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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 

Lemon Meringue Cheesecake!

A delicious no-bake lemon meringue cheesecake with a biscuit base, lemon cheesecake and Italian meringue topping 
Print Pin Rate
Category: Dessert
Type: Cheesecake
Keyword: Lemon
Prep Time: 20 minutes
Cook Time: 20 minutes
Setting/Decorating: 6 hours
Total Time: 6 hours 40 minutes
Servings: 15 Slices
Author: Jane's Patisserie


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


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


  • 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


Find my other recipes on my Recipes Page!

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J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.


  1. Gina on May 16, 2024 at 10:53 am

    Could I use bottled lemon juice instead of fresh??

  2. Steph on May 10, 2024 at 11:02 pm

    Hi Jane,

    Do you not need to cook the meringue just browning it with a blowtorch or under the grill is enough?

    Can’t wait to make this !!

    • Jane's Patisserie on May 25, 2024 at 9:36 am

      The eggs naturally cook using the sugar syrup so you don’t need to cook the meringue as it already has been! x

  3. Becky on July 1, 2023 at 8:59 pm

    5 stars
    This went down an absolute storm for my mums birthday. Very easy recipe and clear instructions. Will definitely be making this again and again and again.
    Thank you for helping make my mothers birthday even more special.

  4. Rads on June 26, 2023 at 4:10 pm

    Hi Jane! Do you think this cheesecake will work with a ginger biscuit base ? x

  5. Zena Simpson on May 22, 2023 at 10:40 am

    4 stars
    Hi, I made this again last week because I loved it the first time but this time it went so soggy:(
    It had been frozen but I’ve never had this happen to a frozen cheesecake before – do you have any idea why it went like this? Thanks!

    • Jane's Patisserie on May 26, 2023 at 10:33 am

      Hiya, did you freeze with the meringue on? This is probably why it went soggy!

    • Zena Simpson on May 29, 2023 at 9:57 pm

      No I didn’t I added it once it had defrosted….only other thing I used some full fat cream cheese & some light! I have another one in the freezer which I made using just full fat so I’ll see how that one turns out! Thank you!

    • Jane's Patisserie on June 1, 2023 at 9:25 am

      Ah, yes you must use all full-fat cream cheese otherwise this can happen!

  6. Zena Simpson on March 7, 2023 at 4:37 pm

    5 stars
    Another amazing recipe – I made the whole thing a day ahead and it kept really well in the fridge. Definitely be doing this again:)

  7. Rads on January 8, 2023 at 6:15 pm

    Hi Jane, do you think the meringue in this recipe would work on a baked Alastair? X

    • Jane's Patisserie on January 10, 2023 at 3:01 pm

      Hiya! Yes, this should be fine! x

  8. Blitzo on August 2, 2022 at 12:39 am

    5 stars
    Amazing recipe! Tried it tonight.. Thanks!

    • Richard on May 24, 2023 at 9:42 pm

      Can I ask does the cheesecake set OK for a perfect slice. Recently I found some cream cheese alot thinner than a few years ago?
      Or does the lemon set it?
      Many thanks

    • Jane's Patisserie on May 26, 2023 at 10:30 am

      Hiya! Some soft cheeses have more water content in it so it’s natural for the set to vary slightly, but you can add gelatine for the ideal perfect set – we find it sets great without though. Team Jane x

  9. Jo on January 2, 2022 at 8:30 am

    Hi Jane

    Can you set this in the freezer if you don’t have the required 5/6hrs setting time?

  10. Lisa on June 22, 2021 at 1:24 pm

    5 stars
    I made this at the weekend and it was fab, have never made Italian meringue before so was a little nervous but your step by step instructions were great, will definitely make again.

  11. Lucy Atkinson on March 21, 2021 at 8:27 pm

    5 stars
    Oh my god! I have made so many of your recipes, and they are all amazing but this one is just unreal!!!! We added a layer of lemon curd on top of the biscuit base and it was just so so so good!! Thank you!!!

  12. Louise Alderman on March 14, 2021 at 2:04 pm

    5 stars
    This is amazing! My clever daughter finally got to use her new blow torch & sugar thermometer! It was our first time making Italian meringue & I have to admit I was terrified but, it was perfect! Thank you for sharing this gorgeous recipe! It’s a hit!

  13. Amy on January 19, 2021 at 10:34 am

    Hi Jane, going to try this but doing a basic meringue, do I just whisk eggs with caster sugar until firm then spread on top of cheesecake & blowtorch it?

    • Jane's Patisserie on January 19, 2021 at 6:45 pm

      You would need to follow a recipe for the correct measurements, but otherwise yes!

  14. Steph on December 10, 2020 at 7:50 am

    Hi! Random question but I’m making a cake for a friend later this month and want to replicate the “Brooklyn Whiteout” cake that Hummingbird Bakery used to do which had a sort of blowtorched meringue outer coating. Would the meringue recipe here be suitable to spread around a layer cake in your opinion?

    • Jane's Patisserie on December 10, 2020 at 10:13 am

      I would say so yes – this more stable because it’s an Italian meringue!

  15. Michelle on December 8, 2020 at 7:06 am

    5 stars
    Made this last Christmas, absolutely delicious and a total hit with my family, they now request it for every get together

  16. Phil.W on December 3, 2020 at 9:05 am

    4 stars
    Hi, wondering if you could help me, I’ve made baked and no bake cheesecake, and they both leaked when they were in the fridge. Feeling frustrated

    • Jane's Patisserie on December 3, 2020 at 2:41 pm

      That can be a few reasons – fresh fruit, butter, sugar, if it’s frozen before putting in the fridge, water content from the cream cheese etc!

  17. Gemma Quinn on November 3, 2020 at 5:36 pm

    Hi Jane,

    What 23cm tin would you recommend? I only have a 20cm and a 25cm.

    What Yellow Food Colouring would you recommend?

    Last time I made a tart, my biscuit base kept slipping down the sides. Any idea where I went wrong? Was the butter too hot?. When it eventually set, I couldn’t get it out of the tin. Any tips?

    • Jane's Patisserie on November 5, 2020 at 9:38 am

      What biscuits did you use for the base last time? Some biscuits require less butter which may have made it sloppy! And a 20cm tart tin is quite a bit smaller (maybe use 3/4 of the recipe?) x

  18. Sarah on May 30, 2020 at 2:20 pm

    Am I being silly, ingredients says food colouring but cant see when to add it. Too late I think as cheesecake is setting!

    • Jane's Patisserie on May 30, 2020 at 4:30 pm

      Oops no it’s not there – it is optional though so it’ll still be a lovely cheesecake!

  19. Katie on May 26, 2020 at 9:54 am

    Found this recipe on your Instagram so can’t here. I’m going to give it a go ASAP!! Just one question though. Do you have to use granulated sugar in the Italian meringue or can you just use caster sugar? (Never made meringue before so will be a fun experience to say the least!)

    • Jane's Patisserie on May 26, 2020 at 11:01 am

      Hey! So caster sugar should still work – just be careful with it as the sugar will probably dissolve quicker! x

  20. Margaret Gay on March 1, 2020 at 10:05 am

    5 stars
    Fabulous cheesecake

  21. June Eades on August 29, 2019 at 4:53 pm

    Hi Jane love your recipes could u add some lemon rind to cheesecake mix to make it more lemony

  22. Lynette on May 20, 2019 at 10:19 pm

    4 stars
    This was lovely – thanks for the recipe 😊 – made with gluten free shortbread base and used the left over egg yolks from
    meringue to make a lemon curd which I spread underneath the meringue so made this even more lemony – it was gorgeous 😋

  23. Jean Dove on July 24, 2018 at 11:26 pm

    Hi Jane
    I made this cheese cake on Saturday for Sunday to take to my daughters as my Son -in law was in Germany for the Grand Prix He doesn’t like meringue. I found your website looking for cheesecake recipes a little while ago. Was a bit dubious about making the Italian meringue, never made one before, but watched your video on U-tube and it looked easy. Everything went well. My daughter said Wow Mam this is amazing! Everyone agreed Thank you for the recipe. I have your Oreo and Mint cheesecakes on order for my eldest 2 Grandsons as birthday cakes within the next 6 weeks
    Fantastic website and recipes Keep up the good work and creations

    • Jane's Patisserie on July 25, 2018 at 9:44 am

      Awh thats amazing!! I’m so glad! And thank you!

  24. Ghost Cupcakes! - Jane's Patisserie on April 6, 2018 at 7:34 pm

    […] I went for an Italian meringue. This Italian meringue recipe is the same as the one I used in my No-Bake Lemon Meringue Cheesecake as its just such a delicious and beautiful meringue. It is a tad complicated for some people, and […]

  25. Laura on December 7, 2017 at 7:53 am

    Hi Jane, is it the lemon juice that sets the cheesecake? I’ve tried no bake ones with gelatine and I can never get it to work but wondered whether the above recipe would work with lemon myrtle, or do you think the juice is needed? Thanks!

  26. Caroline on November 28, 2017 at 1:19 pm

    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

    • Jane's Patisserie on November 28, 2017 at 5:34 pm

      You can freeze the cheesecake but the meringue is best fresh x

  27. Denise Fourney on September 16, 2017 at 2:13 pm

    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

    • Angie on January 10, 2018 at 5:01 pm

      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!


      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!
      – 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.

  28. Ronel on September 9, 2017 at 9:14 am

    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.

    • Jane's Patisserie on September 9, 2017 at 2:20 pm

      If you have small lemons I would use three – I don’t measure in ML my lemon juice, I just squeeze it out!

  29. The Culinary Jumble on August 1, 2017 at 9:13 am

    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!

  30. Kathleen on June 11, 2017 at 6:07 pm

    What are Digestive biscuits? Is there a recipe for them, or something similar in the USA? TY.

  31. Cecilia on June 3, 2017 at 10:58 am

    Was wondering if I can make Swiss merengue instead, I have made the Swiss merengue nit the Italian.

  32. Aida on June 2, 2017 at 12:40 pm

    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 🙂

    • Jane's Patisserie on June 2, 2017 at 3:41 pm

      That still sounds lovely though – I am so glad you liked it and my other recipes! ❤️

  33. Fran on May 10, 2017 at 2:25 pm


    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?


    • Jane's Patisserie on May 11, 2017 at 10:22 am

      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. ?

  34. Linda Kelso on April 13, 2017 at 8:21 am

    I’m cooking for a crowd. How can l make ahead and store ….to allow me to attend to my guests?
    Many thanks

    • Jane's Patisserie on April 13, 2017 at 8:26 am

      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?

  35. Kath on April 11, 2017 at 5:36 pm

    Do you have a recipe for cheese cake using cottage cheese?

    • Jane's Patisserie on April 12, 2017 at 8:41 am

      I don’t I’m afraid as I don’t think it would work, and I hate cottage cheese!

  36. Pamela mader on March 8, 2017 at 3:01 am

    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.

    • Jane's Patisserie on March 8, 2017 at 10:47 am

      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

  37. pat on March 2, 2017 at 3:08 am

    It would be lovely to have the recipe, but I have no idea of the amounts of each ingredient

    • Jane's Patisserie on March 2, 2017 at 7:33 am

      The ingredients and amounts are on the post you’re commenting on ?

  38. Tracey on December 15, 2016 at 8:31 pm

    Hi Jane instead of the meringue on top would this work if you mixed crushed meringue into the cheesecake filling

    • Jane's Patisserie on December 15, 2016 at 10:16 pm

      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.

    • Tracey on December 16, 2016 at 7:56 pm

      Thanks Jane, never done meringue so a bit nervous and I don’t have a blow torch

    • Jane's Patisserie on December 18, 2016 at 7:46 pm

      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!

    • Kath on April 11, 2017 at 5:34 pm

      Is there a recipe for cheese cake using cottage cheese?

    • Jane's Patisserie on April 11, 2017 at 5:35 pm

      I don’t have any I’m afraid as I don’t think it would work (and I hate cottage cheese!) x

  39. Sarah on September 28, 2016 at 12:35 pm

    Making this today ready to share with family whilst watching the Great British Bake Off tonight on tv!

  40. Natasha on August 29, 2016 at 10:42 am

    Wow – this looks so tasty!

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