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Ultimate Heavenly Lemon Raspberry Meringue Cheesecake - No-Bake

A refreshing no-bake cheesecake that combines a graham cracker crust with creamy lemon filling and fresh raspberries, topped with a fluffy meringue.
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Prep Time 30 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups 1 1/2 cups graham cracker crumbs
  • 0.5 cups 1/2 cup unsalted butter, melted
For the filling
  • 1 cup 1 cup cream cheese, softened
  • 1 cup 1 cup powdered sugar
  • 1 cup 1 cup lemon juice
  • 1 cup 1 cup heavy cream
  • 1 cup 1 cup raspberries
For the meringue
  • 2 units 2 egg whites
  • 0.25 teaspoons 1/4 teaspoon cream of tartar
  • 0.5 cups 1/2 cup granulated sugar

Method
 

Preparation
  1. In a mixing bowl, combine graham cracker crumbs and melted butter. Press the mixture into the bottom of a springform pan to form the crust. Chill in the refrigerator for 30 minutes.
  2. In another bowl, beat the cream cheese and powdered sugar until smooth. Gradually mix in lemon juice until well combined.
  3. In a separate bowl, whip heavy cream to stiff peaks and gently fold it into the cream cheese mixture.
  4. Pour the filling over the chilled crust and spread evenly.
  5. Layer fresh raspberries on top of the filling.
  6. In a mixing bowl, beat the egg whites and cream of tartar until frothy, then slowly add granulated sugar and continue to whip to stiff peaks.
  7. Spread the meringue over the cheesecake filling.
  8. Chill for at least 4 hours or until set.
  9. Serve chilled and enjoy!

Notes

This cheesecake keeps well for about 5 days in the fridge. Leftovers can be frozen for about 3 months. Whip egg whites to stiff peaks for best results.