A delicious lemon meringue cheesecake combines a creamy cheesecake with a lightly sweet meringue. Easy to make with lemon curd, which you can make yourself if you want.
A lemon meringue pie (tarte au citron meringuée) is a classic from French cuisine, try making it as a lemon meringue cheesecake for an even fresher version.
A (homemade) lemon curd gives this lemon meringue cheesecake a full and fresh taste, a lovely counterbalance to the sweet egg whites (meringue). For extra lemon flavor, add a layer of lemon curd once this no bake cheesecake has set, but even without the extra layer, this cheesecake is still fresh and full of flavor.
This recipe contains the following allergens. Click on the allergen to search for alternative recipes.
Made by Véronique
Published at 2025-08-28, this recipe is for 12 persons and takes 45 minutes.
Founder of Ohmydish (since 2014), she prefers to spend all day in the kitchen. Once working in the hospitality industry as an independent chef, she loves helping you gain confidence in the kitchen. With her easy-to-follow recipes, handy tips, and cooking knowledge, you'll make the most delicious dishes yourself! The recipes are accessible to everyone, from beginners to advanced home cooks.
Updated at: 2025-11-30
If desired, first make homemade lemon curd, or use store-bought lemon curd.
Grease a springform with butter and optionally line the bottom with baking paper.
Crush the cookies, you can do this with a food processor or a rolling pin. If you use a rolling pin, it’s best to put the cookies in a sealed bag to avoid a mess.
Melt butter in a medium pan and mix the cookie crumbs into it.
Press the cookies into the bottom of the springform and make sure the top is as smooth as possible.
Soak 7 sheets of gelatin in cold water. Heat 4 tablespoons of water in a small pan and dissolve the gelatin in it. Let it cool to room temperature.
Whip 300 ml of cream until it is fluffy, like yogurt thickness. Stir the cream cheese in with the lemon curd and the gelatin mixture.
Mix until smooth and spread it over the cookie base. Ensure that the top is smooth and let it set in the fridge for at least 2 hours.
If desired, spread a thin layer of extra lemon curd over the top of the cheesecake.
De-grease the bowl and whisk of your electric mixer, you can easily do this with paper towels and a few drops of lemon juice.
Whip 3 egg whites until stiff and gradually add 50 grams of sugar. Whip until the sugar is completely dissolved, you can test this by rubbing a bit of egg white between your fingers. If you don’t feel any sugar crystals anymore, your meringue is good!
Remove the ring from the springform and spread the egg white over the cheesecake. Use a crème brûlée torch to caramelize the top of the egg white. Enjoy!
What cookies are good for a cheesecake base?
You can use different types of cookies to make a cheesecake base. Think of speculoos (or speculaas), bastogne, maria cookies, etc.
How long can you keep cheesecake?
You can keep cheesecake in the fridge for up to 3 days. Keep in mind that the cookie base will absorb moisture from the cheesecake, making it less tasty over time.
Per 1 serving / piece:
| Amount | Ingredient | Allergens | Kcal | Carbs | Carbs of which sugars | Fat | Fat of which saturated | Protein | Fibers | Sodium | Iron | Calcium | Magnesium | Potassium | Phosphorus | Copper | Zinc | Iodine | Selenium | Vitamin C | Vitamin D | Vitamin A | Vitamin B1 | Vitamin B2 | Vitamin B6 | Vitamin B12 | Vitamin B11 | Vitamin E | Vitamin K | Vitamin K1 | |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 50 | gram | cream cheese | milk | 163.00 | 1.25 g | 1.25 g | 16.05 g | 11.05 g | 4.00 g | - | 140.00 mg | 0.05 mg | 50.00 mg | 5.00 mg | 55.00 mg | 42.50 mg | - | 0.30 mg | - | - | - | 0.35 mg | 0.28 mg | 0.01 mg | 0.05 mg | 0.03 mg | 0.50 µg | 5.00 µg | - | - | - |
| 25 | gram | heavy cream | milk | 84.25 | 0.70 g | 0.70 g | 9.00 g | 5.00 g | 0.50 g | - | 8.75 mg | - | 18.75 mg | 2.50 mg | 23.75 mg | 15.00 mg | - | 0.05 mg | - | - | 0.25 mg | 0.23 mg | 0.09 mg | 0.01 mg | 0.03 mg | 0.01 mg | 0.05 µg | 0.75 µg | - | - | - |
| 0.58 | sheet | of gelatin | 4.27 | - | - | - | - | 1.05 g | - | 1.05 mg | - | - | 0.12 mg | 0.18 mg | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | |
| 20.83 | gram | lemon curd | milk, egg | 62.08 | 5.29 g | 4.75 g | 4.35 g | 2.44 g | 0.50 g | 0.02 g | 19.17 mg | 0.08 mg | 7.71 mg | 2.08 mg | 24.58 mg | 16.67 mg | 0.01 mg | 0.04 mg | - | 0.25 µg | 5.88 mg | - | 239.38 mg | 0.01 mg | 0.03 mg | 0.02 mg | 0.06 µg | 3.54 µg | 0.22 mg | 0.06 µg | - |
| 20.83 | gram | speculoos cookies | gluten, soy | 100.00 | 14.58 g | 8.33 g | 4.17 g | 1.25 g | 1.04 g | 0.42 g | 83.33 mg | 0.42 mg | 8.33 mg | 4.17 mg | 41.67 mg | 20.83 mg | 0.02 mg | 0.10 mg | - | 0.02 µg | - | - | - | 0.02 mg | 0.02 mg | - | - | - | 0.10 mg | - | - |
| 8.33 | gram | butter | milk | 61.25 | 0.06 g | 0.06 g | 6.88 g | 4.50 g | 0.06 g | - | 0.42 mg | 0.01 mg | 1.08 mg | 0.17 mg | 1.25 mg | 1.67 mg | - | 0.01 mg | - | - | - | 0.10 mg | 0.08 mg | - | - | - | - | - | - | - | - |
| 0.25 | egg whites | egg | 4.90 | 0.07 g | - | 0.02 g | - | 1.11 g | - | 17.00 mg | 0.02 mg | 1.10 mg | 1.00 mg | 15.50 mg | 2.10 mg | 0.01 mg | - | - | 2.00 µg | 0.03 mg | - | - | - | 0.03 mg | - | 0.01 µg | 0.50 µg | - | - | - | |
| 4.17 | gram | sugar | 16.75 | 4.13 g | 4.13 g | - | - | - | - | - | - | - | 0.08 mg | 0.17 mg | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | |
| 496.50 | 26.08 g | 19.22 g | 40.47 g | 24.24 g | 8.26 g | 0.44 g | 269.72 mg | 0.58 mg | 86.98 mg | 15.12 mg | 162.09 mg | 98.77 mg | 0.05 mg | 0.50 mg | - | 2.27 µg | 6.16 mg | 0.67 mg | 239.83 mg | 0.05 mg | 0.16 mg | 0.06 mg | 0.62 µg | 9.79 µg | 0.33 mg | 0.06 µg | - | ||||
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