Lemon Poppy Seed Cheesecake Bars

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These easy Lemon Poppy Seed Cheesecake Bars are ultra creamy, full of fresh lemon flavor, and baked on a buttery Lotus Biscoff cookie crust — no water bath needed. A simple, crowd-friendly cheesecake bar recipe perfect for parties and summer gatherings.

Lemon poppy seed is one of those magical flavors that’s wildly popular in both the U.S. and Germany — which basically makes this cake bilingual.

Now, if you’ve seen some of my other poppy seed recipes, like this traditional German Poppyseed Cake, you might have quietly backed away from your screen thinking: “Ma’am, that is an agricultural quantity of poppy seeds.” Fair. Germans do not mess around with Mohn.

Good news: this one uses a moderate amount. Enough for that nutty poppy seed flavor and pretty speckles — not enough to make the average American baker panic.

And the base? A buttery Lotus Biscoff cookie crust. Because we love them. And yes, you can use Graham Cracker Cookies as well.

Perfect for summer parties, birthdays, or any gathering where you want people to say
“Wait… you MADE this?!” 😌

Tips

• Room temp ingredients matter. Cold cream cheese = lumpy filling = regret.
• Don’t overmix after adding eggs. Too much air = cracks. We want silky, not soufflé.
• Use fresh lemon juice. The bottled stuff tastes like sadness.
• Chill before slicing. Warm cheesecake cuts like emotional decisions — badly.
• For clean cuts: wipe your knife between slices.

Things That Make My Life Easier (a.k.a. My Cheesecake Survival Kit)

There are a few kitchen tools I reach for every single time I make these lemon poppy seed cheesecake bars — the kind of things that quietly do the heavy lifting while I take credit. A good rectangular springform pan makes lifting and slicing neat bars so much easier, and pre-cut parchment sheets save me from the classic “why is this paper fighting me” moment.

I swear by a sharp microplane for fluffy lemon zest (none of that bitter white stuff, please), a sturdy citrus juicer so I’m not hand-squeezing lemons like it’s 1894, and a small offset spatula for smoothing the cheesecake top like a calm, creamy lake.

None of these are fancy, but together they make baking feel far more effortless — which is exactly the illusion we’re going for.

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Lemon Poppyseed Cheesecake Bars

These easy Lemon Poppy Seed Cheesecake Bars are ultra creamy, full of fresh lemon flavor, and baked on a buttery Lotus Biscoff cookie crust — no water bath needed. A simple, crowd-friendly cheesecake bar form perfect for parties and summer gatherings.Makes 12 bars (1 large rectangular pan, approx. 36 x 34 cm / 14 x 13 in)

Course Dessert

Cuisine American, German

Keyword lemon cheesecake bars, lemon poppyseed cheesecake bars

Prep Time 30 minutes

Cook Time 45 minutes

Total Time 1 hour 15 minutes

Servings 12

Calories 200 kcal

Ingredients

Biscoff Cookie Crust

• 400 g 14 oz Lotus Biscoff cookies, finely crushed
• 180 g ¾ cup butter, melted
• ½ tsp cinnamon
• A couple pinches salt
• Lemon Poppy Seed Cheesecake Filling
• 900 g 32 oz full-fat cream cheese, room temperature
• 250 g 1¼ cups sugar
• 3 eggs size M/L, room temperature
• 200 g ¾ cup + 1 tbsp sour cream (or crème fraîche), room temperature
• 100 ml ⅓ cup + 1 tbsp fresh lemon juice
• Zest of 2 organic lemons
• 1 packet about 35–40 g / 3 tbsp vanilla pudding mix (or 3 tbsp cornstarch + 1 tsp vanilla extract)
• 3 tbsp poppy seeds
• 1 tsp vanilla extract
• 1 pinch salt

Instructions

Prep the Pan & Oven

1. Preheat oven to 320°F (160°C fan) or 350°F (180°C top/bottom heat).
2. Line a large rectangular baking pan with parchment paper.

Make the Crust

1. Crush the Biscoff cookies into fine crumbs using a food processor — or place them in a zip-top bag and channel your life stress with a rolling pin.
2. Mix crumbs with melted butter, cinnamon, and salt.
3. Press firmly into the prepared pan. Really pack it down — we are building a foundation, not sprinkling sand at the beach.
4. Pre-bake for 10 minutes, then remove from oven.

Make the Cheesecake Filling

1. In a large bowl, beat the cream cheese until smooth and creamy.
2. Add sugar, sour cream, lemon juice, lemon zest, vanilla, and salt. Mix until combined.
3. Add eggs one at a time, mixing gently after each. Don’t overbeat — we want cheesecake, not lemony foam.
4. Stir in pudding mix (or cornstarch mixture), then fold in the poppy seeds.

Bake

1. Pour the filling over the pre-baked crust and smooth the top.
2. Bake for 45–50 minutes, until the edges are set but the center still has a slight wobble. Think: gentle jiggle, not waterbed.
3. Turn off the oven, crack the door open, and let the cheesecake cool inside slowly. This helps prevent cracks and emotional breakdowns (the cake’s and yours).

Chill

1. Let cool completely at room temperature, then refrigerate for at least 4 hours, preferably overnight.
2. Yes, waiting is awful. Yes, it’s worth it.

To Serve

1. Dust with powdered sugar, add whipped cream, or sprinkle extra lemon zest on top.
2. Cut into bars and serve cold for the cleanest slices and maximum creamy texture.