This No-Bake Lemon Meringue Cheesecake is a dreamy dessert that combines creamy richness with zesty brightness in every bite. The velvety cheesecake layer, infused with tangy lemon, sits atop a buttery biscuit base for the perfect crunch.
Topped with fluffy, lightly toasted meringue, it’s a symphony of textures that feels indulgent yet refreshing. Best of all, it’s ready in just 35 minutes—no oven required!
Each slice offers a delightful contrast of smooth, airy, and crisp elements, making it a showstopper for any occasion. The bright citrus flavor cuts through the richness, leaving your taste buds dancing. Whether you’re hosting a gathering or treating yourself, this dessert is as effortless as it is impressive. Dive into a slice and savor the magic of this no-bake masterpiece!
Ingredients for No-Bake Lemon Meringue Cheesecake
- For the Cookie Crust:
- 2 cups (6oz/170g) Graham cracker crumbs (or any plain biscuit)
- 1/2 cup (4oz/115g) butter, melted
- For the Lemon Cheesecake Filling:
- 1 1/2 cups (12oz/340g) cream cheese
- 1/2 cup (4oz/115g) lemon curd (homemade or store-bought)
- 1/3 cup (2 ½ floz/71ml) heavy whipping cream
- Zest of 2 lemons
- For the Meringue Topping:
- 4 large egg whites (about 160g)
- 2/3 cup (5oz/142g) sugar
- 1/4 teaspoon cream of tartar* (optional, helps stabilize the meringue)
Step-by-Step Instructions
- Prepare the Crust:
- Butter and line a 9-inch pie tin with cling wrap, leaving extra hanging over the sides for easy removal.
- In a medium bowl, mix the cookie crumbs and melted butter until well combined.
- Press the mixture into the prepared pie tin, covering the base and sides evenly. Chill in the fridge while making the filling.
- Make the Lemon Cheesecake Filling:
- Using a stand mixer or electric hand mixer, beat the cream cheese until smooth and lump-free.
- Add the lemon curd, heavy cream, and lemon zest. Whip until the filling is stiff and well combined.
- Pour the filling into the chilled crust, smoothing the top with a spatula. Cover and refrigerate for 5-6 hours to set.
- Prepare the Meringue Topping:
- Place a heat-safe bowl over a pot of simmering water, ensuring the bowl doesn’t touch the water.
- Add the egg whites, sugar, and cream of tartar. Gently whisk until the mixture is hot to the touch (2-3 minutes).
- Transfer the mixture to a stand mixer or use an electric hand mixer. Whisk on medium-high speed for 5 minutes or until the meringue forms medium peaks.
- Assemble and Serve:
- Pile the meringue high on top of the chilled cheesecake.
- Use a kitchen torch to lightly toast the meringue, moving the flame in small circles until lightly browned. Alternatively, toast briefly under a grill/broiler.
- Serve immediately or store covered in the fridge for up to 4 days.
Perfect Pairings: Serving Suggestions
This No-Bake Lemon Meringue Cheesecake is a showstopper on its own, but you can elevate it further with a few thoughtful additions. Serve with a dollop of freshly whipped cream or a drizzle of raspberry coulis for a burst of color and flavor.
For a refreshing contrast, pair it with a side of mixed berries or a light mint garnish. It’s perfect for summer gatherings or as a bright finish to a hearty meal.
Storage Secrets: Keeping It Fresh
To maintain the cheesecake’s texture and flavor, store it covered in the fridge for up to 4 days. If you’ve already torched the meringue, place a toothpick-supported piece of parchment paper over the top to prevent it from sticking.
For longer storage, you can freeze the cheesecake (without the meringue) for up to 2 months. Thaw it in the fridge overnight and add the meringue just before serving.
Time-Saving Tips for Busy Bakers
Short on time? Use store-bought lemon curd and pre-made cookie crumbs to cut down on prep. If you’re skipping the meringue, simply top the cheesecake with whipped cream or lemon zest for a quick yet elegant finish. To speed up chilling, place the cheesecake in the freezer for 1-2 hours instead of the fridge—just make sure it’s covered to avoid absorbing odors.
Equipment Essentials: Tools You’ll Need
For this recipe, a stand mixer or electric hand mixer is a must for achieving the perfect cheesecake and meringue textures. A heat-safe bowl for the meringue and a kitchen torch (or broiler) for toasting will make the process smoother. Don’t forget a 9-inch pie tin and cling wrap for easy removal of the crust. These tools will ensure your dessert turns out flawless every time.
Recipe Variations: Make It Your Own
Feel free to get creative with this recipe! Swap the lemon curd for lime or orange curd for a citrus twist. For a nutty crust, mix in crushed almonds or pecans with the cookie crumbs.
If you’re not a fan of meringue, top the cheesecake with fresh fruit or a white chocolate ganache. These simple tweaks can make the recipe uniquely yours while keeping it just as delicious.
No-Bake Lemon Meringue Cheesecake
Ingredients
For the cookie crust:
- 2 cups Graham cracker crumbs (or any plain biscuit) 6oz/170g
- 1/2 cup butter, melted 4oz/115g
Lemon Cheesecake Filling
- 1 1/2 cups cream cheese 12oz/340g
- 1/2 cup lemon curd (homemade or store bought) 4oz/115g
- 1/3 cup heavy whipping cream 2 ½ floz/71ml
- Zest of 2 lemon
Meringue Topping
- 4 egg whites, large about 160g
- 2/3 cup sugar 5oz/142g
- 1/4 teaspoon cream of tartar*
Instructions
- For the crust: Butter and line a 9-inch pie tin with cling wrap, leaving extra hanging off the sides. This will ensure you can easily remove the pie crust from the tin.
- In a medium bowl, combine the cookie crumbs and the melted butter well together. Transfer the crust mixture into your prepared pie tin and press along the base and up the sides using your fingertips. Place in the fridge while you make the filling.
- Lemon Cheesecake Filling: Using a stand mixer or an electric hand mixer, beat the cream cheese until smooth and there are no lumps.
- Next add in the lemon curd, cream, and lemon zest, and continue whipping until the filling becomes stiff.
- Pour the cheesecake filling into the prepared pie shell and smooth out with a spatula. Cover and place in the fridge while you make the meringue topping. (I like to leave this in the fridge for around 5-6 hours minimum to firm up)
- Meringue Topping: Place a heat safe bowl on top of a simmering pot of water, but make sure the bowl is not touching the water.
- In the bowl add in the egg whites, sugar, and pinch of cream of tartar* (see Tips and Tricks list)
- Gently whisk the mixture until it is hot to the touch, about 2-3 minutes. Heating this mix will ‘cook’ the eggs and will make them safe to eat.
- Next, using a stand mixer or an electric hand mixer whisk the egg mixture on medium-high speed for about 5 minutes OR until the frosting holds medium peaks when lifted from the bowl.
- Pile the meringue high on top of your cheesecake.
- If you have a kitchen torch, you can lightly toast the surface of the meringue by moving the flame continuously in small circles over the surface until the frosting is lightly browned. Also, you can quickly toast it under the grill/broiler.
- Serve straight away or keep covered and stored in the fridge for up to 4 days.
