Lemon Poppyseed Cheesecake

Bernice Baran
Jul 23, 2018
2 min read

Hey heeeeeyyyyyyyy.

We're back with a Lemon Poppyseed Cheesecake.

& guess whaaaattttt.

You prob already guessed...cuz it's in the title, but this is a no-bake recipe !

Everything is great about cheesecake, can I get an amen?!

EXCEPT. WAITING. dot.dot.dot.

It's like the jeopardy jingle playing for four hours.

But's totally worth it.

So I made this cheesecake a few weeks ago & I accidentally bought low-fat cream cheese...KNOWING that it wasn't going to turn out, I made it anyway.

So I made it in a pie dish because I was sure it wasn't going to stand up straight like a cheesecake.

& I was right.

So I made it again, with regular cream cheese & here it is.

Honestly, I would've preferred this to be a bit taller but I'm gonna call it a day on this cheesecake since I don't have a smaller spring form pan, lol. So feel free to make this in a smaller pan to get a more EXTRA looking cheesecake.

Also since I'm trying to be more consistent & organized with my life, I'm going to try to post every Monday & if I'm feeling generous, a second time some time in the week. No promises though!

LEMON POPPYSEED NO-BAKE CHEESECAKE

INGREDIENTS

Crust

1 package graham crackers

3 tbsp butter, melted

Cheesecake

32 oz. (4 packs) cream cheese

1/2 cup sour cream

1 1/2 cups granulated sugar

zest of 1 medium lemon

juice of 1 medium lemon

1 tbsp. lemon extract, feel free to add more

1 tsp. vanilla extract

1 tbsp. poppyseeds, feel free to add more

Topping

8 oz. cool whip

2 tbsp. sour cream

1/2 tsp. vanilla

lemon zest

DIRECTIONS

Lay parchment on the bottom of a spring form pan & grease the sides for easy removal (or make this in a pie dish)
Melt butter & crush graham crackers.
Mix together in a bowl until crumbly.
Spread onto pan evenly & press down until it all sticks together.
With a hand or stand mixer, whip cream cheese until smooth.
Add in sugar & beat until sugar is dissolved, takes a few minutes.
Add in sour cream, lemon zest, juice, extracts & poppyseeds.
Mix until combined, it may be a little soft.
Pour onto crust & spread evenly.
Mix cool whip with sour cream (this prevents cool whip from melting if you leave it out.)
Spread on top of cheesecake evenly, feel free to make a little decoration with a pipe.
Top with lemon zest.
Refrigerate for at least a couple hours. Best if left overnight.
ENJOY.

Every time my sister eats this cheesecake, she tells me to open a bakery but now that you see how easy it is to make, you won't need me :) lol. I hope you guys enjoy this cheesecake as much as she did though & feel free to comment down below if you have any questions. Would love to know if you guys make this so make sure to tag #bakewithb on instagram ! As always, have a blessed day my friends,