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Lemon Raspberry Meringue Cheesecake

Lemon Raspberry Meringue Cheesecake That's Beyond Divine

This Lemon Raspberry Meringue Cheesecake is a no-bake dessert that combines zesty lemon and raspberry flavors for a delightful treat.
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Prep Time 30 minutes
Cook Time 50 minutes
Chill Time 4 hours
Total Time 5 hours 20 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Graham Crackers Crushed; substitute with almond flour for gluten-free
  • 1/2 cup Butter Melted
  • 1/4 cup Sugar
For the Cheesecake Filling
  • 16 oz Cream Cheese At room temperature
  • 3 large Eggs
  • 1 tbsp Lemon Zest
  • 1 tsp Vanilla Extract
  • 1 cup Fresh Raspberries Substitute with frozen if needed
  • 3/4 cup Sugar Consider monk fruit sweetener for low-carb
For the Meringue Topping
  • 3 large Egg Whites At room temperature
  • 1 cup Powdered Sugar Sifted
  • 1/4 tsp Salt
  • 1 tsp Vanilla Extract

Equipment

  • 9-inch springform pan
  • food processor
  • Mixing Bowl
  • Electric mixer
  • spatula
  • kitchen torch

Method
 

Step‑by‑Step Instructions
  1. Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan.
  2. Crush graham crackers and mix with melted butter and sugar. Press into the pan and chill for 10 minutes.
  3. Beat cream cheese until smooth. Add sugar, eggs, lemon zest, and vanilla, mixing until combined.
  4. Fold in fresh raspberries, then pour mixture over the crust. Smooth the top.
  5. Bake for 45-50 minutes until edges are set and center jiggles. Turn off oven and cool inside with the door ajar for 30 minutes.
  6. Whip egg whites until foamy, gradually adding powdered sugar and salt until stiff peaks form.
  7. Spread meringue over the cooled cheesecake, covering completely.
  8. Using a kitchen torch, caramelize the top of the meringue until golden brown.
  9. Chill cheesecake for at least 4 hours or overnight before serving.
  10. Release sides of the springform pan and slice to serve.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 30gProtein: 5gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 7gCholesterol: 80mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 18gVitamin A: 500IUVitamin C: 10mgCalcium: 60mgIron: 1mg

Notes

Ensure cream cheese and eggs are at room temperature for a smooth filling. Be gentle when folding raspberries to maintain their shape.

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