No-Bake Lemon Meringue Cheesecake Recipe

The crust is made by combining crushed graham crackers with melted butter and pressing into a lined pie tin, then chilled to set. The filling is whipped from cream cheese, lemon curd, heavy cream, and lemon zest until thick and smooth, then chilled to firm up in the crust. The meringue topping is prepared by whisking egg whites with cream of tartar into stiff peaks over a simmering water bath.

This cheesecake blends tart lemon flavor with creamy smoothness and a crisp crust. The no-bake method results in a delicate texture distinct from baked cheesecakes, with a refreshing citrus finish. It can be sliced for dessert or gatherings.

Allow the filling to chill for several hours before adding meringue to ensure firmness. Use fresh lemon zest and quality lemon curd for best flavor. The meringue topping requires gentle heating for safety and texture.