Lemon meringue cheesecake

    5 hours 10 min

    This no cook lemon meringue cheesecake is creamy and refreshing and a great way to combine two ultimate desserts.

    22 people made this

    Serves: 10 

    • 175g digestive biscuits, crushed
    • 75g butter, melted
    • 350g mascarpone cheese
    • 400g cream cheese
    • 200ml double cream
    • zest and juice of 1 lemon
    • 3 tablespoons lemon curd
    • 1/2 teaspoon vanilla extract
    • 4 small meringue nests, crushed

    Prep:10min  ›  Extra time:5hr chilling  ›  Ready in:5hr10min 

    1. In a bowl, combine the crushed digestives and the butter and stir thoroughly. Press into the base of a 23cm springform cake tin.
    2. In a large mixing bowl and using an electric hand whisk, combine the mascarpone, cream cheese, lemon zest and juice, lemon curd and vanilla extract. Whisk until light and fluffy. Fold in the crushed meringue nests. Spoon over the crushed digestive base and smooth the top. Cover with cling film and chill in the fridge for 5 hours.
    3. To serve, remove from the fridge, slice and serve.

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    Reviews in English (2)


    Tastes delicious and so easy to make although it doesn't say when to add the double cream so I whisked it in after the other wet ingredients and before folding in the meringue pieces. Just before serving, I also topped with some extra crushed meringue pieces - yum! yum!  -  11 Jan 2015


    Really easy to make. I added some extra crushed meringue nest and a generous dollop of lemon curd to decorate it :-)  -  08 Mar 2016