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Home » Brownies and Bars » Poppy Seed Lemon Cheesecake Bars

Poppy Seed Lemon Cheesecake Bars

17. March, 2021 by Dea 3 Comments

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These little Poppy Seed Lemon Cheesecake Crumble Bars will brighten up your day! Layers of sweet lemony dough, poppy seed filling, lemon cheesecake filing and sweet dough crumble on top make for a delicious dessert that’s pretty easy to make.

a bitten piece of a poppy seed cheesecake on top of other pieces around

Lemon Poppy Seed Cheesecake Bars

Lemon and poppy seeds are such a classic and loved combination in the baking world and I already have an amazing mini mousse cake recipe with that combo – my Poppy Seed Lemon and Tarragon Dessert. There are many different desserts made with this combo but how can you go wrong with pairing it with a cheesecake and a crumble?

I think every cheesecake in general should have lemon juice and even zest in the filling because it adds such a beautiful dimension and freshness to it that I can’t imagine a cheesecake without a hint of lemon. Not to overpower, but to enhance the flavor! If you have never tried it I really encourage you to.

I adore plain cheesecakes the most but there are some combinations that I equally adore, like my Cinnamon Roll Cheesecake and my Apple Crumble Cheesecake Bars with Salted Caramel Sauce and you should try both!

This post is also available to see as a web story – poppy seed lemon cheesecake crumble bars web story.

poppy seed lemon cheesecake bars with powdered sugar, facing different directions on parchment paper

American vs. European Cheesecakes

After some research I found out the poppy seed cheesecake is actually originating from Germany where it’s called Mohn Käsekuchen.

The cheesecake recipes in Europe are quite different than in the USA.
In Europe we make the crust from shortcrust instead of digestive biscuits or graham crackers that you can’t even find here. The filling is made from a type quark or cottage cheese, but from what I hear it’s hard to find the same one in the USA.

I love both type of cheesecakes even though they are quite different, but each one has it’s own charm. The European ones are usually quite lighter and a bit tangier as the quark has lower fat content that cream cheese.

I adapted this recipe from a Slovenian cookbook called Moje Najboljše Pecivo and made the filling with cream cheese (Philadelphia).

a stack of poppy seed crumble bars with more bars around

How to make Poppy Seed Lemon Cheesecake Crumble Bars

This poppy seed cheesecake is made out of 3 parts:

  1. Two layers of crumble dough – the dough on the top and bottom is the same, with the difference that we actually freeze half of it and then grate it over the cheesecake.
  2. Poppy seed filling – this is a cooked poppy seed filling with milk and egg thickened with starch. The poppy seeds should be soaked or cooked before baking to soften the outer hard shell and release more flavor. That’s why we cook the filling before baking it.
  3. Lemon cheesecake filling – with added lemon for amazing tanginess and flavor. And for the cream cheese I suggest using Philadephia.
a close up of two cheesecake bars stacked with more bars stacked around

The ingredients you will need:

  • butter
  • sugar
  • flour
  • eggs
  • baking powder
  • lemon juice
  • lemon zest
  • cream cheese
  • poppy seeds
  • milk
  • cornstarch
  • oil
  • cinnamon

Step-by-step of making the poppy seed cheesecake

Step 1 – Make the crumble dough

This dough serves as a bottom of the cheesecake and on top as a crumble. After making the dough, you use one half to make the bottom and you put the other half in the freezer to then later grate it on top!

  • flour and butter in a white bowl
    Add the cold butter to the flour mixture.
  • Butter flour breadcrumbs with added sugar in a white bowl
    Rub the butter into flour and then add sugar and lemon zest.
  • a mixture of flour, butter and sugar with added egg in a white bowl
    Add the egg and mix until combined.
  • dough in a white bowl
  • a ball of dough in a white bowl
    Make the dough into a ball.
  • dough scattered across the bottom of a lined baking pan and half the dough on the side
    Put half of the dough in the freezer and spread the other half on the bottom of the prepared baking pan.
  • dough on the bottom of a baking pan

Step 2 – Make the poppy seed filling

The next step is to cook the poppy seeds with the milk, sugar, cornstarch and egg yolk. At the end, gently incorporate the whipped egg white and spread over the prepared dough.

  • cinnamon and milk in a pot
    Heat up the milk, half of the sugar and cinnamon to a boil.
  • poppy seeds with starch in a green bowl
    Mix the poppy seeds with cornstarch.
  • poppy seeds and cinnamon milk in a pot
    Add the poppy seeds to the milk and stir quickly.
  • cooked poppy seed filling in a pot
    Cook for 3-4 minutes whisking constantly.
  • adding whisked egg into a cooked poppy seed filling in a pot
    Remove from heat, wait 1 minute to cool and add the egg yolk.
  • cooked poppy seed filling in a pot with a cooking spoon
    Mix well and set aside to cool.
  • adding meringue to the poppy seed filling in a pot with a spatula
    Make a meringue and add to the poppy seed filling.
  • ready poppy seed filling a in pot
    Stir in gently.
  • smearing the poppy seed filling on top of the dough in a baking pan
    Spread the poppy seed filling on the prepared dough.
  • poppy seed filling in a baking pan spread out

Step 3 – Make the lemon cheesecake filling

In making the cheesecake filling be careful to whisk the mixture when adding the liquid part of yolks and milk to the dry part of sugar and cornstarch, so that cornstarch doesn’t form any lumps.
Or just mix the cornstarch with sugar and egg yolks, then mix in the milk. This way you also prevent the cornstarch to make lumps.
Then, mix in the softened butter and cream cheese with lemon juice and zest. At the end, whip the egg white with half of the sugar and gently stir into the cheesecake.

  • flour with baking powder in a white bowl and eggs with milk in a smaller yellow bowl
    In one bowl mix together the egg yolks with milk and the other half of the sugar with cornstarch.
  • pouring the egg mixture into flour in a white bowl with a whisk inside
    Add the egg mixture slowly while whisking.
  • cream cheese, lemon zest and juice with egg mixture in a white bowl
    Add the cream cheese, softened butter, lemon juice and zest.
  • lemon cheesecake filling in a white bowl
    Mix until well combined. Then make the meringue with the other half of the sugar and gently incorporate.
  • Unbaked cheesecake in a square spring-form pan
    Pour the cheesecake in the baking pan.

Step 4 – Assemble and bake

Now you just have to grate the frozen dough over the cheesecake and bake until golden brown!

  • grated dough on a white desk with a grated
    Grate the frozen half of the dough.
  • raw grated dough on the cheesecake from the top
    Distribute the grated dough over the cheesecake and bake!
  • a baked poppy seed cheesecake from the top

Recipe tips and notes

  • Read through the recipe before making it and follow the instructions for the best results.
  • Use a spring-form pan. Cheesecakes are usually baked in spring-form pans, and this one is no different. It’s just the easiest to remove it. You could also make this recipe in a round spring-form pan. I recommend using 25 cm (10 inch) round spring-form pan. Because these are in bar form and small there is no need for a water bath.
  • Measure the ingredients correctly. I always weigh my ingredients on a kitchen scale, because that’s the most accurate way to bake. I always provide the ingredient amounts also in cups, but I can’t guarantee perfect results. Read this post to learn how to correctly measure ingredients if you are using cups.
16 poppy seed cheesecake crumble bars on parchment paper

Poppy Seed Cheesecake Crumble Bars FAQ

How long does the Cheesecake last?

This cheesecake will last at least 5 days in the fridge and up to 3 months in the freezer. Don’t leave the cheesecake outside of the fridge for too long.

How to store Cheesecake?

If you are not freezing it, always store cheesecakes in the fridge.
You can store it whole in the pan covered with aluminum foil or cling film. Or if you only have a few pieces left, I like to store them in an air-tight container (in the fridge).

How to freeze Cheesecake?

The cheesecake should be completely cooled down to room temperature before freezing.
Wrap the cheesecake all around, with or without the pan, in cling film. Then wrap it in aluminum foil or place it in an air-tight container.
It can last up to 3 months in the freezer. Before serving, thaw it in the fridge overnight.

a few of poppy seed cheesecake bars with one facing to the front on a parchment paper

Check out some of my other desserts in bar form:

  • Ruby Chocolate Blondies
  • Rhubarb Crumble Cake
  • Peanut Butter and Chocolate Bars

When you make this recipe take a photo and tag me on Instagram (@freakyblond), send it to my email, or attach the photo to the pin. In any case, I’d love to see it, it makes my day! I’d also love if you rate the recipe and tell me your experience in the comments so I can possibly make the recipe even better for you 🙂.

a close up of a poppy seed cheesecake crumble bar from the top with more bars around
Print Recipe
5 from 2 votes

Poppy Seed Lemon Cheesecake Bars

Delicious, lemon poppy seed cheesecake crumble bars are a perfect little treat with bright fresh flavors and great texture. Great for gatherings, picnics, pot lucks and Holidays! Could be turned into a round cheesecake or be made into a smaller batch by halving the recipe.
Prep Time30 mins
Cook Time55 mins
Chilling time2 hrs
Total Time3 hrs 25 mins
Course: Dessert
Cuisine: European
Keyword: bars, cheesecake, crumble, lemon curd, poppy seeds, streusel
Servings: 16 pieces
Calories: 369kcal
Author: Dea Kepic
Metric – US Customary

Ingredients

Dough

  • 113 g butter cold (1/2 cup)
  • 100 g sugar (1 cup)
  • 2 tbsp lemon zest from 2 lemons
  • 250 g flour all purpose (2 cups)
  • 1/4 tsp salt
  • 1/4 tsp baking powder
  • 1 egg

Poppy seed filling

  • 130 g poppy seeds (1 + 1/3 cup)
  • 130 g milk (1 cup)
  • 50 g sugar (1/4 cup)
  • 1/4 tsp cinnamon
  • 20 g cornstarch (2.5 tbsp)
  • 1 egg
  • 1 tbsp oil

Curd filling

  • 150 g sugar (1/2 + 1/4 cup)
  • 20 g cornstarch (2.5 tbsp)
  • 2 eggs
  • 125 g milk (1 cup)
  • 400 g cream cheese Philadelphia (16 oz), at room temperature
  • 30 g room temperature butter (2 tbsp)
  • 2 lemons juice and zest
Metric – US Customary

Instructions

  • Preheat the oven to 180℃ (350F) and line a 23 x 23 cm (9×9 inch) baking pan with parchment paper (or you can grease and flour it).

Dough

  • Mix flour, baking powder, and salt until well combined.
  • Add the cold butter in pieces and rub it into the flour so that you get a crumbly mixture resembling bread crumbs. You can also do this in a food processor by blitzing the processor a few times to get the crumb texture.
  • Mix in the sugar and lemon zest.
  • Then add the egg. Combine the dough with your hands or a food processor until you form a dough that just holds together. If it’s really not coming together add a teaspoon or two of cold water.
  • Divide the dough into two parts and make a ball out of one part. Wrap it in cling film and put it in the freezer while you make everything else. Distribute the other half of the dough on the prepared baking pan, pressing it down to cover all the bottom. The layer will be quite thin. Set aside in the fridge.

Poppy Seed Filling

  • Put milk, half of the sugar, and cinnamon in a pan and heat it until boil.
  • In a bowl, mix the poppy seeds with cornstarch, then add to the hot milk and quickly mix.
  • Cook this mixture for about 3-4 minutes to thicken and cook the cornstarch, whisking constantly, on medium heat.
  • Whisk the egg yolk together with oil.
  • Remove the poppy seed filling from the heat and leave it to cool for a minute or two. Then, add the egg yolk mixture, mix well and set aside to cool completely. You can start making the lemon cheesecake filling and then come back to finish this.
  • Make the meringue: beat the egg white until frothy and then slowly start adding the other half of the sugar while mixing. Mix for about 1-2 minutes until you achieve stiff peaks. When the poppy seed mixture cools down to room temperature, gently fold in the meringue.
  • Take the baking pan with the dough from the fridge and distribute the poppy seed filling on top.

Cheesecake Filling

  • In a bowl mix together the egg yolks, half of the sugar, and cornstarch until well combined. Mix in the milk.
  • Now add the room temperature cream cheese, softened butter, lemon juice and zest, mix until well combined.
  • Like before, beat the egg whites to stiff peaks with the other half of the sugar and then gently fold it into the cream cheese mixture.

Assemble

  • Pour the cheesecake filling on top of the poppy seed filling.
  • Now take the dough from the freezer and grate it on top, covering everything. If you find it easier, you could grate the dough on a plate and then distribute the dough with your hands.
  • Bake in the preheated oven for about 55 minutes, the top should be golden brown and the cheesecake will wobble just slightly when you shake the pan.
  • Leave to cool completely, about 2 hours. You can then cut it and eat or place in the fridge to cool even more.
  • Dust with powdered sugar and enjoy!

Notes

  • You can make this in a round 10 inch (25 cm) baking pan.
  • You can omit the cinnamon in the poppy seed filling.
  • Be sure to use organic lemons for the lemon zest.
  • Use Philadelphia cream cheese for best results. You could also make this recipe with cottage cheese curd.
  • Have all your ingredients at room temperature for best results.
Tried this recipe?Mention @FreakyBlond or tag #prettysweetblog!

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Related posts:

Apple Crumble Cheesecake Bars with Salted Caramel Sauce
Brookies (Brownie and Chocolate Chip Cookie Bars)
Rhubarb Crumble Cake
Ruby Chocolate Blondies
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Filed Under: Brownies and Bars Tagged With: cinnamon, curd, lemon, Pastry, poppy, seeds

Previous Post: « Cinnamon Roll Cheesecake

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Comments

  1. Lilly

    3. April, 2021 at 13:06

    Oh I love all things poppy seed and this was really a great combo and I love the addition of lemon everywhere! I also loved trying this special kind of cheesecake with the crumble and now I think I’ll try some other with a crumble too. My family loved them so thanks for the recipe.

    Reply
  2. Jesse-Gabriel

    14. July, 2021 at 0:53

    Dieser Mohn Käsekuchen sieht sooo lecker aus, vielen dank fürs teilen!
    Viele Grüße,
    Jesse-Gabriel

    Reply
    • Dea

      2. August, 2021 at 14:57

      Thank you so much!

      Reply

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Hello there! I’m Dea and this is where I share with you my favorite and best dessert recipes. I make sure easy and quick recipes don’t compensate in flavor and that the complex recipes are easy to follow. I hope my recipes can excite you as much as they excite me.
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