Lemon Ricotta Strawberry Pie with Poppy Seed Shortbread Crust

An unbaked strawberry, lemon, and ricotta cheesecake with poppy seeds
Although it’s still cold here, spring has officially arrived and what better place to celebrate it than with strawberries. California strawberries are available year-round, but during spring they’re in peak season, and that I thought I’d welcome you with a fresh strawberry cake.
I started the cake with a straightforward bread crust crammed with lemon peel and poppy seeds and filled it with a fast and simple unbaked lemon ricotta cheesecake sweetened with honey. The cake is finished with a floral arrangement of freshly cut strawberries and a mint and lemon crust garnish.

Lemon Ricotta Strawberry Pie with Poppy Seed Shortbread Crust

Prep Time: 15 minutes Cook Time: 15 minutes Cook Time: 10 minutes Total Time: 40 minutes Servings: 6

A spring fresh strawberry lemon no-bake ricotta cheesecake pie with a poppy seed shortbread crust.


  • 1/2 cup butter, softened
  • 1/4 cup powdered/confectioners sugar
  • 1 tablespoon lemon zest
  • 1 tablespoon poppy seeds
  • 1/4 teaspoon salt
  • 1 cup all-purpose flour
  • 1 cup ricotta
  • 4 ounces cream cheese, softened
  • 3 tablespoons honey
  • 1 tablespoon lemon juice
  • 1 tablespoon lemon zest
  • 2 pounds strawberries, sliced


  1. Cream the butter, mix in the sugar, lemon zest, poppy seeds, and salt followed by the flour, and mix until it forms crumbs.
  2. Press the mixture onto a 9-inch pie/tart plate and bake in a preheated 400F/200C oven until lightly golden brown, about 15 minutes before letting it cool.
  3. Mix the ricotta, cream cheese, honey, and lemon juice and zest until smooth.
  4. Spread the ricotta mixture across the bottom of the baked and cooled crust, arrange the strawberry slices on top and enjoy.

Nutrition Facts: Calories 167, Fat 10g (Saturated 6g, Trans 0), Cholesterol 28mg, Sodium 117mg, Carbs 16.8g (Fiber 4.7g, Sugars 6.2g), Protein 3.7g

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