Enjoy the refreshing taste of Lemon Poppy Seed Cheesecake, an easy, no-bake dessert that combines creamy cheesecake with the zesty flavor of fresh lemon and poppy seeds! Perfect for Spring and Summer parties or even a last minute brunch, this irresistible cheesecake is easy for anyone to make and even easier to enjoy!
As a trained pastry chef, I love experimenting with using fresh ingredients in desserts. When the warmer months roll around, I find tons of inspiration from the refreshing taste of citrus flavors like lemon. I’ve used it to make classic lemon bars with graham cracker crust, and have even used it in desserts like lemon mascarpone cheesecake!
Cheesecake and lemon pair beautifully together. Fresh lemon zest and juice add a bright touch that enhances the cheesecake's creamy sweetness, creating a delicious balance. This recipe was inspired by my lemon poppy seed cupcake recipe. I love adding poppy seeds for a unique nutty crunch and a beautiful presentation for this deliciously refreshing cheesecake!
No Bake Lemon Cheesecake
My favorite part about this cheesecake is that no baking is required! It's perfect for saving time and keeping the kitchen cool, especially on hot days. By just mixing and chilling, you have a creamy and tasty cheesecake without the hassle of using an oven or preparing a water bath.
Lemon cheesecake with poppy seeds is perfect for many occasions, from picnics to parties. Top it with whipped cream, lemon cream, or homemade lemon curd to elevate the taste and for a different twist to the dessert each time you make it!
Why You'll Love This Recipe
- Quick prep time: The preparation time is minimal, allowing you to whip up an impressive cheesecake with just 20 minutes of prep time.
- Make ahead: Assemble this cheesecake ahead of time to keep your schedule flexible.
- Refreshing taste: Its bright lemon flavor and the crunch of poppy seeds offer a refreshing and unique taste that's a delicious twist on traditional cheesecake.
- Versatile: It can be adapted with different toppings or mix-ins, allowing you to change it up each time.
Ingredients You'll Need
Graham Cracker Crust:
- Graham Cracker Crumbs - Serve as the base, providing a sweet and crunchy texture at the bottom.
- Light Brown Sugar - Adds a hint of molasses flavor and helps bind the crumbs together for a firm crust.
- Melted Unsalted Butter - Acts as the glue that holds the crust together, adding richness while keeping it together when sliced.
Cheesecake Filling:
- Cold Heavy Cream - Whipped into stiff peaks, it gives the cheesecake its light, airy texture and creamy consistency.
- Full Fat Cream Cheese - The main component of the filling, offering a smooth, rich taste and texture. The cream cheese should be at room temperature to incorporate easily into the filling.
- Powdered Sugar - Sweetens the cheesecake and contributes to its smooth texture without the graininess of regular sugar.
- Lemon Zest and Juice - Provide a bright, citrusy flavor that cuts through the richness of the cream cheese, adding freshness and tang.
- Poppy Seeds - Add a slight crunch and a nutty flavor that complements the lemon.
How To Make Lemon Poppy Seed Cheesecake
Assemble the crust: Add the crushed graham cracker crumbs, brown sugar, and melted butter into a small bowl. Mix until everything is fully coated in butter.
Press and chill: Use the back of a heavy measuring cup to press the mixture into the bottom and up the sides of a 9-inch springform pan. Chill in the freezer for 10-15 minutes to allow the crust to firm up.
Whip the cream: Add the cold heavy cream to the bowl of a stand mixer or to a large mixing bowl if using an electric hand mixer. Whip on medium high speed until stiff peaks form and set aside. This will take about 4-5 minutes.
Combine the lemon filling: Beat the cream cheese and powdered sugar on medium speed until smooth and creamy. Add the lemon zest and juice and mix until combined. Gently fold in the whipped cream and the poppy seeds until evenly distributed throughout the filling.
Chill, slice, and serve: Spread the cheesecake filling on top of the chilled crust, spreading evenly. Cover the entire pan with plastic wrap or aluminum foil. Chill in the fridge for at least 6 hours or overnight before slicing and serving. Enjoy!
Expert Tips
- Press the graham cracker mixture firmly into the pan. This ensures a solid base that won't crumble when slicing the cheesecake. I love using the bottom of a heavy measuring cup or glass jar to make this step easy and mess-free.
- Use a springform pan for easy removal. This type of pan makes it simple to release the cheesecake without damaging its structure.
- When zesting a lemon, only remove the outer part until the white pith. The yellow part is where all the natural essential oils and flavors are.
- Smooth the top with an offset spatula. A smooth top makes the cheesecake visually appealing and ready for any toppings.
How To Get The Perfect No-Bake Cheesecake Texture
Here are the steps that I recommend you follow to get the perfect creamy no-bake cheesecake texture:
- Use full-fat cream cheese: The higher fat content contributes to the richness and creamy texture that's signature to a great no-bake cheesecake
- Beating heavy cream to stiff peaks: Make sure your heavy cream is very cold before beating; this helps achieve stiff peaks, which is crucial for the cheesecake's firm yet creamy texture.
- Chill the finished cheesecake for at least 6 hours to set up: Allowing enough chill time ensures the cheesecake firms up properly for easy slicing.
- Mix cream cheese until completely smooth before adding other ingredients: Starting with lump-free, room-temperature cream cheese is key to a silky-smooth filling without any graininess.
- Fold in the whipped cream gently: To maintain the airiness added by the whipped cream, gently fold it into the cream cheese mixture with a rubber spatula for a lighter texture.
- Avoid overmixing the filling: Once you've added all your ingredients, mix just until everything is combined. Overmixing can affect the cheesecake's stability.
Storing & Make Ahead
Storing: Keep the cheesecake in the refrigerator, covered with plastic wrap, or in an airtight container for up to 5 days. Store away from strong-smelling foods to maintain its fresh lemon flavor.
Freezing: After the cheesecake sets, wrap the cake with plastic wrap then aluminum foil and freeze for up to 3 months. Thaw in the refrigerator overnight before serving.
Make ahead instructions: Prepare the cheesecake at least one day before your event to allow enough time to set properly in the refrigerator. Do not freeze to speed up this process, as this will change the texture of the cheesecake!
Recipe FAQ
Using low-fat cream cheese is possible, but it will affect the texture and flavor of the cheesecake. Full-fat cream cheese provides a richer, creamier texture that is essential for the best no-bake cheesecake.
The heavy cream has reached stiff peaks when you lift the beaters out, and the peaks stand straight up without collapsing. Be careful not to overbeat, as this can lead the cream to become buttery and grainy.
If your cheesecake hasn’t set after the recommended chilling time, let it chill for a few more hours or overnight. Make sure the heavy cream is whipped to stiff peaks and that you use full-fat cream cheese in the filling.
More Cheesecake Recipes
- Coconut Cheesecake
- Strawberry Cheesecake Mousse
- Sweet Potato Cheesecake
- No-Bake Cherry Cheesecake Parfaits
I hope you love this Lemon Poppy Seed Cheesecake as much as we do and that it becomes a family favorite! Please leave a comment below, I love reading your feedback! And if you’d like to make this recipe later, don’t forget to pin it on Pinterest! Happy Baking!
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Lemon Poppy Seed Cheesecake
- Total Time: 6 hours 20 minutes
- Yield: 10-12 servings 1x
Description
Enjoy the refreshing taste of Lemon Poppy Seed Cheesecake, an easy, no-bake dessert that combines creamy cheesecake with the zesty flavor of fresh lemon and poppy seeds! Perfect for Spring and Summer parties or even a last minute Brunch, this irresistible cheesecake is easy for anyone to make and even easier to enjoy!
Ingredients
Graham Cracker Crust
- 240 g (2 cups) graham cracker crumbs
- 70 g (⅓ cup) light brown sugar
- 113 g (½ cup) unsalted butter, melted
Cheesecake Filling
- 320 g (1 ⅓ cups) cold heavy cream
- 680 g (24 ounces) full-fat block cream cheese, at room temperature
- 90 g (¾ cup) powdered sugar
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 tablespoon poppy seeds
Instructions
Graham Cracker Crust
- In a small bowl, mix the graham cracker crumbs, brown sugar, and melted butter until evenly incorporated.
- Pour into a 9-inch springform pan. Use the bottom of a measuring cup to tightly pack into the bottom and up the sides of the pan. Place in the freezer for 10-15 minutes while prepping the filling.
Cheesecake Filling
- In a large bowl, using a hand-held or stand mixer fitted with the whisk attachment, whip the heavy cream on medium-high until stiff peaks form, about 4-5 minutes. Set aside.
- In a large bowl, using a hand-held or stand mixer fitted with the paddle attachment, beat the cream cheese and sugar on medium speed until smooth and creamy, scraping down the bowl as necessary.
- Add the lemon zest and juice and mix on medium speed until evenly combined and smooth.
- Using a rubber spatula, gently fold the whipped cream and poppy seeds into the cream cheese mixture until combined.
- Spread the cheesecake filling into the crust and smooth into an even layer.
- Cover with plastic wrap or aluminum foil and refrigerate for at least 6 hours or overnight to set before serving.
Notes
Storage: Keep the cheesecake in the refrigerator, covered with plastic wrap, or in an airtight container for up to 5 days.
Freezing: After the cheesecake sets, wrap the cake with plastic wrap then aluminum foil and freeze for up to 3 months. Thaw in the refrigerator overnight before serving.
- Prep Time: 20 minutes
- Chill Time: 6 hours
- Category: Cakes & Cupcakes
- Method: No-bake
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