Lavender and Raspberry No Bake Cheesecake

Author: Dini from The Flavor Bender
Print Recipe



  • 10 oz oreo cookies
  • 2 oz melted butter
  • pinch of salt


  • 4 oz cream cheese
  • 2 tbsp cream
  • 3 tbsp Lavender Syrup
  • 1 tsp vanilla
  • 1 tsp lemon juice

Raspberry Compote/Paste

  • 4 oz fresh raspberries
  • 2 tbsp sugar simmer for 15-20 minutes until thickened

To serve

  • 3-4 oz fresh raspberries
  • Sliced Almonds
  • Extra Lavender Syrup
  • Confectioner’s sugar



  • Process the oreos and salt together in a food processor until you get cookie crumbs.
  • Then drizzle the butter in while running the food processor at its lowest setting (this makes the cookie crumbs moist enough to be pressed into a cheesecake base).
  • Butter the insides of 4 egg rings or tart rings. Place these on a parchment paper lined cookie sheet or tray. (Alternatively, you can use 4 mini fluted tart pans as well).
  • Place some of the cookie crumbs inside and press down the crust to form a flat base using a flat bottomed glass, or tart tamper, or the back of a spoon.
  • If you'd like to have a crust riding up the sides of the cheesecake as well, you can use your fingers and press the cookie crumbs onto the sides of your egg rings/tart rings (this is optional - just the base would be sufficient and easier).
  • Freeze the tart bases for a few hours, or until you need them.
  • Carefully remove the tart ring by using a sharp knife to loosen the edges. Be careful not to break the bases. If you have molded the sides of the cheesecake as well, you may need a blow torch to warm up the sides slightly, to make unmolding easier.

Raspberry swirl (can be made ahead of time)

  • Place all the ingredients in a small saucepan and bring them to a boil on medium heat.
  • Lower the heat and let it simmer until you have a thick raspberry coulis/paste - takes about 10 minutes.
  • Set aside to cool and store in the fridge until ready to use.


  • Place all the ingredients in a bowl and whisk until you have a smooth paste.
  • Add as much of the raspberry paste/coulis as you need to create a ripple effect. You can change the amount according to your preference. I added about half. Cover with plastic wrap and keep in the fridge until ready.
  • Optional - store the cheesecake in the fridge in a piping bag fitted with a wide round nozzle.


  • Remove unmolded tart bases from the freezer (about 10 minutes before serving).
  • Spoon or pipe in the cheesecake evenly onto the four bases.
  • Stud the top with 3-4 fresh raspberries.
  • Drizzle a little extra lavender syrup on top.
  • Sprinkle some sliced almonds and confectioner’s sugar.
  • Serve immediately.