Can I use low-fat cream cheese instead of full-fat?

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.

How do I know when the heavy cream has reached stiff peaks?

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.

What can I do if my cheesecake hasn’t set after the recommended chilling time?

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.

No-Bake Lemon Poppy Seed Cheesecake

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

Scale

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

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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