No Bake Lavender Fog Cheesecake

We just got through an intense heatwave here in Portland, and are embracing another week of hot temps this coming weekend. Whenever it’s too hot to bake and I’m in need of a sweet treat, I always come back to this no bake cheesecake recipe that’s vegan, nut-free, and so delicious. Bonus lavender flavors coming from the sugar cookie crust really ties everything together beautifully.

No Bake Lavender Fog Cheesecake

Serves 4-6

For the sugar cookie crust

2 cups your favorite sugar cookies

1 Tablespoon culinary-grade lavender

1/2 cup coconut oil, melted

For the raw cheesecake

2 cups raw cashews

2/3 cup Tanglewood Lavender Fog tea concentrate

1 cup full-fat coconut cream

3 Tablespoons maple syrup

1 Tablespoon vanilla extract

1 Tablespoon fresh lemon juice or apple cider vinegar

2 Tablespoons coconut oil, melted

Pinch of salt

Soak the cashews in boiling water for 1 hour or in cold water overnight and in the refrigerator. Set aside.

In a small saucepan over medium heat, melt the coconut oil then stir in the lavender. Lower the heat to medium and allow the lavender to steep in the oil for about an hour. Remove from the heat, strain the lavender buds, and cool the oil to room temperature.

Line a 7-inch springform cheesecake pan or round cake pan with parchment paper. Add the cookies into a food processor or blender and blend till the mixture is like sand, then drizzle in the lavender infused coconut oil and mix till it forms into a ball.

Line the cheesecake pan with the cookie crust, pressing it down evenly. Place in the freezer to set for at least an hour.

While the crust is cooling, strain the cashews well and add them to a high-speed blender. Pour in all of the wet ingredients till the mixture is very smooth. You will have to periodically stop the blender and use a rubber spatula to stir the mixture and get all of the bits. Add the salt and stir. Transfer the mixture into the now frozen and set crust cheesecake pan and tap the pan to remove any bubbles then place back into the freezer to fully set for at least 6 hours–or overnight if you can wait! (We promise it’s totally worth it!)

When ready to serve, allow the cheesecake to sit at room temperature for about 30 minutes. Best enjoyed with an iced Lavender Fog latte!