No Bake



This no bake lemon 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


STEP 1: 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.

STEP 2: 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.

STEP 3: Whisk powdered sugar & a few tablespoons of heavy cream. Add the rest of the cream & beat until fluffy. Add yogurt & mix.

STEP 4: 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.

Click the link below for the full recipe!