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–+ servings

No Bake Lemon Cheesecake

Amanda
This combines a no bake, no gelatin, lemon cheesecake made with a speculoos crust and a meringue top.
4.89 from 27 votes
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Prep Time 30 minutes
Cook Time 2 minutes
Chilling 3 hours
Total Time 3 hours 32 minutes
Course Dessert
Cuisine French
Servings 8
Calories 597 kcal

Ingredients
 
 

  • 250 g speculoos biscuits crushed
  • 100 g butter melted
  • 2 lemons zest and juice
  • 454 g sweetened, condensed milk tin
  • 300 g cream cheese
  • 2 egg whites
  • 110 g white caster sugar

Instructions
 

  • Combine the biscuits with the butter and press into the base and sides of a 20cm loose bottom tin. Leave to chill.
  • Whisk together the milk and cheese then add the lemon juice and zest until the mixture thickens.
  • Spread the mixture over the base and refrigerate for 3-4 hours or overnight.
  • Whisk the egg whites in a clean bowl until stiff peaks are formed then gradually whisk in the sugar.
  • Pipe or spread the meringue mixture on top of the cheesecake and use a blow torch to gently set the meringue. Chill until serving.

Nutrition

Calories: 597kcalCarbohydrates: 73gProtein: 10gFat: 31gSaturated Fat: 17gCholesterol: 87mgSodium: 444mgPotassium: 354mgFiber: 2gSugar: 56gVitamin A: 968IUVitamin C: 16mgCalcium: 215mgIron: 2mg
Keyword cheesecake, lemon meringue, no bake
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