No Bake Lemon Meringue Cheesecake

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No Bake Lemon Meringue Cheesecake
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No Bake Lemon Meringue Cheesecake

Recipe by SMDifficulty: Easy
Servings

9

servings
Prep time

8

hours 
Cooking time

15

minutes

When life gives you lemons make this No Bake Lemon Meringue Cheesecake! This cheesecake is so refreshing and is very easy to make. 

Ingredients

  • Crust:

  • 2 1/2 cups crushed vanilla wafers 
    10 tbsp unsalted butter, melted 

  • Cheesecake:

  • 1 1/2 cup heavy whipping cream, whipped 
    3 8 oz. blocks cream cheese, softened 
    1/2 cup powder sugar
    1/4 cup granulated sugar
    1/4 cup sour cream 
    1 1/2 tbsp lemon juice
    1 lemon, zested 
    1 1/2 tsp vanilla extract 

  • Curd:

  • 3/4 cup lemon juice
    1 tbsp lemon zest 
    3/4 cup granulated sugar
    2 large eggs
    1 large egg yolk 
    6 tbsp unsalted butter 

  • Meringue:

  • 4 egg whites
    3/4 cup sugar
    1 tsp vanilla extract 

Directions

  • Place a round piece of parchment paper in a 8” springform pan. 
  • Crust: Combine crushed vanilla wafers and butter and pour into prepared baking dish. Press the mixture into the bottom and up the sides. Put in refrigerator. You may bake your crust for 12 minutes if you like but it’s not necessary. 
  • Cheesecake: whip heavy whip cream till stiff peaks form in a medium bowl. Set aside. In a stand-in mixer, with paddle attachment beat the cream cheese till smooth. Add in sugars and continue to beat in till smooth. Add in sour cream, lemon juice, lemon zest and vanilla extract and beat till combine. Fold in whipped cream with a spatula. Pour cream cheese mixture on top of crust and evenly smooth out with a spatula. Put in fridge overnight or up to 6 hrs. 
  • Lemon curd: using a double boiler, add lemon juice, lemon zest, eggs, yolk and sugar to top of double boiler and whisk constantly till it thickens. About 10 minutes. Remove from heat and add in butter and continue to stir till combine. Pour into glass jar and cover. Let cool for 15 minutes and refrigerate overnight with cheesecake.
  • Meringue: in the morning make your meringue using a double boiler to make sure your egg whites are cooked. Whisk eggs whites and sugar over double boiler till sugar dissolves, on medium heat. In a stand-in mixer bowl beat meringue with whisk attachment for 6 minutes on high speed till stiff peaks form. Add in vanilla extract and combine.  
  • Add lemon curd on top of the cheesecake and pipe meringue on top. Lightly torch the meringue, slice and enjoy! 

Recipe Video