4 from 1 vote
Lemon Meringue Cheesecake!
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins

A Buttery Biscuit Base, Smooth Lemon Cheesecake Filling, and an Italian Meringue make this No-Bake Lemon Meringue Cheesecake the perfect Dessert & Showstopper!

Course: Dessert
Cuisine: Cheesecake
Keyword: Lemon
Servings: 12 Slices
Author: Jane's Patisserie
Biscuit Base
  • 300 g Digestives
  • 150 g Unsalted Butter
Cheesecake Filling
  • 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
Biscuit Base
  1. 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. 

  2. 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!

Cheesecake Filling
  1. 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.

  2. Whilst whisking slowly, pour in the liquid double cream and continue to whip on a medium-high speed until it is starting to thicken.

  3. 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.

To Decorate
  1. 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! 

  2. 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!

  3. 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!

  4. 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.

  5. 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!

Recipe Notes