Go Back
–+ servings
Lemon and poppy seed cheesecake

Lemon and poppy seed cheesecake

Lemon and poppy seed cheesecake is a no bake cheesecake with a biscuit base and a lemon cheesecake cream topping with poppy seeds. It is perfect for any time of the year whether served as a refreshing summer dessert, for Easter or during the Christmas holiday season.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 0 minutes
Chilling time 1 hour 30 minutes
Total Time 2 hours 10 minutes
Course Dessert
Cuisine American, European
Servings 8
Calories 486 kcal

Ingredients
 
 

For the cheesecake base

  • 200 grams plain biscuits
  • 120 grams butter
  • 2 teaspoons runny honey (1 dessertspoon)
  • 1 teaspoon olive oil if making a single 20cm/8" diameter cheesecake

For the cheesecake cream and decoration

  • 250 ml mascarpone at room temperature
  • 200 grams whipping cream
  • 20 grams caster sugar
  • 2 lemons zest and juice
  • 3 tablespoons poppy seeds

Instructions
 

Prepare the base

  • Crush the biscuits to fine crumbs.
  • Place the butter and honey in a pan and heat gently until the butter has melted and stir.
  • Add the crushed biscuits to the butter/honey mixture and mix well.
  • If making a single 20cm/8"diameter cheesecake, line with greaseproof paper and lightly oil.
  • If making individual cheesecakes, place the dessert rings on greaseproof paper on a metal tray.
  • Pack the biscuit mixture into the base/s of the lined tin (or eight individual dessert rings) and compact with the back of a spoon.
  • Place in the fridge to chill.

Prepare the lemon cheesecake cream

  • Place the mascarpone and caster sugar in a bowl and cream together using a wooden spoon.
  • Zest and juice 2 lemons and finely chop the zest with a knife.
  • Add the lemon zest and juice to the cheesecake cream mixture and mix well.
  • Lightly whip the cream, add to the bowl with the mascarpone and sugar and fold in using a tablespoon.
  • Place the bowl of cheesecake cream in the fridge for about half an hour.

Assemble the cheesecake

  • For a single 20cm/8" diameter cheesecake, spoon the cheesecake mixture over the chilled base. If you are making individual cheesecakes, divide the mixture between the eight biscuit bases and finish to a level surface.
  • Return to the fridge to chill for about an hour.
  • Carefully remove from the tin/moulds and place on a tray or plates and liberally sprinkle poppy seeds over the top.

Notes

Notes
  1. Remove the mascarpone from the fridge ahead of starting to prepare the cheesecake to enable it to reach room temperature.
  2. If you don't have caster sugar, place granulated sugar in a food processor and blitz for a short time to create a finer sugar.
  3. Store the cheesecake in the fridge until ready to serve. Any remaining cheesecake can be stored in the fridge until the next day.
 

Nutrition

Calories: 486kcalCarbohydrates: 28gProtein: 6gFat: 40gSaturated Fat: 23gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 92mgSodium: 251mgPotassium: 133mgFiber: 2gSugar: 12gVitamin A: 1186IUVitamin C: 15mgCalcium: 139mgIron: 1mg
Keyword Cheesecake, Lemon, No bake
Tried this recipe?Let us know how it was!