No-Bake Lemon Poppy Seed Cheesecake
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
- 2 cups2 cups2 cups Graham Cracker Crumbs
- 0.333 cup0.333 cup0.333 cup Light Brown Sugar
- 0.5 cup0.5 cup0.5 cup Unsalted Butter
- 1.33 cups1.33 cups1.33 cups Heavy Cream (Whipping Cream), cold
- 24 oz24 oz24 oz Full Fat Cream Cheese, at room temperature
- 0.75 cup0.75 cup0.75 cup Powdered Sugar
- 1 Tbsp1 Tbsp1 Tbsp Lemon zest
- 2 Tbsp2 Tbsp2 Tbsp Lemon Juice, freshly squeezed
- 1 Tbsp1 Tbsp1 Tbsp Poppy Seeds
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- 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.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.
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Cakes Coconut Free Desserts Egg Free Nightshade Free Nut Free Pescetarian Shellfish Free Sugar Alcohol Free VegetarianThis is our estimate based on online research. | |
Calories: | 416 |
Fat: | 30 g |
Carbohydrates: | 31 g |
Protein: | 9 g |
Cholesterol: | 55 g |
Sodium: | 150 mg |
Fiber: | 1 g |
Sugars: | 17 g |
Sugar Alcohol: | 0 g |
Calculated per serving. |
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