No Bake Lemon Meringue Cheesecake
This No Bake Lemon Meringue Cheesecake recipe is filled with a lusciously creamy cheesecake filling made with sweetened condensed milk, slathered with store-bought lemon curd, and topped with a homemade marshmallow meringue. But the best part? Toasting the meringue with a blow torch for the ultimate showstopping dessert!
Servings 1 (9 inch) Cheesecake
Ingredients
Graham Cracker Crust
- 2 cups Graham Cracker Crumbs
- ½ cup Melted Unsalted Butter
- ⅓ cup Brown Sugar
- 1 teaspoon Kosher Salt
- 1 teaspoon Vanilla Extract
Cheesecake Filling
- 2 8 ounce blocks Full Fat Cream Cheese, softened
- 1 can Sweetened Condensed Milk
- 2 teaspoons Lemon Juice
- 1 teaspoon Vanilla Extract
1 teaspoon Kosher Salt
Meringue
- 4 Egg Whites room temperature
- 1 teaspoon Vanilla Extract
- 1 teaspoon Cream of Tartar
- 1 Jar Lemon Curd
Instructions
Graham Cracker Crust
- In a large bowl, add graham cracker crumbs, melted butter, brown sugar, kosher salt, and vanilla until well blended into a coarse, sand texture.
- Press graham cracker mixture evenly into a springform pan on the bottom and 1-2 inches up the side. Use a glass to help build up the sides of the crust.
Cheesecake Filling
- In a large bowl with a stand or hand mixer, beat cream cheese until smooth and creamy. Beat in the condensed milk in three increments, mixing after each one.
- Beat in lemon juice, vanilla extract, and kosher salt until combined.
- Pour the cream cheese mixture into the graham cracker crust and smooth mixture evenly over the crust. Place plastic wrap on top of cheesecake filling so that there is no air between the plastic and the cream cheese layer. Refrigerate for a minimum of two hours, or overnight.
Meringue
- In a small saucepan, heat sugar and water on high until sugar is dissolved and the mixture is syrupy. In a large bowl with a stand or hand mixer, whisk together egg whites, vanilla, and cream of tartar on medium-high speed until egg whites are fluffy and have doubled in size, about 5-7 minutes.
- Add in sugar syrup very slowly while beating the egg whites on high. Beat until stiff peaks are formed, about 8-10 minutes. Egg whites should hold their shape when turned upside down.
- Remove cheesecake from springform pan and top with an even layer of lemon curd. Top with a mountain of meringue and use a kitchen torch to brown all sides.