Dreamy Lemon Meringue Pie Cheesecake Recipe for Sweet Lovers

Creamy lemon meringue pie cheesecake blends two classic desserts into one spectacular treat that’ll make your taste buds dance.

Sweet and tangy flavors intertwine perfectly in each delightful bite.

Silky cream cheese provides a luxurious base for zesty lemon curd.

Crisp graham cracker crust adds delightful texture and crunch.

Fluffy meringue topping creates a dreamy cloud-like finish that melts in your mouth.

Guests will swoon over this decadent mashup of beloved desserts.

Whip up this showstopping recipe and watch everyone ask for seconds.

Variations on Lemon Meringue Cheesecake

• Gluten-Free Crust Option: Replace graham cracker crumbs with almond flour or gluten-free cookie crumbs for a celiac-friendly base that maintains the same delicious texture.
• Dairy-Free Adaptation: Swap cream cheese with cashew-based cream cheese and use coconut oil instead of butter to create a lactose-free version of this creamy dessert.
• Low-Sugar Alternative: Substitute sugar with monk fruit sweetener or stevia to reduce overall sugar content while preserving the classic lemon meringue flavor profile.
• Vegan Transformation: Use silken tofu or coconut cream as a cream cheese replacement, aquafaba for meringue, and plant-based butter for the crust to create a completely plant-based cheesecake experience.

FAQs

• Can I use bottled lemon juice instead of fresh lemon juice?

Fresh lemon juice provides the best flavor and brightness. Bottled juice works as a substitute, but it might lack the vibrant citrus taste and natural zestiness of freshly squeezed lemons.

• What's the purpose of adding flour to the cheesecake filling?

Flour helps stabilize the cheesecake, preventing cracks and creating a smoother, more consistent texture. It also helps bind the ingredients and provides a subtle structure to the filling.

• How do I know if my meringue is properly whipped?

Your meringue is ready when it forms stiff, glossy peaks that hold their shape. When you lift the beater, the peaks should stand straight up without drooping. The texture should look smooth and have a shiny appearance.

• Why does the cheesecake need to be refrigerated for 4 hours?

Chilling allows the cheesecake to set completely, helping it develop a firm texture and allowing the flavors to meld together. This resting period ensures a smooth, creamy consistency when you slice and serve the dessert.

Zesty Lemon Meringue Pie Cheesecake Fusion

• Reasons to Love This Lemon Meringue Pie Cheesecake
• Combines two beloved desserts into one extraordinary treat that will wow family and friends with its unique flavor profile and stunning presentation.
• Offers straightforward steps that even novice bakers can follow, with clear instructions and simple techniques that guarantee delicious results every single time.
• Delivers an incredible mix of creamy cheesecake, crisp graham cracker crust, and fluffy meringue topping that creates a perfect balance of smooth and crunchy textures in each bite.
• Perfect for special occasions like dinner parties, holiday gatherings, or when you want to impress guests with a professional-looking dessert that tastes absolutely incredible.

Must-Have Ingredients for Lemon Meringue Cheesecake

• Graham Cracker Crumbs: A classic base that provides a sweet and crunchy foundation for the cheesecake.
• Sugar: Adds sweetness to the graham cracker crust.
• Butter: Helps bind the crust ingredients and creates a rich, golden texture.

• Cream Cheese: The primary component that gives the cheesecake its creamy and smooth texture.
• Sugar: Sweetens the cheesecake filling.
• Flour: Helps stabilize the cheesecake and prevent cracking.
• Eggs: Provide structure and richness to the filling.
• Vanilla: Enhances the overall flavor profile of the cheesecake.
• Lemon Juice, Lemon Zest: Adds bright, citrusy notes to the cheesecake.
• Salt: Balances and intensifies the other flavors.

• Egg Whites, Cream of Tartar: Create a light, fluffy, and stable meringue topping.
• Sugar: Sweetens and helps stabilize the meringue.

How to Blend Lemon Meringue Pie and Cheesecake

Step 1: Create Buttery Graham Base

Warm the oven to 325F.

Grab graham cracker crumbs and mix thoroughly with sugar and melted butter.

Press the crumbly mixture firmly into a springform pan, creating a compact foundation.

Bake for 8-10 minutes until lightly golden.

Allow the crust to cool completely.

Step 2: Whip Tangy Cheesecake Filling

In a spacious mixing bowl, cream the cream cheese until silky smooth.

• Sugar
• Flour
• Eggs
• Vanilla extract
• Fresh lemon juice
• Lemon zest
• Pinch of salt

Blend everything until completely incorporated.

Pour the creamy mixture over the cooled crust.

Bake at 325F for 45-50 minutes.

The edges should look set while the center remains slightly wobbly.

Rest for 10 minutes, then refrigerate for minimum 4 hours or overnight.

Step 3: Prepare Fluffy Cloud-Like Meringue

In a pristine mixing bowl, whip egg whites with cream of tartar until soft peaks emerge.

Gradually fold in sugar, one tablespoon at a time.

Continue beating until meringue becomes glossy with stiff, elegant peaks.

Step 4: Final Toasting and Decorating

After chilling the cheesecake, generously spread meringue across the top.

Ensure complete edge coverage to prevent shrinking.

Bake at 350F for 8-10 minutes until meringue turns golden brown.

Cool completely before slicing and serving.

Secrets to Light, Fluffy Lemon Meringue Cheesecake

• Mix graham cracker crumbs thoroughly with melted butter to ensure a compact, sturdy base that holds together perfectly when sliced.
• Beat cream cheese at room temperature and mix ingredients slowly to avoid lumps, creating a silky, creamy filling without cracks.
• Use clean, dry equipment when whipping egg whites and add sugar gradually to create stable, glossy meringue that won't deflate or weep.
• Watch cheesecake closely during baking to prevent overbaking, removing it when edges are set but center remains slightly jiggly for optimal consistency.
• Refrigerate cheesecake for minimum 4 hours or overnight to allow flavors to meld and ensure clean, neat slices when serving.

Storing and Serving Lemon Meringue Cheesecake

• Store leftover cheesecake in an airtight container or cover tightly with plastic wrap. Keep refrigerated for up to 4-5 days to maintain freshness and prevent bacterial growth.
• Wrap individual slices or whole cheesecake in plastic wrap and aluminum foil. Freeze for 2-3 months. Place in the refrigerator overnight to thaw safely before serving.
• Warm individual slices in the microwave for 15-20 seconds on low power. Alternatively, let the slice sit at room temperature for 10-15 minutes to soften slightly.
• Remove from refrigerator 30 minutes before serving to allow the cheesecake to reach optimal texture and flavor. Enjoy within 2 hours of taking out of the fridge.

Pairing Ideas for Lemon Meringue Cheesecake

• Pair Zesty Citrus Wine: Choose a crisp Sauvignon Blanc or Pinot Grigio to complement the pie's bright lemon flavors. The wine's acidity matches perfectly with the tangy cheesecake.
• Create Refreshing Sorbet Side: Serve a small lemon or raspberry sorbet alongside the cheesecake. This palate cleanser enhances the dessert's citrusy notes and provides a cool, light contrast.
• Brew Complementary Tea: Select Earl Grey or chamomile tea to accompany the dessert. The tea's delicate flavors will balance the rich cheesecake and provide a soothing finish to the meal.
• Garnish with Fresh Berries: Add a small mixed berry compote or fresh berries on the side. These fruits will add a subtle sweetness and extra layer of complexity to the dessert experience.

Lemon Meringue Pie Cheesecake Recipe

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4.8 from 18 reviews

• Total Time: 1 hour 20 minutes
• Yield: 8 1x

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Description

Lemon meringue pie cheesecake marries two classic desserts into one spectacular slice of heaven. Creamy cheesecake layers, tangy lemon curd, and cloud-like meringue topping promise pure bliss with each delightful bite you’ll savor.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 2 (8 ounces) packages cream cheese, softened
• 3 large eggs, room temperature
• 3 large egg whites, room temperature
• 1 1/2 cups graham cracker crumbs

Crust Components:

• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

Flavor and Seasoning Ingredients:

• 1/4 cup fresh lemon juice
• 1 tablespoon lemon zest
• 1 tablespoon all-purpose flour
• 1 teaspoon vanilla extract
• 3/4 cup granulated sugar
• 1/4 teaspoon cream of tartar
• Pinch of salt

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Instructions

1. Craft a buttery foundation by blending graham cracker crumbs with sugar and melted butter. Press the mixture firmly into a 9-inch springform pan, creating a uniform base. Bake at 325F for 8-10 minutes until lightly golden, then allow to cool completely.
2. In a spacious mixing bowl, whip cream cheese until velvety smooth. Incorporate sugar, flour, eggs, vanilla, lemon juice, zest, and salt. Blend thoroughly until the mixture reaches a silky consistency. Gently pour the filling over the prepared crust, ensuring an even distribution.
3. Bake the cheesecake at 325F for 45-50 minutes. The edges should appear set while the center maintains a subtle wobble. Remove from the oven and let it rest briefly before transferring to the refrigerator for a minimum of 4 hours or ideally overnight.
4. Prepare the meringue by whisking egg whites and cream of tartar until soft peaks emerge. Gradually introduce sugar, one tablespoon at a time, continuing to beat until the mixture forms glossy, stiff peaks.
5. Once the cheesecake has chilled completely, generously spread the meringue across the surface. Ensure the meringue fully covers the edges to prevent shrinkage. Bake at 350F for 8-10 minutes until the meringue develops a beautiful golden-brown hue.
6. Allow the pie to cool entirely at room temperature before slicing and serving. The contrasting textures of creamy cheesecake and light, airy meringue will create a delightful culinary experience.

Notes

• Select high-quality cream cheese at room temperature for smooth, lump-free cheesecake filling.
• Use fresh lemon zest and juice to enhance bright, tangy flavor throughout the dessert.
• Prevent meringue from weeping by ensuring sugar dissolves completely during beating and avoiding over-mixing.
• Stabilize meringue by adding a tiny pinch of cornstarch while whipping egg whites for more consistent texture.

• Prep Time: 20 minutes
• Cook Time: 1 hour
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 400
• Sugar: 30 g
• Sodium: 200 mg
• Fat: 25 g
• Saturated Fat: 15 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 40 g
• Fiber: 1 g
• Protein: 6 g
• Cholesterol: 100 mg