No-Bake Lemon Meringue Cheesecake!
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A delicious no-bake lemon meringue cheesecake with a biscuit base, lemon cheesecake and Italian meringue topping
So we all know how much I adore cheesecake, and I know I probably need to get over my obsession (joking, of course) but I just adore it. It’s an indulgent but easy to make dessert that you can make look beautiful, you can flavour in so many ways, and they are always a crowd pleaser.
My biscoff cheesecake is by far my most popular cheesecake on my blog, along with my white chocolate and raspberry cheesecake, and my terry’s chocolate orange cheesecake, but I wanted to create another recipe for an absolute insane showstopper of a cheesecake; the lemon meringue cheesecake.
Lemon Meringue
I honestly don’t know what has taken me so long to produce this recipe. I have had a few requests for another few lemon related recipes, and a few of my regular readers have asked for this in particular.. so I simply HAD to do it. I took some inspiration for the recipe from some of my other posts such as my No-Bake Lemon Cheesecakes and my Lemon Meringue Pie.
The combination typically of pastry, a set lemon curd and a meringue topping is just iconic and absolutely out of this world, and I adore it. To make it fit the cheesecake theme a bit more, I use a biscuit base instead of pastry, a lemon cheesecake filling, but then also a meringue topping. It sounds a lot, but trust me, it’s just delicious.
Biscuit base
For the biscuit base, as often and usually always, I use a digestive biscuit base mixed with some melted butter. For the biscuits, I find digestive the easiest because they blend well, and they work well for a biscuit base, and then I melt down some butter. I use either baking spread or block butter, depending on what I have in the fridge.
I do tend to blitz the biscuits in my food processor to a super fine crumb, but you can use a bowl and the end of a rolling pin or a sandwich bag. You do just need to make sure that there are no lumps in the biscuit as this can cause problems later. Once you have mixed the melted butter in, the mixture will look a bit like wet sand, and this is ideal. Press this into the base and sides of a 9″ tart tin and you have the base done.
Cheesecake filling
For the cheesecake, it is really similar to my no-bake lemon cheesecake, as it works for me so well. I used real lemon in this cheesecake recipe as I adore using it and I think it helps make it set, but you can switch to lemon extract if you prefer instead.
For the cream cheese, you need to make sure to use any full-fat soft cheese such as a supermarket own brand, Philadelphia, or even a mascarpone – as long as they are full fat, they will be fine. Then when you add in the icing sugar, and double cream along with the lemon, you can whip to a super thick cheesecake filling to add onto the biscuit base.
Italian meringue
I decided to use an italian meringue for the topping, so that the meringue is basically cooked. I wanted to make sure the meringue was cooked so that I could get away with the non-baked cheesecake as I prefer them, but you can do a normal meringue if you prefer or find it easier
Some people are slightly scared of making a basic meringue to top something, as a basic meringue that isn’t baked does contain raw egg. I recommend that the elderly, pregnant, or children don’t necessarily eat a meringue that contains raw egg if you are nervous, however, making an Italian Meringue is a lot less scary then you think and the sugar super cooks the egg whites so that they are safe to consume.
I make the sugar syrup in my pan and use a thermometer to make sure it gets to the correct temperature, and then whisk it slowly into the egg whites at stiff peaks. It will make a super silky and smooth meringue. If you find your meringue deflates at this stage, the egg whites either weren’t whipped enough, or you have poured the syrup in too quickly.
Once it’s made, give it some texture by using a blowtorch, or grill in the oven briefly so that it’s coloured, but so that the cheesecake doesn’t melt! I do recommend using a blowtorch over putting it in the oven as you risk melting the cheesecake a bit too much otherwise.
Tips & Tricks
- This cheesecake will last for 2-3+ days in the fridge
- This cheesecake is best to freeze without the meringue – it can freeze for 3+ months
- I use this thermometer for the syrup
- I use this blowtorch to decorate
- I use 9″ loose bottomed tart tin for my cheesecake
Lemon Meringue Cheesecake!
Ingredients
Biscuit Base
- 300 g digestives
- 150 g unsalted butter
Cheesecake Filling
- 500 g full-fat soft cream cheese
- 100 g icing sugar
- 300 ml double cream
- Juice of 2 lemons (or 2tsp lemon extract)
- yellow food colouring (optional)
Italian Meringue
- 185 g white granulated sugar
- 85 ml water
- 100 g egg whites
Instructions
Biscuit Base
- Blitz the biscuits in a food processor to a fine crumb, add the melted butter and pulse a few times until it is combined well.
- Tip into a 9″/23cm tart tin and press into the base and sides
Cheesecake Filling
- Add the cream cheese, icing sugar and lemon juice to a bowl and whisk until smooth
- Whilst whisking slowly, pour in the liquid double cream and continue to whip on a medium-high speed until it is starting to thicken. Alternatively, whip the cream separately and fold through
- Add the yellow food colouring if using
- Spread onto the biscuit base and spread evenly. Leave to set in the fridge, covered, for 5-6 hours, or preferably overnight.
To Decorate
- Pour the sugar and the water into a heavy-based saucepan and bring to boil, stir it occasionally with a wooden spoon.
- When the mixture starts to boil monitor the temperature until it reaches 120C (firm ball stage) with a sugar thermometer
- When the mixture is heating up and boiling, if any sugar splashes up the side of the pan, brush the sides with a pastry brush and cold water to get rid of it
- Whilst the mixture is starting to get towards the temperature whisk the egg whites in your electric stand mixer to stiff peaks
- When the sugar syrup has reached the temperature and the egg whites are at stiff peaks start to pour the sugar syrup onto the egg whites at the edge of the bowl whilst still whisking – make sure you do this slowly so its a constant trickle of sugar syrup so that the egg whites stay smooth
- Continue to whisk throughout whilst the sugar syrup is pouring in, and after its all whisked in continue to whisk the mixture fast and on a high speed for 5-7 minutes until the mixture is smooth, and has cooled down.
- Remove the set cheesecake from the tin, dollop the meringue on top, and then blowtorch lightly, or flash under a hot grill to brown the edges of the meringue
Notes
- This cheesecake will last for 2-3+ days in the fridge
- This cheesecake is best to freeze without the meringue - it can freeze for 3+ months
- I use this thermometer for the syrup
- I use this blowtorch to decorate
- I use 9" loose bottomed tart tin for my cheesecake
- If you don’t want to or don’t feel confident enough to make an italian meringue then you can do a normal meringue using the 5 medium egg whites, and 200g of caster sugar and mix like you would a normal meringue – blowtorch or flash under the grill in the same way as above to brown
ENJOY!
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J x
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Heya Jane, i would be making this in advance of a party would you say it would freeze okay or would the merginue go soft?? X
You can freeze the cheesecake but the meringue is best fresh x
Do you have a conversion recipe for the No- Bake Lemon Meringue Cheesecake to cups, ounces, and teaspoons and tablespoons, so that I can try it. I am from America, and it looks delicious. Also what are digestive biscuits? Thank you
Hello this cheesecake looks lovely. I’m making it ASAP! For my American friends and family that want to make this and don’t understand the recipe as it’s written. I’ve added below the converted ingredient list for this yummy cake. Thanks so much for sharing your recipes.
This recipe serves 10-12!
Ingredients
Biscuit Base
– 2 Cups Digestive Biscuits (Graham crackers or even baby biscuits like arrowroot (Canadian) would work here)
– 2/3 cup Butter/Stork, Melted
Cheesecake Filling
– 2x280g Philadelphia Full-Fat Cream Cheese
– 1 cup Icing Sugar
– 1/2 pint or 10 FL oz Double/Heavy Cream
– Juice of 2 Lemons
– Yellow Food Colouring – optional!
Decoration
– 3/4 cup Granulated Sugar
– 6 Tablespoons or 2.8 FL oz Water
– 1 to 2 Egg Whites (1 egg white = 60ml)
Follow Jane’s instructions from here and you will end up with a lovely cake.
Good day. I am new to baking and would love to try your recipe as my husband loves lemon meringue. Can you please indicate how many ml of lemon juice approximately. I only have very small lemons at the moment.
If you have small lemons I would use three – I don’t measure in ML my lemon juice, I just squeeze it out!
Hi Jane!
I am putting together a compilation of decadent/unusual cheesecakes and seeing you are the master of all things cheesecake, I wondered if I could feature one or two of yours? Obviously full credit will be given to you with a links to the recipe itself and your blog!
Yeah thats fine! Thank you!! x
What are Digestive biscuits? Is there a recipe for them, or something similar in the USA? TY.
Use Graham Crackers
Was wondering if I can make Swiss merengue instead, I have made the Swiss merengue nit the Italian.
You can use any meringue you like!
First off, I have to say your recipes are the best out there (and believe me I’ve attempted many), I know I will get fantastic results every time.
I took this recipe and adapted it by instead covering with a thin layer of lemon curd and decorated with whipped cream as I found the meringue too challenging without a blowtorch (something I’m frightened of owning with 4 kids about, eek!)
Thank you and keep the recipes coming 🙂
That still sounds lovely though – I am so glad you liked it and my other recipes! ❤️
Hi!
I’ll be making this for the weekend (Saturday afternoon/evening) and I am wondering how far ahead I can make the cheesecake part of it? I don’t know how long it’ll last in the fridge?
Thanks!
I’d say the cheesecake will last 3 days in the fridge like my others, the meringue is best on the day/the day after though. ?
I’m cooking for a crowd. How can l make ahead and store ….to allow me to attend to my guests?
Many thanks
Linda
It depends how far ahead you want to make it? It needs to be made the day before for the cheesecake to set, and once the meringue is on it needs to be stored in the fridge?
Do you have a recipe for cheese cake using cottage cheese?
I don’t I’m afraid as I don’t think it would work, and I hate cottage cheese!
can anyone give me the regular measurements for this cheesecake? From cups, teaspoon, tablespoon, ect? I would appriciate the help because I want to make this as a birthday gift.
Hiya – I’m sorry but I don’t work in those measurements, but I do recommend investing in some digital scales so you can make many more recipes! x
It would be lovely to have the recipe, but I have no idea of the amounts of each ingredient
The ingredients and amounts are on the post you’re commenting on ?
Hi Jane instead of the meringue on top would this work if you mixed crushed meringue into the cheesecake filling
Not really, any meringue put into the cheesecake mixture would go really soft and dissolve.. you can put meringue on top, but it will also go softer.
Thanks Jane, never done meringue so a bit nervous and I don’t have a blow torch
Meringue is easier than you think as long as you follow the steps correctly – and you can quickly heat the meringue under the grill in an oven to crisp slightly if you don’t have a blow torch!
Is there a recipe for cheese cake using cottage cheese?
I don’t have any I’m afraid as I don’t think it would work (and I hate cottage cheese!) x
Making this today ready to share with family whilst watching the Great British Bake Off tonight on tv!
I hope you loved it!!
Wow – this looks so tasty!
Thank you, Natasha! ☺️