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Lemon Poppyseed Cheesecake
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No-Bake Poppyseed Cheesecake (Lemon Swirl)

This no-bake poppyseed cheesecake features a zesty lemon filling with a light crunch from poppy seeds, swirled with homemade lemon curd for a stunning finish. Perfectly tangy and not too sweet, with a delicious poppy seed flavor!
Prep Time25 minutes
Cook Time10 minutes
Chilling Time6 hours
Total Time6 hours 35 minutes
Course: Dessert
Cuisine: American
Servings: 10
Calories: 420kcal

Ingredients

For the crust

  • 2 cups graham crackers/digestive biscuits
  • 6 tbsp unsalted butter, melted
  • 1 tbsp sugar
  • 1 tsp lemon zest

For the cheesecake filling

  • 450 g (16 oz) full fat cream cheese
  • 90 g (3.2 oz) granulated sugar
  • 2 tbsp lemon zest
  • ¼ cup fresh lemon juice
  • 1 tsp vanilla extract
  • 1 cup heavy whipping cream
  • 2 tbsp poppy seeds

For the lemon swirl

  • 2 egg yolks
  • 1 whole egg
  • ¼ cup sugar
  • ¼ cup fresh lemon juice
  • 2 tsp lemon zest
  • 3 tbsp unsalted butter cut into small cubes

Instructions

Prepare the crust

  • Preheat oven to 175°C (350°F).
  • Mix crushed graham crackers, melted butter, sugar, and lemon zest in a bowl.
    Mix Graham Cracker Crust Ingredients
  • Press into the bottom of a 9-inch (23cm) springform pan. (You can press it slightly up the sides if desired.)
  • Bake for 10 minutes, then cool completely.

Make the Lemon Swirl (Curd)

  • Whisk together egg yolks, whole egg, sugar, and lemon juice in a heatproof bowl.
    Lemon Curd Ingredients
  • Place over a double boiler or a pot of simmering water and cook, stirring constantly, until thickened (5–7 minutes).
  • Remove from heat, stir in butter and lemon zest, and let cool.
    Lemon Curd Ingredients

Make the cheesecake filling

  • Beat cream cheese, sugar, lemon zest, lemon juice, and vanilla extract until smooth in a large bowl.
  • In a separate bowl, whip the heavy cream to soft peaks and then gently fold it into the cream cheese mixture.
  • Stir in poppy seeds until evenly distributed.

Assemble the cheesecake, chill and serve

  • Pour the filling over the cooled crust and smooth the top.
  • Spoon small dollops of lemon curd over the surface.
  • Use a toothpick or butter knife to swirl the curd into the cheesecake.
  • Cover and refrigerate for at least 6 hours (preferably overnight).
  • Garnish with whipped cream, lemon zest, poppy seeds, or candied lemon slices if desired and enjoy!
    No-bake lemon poppy seed cheesecake slice with lemon curd swirl

Notes

  1. Let the Crust Cool Completely. Adding the cheesecake filling to a warm crust can cause it to soften and lose structure. Make sure the crust is fully cooled before pouring in the filling.
  2. Press the Crust Firmly. To prevent crumbling when slicing, press the crust firmly into the pan using the bottom of a measuring cup or glass.
  3. Fold in Whipped Cream Gently. Overmixing whipped cream into the filling can deflate it, making the cheesecake dense instead of light and airy. Use a gentle folding motion.
  4. Prevent the Lemon Curd from Splitting. Lemon curd can split if cooked over high heat or if the eggs cook too quickly. Always use low heat and stir constantly until thickened.
  5. Strain the Lemon Curd for Smoothness. If your lemon curd has small lumps from the eggs, strain it through a fine mesh sieve for a silky finish.
  6. Chill for At Least 6 Hours. The cheesecake needs time to set properly. Refrigerate it for at least 6 hours, but overnight is best for a firm, sliceable texture.

Nutrition

Calories: 420kcal | Carbohydrates: 34g | Protein: 7g | Fat: 30g | Sugar: 20g