Lemon Meringue Cheesecake takes dessert to new heights (quite literally) by layering a luscious cheesecake filling, zesty lemon curd, and a crown of toasted meringue over a buttery cookie crust. With its perfect balance of flavors, textures, and stunning visual appeal, this multi-tiered masterpiece truly earns its title as the ultimate treat.

Lemon Meringue Cheesecake served on a plate.

Why Lemon Meringue Cheesecake Recipe Is the Ultimate Dessert

Our baked Lemon Meringue Cheesecake combines the best of two classic desserts: the creamy richness of my lemon cheesecake bars and the tangy brightness of a lemon meringue pie recipe. It has a perfect balance of crunchy crust as the base, bright and creamy lemon cheesecake filling, silky lemon curd to cover, and sweet pillows of meringue piled on top.

Can’t decide between a slice of cheesecake, a piece of lemon pie, or even my lemon meringue cookies? This recipe takes your favorite pie filling out of its tarte pastry shell counterpart and transforms it into a single decadent dessert.

Ingredients You’ll Need for Lemon Meringue Cheesecake

Nilla wafer cookies or generic brand vanilla wafer cookies: You can replace the Nilla Wafers with graham crackers, shortbread cookies, Golden Oreos, or even Lemon Oreos to create your crust.
Granulated sugar
Salted sweet cream butter
Cornstarch
Cream cheese: I don’t recommend using a low-fat or fat-free product to make this recipe. Cheesecake isn’t really considered diet food! It is rich and creamy because of the cream cheese’s full fat.
Sour cream: If you don’t have sour cream, you could try using greek yogurt or crème Fraiche as a substitute.
Fresh lemon zest: Always zest the lemon before juicing.
Fresh lemon juice: If you cannot access fresh lemons, you can substitute bottled lemon juice for the fresh juice. Also, if you are substituting the bottled juice, increase the juice to 3 tablespoons and disregard the fresh lemon zest.
Pure vanilla extract
Eggs
Lemon curd: When making the merengue, don’t discard the egg yolks and make your own lemon curd instead!
Egg whites
Cream of tartar

See the recipe card for full information on ingredients and quantities.

Lemon Meringue Cheesecake on a plate with fork

Step-by-Step Guide: How to Make Lemon Meringue Cheesecake

Prepare The Pan: Wrap the outside of the springform pan in heavy-duty aluminum foil. Spray with nonstick cooking spray and set aside.
Create The Crust: Combine the Nilla wafer crumbs and sugar, then stir in the melted butter to coat completely. Press the crumb mixture into the bottom and up the sides of the springform pan. Set it aside.
Make The Sugar Mixture: In a small bowl, whisk together the sugar and cornstarch. Set aside.
Beat The Batter: Beat together the cream cheese and sour cream until smooth. Mix in the lemon zest, lemon juice, and vanilla extract. Add the sugar mixture and continue to mix until well incorporated. Lower the mixer speed, add the eggs one at a time, then mix just until no yellow streaks remain.
Cover The Crust: Pour the cheesecake batter on top of the crust and tap the pan to release any air bubbles.
Prepare The Water Bath: Place the springform pan in a roasting pan on the middle rack of the oven. Pour boiling water into the roasting pan until it comes up about 1 inch on the outside of the springform pan.
Bake: Bake at 325 degrees Fahrenheit for 1 hour and 30 minutes. Turn the oven off and crack open the oven door. Leave the cheesecake to sit in the oven for 1 hour.
Remove And Rest: Remove the cheesecake from the oven and the water bath. Remove the foil and cool in the springform pan for 1 hour.
Layer On The Lemon Curd: Spread a layer of lemon curd over the cheesecake.
Make The Meringue: Beat the egg whites and cream of tartar at high speed until soft peaks form. Gradually add in the sugar and beat until stiff peaks form and there is a shiny gloss. Spread the meringue over the the lemon curd.
Bake: Bake at 350 degrees Fahrenheit for 12-15 minutes or until the meringue is a light golden brown.
Cool The Cake: Chill in the fridge in the springform pan for at least 8 hours.
Slice And Serve: Release the sides of the springform pan and remove the cheesecake from the bottom. Slice into 12 slices before serving. Enjoy!

Graham cracker crust in a springform pan, cheesecake batter being poured over the crust, pan placed in a water bath, and baked cheesecake cooling on a wire rack.

Tips for a Perfect Lemon Meringue Cheesecake Every Time

Slow Speed: Try to keep the mixer speed at or below medium to low speed. Air is not your friend when making cheesecake.
Prepare The Pan: Using parchment paper circles at the bottom of the springform is helpful. This will help your graham cracker crust release from the bottom of the pan when transferring the cheesecake to a serving plate.
Bake Low And Slow: It is very important to be patient while you are baking the cheesecake. The lower temperature and longer baking time will help keep the cheesecake from cracking.
Room Temperature Required: Always make sure your cream cheese, sour cream, and eggs are at room temperature. This will make blending the cream cheese and sour cream much easier. The longer you have to blend the cream cheese and sour cream means more air in the cheesecake filling.
Get Clean Cuts: To get clean cheesecake slices, make sure that you are using a serrated knife. I find it best to dip my knife into hot water before cutting, and once the knife heats up, wipe off the excess water, and slice the cheesecake. Heat and wipe the knife in between each slice.

Lemon curd spread over cheesecake, whipped meringue in a bowl, meringue spread over cheesecake, and baked meringue topping cooling on a wire rack.

What is a Water Bath for Cheesecakes

A water bath, or bain marie, is a baking technique that helps delicate desserts cook evenly and prevents cracking. This method creates a humid environment for cheesecake that keeps it from drying out. To do this, place the springform pan in a larger pan filled with boiling water. While you can bake cheesecake without a water bath, it won’t have the same smooth, creamy texture.

lemon meringue cheesecake on white table

How To Remove Lemon Meringue Cheesecake from the Springform Pan

To remove your cheesecake from the springform pan, make sure it’s fully chilled and still cold. Unbuckle the latch and carefully remove the outer ring. If it sticks, run a small knife around the inside edge, starting at the top and working downward. Once released, transfer the cheesecake to a serving dish and slice.

Baked Vs No Bake Cheesecake

Baked cheesecakes most often contain eggs and are baked low and slow. The texture is generally dense, rich, creamy, and smooth.

No-bake cheesecakes usually contain gelatin, which acts as a natural thickening agent. The texture is generally more light and fluffy than its baked counterpart. In my no-bake cheesecakes, I use a whipped topping in my filling; it sets up firm in the fridge and has a soft and silky smooth texture.

How to Store Lemon Meringue Cheesecake

For the best taste and texture, serve your Lemon Meringue Cheesecake chilled. It allows the meringue to maintain its airy lightness and the cheesecake to remain firm and creamy.

To Store: Cover any leftovers with plastic wrap or place it in an airtight container and store it in the refrigerator. It will stay fresh for up to 5 days.
To Freeze: You can freeze the cheesecake, without the lemon curd and meringue, for up to 3 months. Allow the cheesecake to thaw overnight in the refrigerator; then, you can top it with the lemon curd and make the meringue as directed above.

Lemon Meringue Cheesecake