Lemon Raspberry Meringue Cheesecake: 7 Heavenly Layers

October 15, 2025

By:

Julia marin

Oh my goodness, let me tell you about this lemon raspberry meringue cheesecake! It’s like a heavenly cloud of creamy goodness that bursts with zesty flavor in every bite. Picture this: a buttery graham cracker crust cradling a rich cheesecake filling, the tangy lemon juice dancing with fresh, juicy raspberries, and topped off with a fluffy meringue that’s lightly toasted for that perfect finish. Trust me, every forkful is an adventure for your taste buds! Whether you’re celebrating something special or just treating yourself on a Tuesday, this cheesecake is sure to impress. It’s not just a dessert; it’s an experience that will leave you craving more!

lemon raspberry meringue cheesecake - detail 1

Ingredients List

1 1/2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
1 cup granulated sugar
3 (8 oz) packages cream cheese, softened
1 cup sour cream
3 large eggs
1/4 cup fresh lemon juice
1 tablespoon lemon zest
1 cup fresh raspberries
3 large egg whites
1/4 teaspoon cream of tartar

How to Prepare Lemon Raspberry Meringue Cheesecake

Preheat and Prepare the Crust

First things first, you’ll want to preheat your oven to 325°F (160°C). This step is super important because we need our cheesecake to bake evenly! While that’s warming up, grab a medium bowl and combine 1 1/2 cups of graham cracker crumbs with 1/2 cup of melted unsalted butter. Mix it well until it resembles wet sand—oh, it smells so good already! Now, take a springform pan and press that buttery crumb mixture firmly into the bottom. You want it nice and compact so it holds together when we slice that dreamy cheesecake later. It’s all about the base!

Make the Cheesecake Batter

Now for the star of the show! In a large bowl, beat together 3 packages of softened cream cheese and 1 cup of granulated sugar until it’s super smooth and creamy—trust me, this is where the magic begins! Next, add in 1 cup of sour cream, 3 large eggs, 1/4 cup of fresh lemon juice, and 1 tablespoon of lemon zest. Mix it all together until it’s well combined. And here’s the fun part: gently fold in 1 cup of fresh raspberries. You want to be gentle here so those beautiful berries don’t get smashed. Just a few folds will do the trick!

Bake the Cheesecake

Once your batter is ready, pour it over the crust in the springform pan. Make sure it’s evenly spread out—no one likes a lopsided cheesecake! Now, pop it in the oven and bake for about 60 minutes. You’ll know it’s done when the edges are set but the center has a slight jiggle. Don’t worry, it’ll firm up as it cools. After baking, let it cool at room temperature for a bit before transferring it to the fridge. The cooling is crucial, as we don’t want to rush the meringue!

Prepare the Meringue

While your cheesecake is chilling, let’s whip up that glorious meringue! In a clean bowl, beat 3 large egg whites with 1/4 teaspoon of cream of tartar until soft peaks form. Then, gradually add in 1 cup of sugar, continuing to beat until stiff peaks form. It should look glossy and hold its shape beautifully. This is where the magic happens—when that fluffy texture comes to life!

Finish the Cheesecake

Once your cheesecake has cooled completely, spread that luscious meringue over the top. Don’t be shy—go all out and make it look beautiful! Now for the fun part: lightly toast the meringue with a kitchen torch or pop it under the broiler for just a couple of minutes. Keep a close eye on it, though! You want it golden and toasted, not burnt. And just like that, your lemon raspberry meringue cheesecake is ready to dazzle everyone at the table!

Why You’ll Love This Recipe

Quick preparation with simple steps—who doesn’t love that?
Delicious flavor combination of tangy lemon and sweet raspberries that dances on your palate.
Beautiful presentation with a fluffy, toasted meringue topping that impresses every time.
Perfect for any occasion, whether it’s a festive gathering or a cozy night in.
Rich and creamy texture that melts in your mouth—seriously, it’s heavenly!
Great make-ahead dessert; just chill it in the fridge and serve when you’re ready.
It’s a crowd-pleaser that will have everyone asking for seconds (or thirds!).

Tips for Success

Alright, let’s make sure your lemon raspberry meringue cheesecake turns out absolutely perfect! Here are my top tips to keep in mind:

Room Temperature Ingredients: Make sure your cream cheese, eggs, and sour cream are at room temperature before you start mixing. This helps create that smooth, creamy texture we’re after. Trust me, it makes a world of difference!
Gentle Folding: When you’re adding the raspberries to the batter, be gentle. You want to keep those lovely berries intact for bursts of flavor, not mushy bits. Just a few folds will do the trick!
Cool Down: After baking, let your cheesecake cool slowly at room temperature before popping it in the fridge. This helps prevent cracks and keeps it nice and creamy. Patience is key here!
Meringue Magic: When whipping the egg whites, make sure your bowl is squeaky clean—any grease can prevent the meringue from reaching its full potential. And remember, you want to beat until stiff peaks form; they should stand tall and proud!
Perfect Toasting: When you’re toasting the meringue, keep a close eye on it! It can go from beautifully golden to burnt in a flash. If you’re using a broiler, it only takes a couple of minutes, so don’t wander far!
Chill Before Serving: Allow your cheesecake to chill for at least 4 hours, or even overnight, before serving. This gives the flavors time to meld together and makes slicing much easier.

Follow these tips, and you’ll have a stunning lemon raspberry meringue cheesecake that will impress everyone at the table. Happy baking!

Nutritional Information

Now, let’s talk numbers! Here’s the estimated nutritional breakdown for each slice of this delightful lemon raspberry meringue cheesecake. Keep in mind that these values can vary based on specific brands and ingredient choices, but they’re a good guide to keep in mind:

Calories: 350
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Cholesterol: 70mg
Sodium: 200mg
Carbohydrates: 35g
Fiber: 1g
Sugar: 25g
Protein: 5g

This cheesecake is rich and indulgent, but hey, life is all about balance, right? Enjoy every creamy, zesty bite, and let it be a little treat in your day!

FAQ Section

Can I use frozen raspberries?

Great question! While fresh raspberries are definitely my go-to for this lemon raspberry meringue cheesecake because of their vibrant flavor and texture, you can absolutely use frozen raspberries in a pinch. Just keep in mind that they might release a bit more moisture when mixed in, so I recommend gently thawing them and patting them dry with a paper towel before folding them into the batter. This way, you’ll still get that wonderful raspberry flavor without making the cheesecake too watery!

How do I store leftovers?

If you happen to have any leftovers (which is rare because it’s so delicious!), just cover the cheesecake tightly with plastic wrap or aluminum foil and pop it in the fridge. It’ll stay fresh for about 3 to 4 days. If you’ve got leftover meringue on top, it’s best to eat it within a day or two, as meringue can lose its texture over time. But trust me, this cheesecake is so good, you’ll want to enjoy it all as soon as possible!

Can I make this cheesecake ahead of time?

Absolutely! In fact, making this cheesecake ahead of time is a fantastic idea. You can prepare it up to a day in advance, just make sure to let it chill in the fridge for at least 4 hours—or overnight is even better. This allows all those lovely flavors to meld together beautifully. Just remember to add the meringue topping right before serving, so it stays fluffy and gorgeous. Trust me, your future self will thank you for being so organized!

Serving Suggestions

Now that you’ve got your stunning lemon raspberry meringue cheesecake ready to shine, let’s talk about how to elevate the experience even more! Here are some delightful pairings that will complement those zesty flavors and creamy textures:

Fresh Berries: A handful of fresh raspberries or sliced strawberries on the side not only looks beautiful but also adds a burst of freshness that pairs perfectly with the cheesecake.
Citrus Sorbet: A scoop of lemon or raspberry sorbet offers a refreshing contrast to the rich cheesecake. It’s like a little palate cleanser that keeps things vibrant!
Whipped Cream: A dollop of lightly sweetened whipped cream on top (or alongside) your cheesecake adds a luscious creaminess that’s hard to resist. You can even add a hint of vanilla or a touch of lemon zest for extra flair!
Mint Leaves: Garnishing with fresh mint leaves not only makes for a gorgeous presentation but also adds a pop of color and a refreshing taste that complements the citrus notes beautifully.
Tea or Coffee: Serve your cheesecake with a warm cup of tea or coffee. The slight bitterness of coffee or the delicate flavors of herbal tea can balance the sweetness and enhance the overall experience.
Nuts: A sprinkle of toasted almonds or pecans on top of the cheesecake adds a lovely crunch and nutty flavor that contrasts beautifully with the creamy filling.

Feel free to mix and match these suggestions according to your taste and occasion. Each option adds a unique twist that’ll make your lemon raspberry meringue cheesecake even more enjoyable. Happy serving!

Storage & Reheating Instructions

Alright, let’s make sure your delicious lemon raspberry meringue cheesecake stays as fabulous as the day you made it! If you happen to have leftovers (which is rare, but it happens!), here’s how to store it properly to keep that creamy goodness intact.

First, cover the cheesecake tightly with plastic wrap or aluminum foil. This helps prevent it from absorbing any unwanted odors from the fridge and keeps it fresh. If your cheesecake is still in the springform pan, you can also place it in a large airtight container—just make sure it’s well-sealed!

Stored this way, your cheesecake will stay delicious for about 3 to 4 days in the refrigerator. However, keep in mind that the meringue topping is best enjoyed fresh, so it’s ideal to eat it within a day or two. If you notice it starting to lose its fluffiness, don’t worry! It’ll still taste amazing.

Now, if you ever find yourself with a slice of this cheesecake that’s begging for a little warmth, you can gently reheat it. Just pop a slice in the microwave for about 10-15 seconds—just enough to take the chill off and soften it a bit. Be careful not to overheat, as we don’t want to melt that lovely meringue topping! But honestly, I think it’s best enjoyed straight from the fridge, as the coolness really complements those zesty flavors.

So, there you have it! With these storage tips, you can savor every delightful bite of your lemon raspberry meringue cheesecake for days to come. Enjoy!

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About me

Hi, my name is Julia, I am the heart of Vihaad Recipes and a passionate lover of good food. My love for cooking began in childhood, inspired by my grandmother's delicious meals. Today, I share tasty recipes that bring people together through the shared enjoyment of food.