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Honey Lavender “Cheesecake” with a Lemon Cookie Crust

Prep Time 1 hour
Cook Time 30 minutes
hours to firm up 4 hours
Total Time 5 hours 30 minutes
Servings 1 9-inch tart

Ingredients

Lemon Cookie Crust

  • 1½ tbsp warm water
  • 1½ tsp flaxseed meal
  • ¼ cup unsalted butter or vegan butter
  • ½ cup coconut sugar
  • ⅛ tsp salt
  • ¼ tsp vanilla extract
  • Zest of 1 lemon
  • 1 tbsp lemon juice
  • ¾ cups gluten free all purpose flour
  • ¼ tsp xanthum gum if your flour doesn’t have any
  • ¼ tsp baking powder

Filling

  • 2 tbsp blueberries
  • 1¾ cups cashews soaked in water overnight
  • ⅓ cup maple syrup
  • ¼ cup coconut cream
  • ¼ cup coconut oil
  • 2 ½ tbsp lemon juice
  • ½ tsp dried ground lavender or grind dried lavender with a spice grinder*

Instructions

  1. Preheat oven to 325 degrees F.
  2. In a small bowl, combine warm water with flaxseed meal and set aside for at least 10 minutes until it thickens.
  3. Cream together butter and coconut sugar until well combined.
  4. Add flaxseed mixture, salt, vanilla, lemon zest, and lemon juice to the butter mixture. Mix until well combined.
  5. In a separate medium sized bowl, mix together flour, xanthum gum, and baking powder.
  6. Slowly pour the flour mixture into the butter mixture, until all the flour is well incorporated.
  7. Cover mixing bowl and chill for at least 30 minutes.
  8. In a 9-inch tart pan, evenly distribute batter along the bottom and edge of tart pan.
  9. Bake for 30 minutes or until tart shell is cooked through. Let cool completely.
  10. While baking the tart shell, start prepping your filling.
  11. In a high speed blender, place all filling ingredients, and blend until smooth.
  12. Pour filling into cooled tart shell.
  13. Place tart in freezer for 3 - 4 hours until firm.

Recipe Notes

*We couldn’t find ground lavender, so we bought dried lavender and ground it in our spice grinder