No-Bake Lemon Poppy Seed Cheesecake (Edit recipe)

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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!

20 minutes

Difficulty:

Easy

Show nutritional information

This 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
Calculated per serving.

Serves: 12

Ingredients

2 cups Graham Cracker Crumbs
0.333 cup Light Brown Sugar
0.5 cup Unsalted Butter
1.33 cups Heavy Cream (Whipping Cream), cold
24 oz Full Fat Cream Cheese, at room temperature
0.75 cup Powdered Sugar
1 Tbsp Lemon zest
2 Tbsp Lemon Juice, freshly squeezed
1 Tbsp Poppy Seeds

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Process

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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.