| |

Lemon Poppyseed Cheesecake

Buckle up, because today we’re diving headfirst into the zesty, creamy, and utterly irresistible world of Lemon Poppyseed Cheesecake. Trust me, by the end of this, you’ll be rushing to the kitchen, eager to whip up this delightful masterpiece.

Why You’ll Love Lemon Poppyseed Cheesecake

  • Burst of Sunshine: Each bite feels like a burst of sunshine on a cloudy day, with the bright, tangy flavors of lemon beautifully intertwining with the delicate, nutty essence of poppy seeds. Okay, I know that sounds cheesy, but honestly…it really is the truth!
  • Perfect Flavor Match: The combination of lemon and poppy seeds is a match made in dessert heaven, offering a unique and refreshing twist on the classic cheesecake.
  • Rich and Creamy: Its rich, creamy texture, perfectly balanced with a crisp, crumbly crust, will make your heart sing with joy.
  • Easy to Make: Surprisingly easy to prepare, this recipe is perfect for seasoned bakers and novices alike, ensuring a foolproof path to deliciousness.

Ingredients Needed To Make Lemon Poppyseed Cheesecake

Before we roll up our sleeves and get to the fun part, let’s make sure we have everything we need. Here’s a quick rundown of the ingredients for this cheesecake recipe:

  • For the Crust: Finely crushed lemon cookies (or sugar cookies as a sweet substitute), and melted butter.
  • For the Filling: Cream cheese (softened to perfection), sour cream, eggs, sugar, vanilla extract, lemon zest, lemon juice, and, of course, poppyseeds.
  • For the Frosting: Either jarred cream cheese frosting or vanilla frosting, swirled with homemade lemon curd for that extra zing.

How To Make Lemon Poppyseed Cheesecake

Prep the Crust: Combine crushed cookies with melted butter, press into a springform pan, and chill.

Whip Up the Filling: Beat cream cheese until smooth, mix in the rest of the filling ingredients, and pour over the crust.

Bake to Perfection: Bake until the center is just set, then cool and chill for that irresistibly creamy texture.

Frost and Enjoy: Swirl lemon curd into your frosting, spread over the cheesecake, and top with a dollop of joy (aka more lemon curd).

Variations & Substitutions

  • Berry Bliss: Add a layer of fresh berries on top for a pop of color and burst of fruity flavor.
  • Citrus Twist: Swap lemon for orange or lime zest and juice for a different citrusy note.
  • Sweet Drizzle: A drizzle of melted white chocolate on top adds an extra layer of sweetness and elegance.

Commonly Asked Questions

Can I use a different type of cookie for the crust?

Absolutely! Sugar cookies are a fantastic alternative to lemon cookies for the crust.

Can I make the lemon curd ahead of time?

Yes, prepare the lemon curd in advance and store it in the fridge until you’re ready to use it. It’s all about making your baking adventure as smooth as possible

Let’s talk about Dairy Free Cheesecake Jiggle

I’ve attached a video that showcases the ideal amount of jiggle you should look for when it’s time to pull your cheesecake out of the oven. When you see your cheesecake jiggling just like in the video, it’s time to take that cheesecake out! Be patient; the residual heat will continue to set the center as it cools and sets in the refrigerator. Also, ensure the top isn’t overly shiny; the edges should be perfectly set with a slight golden appearance. Note that this advice is specific to dairy-free cheesecakes, and while all recipes can be made with full dairy, the full dairy version won’t exhibit as much jiggle.

Lemon Poppyseed Cheesecake

This Cheesecake has such bright flavors. Each bite is full of zesty flavor and so good!
5 from 1 vote
Print Pin Rate
Prep Time: 20 minutes
Cook Time: 1 hour 20 minutes
Chilling Time: 9 hours
Servings: 12 slices
Calories: 453kcal


  • Measuring cup/spoons
  • 9" springform pan
  • mixing bowls
  • Electric mixer
  • nonstick baking spray
  • Whisk
  • stockpot


Crust Ingredients:

  • 2 1/2 cups finely crushed lemon cookies substitute with sugar cookies
  • 8 tbsp melted butter

Filling Ingredients:

  • 24 oz cream cheese room temperature
  • 8 oz sour cream
  • 2 eggs
  • 1 egg yolk
  • 1 1/4 cups sugar
  • 1 tbsp vanilla extract
  • 3 tbsp lemon zest
  • 2 tbsp lemon juice
  • ½ tbsp poppyseeds

Lemon Curd Ingredients:

  • 3 egg yolks
  • 1/2 cup sugar
  • 1 tbsp lemon zest
  • 1/3 cup lemon juice


Crust Instructions:

  • Mix the finely crushed cookies with melted butter.
  • Press the crust mixture onto the sides and bottom of a 9″ springform pan.
  • Place in the fridge while making the filling.

Filling Instructions:

  • Preheat the oven to 325 degrees.
  • In a mixing bowl, whip cream cheese until smooth.
  • Mix in sour cream, then add the remaining filling ingredients for 2 minutes.
  • Pour the filling into the springform pan.
  • Bake for 65-80 minutes; the center will jiggle slightly.
  • Remove and let it sit for 1 hour, then refrigerate for 8 hours.

Frosting Instructions:

  • Use jarred cream cheese frosting or vanilla frosting as a substitute.
  • Swirl in 1/2 cup of lemon curd for a delightful twist.

Lemon Curd Instructions:

  • In a glass bowl, mix all the lemon curd ingredients.
  • Pour into a stockpot and place over medium/low heat, whisking until thickened (approximately 10-15 minutes).
  • Remove from heat and allow the lemon curd to cool completely.
  • Top the cheesecake with the lemon curd.
  • Refrigerate for 1 hour before enjoying.


Serving: 1slice | Calories: 453kcal | Carbohydrates: 35g | Protein: 6g | Fat: 33g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 181mg | Sodium: 258mg | Potassium: 135mg | Fiber: 0.3g | Sugar: 32g | Vitamin A: 1240IU | Vitamin C: 6mg | Calcium: 97mg | Iron: 0.4mg
Tried this recipe?Mention @TheSaltyCooker or tag #thesaltycooker!


  1. 5 stars
    Turned out perfectly! I had to use gluten free graham crackers for the crust (all I could find), but I definitely think using lemon cookies or sugar cookies would be the better choice!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating