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Lemon Raspberry Meringue Cheesecake

A vibrant no-bake lemon raspberry cheesecake topped with light meringue and fresh raspberries, combining tart lemon flavor, sweet raspberries, and a creamy filling on a buttery biscuit base.

  • Total Time: 6 hours 40 minutes (including chilling)
  • Yield: 10 1x

Ingredients

Scale
  • 300 g digestive biscuits
  • 150 g unsalted butter, melted
  • 500–600 g full-fat cream cheese
  • 100 g icing sugar
  • 300 ml double cream (plus extra 150 ml for decoration)
  • Juice of 2 lemons
  • 300 g fresh raspberries
  • 2 tbsp icing sugar (for decoration)
  • Lemon zest (for decoration)
  • Freeze dried raspberries (optional, for decoration)
  • 3 large egg whites (for meringue)
  • 150 g caster sugar (for meringue)

Instructions

  1. Prepare the biscuit base: crush digestive biscuits finely and mix with melted butter. Press this mixture into the base of a springform pan. Chill in the refrigerator while preparing the filling.
  2. For the cheesecake filling: whisk cream cheese and icing sugar until smooth. Add double cream and continue whisking until mixture thickens.
  3. Add lemon juice to the cream cheese mixture and whisk until fully incorporated and thick.
  4. Fold in fresh raspberries gently to preserve some whole berries.
  5. Pour the filling over the chilled biscuit base and smooth the top. Refrigerate for 5-6 hours or overnight until set.
  6. Prepare the meringue: beat egg whites until soft peaks form, gradually add caster sugar and continue beating until stiff, glossy peaks form.
  7. Spread or pipe the meringue over the set cheesecake, then lightly brown the meringue using a kitchen torch or under a grill.
  8. Decorate with whipped double cream (whisk double cream with icing sugar), fresh raspberries, lemon zest, and optionally sprinkle freeze-dried raspberries.
  9. Chill the decorated cheesecake briefly before serving to set the meringue topping.

Notes

1. For best results, chill the cheesecake overnight to allow flavors to meld and for the filling to fully set. 2. Use a kitchen torch to brown the meringue gently without overheating the cheesecake. 3. Fresh raspberries folded into the filling add texture but avoid overmixing to keep berries intact.

  • Author: Dorothy Miller
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes (for meringue browning)
  • Method: Dessert
  • Cuisine: American/Western

Nutrition

  • Calories: 420
  • Sugar: 25g
  • Sodium: 180mg
  • Fat: 30g
  • Saturated Fat: 18g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 3g
  • Protein: 6g
  • Cholesterol: 90mg