No Bake Lemon Meringue Cheesecake

Buttery graham cracker crust filled with a silky smooth lemon curd cream cheese filling, topped with lemon curd and toasted swiss meringue. No need to turn on the oven to make this lemon meringue cheesecake but it tastes like heaven in each bite.

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Summer is almost here, so it’s time for some delicious no-bake desserts. This No Bake Lemon Curd Meringue Cheesecake has a perfectly sweet, tangy, and citrusy flavor. It has a smooth and light texture with a crisp graham cracker crust. Just chill it overnight and you have yourself the most perfect no-bake cheesecake.

INGREDIENTS NEEDED TO MAKE THIS LEMON MERINGUE CHEESECAKE

Lemon curd – You can make your own homemade lemon curd or your favorite store-bought.
Cream cheese – Make sure you use original block (full-fat) cream cheese, not cream cheese spread.
Heavy cream – You’ll need heavy whipping cream with 35% – 40% milk fat.
Sour cream – This recipe uses sour cream for a creamier texture, but I’ve tried using thick greek yogurt and it works too.
Butter – Make sure you use unsalted butter, you don’t want your cheesecake crust too salty right?
Graham cracker – You’ll need about 1.5 packages of graham crackers for this recipe.
Sugar – This recipe uses powdered sugar for the cream cheese filling, caster sugar for the swiss meringue, and light brown sugar for the crust. You can skip the light brown sugar on your crust if you want it less sweet.
Vanilla extract – Optional, but a little vanilla extract will enhance your cheesecake!

EQUIPMENT YOU’LL NEED

• 8-inch springform cake pan
• Rubber spatula
• Offset spatula
• Stand mixer or hand mixer
• Kitchen blow torch

STEP-BY-STEP INSTRUCTIONS

(Be sure to check the recipe card below for the full ingredients list & instructions)

MAKE THE LEMON CURD

1. You can make your own homemade Lemon Curd or use your favorite store-bought lemon curd.

PREPARE THE GRAHAM CRACKER CRUST

2. In a medium bowl, combine together all the ingredients and mix well.
3. Pour into an 8-inch springform pan, then press and pack in tightly into the bottom of the springform pan and about 1 inch up the sides. Freeze for about 20 minutes as you prepare the filling.

MAKE THE CHEESECAKE

4. Using a stand mixer fitted with a whisk attachment or a hand mixer, whip the cold heavy cream into stiff peaks on medium-high speed, and set aside.
5. Using a hand mixer or a stand mixer fitted with a paddle attachment beat the room-temperature cream cheese and powdered sugar together on medium speed until perfectly smooth and creamy. Make sure there are no large lumps of cream cheese.
6. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the room-temperature sour cream and vanilla extract, then beat for another 2-3 minutes until well combined.
7. Turn your mixer speed to low speed or use a rubber spatula to fold the whipped cream and 3-4 tablespoons of lemon curd into the cream cheese filling. Do not overwork, combine slowly so you don’t deflate all the air in it.
8. Remove the prepared crust from the freezer and spread the filling evenly into the crust. Use an offset spatula to smooth down the top.
9. Cover tightly with plastic wrap and refrigerate for at least 6 hours and up to 2 days, overnight is best.

ASSEMBLE THE LEMON MERINGUE CHEESECAKE

10. When you’re ready to serve the cheesecake, Fill a medium saucepan with water about an inch, then simmer over medium-low heat.
11. Combine egg whites, caster sugar, and salt in the stand mixer bowl, then place the bowl over the simmering water.
    Stir the egg mixture with a rubber spatula until warm and all the sugar has dissolved, this takes around 4 minutes. Make sure you don’t cook the egg whites, just heat the egg whites until warm.
12. Remove from the heat, then place the bowl onto the stand mixer fit with a whisk attachment. Add the vinegar and beat the egg mixture on high speed until smooth, glossy, and stiff peaks.
13. Add the vanilla extract and continue to mix until incorporated. The mixture should still be very stiff, it won’t budge if you flip it upside down.
14. Carefully remove the cheesecake from the rim, you can use a small knife to loosen the chilled cheesecake from the rim of the springform pan.
15. Transfer the cheesecake to your serving plate, spread an even layer of lemon curd, then top with swiss meringue. Finally, use a blow torch to toast the meringue until golden brown.

TIPS FOR MAKING THE BEST NO-BAKE LEMON MERINGUE CHEESECAKE

Make ahead the lemon curd – If you decide to make your own lemon curd, make sure it cools completely. Preferably chill in the fridge overnight.
Freeze the crust – Pack in the graham cracker crumbs very tightly, and freeze for about 15 minutes before filling it with the cream cheese mixture. The tighter it’s packed, the less likely it will fall apart when cutting the cheesecake.
Room temperature cream cheese – Leave your cream cheese out to soften completely before you mix it.
Stiff peaks heavy cream – This is the most important step to make a no-bake cheesecake, and it’s the secret to a thick and creamy cheesecake.
Refrigerate the cheesecake – You need to refrigerate the cheesecake for at least 6-8 hours before slicing it, but overnight is better.
For clean slices – Run a sharp knife under hot water and dry between each slice.
For a sturdy crust – Pack in the graham cracker crumbs tightly into the bottom about sides of the springform pan. Freeze for at least 20 minutes as you prepare the filling.

HOW TO STORE LEFTOVERS

Leftover no-bake lemon meringue cheesecake should be covered in plastic wrap or placed in an airtight container. It will stay fresh in the fridge for up to 5 days.

If you want to freeze the cheesecake, I recommend cutting it into individual pieces and wrapping each slices in layers of plastic wrap. It will stay fresh in the fridge for up to 1 month.

To thaw the frozen cheesecake: Place the cheesecake in the fridge overnight or leave it at room temperature for 30 to 60 minutes. Leave the plastic wrap on it until ready to serve.

No Bake Lemon Meringue Cheesecake

Yield: 8 inch cheesecake

Buttery graham cracker crust filled with a silky smooth lemon curd cream cheese filling, topped with lemon curd and toasted swiss meringue. No need to turn on the oven but tastes like heaven in each bite.

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Ingredients

Lemon Curd

• 1/2 recipe lemon curd

Graham Cracker Crust

• 180g (1.5 cups, about 12 full sheet graham crackers ) finely ground graham cracker crumbs
• 85g (3/4 stick) unsalted butter, melted
• 2 tablespoons light brown sugar, optional
• a pinch of salt

Cheesecake Filling

• 240g (1 cup) heavy whipping cream
• 567g (20oz) original cream cheese
• 208g (1 + 2/3 cups) powdered sugar
• 60g (1/4 cup) sour cream
• 1/2 teaspoon vanilla extract
• 2-3 tablespoons lemon curd

Swiss Meringue

• 2 large egg whites
• 125g (1/2 cup + 2 tablespoons) caster sugar
• 1 teaspoon vanilla extract
• 1 teaspoon vinegar
• a pinch of salt

Instructions

Make the Lemon curd:

You can make your own homemade Lemon Curd or your favorite store-bought.

Prepare the Spring Form Pan and the Crust:

Line the bottom and sides of an 8-inch spring-form pan with parchment paper. Set aside

Using a food processor, pulse 21 square graham crackers into fine crumbs. This should make about 1.5 cups of fine crumbs. Pour the crumbs into a medium mixing bowl, then add in the melted butter, brown sugar, and salt. Mix the mixture with a rubber spatula until well combined.

Transfer the graham cracker mixture to the prepared springform pan. Firmly press it down into the bottom and a little bit up the sides of the pan. You can use the bottom of a drinking glass or measuring cup to pack it in. Freeze for about 20 minutes as you prepare the filling.

To Make the Cheesecake:

Using a stand mixer fitted with a whisk attachment or a hand mixer, whip the cold heavy cream into stiff peaks on medium-high speed, and set aside.

Using a hand mixer or a stand mixer fitted with a paddle attachment beat the room-temperature cream cheese and powdered sugar together on medium speed until perfectly smooth and creamy. Make sure there are no large lumps of cream cheese.

Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the room-temperature sour cream and vanilla extract, then beat for another 2-3 minutes until well combined.

Turn your mixer speed to low speed or use a rubber spatula, fold the whipped cream and 3-4 tablespoons of lemon curd into the cream cheese filling. Do not overwork, combine slowly so you don't deflate all the air in it.

Remove the prepared crust from the freezer and spread the filling evenly into the crust. Use an offset spatula to smooth down the top. Cover tightly with plastic wrap and refrigerate for at least 6 hours and up to 2 days, overnight is best.

Assemble:

When you’re ready to serve the cheesecake, Fill a medium saucepan with water about an inch, then simmer over medium-low heat.

Combine egg whites, caster sugar, and salt in the stand mixer bowl, then place the bowl over the simmering water.
Stir the egg mixture with a rubber spatula until warm and all the sugar has dissolved, this takes around 4 minutes. Make sure you don't cook the egg whites, just heat the egg whites until warm.

Remove from the heat, then place the bowl onto the stand mixer fit with whisk attachment. Add the vinegar and beat the egg mixture on high speed until smooth, glossy, and stiff peaks. Add the vanilla extract and continue to mix until incorporated. The mixture should still be very stiff, it won't budge if you flipped it upside down.

Carefully remove the cheesecake from the rim, you can use a small knife to loosen the chilled cheesecake from the rim of the springform pan.

Transfer the cheesecake to your serving plate, spread an even layer of lemon curd, then top with swiss meringue. Finally, use a blow torch to toast the meringue until golden brown.

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