This no bake lemon poppy seed cheesecake has a graham cracker crust, no-bake lemon poppy seed cheesecake filling & fresh whipped cream on top swirled with lemon curd.
graham crackers salted butter
sugar lemon zest and juice cream cheese greek yogurt poppy seeds
powdered sugar heavy cream sour cream lemon curd
In a food processor, crush graham crackers into fine crumbs. Add melted butter & pulse until crumbly. Evenly spread on the bottom of a prepared 9 inch pan & freeze.
In a bowl, rub lemon zest into the sugar. Add lemon juice & mix. Add cream cheese & yogurt & beat. Add poppyseeds, mix, spread over the crust & refrigerate.
Whisk powdered sugar & a few tablespoons of heavy cream. Add the rest of the cream & beat until fluffy. Add yogurt & mix.
Spread the whipped cream on top of the pie and swirl in some lemon curd on top. Refrigerate for at least four hours before serving.
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