Ingredients
Scale
- 1.5 cups gluten-free cracker crumbs
- 0.5 cups coconut sugar
- 0.5 teaspoon salt
- 0.5 cups vegan butter
- 2 tablespoons culinary lavender
- 0.5 cups fresh lemon juice
- 16 ounces vegan cream cheese
- 3 flax eggs
- 0.5 cups vegan sour cream
- 1 cup crushed honeycomb or nuts for topping
Instructions
- Preheat your oven to 325°F (160°C).
- In a mixing bowl, combine cracker crumbs, coconut sugar, and salt. Melt vegan butter and mix it in until combined. Press into the bottom of a springform pan.
- Beat the vegan cream cheese until smooth, then add in coconut sugar, sour cream, lemon juice, and lavender. Mix until well blended. Add flax eggs one at a time, mixing gently.
- Pour the filling over the crust and bake for about 60 minutes until set but slightly jiggly in the center.
- Turn off the oven and let the cheesecake cool inside with the door ajar for an hour.
- Refrigerate for at least four hours before serving. Top with crushed honeycomb or nuts as desired.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 22g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 15mg