Description
A creamy and zesty no-bake lemon poppy seed cheesecake that’s light, airy, and perfect for any occasion.
Ingredients
Scale
- For the Crust:
- 2 cups (200g) graham cracker crumbs
- ¼ cup (50g) granulated sugar
- ½ cup (113g) unsalted butter, melted
- For the Cheesecake Filling:
- 16 oz (450g) cream cheese, softened
- 1 cup (120g) powdered sugar
- 1 teaspoon vanilla extract
- Zest of 2 lemons
- ¼ cup (60ml) fresh lemon juice
- 2 tablespoons poppy seeds
- 1 cup (240ml) heavy whipping cream
- For the Topping (Optional):
- Lemon zest
- Whipped cream
- Extra poppy seeds
Instructions
- Make the Crust: Mix graham cracker crumbs, granulated sugar, and melted butter until it resembles wet sand. Press into a 9-inch springform pan and refrigerate for 30 minutes.
- Prepare the Cheesecake Filling: Beat cream cheese and powdered sugar until smooth, then add vanilla, lemon zest, lemon juice, and poppy seeds.
- Whip the Cream: Whip heavy cream until stiff peaks form, then gently fold into the cream cheese mixture.
- Assemble and Chill: Spread cheesecake filling over the crust, smooth the top, cover, and refrigerate for at least 4 hours.
- Garnish and Serve: Pipe whipped cream on edges, sprinkle with extra poppy seeds and lemon zest, garnish with thin lemon slices, slice and serve.
Notes
- For best results, refrigerate the cheesecake overnight.
- Adjust lemon zest according to your taste preference.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
Keywords: No-Bake, Lemon, Poppy Seed, Cheesecake, Dessert