This No-Bake Lemon Meringue Cheesecake strikes the perfect balance of sweet, tangy, and bright citrus flavors. It starts with a buttery graham cracker crust, layered with a creamy lemon cream cheese filling, then topped with a vibrant lemon curd and finished with fluffy, marshmallow-like meringue. It’s a light, refreshing dessert that’s perfect for spring and summer.
If you love lemon desserts, you’re going to love this lemon meringue cheesecake. It’s completely no-bake, so there’s no need to turn on the oven, making it the perfect dessert for warm weather days.
It starts with a classic buttery graham cracker crust that gives the perfect crisp base to every bite, followed by a silky, creamy lemon filling made with cream cheese and whipped cream. On top, there’s a thick layer of vibrant lemon curd that adds an extra burst of citrusy goodness, all finished with a cloud of toasted Swiss meringue. The flavors are bright and tangy without being too much, making it super refreshing and hard to stop at just one slice. It’s no-bake, fresh, and basically everything you want in a spring or summer dessert.
FAQ (Frequently Asked Questions) >
WHY YOU’LL LOVE THIS LEMON MERINGUE CHEESECAKE
- No oven, no stress – You don’t need to bake a thing, which makes this perfect for hot days or when you just want a simple cheesecake without the hassle of a water bath.
- Bright, fresh lemon flavor – It’s perfectly balanced sweet, tangy, and citrusy flavor!
- Creamy + fluffy texture combo – The silky lemon cheesecake filling paired with that light, marshmallowy meringue on top is so good.
- Layers that actually work together – Buttery graham cracker crust, smooth filling, tangy lemon curd, and fluffy meringue… every bite has a little bit of everything.
- Make-ahead friendly – Just prep it, chill overnight, and it’s ready to go the next day.
- Looks impressive, but super easy – It has that bakery-style vibe, but it’s surprisingly simple to put together.
- Perfect for spring & summer – Light, refreshing, and not too heavy! Exactly the kind of dessert you’ll keep craving in warm weather.
INGREDIENTS NEEDED & NOTES
Lemon curd – You can use homemade lemon curd or your favorite store-bought version, both work beautifully here.
Cream cheese – Go for full-fat cream cheese for the best texture.
Heavy cream – This helps loosen the cream cheese and creates that rich, creamy texture. Use heavy whipping cream with 35–40% fat so it whips up thick and creamy.
Butter – Unsalted butter is best—you don’t want the crust turning out too salty.
Graham crackers – Graham crackers are used for the base, but you can easily swap them for digestive biscuits, vanilla biscuits, or even gingersnaps for a slightly different flavor.
Sugar – This recipe uses powdered sugar for the filling, caster sugar for the Swiss meringue, and light brown sugar for the crust. You can skip the brown sugar if you prefer a less sweet base.
Vanilla extract – Optional, but a splash of vanilla really enhances the overall flavor.
TOOLS & EQUIPMENT YOU’LL NEED
- 8-inch springform cake pan
- Rubber spatula
- Offset spatula
- Stand mixer or hand mixer
- Kitchen blow torch
- Piping bag and piping tip
STEP-BY-STEP INSTRUCTIONS TO MAKE THIS NO BAKE LEMON MERINGUE CHEESECAKE
(Be sure to check the printable recipe card below)
GRAHAM CRACKER CRUST:
- 180g (1 + 1/2 cups) cracker crumbs
- 113g (1 stick) unsalted butter
- 2 tablespoons light brown sugar
- a pinch of salt
CHEESECAKE FILLING:
180g (3/4 cup) heavy whipping cream, cold
567g (20oz) original cream cheese, room temperature
210g (1 + 3/4 cups) powdered sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
5-6 tablespoons creamy lemon curd
SWISS MERINGUE:
2 large egg whites
125g (1/2 cup + 2 tablespoons) caster sugar
1 teaspoon vanilla extract
1 teaspoon fresh lemon juice
a pinch of salt
3-4 tablespoons lemon curd, for topping
STEP 1 – Prepare the Springform Pan and Make the Crust
Line the bottom and sides of an 8-inch springform pan with parchment paper, then set aside.
Add about 12 graham crackers to a food processor and pulse until you get fine crumbs (you should have roughly 1½ cups). Transfer the crumbs to a medium bowl, then add the melted butter, brown sugar, and salt. Mix everything together with a rubber spatula until evenly combined and the texture resembles wet sand.
Pour the mixture into your prepared pan and press it firmly into the base and slightly up the sides. Use the bottom of a glass or measuring cup to really pack it in and smooth it out. Pop it in the freezer for about 20 minutes while you prepare the filling.
STEP 2 – Make the Cheesecake Filling
Using an electric mixer fitted with the whisk attachment, whip the cold heavy cream on medium-high speed until stiff peaks form. Set aside.
In a large mixing bowl, combine the room temperature cream cheese, powdered sugar, vanilla extract, and salt. Using the paddle attachment, beat on medium speed until smooth and creamy, making sure there are no lumps.
Scrape down the sides and bottom of the bowl as needed to keep everything evenly mixed. Gradually add the whipped cream and lemon curd with the mixer on medium-low speed for about 1–2 minutes until just combined. Be careful not to overmix.
Remove the crust from the freezer and pour the filling over it. Spread it evenly, then smooth the top with an offset spatula. Cover tightly with plastic wrap and refrigerate for at least 6 hours, or until fully set. Overnight is best.
STEP 3 – Make the Meringue and Assemble the Cheesecake
When you’re ready to serve the cheesecake, start by making the Swiss meringue. Fill a medium saucepan with about 2 inches of water and bring it to a gentle simmer over medium-low heat.
In the bowl of a stand mixer, combine the egg whites and caster sugar. Place the bowl over the simmering water, making sure the bottom doesn’t touch the water. Whisk constantly until the mixture feels warm and the sugar has fully dissolved, about 3–4 minutes. Be careful not to cook the egg whites—you’re just gently heating them until the sugar is completely dissolved.
Remove the bowl from the heat and add the lemon juice. Using an electric mixer fitted with the whisk attachment, beat on high speed until the meringue becomes smooth, glossy, and holds stiff peaks. Add the vanilla extract and salt, then mix until just combined. The meringue should be thick, stable, and hold its shape. It shouldn’t move if you tilt the bowl.
To assemble, carefully remove the cheesecake from the pan by running a small knife around the edge before releasing the springform. Transfer it to a serving plate, spread an even layer of lemon curd over the top, then spoon or pipe the Swiss meringue on top. Finish by lightly toasting the meringue with a kitchen torch until golden brown.
TIPS FOR MAKING THIS NO BAKE LEMON MERINGUE CHEESECAKE
Make the lemon curd ahead – If you’re making it from scratch, let it cool completely, then chill it in the fridge (overnight is best) so it thickens properly.
Pack and chill the crust – Press the graham cracker crumbs firmly into the pan, making sure it’s nice and compact. Freeze for about 15–20 minutes before adding the filling, this helps it hold together when slicing. The firmer it is, the better it will hold its shape.
Use room temperature cream cheese – Let it soften fully before mixing to ensure a smooth, lump-free filling.
Chill your bowl for whipping cream – If your kitchen is warm, pop your mixing bowl and whisk in the fridge for 30 minutes before whipping. It helps the cream whip faster and hold better peaks.
Whip the cold cream to stiff peaks – This step is key! Properly whipped cream gives the cheesecake its thick, creamy, and stable texture.
Chill until fully set – Refrigerate the cheesecake for at least 6–8 hours, but overnight is even better for the perfect texture.
Add the meringue right before serving – Swiss meringue is best fresh. If you add it too early, it can lose its structure or start to weep slightly.
Torch lightly and evenly – When toasting the meringue, keep the torch moving so you get that nice golden color without burning one spot.
Slice cleanly – For neat slices, run a sharp knife under hot water and wipe it dry between each cut.
HERE’S HOW TO SERVE AND STORE THIS LEMON MERINGUE CHEESECAKE
- This cheesecake must be stored in the fridge in an airtight container or wrapped tightly with plastic wrap to prevent it from drying out or absorbing any fridge odors. If possible, store the cheesecake without the Swiss meringue and add it fresh right before serving. Meringue can soften and weep over time, so it’s best enjoyed the same day it’s made.
- Without the Swiss meringue, this cheesecake will keep well for up to 5 days. If it’s already topped with meringue, try to enjoy it within 1–2 days for the best texture and appearance.
- You can also freeze the cheesecake (without the meringue) for up to 1–2 months. Wrap it tightly in plastic wrap, then in foil or place it in an airtight container. Thaw it overnight in the fridge before adding the lemon curd and meringue.
- Avoid freezing leftover cheesecake with Swiss meringue, as it doesn’t freeze or thaw well and can lose its structure.
Lemon Meringue Cheesecake
This No-Bake Lemon Meringue Cheesecake strikes the perfect balance of sweet, tangy, and bright citrus flavors. It starts with a buttery graham cracker crust, layered with a creamy lemon cream cheese filling, then topped with a vibrant lemon curd and finished with fluffy, marshmallow-like meringue. It’s a light, refreshing dessert that’s perfect for spring and summer.
Ingredients
GRAHAM CRACKER CRUST:
- 180g (1 + 1/2 cups) cracker crumbs
- 113g (1 stick) unsalted butter
- 2 tablespoons light brown sugar
- a pinch of salt
CHEESECAKE FILLING:
- 180g (3/4 cup) heavy whipping cream, cold
- 567g (20oz) original cream cheese, room temperature
- 210g (1 + 3/4 cups) powdered sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 4-5 tablespoons creamy lemon curd
SWISS MERINGUE:
- 2 large egg whites
- 125g (1/2 cup + 2 tablespoons) caster sugar
- 1 teaspoon vanilla extract
- 1 teaspoon fresh lemon juice
- a pinch of salt
- 3-4 tablespoons lemon curd
Instructions
STEP 1 – Prepare the Springform Pan and Make the Crust
- Line the bottom and sides of an 8-inch springform pan with parchment paper, then set aside.
- Add about 12 graham crackers to a food processor and pulse until you get fine crumbs (you should have roughly 1½ cups).
- Transfer the crumbs to a medium bowl, then add the melted butter, brown sugar, and salt. Mix everything together with a rubber spatula until evenly combined and the texture resembles wet sand.
- Pour the mixture into your prepared pan and press it firmly into the bottom and slightly up the sides.
- Use the bottom of a glass or measuring cup to pack it in and smooth it out.
- Pop it in the freezer for about 20 minutes while you prepare the filling.
STEP 2 – Make the Cheesecake Filling
- Using an electric mixer fitted with the whisk attachment, whip the cold heavy cream on medium-high speed until stiff peaks form. Set aside.
- In a large mixing bowl, combine the room temperature cream cheese, powdered sugar, vanilla extract, and salt. Using the paddle attachment, beat on medium speed until smooth and creamy, making sure there are no lumps.
- Scrape down the sides and bottom of the bowl as needed to keep everything evenly mixed.
- Gradually add the whipped cream and lemon curd with the mixer on medium-low speed for about 1–2 minutes until just combined. Be careful not to overmix
- Remove the crust from the freezer and pour the filling over it. Spread it evenly, then smooth the top with an offset spatula.
- Cover tightly with plastic wrap and refrigerate for at least 6 hours, or until fully set. Overnight is best.
STEP 3 – Make the Meringue and Assemble the Cheesecake
- When you’re ready to serve the cheesecake, start by making the Swiss meringue. Fill a medium saucepan with about 2 inches of water and bring it to a gentle simmer over medium-low heat.
- In the bowl of a stand mixer, combine the egg whites and caster sugar. Place the bowl over the simmering water, making sure the bottom doesn’t touch the water.
- Whisk constantly until the mixture feels warm and the sugar has fully dissolved, about 3 minutes. Be careful not to cook the egg whites. You’re just gently heating them until the sugar is completely dissolved.
- Remove the bowl from the heat and add the lemon juice. Using an electric mixer fitted with the whisk attachment, beat on high speed until the meringue becomes smooth, glossy, and holds stiff peaks.
- Add the vanilla extract and salt, then mix until just combined. The meringue should be thick, stable, and hold its shape. It shouldn’t move if you tilt the bowl.
- To assemble, carefully remove the cheesecake from the pan by running a small knife around the edge before releasing the springform.
- Transfer it to a serving plate, spread an even layer of lemon curd over the top, then spoon or pipe the Swiss meringue on top. Finish by lightly toasting the meringue with a kitchen torch until golden brown.