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Lemon Ricotta Strawberry Pie with Poppy Seed Shortbread Crust

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Lemon Ricotta Strawberry Pie with Poppy Seed Shortbread Crust
A spring fresh strawberry lemon no-bake ricotta cheesecake pie with poppy seed shortbread crust.

Although it is still cold here, Spring has officially arrived and what better way to celebrate than with strawberries! California strawberries are available year round but during Spring they are at their peak season and I thought that I would welcome in Spring with a fresh strawberry pie!
I started the pie off with a simple shortbread crust filled with lemon zest and poppy seeds and I filled it with a quick and easy lemon ricotta no-bake cheesecake sweetened with honey. The pie is finished off with a floral like arrangement of fresh sliced strawberries along with a garnish of mint and lemon zest.
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Lemon Ricotta Strawberry Pie with Poppy Seed Shortbread Crust
Assembly:

Lemon Ricotta Strawberry Pie with Poppy Seed Shortbread Crust
This strawberry pie is best enjoyed on the day that it is made.

Lemon Ricotta Strawberry Pie with Poppy Seed Shortbread Crust
So nice and fresh and perfect for spring! Bring on the warmer days!

Lemon Ricotta Strawberry Pie with Poppy Seed Shortbread Crust
California Strawberries $175 Williams-Sonoma gift card giveaway! California Strawberries is celebrating spring and peak strawberry season by giving you a chance to win a $175 Williams-Sonoma gift card! Just pop over to their website to enter! https://bit.ly/1oV49Rc

Lemon Ricotta Strawberry Pie with Poppy Seed Shortbread Crust

Lemon Ricotta Strawberry Pie with Poppy Seed Shortbread Crust

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

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

ingredients
    For the lemon 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
    • For the lemon ricotta no bake cheesecake filling:
  • 1 cup ricotta
  • 4 ounces cream cheese, softened
  • 3 tablespoons honey
  • 1 tablespoon lemon juice
  • 1 tablespoon lemon zest
    • For the pie:
  • 2 pounds strawberries, sliced
directions
    For the poppy seed shortbread crust:
  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 unto 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. For the lemon ricotta no bake cheesecake filling:
  3. Mix the ricotta, cream cheese, honey and lemon juice and zest until smooth.
    4. For the pie:
  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
Nutrition by: Nutritional facts powered by Edamam
Similar Recipes:
Strawberry Lemon Ricotta Poppy Seed Pancakes
Strawberry Rhubarb Pie
Strawberry and Mascarpone Crepes with Strawberry Syrup
Strawberry Shortcake
Strawberries and Cream Coffee Cake with Vanilla Cream Cheese Glaze
Strawberry Cheesecake Crepes
Lemon Poppy Seed Ricotta Scones with Strawberry Sauce
Lemon New York Style Cheesecake with Gingersnap Crust
Japanese Souffle Cheesecake
Blueberry Swirl Lemon Cheesecake
Strawberry Lemonade Bars

Disclaimer: This post was sponsored by California Strawberries. All Opinions are my own.
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Reader Interactions

Comments

  25. Dorothy at Belle of the Kitchen says

    April 7, 2014 at 12:40 am

    This is a very pretty dessert to look at, and we enjoyed it. I do want to note, though, for those who are watching carb counts (diabetics, etc.) that the nutrition information is way off. At 8 servings (instead of 6), the carb count is around 30 per serving, and the calorie count is over 300. Note that these numbers are also using part-skim ricotta and neufchatel cheese instead of cream cheese.

    Reply

  35. Matthewrmt says

    April 9, 2014 at 4:05 pm

    This looks absolutely fresh and delicious! Now with the pan size mystery solved (lol) I can't wait to make this!

    Reply

  37. kevin says

    April 11, 2014 at 4:21 am

    Dorothy at Belle of the Kitchen: I am glad you enjoyed it! I will look into the nutritional info. I am using an online tool and I have noticed that it does make mistakes sometimes. (Like interpreting "1 (15 ounce) can black beans, rinsed and drained" as 15 ounces of dried black beans.)

    Reply

  39. Terry says

    April 13, 2014 at 2:47 pm

    I had a few problems- ie my crust (had to make twice) was crumbly but a tad sticky when patted out and my filling was kind of thin. Was it me or the stand mixer/ butter not soft/ etc? I'm not very experienced in the kitchen so any tips/tricks would help.

    Reply

  40. kevin says

    April 20, 2014 at 1:21 pm

    Terry: The shortbread dough should have been crumbly when you place it into the pan but not sticky. ie. You should have been able to easily press the mixture down into the pan without it sticking to your fingers. If you find that a shortbread dough is a little sticky you can chill it in the fridge for 20 minutes or add a bit more flour. The filling was meant to be a fairly thin, 1/4 -1/2 inch, enough to hold the strawberries in without stealing the show from them.

    Reply

  41. Miranda Husek says

    April 22, 2014 at 11:43 am

    Made this for our Easter lunch on Sunday & it was a HUGE hit! Absolutely perfect in every way. I will definitely make it again! I also had a problem with my shortbread dough being sticky but I think that my butter was much too soft to get the right crumb. It still turned out beautifully & I was so pleased. Thank you!

    Reply

  44. Jennifer Arbach says

    May 25, 2014 at 12:39 am

    Making this for the second time, with homemade ricotta cheese; was very well received at Easter. Very easy to make and I purchased the tart pan with removable bottom just for this. Excellent!

    Reply

  46. Unknown says

    April 25, 2016 at 5:19 pm

    I tried making this and it was a HUGE disaster. The shortbread was the best thing about it and looked terrible, but tasted good. The filling was runny and texture was unpalatable. The strawberries sank into the runny filling. I bake fairly often and followed the recipe to the letter…was SO disappointed, cause it does look super good in the pic. (pouty lip being displayed)

    Reply

  47. kevin says

    April 28, 2016 at 1:19 pm

    Unknown: I'm sorry it did not work out for you! It sounds like the ricotta that you used had a LOT of water in it! The Ricotta that I get, in several different brands, has a consistency something close to cream cheese as far as moisture content goes and it has a slightly grainier texture so the filling should be nice and thick with the strawberries not even being able to sink into it without pushing them in with a fair amount of force.

    Reply

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