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Lemon Ricotta Strawberry Pie with Poppy Seed Shortbread Crust

[heart_this] · Apr 4, 2014 · 48 Comments

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.

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!

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:
  4. Mix the ricotta, cream cheese, honey and lemon juice and zest until smooth.
  5. For the pie:
  6. 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.

Dessert, Food, Recipe, Strawberry, Vegetarian

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Reader Interactions

Comments

  1. Tieghan says

    April 4, 2014 at 1:00 pm

    This is too pretty for words and I love that gif! Also, I love the flavors too. Perfect for spring!

    Reply
  2. Jillian Manesh says

    April 4, 2014 at 1:18 pm

    YUM!! this looks so tasty. i love lemon poppy seed…and adding strawberries makes it even better. xo jillian – cornflake dreams

    Reply
  3. Danielle Miller says

    April 4, 2014 at 1:47 pm

    stunning!

    Reply
  4. Anonymous says

    April 4, 2014 at 2:05 pm

    What size pan did you use for the crust?

    Reply
  5. Brittny Alys says

    April 4, 2014 at 2:27 pm

    This looks amazing, I am definitely going to try this!

    Piusale.blogspot.it

    Reply
  6. The Little Ferraro Kitchen says

    April 4, 2014 at 3:05 pm

    Just beautiful!!

    Reply
  7. Ilona K. says

    April 4, 2014 at 3:07 pm

    Delicious and so pretty!

    Reply
  8. Librarian Lavender says

    April 4, 2014 at 3:36 pm

    This looks really, really wonderful!

    Reply
  9. Annie @Maebells says

    April 4, 2014 at 4:43 pm

    What a beautiful presentation! This is a must have for Easter brunch!

    Reply
  10. Sue/the view from great island says

    April 4, 2014 at 6:09 pm

    This pie makes me happy just looking at it!

    Reply
  11. Liz @ The Lemon Bowl says

    April 4, 2014 at 6:11 pm

    This is seriously dreamy!!

    Reply
  12. Aimee says

    April 4, 2014 at 6:23 pm

    Really super gorgeous, Kevin. And I love your gif. 😉

    Reply
  13. Sarah Morris says

    April 4, 2014 at 7:27 pm

    Did you use all purpose flour?

    Reply
  14. Gaby says

    April 4, 2014 at 7:57 pm

    Gorgeous pie, I need a big slice or maybe 2!

    Reply
  15. Connie | URBAN BAKES says

    April 4, 2014 at 8:18 pm

    Oh my gosh! I just made a 2-tier cake with strawberries on top like this. But your pie is much prettier!

    Reply
  16. Katrina @ Warm Vanilla Sugar says

    April 4, 2014 at 8:58 pm

    Oh man, this tart is gorgeous!! Love it!

    Reply
  17. Pam says

    April 4, 2014 at 9:12 pm

    Absolutely gorgeous!!! Way to pretty to eat!

    Reply
  18. Lindsey @ American Heritage Cooking says

    April 5, 2014 at 1:15 am

    Wow that is the most beautiful tart! The strawberries! The lemon zest! Stop it!

    Reply
  19. Christine de Leon says

    April 5, 2014 at 1:46 am

    beautiful!

    from – The Lion's Den

    Reply
  20. Ashley C. says

    April 5, 2014 at 2:59 am

    Absolutely gorgeous pie! LOVE Strawberries!

    Reply
  21. Joanne says

    April 5, 2014 at 10:30 am

    That is just such a beauty, Kevin!!

    Reply
  22. Jeanette | Jeanettes Healthy Living says

    April 5, 2014 at 7:56 pm

    You just brightened up my day with this beautiful tart Kevin! Love the fun gif too.

    Reply
  23. Norma | Allspice and Nutmeg says

    April 5, 2014 at 9:40 pm

    Absolutely gorgeous. Love the gif too.

    Reply
  24. Medeja says

    April 6, 2014 at 9:27 am

    That strawberry decoration looks so good!

    Reply
  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
  26. Chung-Ah | Damn Delicious says

    April 7, 2014 at 7:28 am

    How gorgeous is this?! It's almost TOO pretty to eat!

    Reply
  27. Gaby says

    April 7, 2014 at 11:51 pm

    What a gorgeous pie!

    Reply
  28. Gwen says

    April 8, 2014 at 12:29 am

    Kevin this is the most beautiful pie I've ever seen! Almost too pretty to eat…… almost. 🙂

    Reply
  29. Erin says

    April 8, 2014 at 5:08 pm

    Absolutely gorgeous!

    Reply
  30. La Table De Nana says

    April 9, 2014 at 12:27 pm

    You have made a show stopping tart!

    Reply
  31. Jenny says

    April 9, 2014 at 1:12 pm

    Can't get over how completely perfect this pie is!! So gorgeous!!

    Reply
  32. Gail says

    April 9, 2014 at 2:01 pm

    I also would like to know whether a 9" or a 10" pie pan was used. I plan to add this to our Easter Dinner dessert table!

    Reply
  33. kevin says

    April 9, 2014 at 3:27 pm

    Anonymous & Gail: It is a 9" pan. Enjoy!

    Reply
  34. kevin says

    April 9, 2014 at 3:28 pm

    Sarah Morris: Yes, all purpose flour.

    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
  36. Gail says

    April 9, 2014 at 8:00 pm

    Thank you for the info on the pan size!

    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
  38. Del's cooking twist says

    April 13, 2014 at 10:29 am

    I love strawberry pies but I always bake the same, or almost. Your recipe looks really amazing. I'm gonna try it very soon. Thanks for this brilliant idea!

    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
  42. Heidi says

    April 22, 2014 at 3:17 pm

    This looks positively berry-licious! Gorgeous and of course, love the GIF.

    Reply
  43. mimidar says

    May 19, 2014 at 5:16 am

    This is too beautiful and looks yummy! Can't wait to try! Is that fresh mint leaves you sprinkled on top along with the lemon zest?

    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
  45. kevin says

    June 1, 2014 at 2:00 pm

    mimidar: Yes, that is fresh mint leaves and lemon zest for garnish.

    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
  48. Robyn Harris says

    June 18, 2017 at 8:28 am

    Perfectly pretty and so delicious looking!
    I will definitely give this cheesecake a try.
    Thanks for sharing!

    Reply

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Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
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