If you’re looking for a dessert that combines a bright citrus flavor with a delightful crunch, then this No-Bake Lemon Poppy Seed Cheesecake is exactly what you need. It’s an easy, no-fuss recipe that’s perfect for warm days when you want something light and refreshing without turning on the oven.
This cheesecake is a showstopper for any gathering. The smooth, creamy filling is perfectly balanced with zesty lemon and a sprinkle of poppy seeds, creating a taste that’s both tangy and subtly sweet. Plus, it sets beautifully in the fridge, making it an ideal make-ahead treat.
The combination of a buttery crust and the lush lemony filling gives this cheesecake a wonderful texture, while the poppy seeds add a charming touch. It’s not just a dessert; it’s an experience that will leave your taste buds dancing.
Delightful No-Bake Lemon Poppy Seed Cheesecake Recipe
This No-Bake Lemon Poppy Seed Cheesecake features a creamy, tangy lemon filling enriched with the distinctive flavor of poppy seeds, all atop a crumbly graham cracker crust. It’s a light and airy dessert that is both satisfying and refreshing.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup powdered sugar
- 1/2 cup sour cream
- 1/4 cup fresh lemon juice
- Zest of 1 lemon
- 2 tablespoons poppy seeds
- 1 teaspoon vanilla extract
- Whipped cream for topping (optional)
- Lemon slices for garnish (optional)
Instructions
- Prepare the Crust: In a mixing bowl, combine graham cracker crumbs and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Chill in the refrigerator while preparing the filling.
- Make the Filling: In a large bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar, mixing well. Then add sour cream, lemon juice, lemon zest, poppy seeds, and vanilla extract. Beat until fully combined and creamy.
- Assemble the Cheesecake: Pour the filling over the chilled crust, spreading it out evenly. Smooth the top with a spatula.
- Chill: Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours or overnight to allow it to set properly.
- Serve: Once set, remove the springform pan. Top with whipped cream and lemon slices if desired. Slice and enjoy your refreshing dessert!
Cook and Prep Times
- Prep Time: 20 minutes
- Chill Time: 4 hours
- Total Time: 4 hours 20 minutes
Nutrition Information
- Servings: 10 slices
- Calories: 290kcal
- Fat: 20g
- Protein: 3g
- Carbohydrates: 28g
