If you’re craving the tangy sweetness of lemon meringue pie but don’t want to fire up the oven, this No-Bake Lemon Meringue Cheesecake is the dessert you didn’t know you needed. It’s a gorgeous twist on two beloved classics: the refreshing zing of lemon meringue pie paired with the creamy indulgence of cheesecake. Best of all, it skips the oven entirely, making it perfect for warm days, last-minute gatherings, or simply when you want a foolproof treat without breaking a sweat.
The base is a buttery graham cracker crust, the kind that melts in your mouth. The filling is a luscious, no-bake lemon cheesecake that balances rich cream cheese with the brightness of lemon curd and zest. Crowned with a light, airy meringue—gently torched to golden perfection—this dessert delivers bold flavor and elegant presentation with minimal effort.
Whether you’re hosting a spring brunch, celebrating a special occasion, or just treating yourself midweek (because why not?), this no-bake cheesecake hits the sweet spot. Let’s dive into what makes it special, how to make it, and tips to keep it perfect every time.
Why You’ll Love This Recipe
- No oven needed – Perfect for hot days or when you want to simplify dessert prep.
- Bright, fresh flavor – The lemon curd and zest bring a vibrant citrus punch.
- Perfect texture contrast – Crunchy crust, creamy filling, and fluffy meringue.
- Great make-ahead dessert – Ideal for prepping in advance for parties.
- Show-stopping presentation – It looks as impressive as it tastes!
Ingredients
For the cookie crust:
- Graham cracker crumbs (or any plain biscuit) – [You can try our homemade graham crackers or even a digestive biscuit base for variation!]
- Butter, melted
Lemon Cheesecake Filling:
- Cream cheese
- Lemon curd (homemade or store-bought)
- Heavy whipping cream
- Lemon zest
Meringue Topping:
- Egg whites (large)
- Sugar
- Cream of tartar
Variations
- Citrus Twist: Swap lemon for lime or orange curd for a different flavor profile.
- Biscuit Base Options: Use digestive biscuits, vanilla wafers, or shortbread cookies.
- Berry Addition: Fold in fresh raspberries or blueberries into the cheesecake layer.
- Tropical Vibe: Add coconut extract to the crust and top with toasted coconut.
- Mini Versions: Assemble in mini tart tins or jars for individual servings.
How to Make the Recipe
Step 1: Prepare the crust
Line a 9-inch pie tin with cling wrap, allowing extra to hang over the edges. Mix the graham cracker crumbs and melted butter, then press the mixture into the bottom and sides of the tin. Chill in the fridge.
Step 2: Make the cheesecake filling
Using a mixer, beat the cream cheese until smooth. Add the lemon curd, whipping cream, and lemon zest. Continue whipping until the mixture becomes stiff. Pour it into the chilled crust and smooth the top. Cover and refrigerate for at least 5–6 hours.
Step 3: Create the meringue topping
Place a heatproof bowl over simmering water (without touching the water). Add egg whites, sugar, and cream of tartar. Whisk gently until hot to the touch (about 2–3 minutes). Beat with a mixer until medium peaks form.
Step 4: Assemble
Pile the meringue on top of the cheesecake. Toast with a kitchen torch or broil for a golden finish.
Tips for Making the Recipe
- Use room temperature cream cheese for the smoothest filling.
- Chill the crust for at least 15 minutes to help it firm up.
- Don’t skip heating the egg whites—it ensures food safety.
- Use a clean, dry bowl when whipping the meringue for best volume.
- Let the cheesecake chill overnight for maximum firmness and flavor.
How to Serve
Serve chilled with extra lemon zest or a spoonful of lemon curd on top. A sprig of mint or fresh berries adds a colorful, fresh touch. It’s perfect on its own or paired with a glass of iced tea or bubbly prosecco.
Make Ahead and Storage
Storing Leftovers
Keep the cheesecake in an airtight container in the refrigerator for up to 4 days. The meringue may lose a bit of its height over time, but the flavor remains excellent.
Freezing
Freeze the cheesecake without the meringue for up to 1 month. Wrap tightly in plastic wrap and foil. Thaw in the fridge overnight, then add freshly whipped meringue before serving.
Reheating
This dessert is best served cold. No reheating necessary—just slice and enjoy straight from the fridge!
FAQs
1. Can I use store-bought lemon curd?
Absolutely! It saves time and still tastes fantastic.
2. Can I make this cheesecake ahead of time?
Yes—prepare it a day in advance and store in the fridge.
3. What’s the best way to toast the meringue?
Use a kitchen torch or briefly broil in the oven. Keep a close eye to avoid burning.
4. Can I skip the meringue?
Sure! You can top with whipped cream or even a lemon glaze instead.
5. Is the meringue safe to eat without baking?
Yes, because the egg whites are gently cooked over heat before whipping.
6. Can I use a different crust?
Yes—try crushed shortbread, digestive biscuits, or even pretzels for a salty-sweet contrast.
7. How long does it need to chill?
At least 5–6 hours, but overnight is best for firmness.
8. Can I make this gluten-free?
Yes—just use gluten-free cookies or biscuits for the crust.
9. Can I add gelatin to the filling?
It’s not necessary, but if you want extra firmness, a small amount of gelatin can help.
10. Why isn’t my meringue stiffening?
Make sure your bowl is grease-free and that no yolk got into the whites. Cream of tartar also helps stabilize the peaks.
Conclusion
This No-Bake Lemon Meringue Cheesecake is the perfect fusion of ease and elegance. With its buttery base, zesty filling, and airy, toasted topping, it’s sure to steal the show at any gathering—or elevate a quiet night in. Whether you’re a novice baker or a dessert aficionado, this recipe will become a cherished go-to. No oven, no stress—just pure lemony bliss in every bite.