Hi lovelies, welcome back! Really excited to share my best ever lemon meringue cheesecake with you today! With a digestive biscuit base and a creamy no bake lemon cheesecake, that would be perfection itself. But add a layer of lemon curd and pillowy meringue topping for an utterly epic dessert everyone will adore!

My lemon meringue cheesecake is a showstopping and summery dessert, perfect for entertaining with a bit of pizzazz! With lots of zingy lemon flavour throughout, this stunning dessert is sure to win a few hearts! Recipe by movers and bakers

Why you’ll love this lemon meringue cheesecake

Simple ingredients. This lemon cheesecake with meringue uses ingredients readily available in most stores, so it can easily be whipped up whenever the craving hits!
Easy to put together. Since there is no baking, this no bake cheesecake recipes comes together really quite easily. As a bonus, because it is so simple to make, it is a lovely make ahead dessert perfect for entertaining!
Makes a change! I love lemon desserts, but I also love bringing two different recipes together to make something truly marvellous. This lemon meringue cheesecake pie is a fabulous dessert mashup of a lemon meringue pie and a no bake lemon cheesecake. Heavenly!
Convenient entertaining. No bake cheesecakes are a brilliant option as they require zero cooking or oven time. Plus, if you are entertaining, my lemon meringue cheesecake with condensed milk is an amazing dessert choice as it is made ahead of serving time!

Ingredients for lemon meringue cheesecake

Digestive biscuits: for the biscuit base of the lemon meringue cheesecake.
Butter: I use unsalted butter when making the biscuit base for this dessert.
Cream cheese: make sure to use a full fat cream cheese when making the filling for any no bake cheesecake recipe, as this is part of what helps the filling set firmly. Plus it gives the lemon meringue cheesecake recipes a wonderfully rich and decadent texture!
Condensed milk: a sweetened and reduced milk, thick and luxurious. So good, I could easily eat it with a spoon, but even better when made into delicious cheesecake lemon meringue pie!
Lemons: the star flavour of this bake! Zingy and bright, it makes for such a delightful dessert! In our family, we like our lemon desserts to pack a punch, so do reduce the amount of lemon used if you prefer a softer flavour.
Double/heavy cream: whipped up, this gives body, richness and stability to the lemon cheesecake with meringue topping.
Egg whites: the base for making pavlovas and meringues are egg whites. Use eggs as fresh as possible, and at room temperature for best results.
Caster sugar: I use white caster sugar to make the meringue to top this lemon curd cheesecake.
Salt: a little pinch, just to round off the flavour of the lemon meringue pie cheesecake.
Cream of tartar: helps the beaten egg whites hold their shape better, giving it more stability so it doesn’t collapse before you serve this lemon cheesecake meringue.

Equipment needed to make a no bake cheesecake

Digital kitchen scales*: I provide all my measurements in cups too, however I would encourage all bakers to weigh out ingredients when baking. A set of digital kitchen scales is so useful and totally an essential baking tool for me.
Measuring spoons*: a set of measuring spoons is essential for any baker. This is because these are more accurate than using everyday teaspoons and tablespoons, which can vary greatly in size.
Food processor*: a quick way to make the biscuit base for this lemon meringue cheesecake no bake. If you don’t have a food processor, place the biscuits into a sealable freezer bag and bash with a rolling pin.
Springform tin*: to make this lemon meringue cheesecake uk in.
Mixing bowl*: to mix all the ingredients together to make the no bake lemon meringue cheesecake.
Handheld electric mixer*: a useful tool to make life easier in the kitchen! You can, of course, make this recipe entirely by hand. But it will be a bit of a workout for your arm!
Spatula*: used to scrape down the bowl. This helps to ensure everything mixes together thoroughly when making this Philadelphia lemon meringue cheesecake.
Offset spatula*: this angled tool makes the job of levelling the top of the lemon cheesecake so much easier than a regular spatula or knife.
Heat proof mixing bowl*: to make the meringue topping, a heat-proof bowl is needed to create a bain-marie.
Small saucepan*: to create a bain-marie when making the meringue topping for this lemon curd meringue cheesecake.
Thermometer*: essential, for me, to measure the temperature of the egg whites whilst heating and whisking them to make the meringue topping.
Blowtorch*: a super fun tool to use, to lightly torch the top of the meringue on the cheesecake.

How to make lemon meringue cheesecake

Making a no bake cheesecake is so simple! First mix together the base ingredients and press firmly into the bottom of the tin. Next, beat the cheesecake filling and spread over the base, smoothing and levelling the top. Once chilled, spread a layer of lemon curd and pillowy meringue on top before lightly torching the top for a beautiful golden finish. Enjoy!

Ingredients for the base: digestive biscuits and unsalted butter. Recipe by movers and bakers

Ingredients for the cheesecake: cream cheese, sweetened condensed milk, lemons and double (heavy) cream. Recipe by movers and bakers

For the biscuit base

Step 1: Place the biscuits into a food processor and blitz until the biscuits are completely crumbled. If you do not have a food processor, pop the biscuits into a sealable bag and bash them with a rolling pin until well crushed. Both work fine, one is definitely more therapeutic (!), but I prefer using a food processor purely for speed.

Step 2: Melt the butter, then mix through the crushed biscuits, scraping down the bowl to make sure everything is really well combined. Tip the mixture into an 8″ springform tin and press down evenly to make a flat base. Pop the tin in the fridge to allow the base to chill until needed.

How to make the cheesecake filling

Step 1: In a large bowl, beat the cream cheese briefly to smooth out any lumps.

Step 2: Pour in all the condensed milk. Beat everything together until fully combined and smooth.

Adding the zest and juice of the lemons into the mixture...

Step 3: Zest both lemons directly over the mixing bowl, then squeeze in the juice of both lemons. Beat the mixture until just combined and starting to thicken.

Step 4: In a separate bowl, whip up the cream until it reaches stiff peaks. Fold the whipped cream into the lemon mixture until fully mixed through. Spoon the cheesecake mixture over the chilled biscuit base then chill for at least 4 hours or overnight.

Spreading the cheesecake mixture into an even layer over the base before chilling to set. Recipe by movers and bakers

How to make the meringue topping

Step 1: Tip the egg whites, caster sugar and cream of tartar in a large heatproof bowl and whisk together briefly. Place this bowl over a small pan of simmering water to make a bain-marie, then heat the mixture whilst whisking continuously. Using a food thermometer, keep heating and whisking until the egg white mixture reaches 65C/150F. The mixture will be white and fluffy and feel smooth when a little is rubbed between your fingers (the sugar should have dissolved). This should take about 10 minutes.

Add the egg whites, caster sugar and cream of tartar to a heatproof bowl, whisking together...

And once whisked to stiff peaks. Recipe by movers and bakers

Step 2: Remove the bowl from the heat, add in the salt and whisk until light and stiff peaks form when you lift the whisk. This should take about 7-8 minutes. The meringue is ready to be used!

Assembling the cheesecake

Step 1: Remove the cheesecake from the tin and place it on a serving plate or cake stand. Top with the lemon curd, spreading it out evenly almost to the edges of the cheesecake.

Spreading the curd over the top of the cheesecake....

Step 2: Spoon or pipe the meringue over the top of the curd, but make sure not to entirely cover either cheesecake or curd with the meringue. Swirl or rough up the top to give the meringue some texture.

Step 3: Using a blow torch, lightly swirl around the top of the meringue until it toasts and browns all over. Be careful, it can catch and burn easily! Once the top has been evenly browned, it’s ready to serve. Enjoy!

Adding the finishing torching touches to the lemon meringue cheesecake. Recipe by movers and bakers

Do no bake cheesecakes use eggs?

There are no eggs in this no bake lemon meringue cheesecake recipe. A cheesecake recipe with eggs in the ingredients will need to be baked. This is to allow the eggs to cook and set the cheesecake.

However, please note that egg whites are used in making the meringue that tops this cheesecake.

Making this lemon meringue cheesecake without a springform pan

A springform tin is a really useful tool as it makes it so much easier to release the lemon curd cheesecake from the tin. If you do not have a springform tin, you could use a loose bottomed cake tin too. Anything that will allow you to lift the cheesecake out of the tin will work when making this dessert.

Do you need to line a springform cake tin for a cheesecake?

No, there is no need to line the springform when making a cheesecake, it should release easily enough without. Simply run an off set spatula or a thin knife under the base to release it from the tin before transferring it to a serving plate.

Having said this, I do sometimes like to line the base with a small circle of parchment as this does help make it a teensy bit easier to get the cheesecake off the base!

What type of cream cheese is best for cheesecake

I would always recommend using a full fat cream cheese for a cheesecake. My preference here in the UK is the brand Philadelphia as I find it has the least water content which massively helps this best lemon meringue cheesecake recipe set to a firm consistency.

How do I get a lump free cheesecake?

Always make sure the cream cheese is at room temperature before mixing. This will help you make sure the lemon meringue cheesecake filling is smooth and creamy.

Tips to achieve the perfect cheesecake texture

No bake cheesecakes are one of the easiest to make and the hardest to get wrong, to be honest. If however you are still concerned when making this lemon meringue cheesecake condensed milk, check out my tips below to help you achieve the ideal, smooth cheesecake texture that sets perfectly.

Tips to make the perfect lemon curd

If you’ve never attempted homemade lemon curd, there are a multitude of recipes out there to try! I have a super simple recipe that uses the whole egg, so leaves no surplus or unused egg for food waste. You can, of course, use shop bought lemon curd, but if you fancy making your own, you can find my recipe here.

Tips to achieve the perfect Swiss meringue

Meringue on the whole scares a lot of people, as many people believe it is super complicated and tricky to get right. Well, I have news for you: this Swiss meringue could not be easier to make! The important thing to remember is to keep mixing constantly whilst heating the egg whites or you’ll have scrambled egg whites! Make sure to use a food thermometer too, so you know the eggs have been heated to the correct temperature.

What does lemon juice do in a cheesecake?

If you’ve ever wondered “can I add lemon juice to my cheesecake?”, the answer is a resounding “YES!” Lemon juice in cheesecakes can give a real punchy flavour, especially if you are making a lemon cheesecake. However, lemon juice, being acidic, helps with thickening the cheesecake mixture, therefore helping it set better too.

How to store a cheesecake

This easy lemon meringue cheesecake should be stored in the fridge until it is ready to be served. If you wanted to add a little extra panache to your dinner party, leave topping the cheesecake with meringue and torching it until just before serving to really wow your guests!

How long does lemon meringue cheesecake last?

This lemon cheesecake meringue pie should be eaten within 2-3 days of being made.

Can lemon meringue cheesecake be frozen?

Yes absolutely! If you wanted to freeze this cheesecake, make sure to do so before topping it with the curd and meringue. Assemble the cheesecake and allow it to set fully. Once set, remove it from the tin and place in an airtight storage container. Place it flat in the freezer so the cheesecake isn’t damaged. It will keep in the freezer for up to three months.

To thaw, remove the cheesecake from the tin and place on your serving plate in the fridge overnight. Once thawed, top and decorate with curd and meringue according to the instructions.

Our tips for the best lemon meringue cheesecake

Press the biscuit base really firmly into the bottom of the pan to give a firm base for the filling. Use something flat like a glass to press down firmly and evenly.
You can bake the base if you wish. Doing this makes it firmer and less crumbly. Once pressed into the tin, bake the crust for about 8 minutes at 180C/350F. Make sure the base and tin are fully cool before topping with the lemon meringue cheesecake with lemon curd filling, or you will end up with a melted cheesecake puddle!
Use cream cheese at room temperature. This will ensure the cheesecake filling is smooth and creamy.
Once the cheesecake filling has been mixed, it may appear a little looser than most other no bake cheesecakes. This is EXACTLY how it is meant to be! It will thicken and firm up during chilling, I promise!
When spreading the lemon curd over the cheesecake, ease it near but not completely to the edges.
Remember to whisk the egg whites constantly whilst heating, or you may end up with sweetened scrambled egg whites!
I would highly recommend using a food thermometer when making the meringue to help you achieve the correct temperature. So much easier and far less stressful than trying to guess!
To check that the sugar has dissolved in the meringue mixture, rub a little bit of it between your fingers. It should feel silky smooth and not grainy.
I spread the meringue over the lemon curd with an offset spatula, but you could definitely piped it too if you wanted to. Blobs, swirls, different tips or just spread with a spatula, all work and will give you different patterns to the finished cheesecake once torched!
When torching the meringue, keep the flame further away to prevent burning the topping. Meringue catches super easily, so it is definitely better to take a little longer and get a lovely toasted colour rather than burning the meringue!

Troubleshooting

If you have any questions about this lemon meringue cheesecake recipe, please comment below and I will do my best to help. And do remember: if you enjoy this recipe for lemon meringue cheesecake, please leave a rating and review below. You could even post a picture on Instagram and tag me when you share it with the world. You already know I would love to see!

What are some easy no bake cheesecake recipes?

This Biscoff cheesecake is a creamy and dreamy no bake dessert, perfect for entertaining and packed with delicious cookie butter flavour from bottom to top. Recipe by movers and bakers

Biscoff cheesecake: Calling all fans of Biscoff! This delicious no bake cheesecake is packed with delicious flavour and texture of both the spread and the biscuits! With a hidden texture in the middle of the cheesecake using extra crushed biscuits and drizzled spread, this six ingredient Biscoff cheesecake really is totally irresistible!

My strawberry cheesecake crunch is the perfect summertime dessert! Crunchy, creamy, fruity and fresh, not to mention oh so pretty, this is a dessert everyone is sure to love! Recipe by movers and bakers

Strawberry cheesecake crunch: My strawberry cheesecake crunch is the perfect summertime dessert! Crunchy, creamy, fruity and fresh, not to mention oh so pretty, this is a dessert everyone is sure to love!

My Baileys cheesecake is the ultimate dinner party dessert! It is smooth and creamy, with plenty of delicious Baileys throughout. The perfect end to a fabulous meal! Recipe by movers and bakers

Baileys cheesecake: This cheesecake is the ultimate dinner party dessert! It is smooth and creamy, with plenty of delicious Baileys throughout. The perfect end to a fabulous meal!

Toffee apple cheesecake. Apple, cinnamon and toffee flavours come together in this irresistible dessert mash up for a decadent and ultra special autumnal dessert! Recipe by movers and bakers

Toffee apple cheesecake: This toffee apple cheesecake is packed with all the beautiful flavours of autumn in the decadent comfort food that is cheesecake. This no bake cheesecake is just perfect for a weekend treat or a dinner party with friends too, as it needs to be made ahead of serving!

Thanks so much for joining me today, friends. And as always, happy dessert making! x

Recommended equipment I used *

Digital kitchen scales	Measuring spoons
Food processor	Springform tin
Mixing bowl	Handheld electric mixer
Spatula	Offset spatula
Heat proof mixing bowl	Small saucepan
Thermometer	Blowtorch

* If you purchase any of the products through one of the links above, I will receive a small commission (at no additional cost to you). Thank you so much for your support!