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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.