1 cup almonds
  • 1 cup dates
  • 1 tsp coconut oil
  • ½ tsp turmeric
  • pinch of sea salt
Cheesecake ingredients
  • ¼ cup cherries, pitted
  • 10 cherries, pitted and cut in half (for the top)
  • 2 bananas
  • 1 can full-fat coconut milk, placed in fridge overnight to make cream (directions below)
  • ½ tsp vanilla extract
  • 1 tsp dried lavender
  • ½ small lemon
  • ¼ cup maple syrup
  1. To make coconut cream, place a can of coconut milk in the fridge overnight. Open the can from the bottom and pour out all liquid until just the cream is left. Use this in your cheesecake recipe.
  2. Place almonds alone in a food processor and blend until finely chopped up. It's important to chop these without the dates so they chop finely.
  3. Add dates to the food processor and blend until a sticky dough forms. Then add the rest of the crust ingredients, and blend completely. Press crust into the bottom of a spring tin.
  4. Blend all cheesecake ingredients (except for the 10 halved cherries), and adjust lavender/lemon for taste. Pour on top of crust.
  5. Either freeze for an hour first and then top with halved cherries, or top with cherries immediately and freeze for 2-4 hours, or until solidified. Let sit in room temperature for 5 minutes before serving.

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