A Buttery Biscuit Base, Smooth Lemon Cheesecake Filling, and an Italian Meringue make this No-Bake Lemon Meringue Cheesecake the perfect Dessert & Showstopper!
I honestly don’t know what has taken me so long to produce this recipe. I like just can’t understand it! 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. I sort of made it up as I went along and assumed that a No-Bake Cheesecake would work and it did!
I used real lemon in this cheesecake recipe as I didn’t want to do the same thing as my other recipes, and I loved it. I’ve always been a bit wary of using citrus in something that is dairy related, but if you are careful about it and don’t use too much it works extremely well.
However, as I went along the No-Bake root for the cheesecake, 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! (Notes for this below in the Tips section!)
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, but any egg with the British Lion symbol is technically safe from salmonella.
However, making an Italian Meringue is a lot less scary then you think! If you don’t have a stand mixer, but have an electric hand whisk, I recommend that two people do the Italian meringue so that one person can pour the hot syrup into the bowl, whilst the other holds the bowl and whisks! Once it’s made, give it some texture by using a blowtorch, or grill in the oven briefly so that its coloured, but so that the cheesecake doesn’t melt!
I was sent the Andrew James Blowtorch by Andrew James to review and use for a recipe, so I chose this as the perfect recipe! I already have a different blow torch so I know what to compare it to! My views are completely my own, and if I hated it I would tell you. However, I love it!
It’s basically the same price as my usual one so that doesn’t really matter, but I LOVED it! It’s more powerful, it’s much easier to turn on and off, it can go to really high temperatures, and it’s so easy to use! Something like this is the perfect gadget to have if you like meringue, or you like making little desserts like Crème Brulée, as well as being perfect for savoury goods too. You can buy the Andrew James Blowtorch, here!
A Buttery Biscuit Base, Smooth Lemon Cheesecake Filling, and an Italian Meringue make this No-Bake Lemon Meringue Cheesecake the perfect Dessert & Showstopper!
- 300 g Digestives
- 150 g Unsalted Butter
- 500 g Full-Fat Cream Cheese
- 100 g Icing Sugar
- 300 ml Double Cream
- Juice of 2 Lemons
- Yellow Food Colouring
- 185 g Granulated Sugar
- 85 ml Water
- 100 g Egg Whites
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 8″/20cm Deep Springform Tin, or a 9″/23cm Tart Tin and press down firmly – chill in the refrigerator whilst you do the rest!
With an electric mixer (I used my KitchenAid) Mix the Cream Cheese and Icing Sugar together until smooth, it’ll only take a few seconds.
Whilst whisking slowly, pour in the liquid double cream and continue to whip on a medium-high speed until it is starting to thicken.
Once it’s starting to thicken, add in the lemon juice and continue to whip till very thick. Spread onto the biscuit base and spread evenly. Leave to set in the fridge, covered, for 5-6 hours, or preferably overnight.
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 – this will stop the mixture crystallising and messing up!
Whilst the mixture is starting to get towards the temperature whisk the egg whites in your electric stand mixer! 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!
- I used the Andrew James Blowtorch for the purpose of reviewing the product, and I really liked it. You can buy blowtorches in most cook shops these days, and the gas is sold with them, or you can buy it in supermarkets for example!
- If you don’t have a blow torch, use the grill setting on your oven, and carefully put the cheesecake underneath to toast slightly! (If you are doing this, it might be easier to keep the cheesecake in the tin till after you have toasted it under the grill)
- 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 4 Large 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!
- If you are doing the Italian Meringue – When pouring the sugar syrup onto the egg whites try to do this more towards the edge of the bowl so the heat isn’t going directly into the largest part of the egg white mixture!
- This recipe does make a reasonable amount of meringue – I piled all of mine on as I wanted to use it on this, but you can easily pipe a few separate meringues if you wished! I wouldn’t recommend reducing the meringue amount any more as it might not work as well!
- This will last for 2-3 days, in the fridge.
ENJOY!
Find my other Lemon & Cheesecake Recipes on my Recipes Page!
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J x
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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
Awh thats amazing!! I’m so glad! And thank you!
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!
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! ☺️