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Lemon Poppy Seed Crustless Cheesecake is a sweet and tart FLUFFY cheesecake made with lemon extract and poppy seeds. No crust means less work!
Sometimes a girl just needs her Mom! I’m 30, and I still need her every day. We live about three hours apart, and talk weekly. Visits are sparse. Things change when you have kids. I feel like I understand and appreciate my Mom so much more, but we talk less. When we do see each other, we’re fawning over my son (which is great!), and typically entertaining other family members who want to see him. It just feels like there isn’t as much time to talk, one on one. I miss shopping together, grabbing lunch, or just putting around town with her! Lately, thoughts about my Mom have been influencing my recipes! This Lemon Poppy Seed Crustless Cheesecake was made with her specifically in mind. OH! And it’s has no crust, because good desserts should also be simple!
My Mom loves poppy seeds. LOVES them! So much so, that she’ll ask restaurants if they have poppy seed salad dressing when it’s clearly not listed on their menu. That’s dedication, folks. Working them into this cheesecake was a breeze, and added a special twist to a very classic dessert. And a total BONUS, this crustless cheesecake is freezer friendly, which allowed me to save a bit for her next visit!
This poppy seed cheesecake is simple in ingredients, but the technique does require some of your special attention. I used a 10” Springform pan. If you have a 9”, go ahead and use it, but don’t overfill the pan! It should only be about 3/4 full at most. You will have some extra batter that can be baked in a smaller dish if desired. If you care about having a flat, uniform top to the cheesecake, I would recommend using a water bath. This technique nestles your filled springform pan in a shallow bath of hot water to help evenly distribute heat throughout the baking process. You can use a roasting pan or one of those disposable aluminum pans. If you don’t care about your cheesecake having cracks in it, proceed sans water bath! It will still taste delicious, and will be a bit easier to make.
Love this recipe? I think you’d also like my 5-Ingredient Blackberry Dump Cake!