Darnell Lamont Walker leading Rituals Writing Workshop
Last Bits of Lavender = Cheesecake Bites
Lavender Chevre Cheesecake with fresh blueberries and raspberries
Photo by Jessica Tunis

We figure this might be a good time to help you get rid of the last bits of lavender harvested in May, June, or even July… since the weather has been so odd. Together with goat cheese, you can share this light, decadent, and soothing dessert at the summer picnics and gatherings for the rest of the summer. 

And, if by chance, you don’t have a goat in the barn or a lavender bush anywhere near you, these items are available year round at the store. Thanks to Edible Monterey Bay and Jessica Tunis for sharing this recipe with us!

Lavender Chevre Cheesecake

Makes one cake

Prep time: one hour and a little bit more


  • Butter, for springform pan 
  • ¾ cup sugar, plus a little more for the pan 
  • 2 tbsp dried lavender flowers 
  • 12 ounces chevre or fromage blanc 
  • 1 tsp lemon juice 
  • 3 tsp lemon zest (from about three Meyer lemons) 
  • 1 ½ tsp vanilla extract 
  • 3 tbsp all purpose flour 
  • 6 eggs, separated 

Topping (optional) 

  • 2 pints berries of any kind 
  • 2 tbsp honey
  • ¼ cup water 
  • 1 t dried lavender flowers 


  1. Preheat the oven to 350° F
  2. Butter a 9-inch springform pan and dust the inside with white sugar.
  3. Measure 2 tablespoons of dried lavender flowers into a mortar and grind with pestle until a fine texture is reached.
  4. In a mixing bowl, combine the chèvre with ground lavender, lemon juice, Meyer lemon zest and vanilla. 
  5. Add the egg yolks, 2 at a time, and sprinkle in the flour and sugar incrementally as you add the yolks.
  6. In a separate bowl, beat the egg whites into soft peaks. Softly fold the egg whites into the chèvre mixture and pour into the buttered, sugared springform pan.
  7. Bake in the oven for 30–40 minutes, until the edges are set but the center is still a little jiggly.

While the cake bakes, make the topping.

  1. Combine 2 tablespoons of honey with ¼ cup water and bring to a boil.
  2. Add the lavender flowers and remove from heat, allowing the lavender to steep while the cheesecake cooks and cools.
  3. Remove pan from the oven and allow it to cool, before running a butter knife around the edges of the pan to release the sides.

Unmold the cheesecake, and chill for at least 1 hour before serving. To serve, toss the berries with the cooled honey lavender syrup. Lavender flowers in the honey syrup should be soft and sweetly edible, but can be strained out if desired.

Scatter the glazed berries over the top and serve immediately. The honeyed syrup helps keep the berries in place.



Esalen Team