Description
Heavenly Lemon Raspberry Meringue Cheesecake — a no-bake dessert perfect for celebrations and easy entertaining. Makes one 9-inch cheesecake (8 slices) in 50 minutes with 11 simple ingredients.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted butter
- 2 tablespoons sugar
- 2 cups cream cheese
- 1 cup sugar (for filling)
- 1/2 cup lemon juice
- 1 teaspoon lemon zest
- 1 cup raspberries
- 3 egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup sugar (for meringue)
Instructions
- Preheat the oven to 325°F (160°C).
- Mix graham cracker crumbs, melted butter, and sugar; press into a springform pan. Bake for 10 minutes and let cool.
- Beat cream cheese and filling sugar until smooth. Add lemon juice, lemon zest, and raspberries. Mix well and pour over the crust.
- Whisk egg whites and cream of tartar until soft peaks form, then gradually add sugar until stiff peaks form. Spread over the cheesecake.
- Bake for another 10-15 minutes until the meringue is golden. Let cool and refrigerate for at least 4 hours before serving.
Notes
- Fridge storage: Cover the assembled cheesecake tightly with plastic wrap or transfer slices to an airtight container. Stored this way, the dessert keeps well for up to 3 days in the refrigerator at or below 40 °F. Note that the meringue topping will soften gradually after the first 24 hours, so the dessert tastes and looks best within the first two days of assembly.
- Freezer storage: Freeze slices individually on a parchment-lined baking sheet until solid (approximately 2 hours), then wrap each slice in plastic wrap followed by a layer of aluminum foil. Label with the date and store for up to 2 months. Thaw overnight in the refrigerator before serving. The meringue will not survive freezing well, so add fresh meringue after thawing for the best presentation.
- Oven reheat: Preheat your oven to 325 °F. Place a refrigerated slice on a parchment-lined baking sheet and warm gently for 8 minutes. This method re-softens the cream cheese filling to a silky consistency without melting the crust. Pipe fresh meringue on top and torch with a kitchen torch or broil for 30 seconds to restore the golden peaks.
- Microwave reheat: Remove a single slice from the refrigerator, place on a microwave-safe plate, and heat at 50 percent power for 20 seconds. Check the center with your finger — the filling should feel cool-to-room-temperature, not hot. Microwaving at full power can cause the cream cheese to split and become grainy, so low power and short bursts are essential for maintaining smooth texture.
- Air fryer reheat: Set your air fryer to 300 °F. Place one or two chilled slices inside the basket lined with a small piece of parchment paper. Heat for 3 minutes, checking at the halfway mark. The circulating hot air gently warms the filling while lightly crisping the graham cracker crust edges — an unexpected bonus. Add fresh meringue afterward and toast with a torch for 10 seconds.
- Prep Time: 20
- Cook Time: 30
- Category: Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8 servings
- Calories: 298 calories
- Sugar: 31g
- Sodium: 215mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 42mg