Every family has a dessert that marks the beginning of summer. For mine, it was always the Heavenly Lemon Raspberry Meringue Cheesecake. I remember watching my grandmother zest lemons with her old wooden grater, the kitchen filled with the clean, citrusy perfume of fresh fruit. Her cheesecake was the crown jewel of any summer gathering—layers of creamy, lemon-scented filling with pockets of juicy raspberries, all topped with a cloud of meringue that browned beautifully in the oven. It was the dessert we’d all hover around, stealing spoonfuls of filling before it had fully cooled.
This cheesecake captures that nostalgic, joyful energy of early summer—the days when berries are at their ripest, lemons are the flavor of sunshine, and a cool, creamy dessert can make everything feel right. It’s more than just a sweet treat; it’s the centerpiece of a celebration, whether you’re hosting a garden brunch, celebrating a birthday, or just savoring the weekend with friends. From its buttery graham crust to the light, marshmallowy meringue, every layer has a purpose, a memory, a moment built in.
Making it is a bit of a journey—but one that rewards you at every stage. The crunch of the crust, the silky tang of the filling, the lightness of the topping—it’s like composing a symphony of textures and flavors. And while it might sound elaborate, this Heavenly Lemon Raspberry Meringue Cheesecake is surprisingly accessible, even for beginner bakers. So pour yourself a cup of tea, roll up your sleeves, and let’s create a dessert worth remembering.

Why You’ll Love This Recipe
- Bright, Fruity Flavor: The lemon brings tartness, the raspberries add natural sweetness—together, they create a vibrant contrast.
- Dreamy Texture: Creamy cheesecake with soft fruit swirls, topped by airy meringue with a golden crust.
- Perfect for Special Occasions: Show-stopping and elegant enough for any celebration.
- Simple Techniques, Stunning Results: Despite its fancy finish, this cheesecake is surprisingly straightforward to make.
- Make-Ahead Friendly: Preps beautifully the night before your event.

Heavenly Lemon Raspberry Meringue Cheesecake
Description
Every family has a dessert that marks the beginning of summer. For mine, it was always the Heavenly Lemon Raspberry Meringue Cheesecake. I remember watching my grandmother zest lemons with her old wooden grater, the kitchen filled with the clean, citrusy perfume of fresh fruit. Her cheesecake was the crown jewel of any summer gathering—layers of creamy, lemon-scented filling with pockets of juicy raspberries, all topped with a cloud of meringue that browned beautifully in the oven. It was the dessert we’d all hover around, stealing spoonfuls of filling before it had fully cooled.
This cheesecake captures that nostalgic, joyful energy of early summer—the days when berries are at their ripest, lemons are the flavor of sunshine, and a cool, creamy dessert can make everything feel right. It’s more than just a sweet treat; it’s the centerpiece of a celebration, whether you’re hosting a garden brunch, celebrating a birthday, or just savoring the weekend with friends. From its buttery graham crust to the light, marshmallowy meringue, every layer has a purpose, a memory, a moment built in.
Making it is a bit of a journey—but one that rewards you at every stage. The crunch of the crust, the silky tang of the filling, the lightness of the topping—it’s like composing a symphony of textures and flavors. And while it might sound elaborate, this Heavenly Lemon Raspberry Meringue Cheesecake is surprisingly accessible, even for beginner bakers. So pour yourself a cup of tea, roll up your sleeves, and let’s create a dessert worth remembering.
Ingredients
- For the Crust:
-
1½ cups graham cracker crumbs
-
⅓ cup melted butter
- For the Cheesecake Filling:
-
2 cups (16 oz) cream cheese, softened
-
1 cup granulated sugar
-
3 large eggs
-
1 teaspoon vanilla extract
-
¼ cup freshly squeezed lemon juice
-
1 tablespoon lemon zest
-
1 cup fresh raspberries
- For the Meringue Topping:
-
4 large egg whites
-
½ cup granulated sugar
Instructions
Step 1: Make the Crust
Preheat your oven to 325°F (163°C). Mix the graham cracker crumbs and melted butter in a bowl until evenly combined and moist. Press the mixture into the base of a greased 9-inch springform pan, making sure it’s evenly compacted. Bake for 10 minutes to set, then cool slightly while preparing the filling.
Step 2: Blend the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese until smooth and fluffy. Add the sugar gradually, beating until light. Incorporate the eggs one at a time, mixing well after each. Stir in the vanilla, lemon juice, and lemon zest until fully blended.
Step 3: Add the Berries
Gently fold in the raspberries. Be careful not to overmix—this keeps the berries whole and beautifully streaked through the batter.
Step 4: Bake the Cheesecake
Pour the filling over the prepared crust and smooth the top. Bake in the center of the oven for 60–70 minutes, or until the center is almost set but still slightly wobbly. Turn the oven off, crack the door open slightly, and let the cheesecake cool slowly inside for 30 minutes. This gentle cooling helps prevent cracks.
Step 5: Make the Meringue
While the cheesecake cools, whip the egg whites in a clean, dry bowl. Once soft peaks form, slowly add the sugar and continue beating until stiff, glossy peaks form. This is your marshmallow-soft meringue layer.
Step 6: Top and Toast
Spread the meringue over the cooled cheesecake, making sure to seal the edges to prevent shrinking. Create soft peaks and swirls with a spatula for a dramatic look. Bake again at 325°F for 10–15 minutes, or until golden brown. Alternatively, use a kitchen torch to toast the top for a more controlled browning.
Step 7: Chill and Serve
Cool to room temperature, then refrigerate for at least 3–4 hours before slicing. Overnight is even better, as the flavors deepen and the texture sets perfectly.
Notes
-
You can substitute lemon zest with orange or lime zest for a twist in flavor.
-
Want it gluten-free? Use gluten-free graham crackers or almond flour crust.
-
Cheesecake freezes well without meringue—wrap tightly and freeze for up to a month.
INGREDIENTS YOU’LL NEED
For the Crust:
- 1½ cups graham cracker crumbs
- ⅓ cup melted butter

For the Cheesecake Filling:
- 2 cups (16 oz) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ¼ cup freshly squeezed lemon juice
- 1 tablespoon lemon zest
- 1 cup fresh raspberries
For the Meringue Topping:
- 4 large egg whites
- ½ cup granulated sugar
HOW TO MAKE HEAVENLY LEMON RASPBERRY MERINGUE CHEESECAKE
Step-by-Step Instructions
Step 1: Make the Crust
Preheat your oven to 325°F (163°C). Mix the graham cracker crumbs and melted butter in a bowl until evenly combined and moist. Press the mixture into the base of a greased 9-inch springform pan, making sure it’s evenly compacted. Bake for 10 minutes to set, then cool slightly while preparing the filling.
Step 2: Blend the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese until smooth and fluffy. Add the sugar gradually, beating until light. Incorporate the eggs one at a time, mixing well after each. Stir in the vanilla, lemon juice, and lemon zest until fully blended.
Step 3: Add the Berries
Gently fold in the raspberries. Be careful not to overmix—this keeps the berries whole and beautifully streaked through the batter.
Step 4: Bake the Cheesecake
Pour the filling over the prepared crust and smooth the top. Bake in the center of the oven for 60–70 minutes, or until the center is almost set but still slightly wobbly. Turn the oven off, crack the door open slightly, and let the cheesecake cool slowly inside for 30 minutes. This gentle cooling helps prevent cracks.

Step 5: Make the Meringue
While the cheesecake cools, whip the egg whites in a clean, dry bowl. Once soft peaks form, slowly add the sugar and continue beating until stiff, glossy peaks form. This is your marshmallow-soft meringue layer.
Step 6: Top and Toast
Spread the meringue over the cooled cheesecake, making sure to seal the edges to prevent shrinking. Create soft peaks and swirls with a spatula for a dramatic look. Bake again at 325°F for 10–15 minutes, or until golden brown. Alternatively, use a kitchen torch to toast the top for a more controlled browning.
Step 7: Chill and Serve
Cool to room temperature, then refrigerate for at least 3–4 hours before slicing. Overnight is even better, as the flavors deepen and the texture sets perfectly.
Helpful Tips
- For a crisper crust, pre-bake for 12 minutes and let it cool completely.
- Let all ingredients come to room temperature before mixing for a smoother batter.
- Use fresh raspberries for best results—they hold their shape better than frozen.
- Always beat the meringue in a clean, grease-free bowl; even a hint of fat can ruin the peaks.

Details
Prep Time: 30 minutes
Cook Time: 1 hour 15 minutes (+10–15 min for meringue)
Total Time: Approx. 2 hours 15 minutes (plus chilling)
Yield: 8–10 servings
Category: Dessert
Method: Baking
Cuisine: American with a fruity twist
Diet: Vegetarian
Notes
- You can substitute lemon zest with orange or lime zest for a twist in flavor.
- Want it gluten-free? Use gluten-free graham crackers or almond flour crust.
- Cheesecake freezes well without meringue—wrap tightly and freeze for up to a month.

Nutritional Information (per slice)
Calories: 380
Fat: 24g
Carbohydrates: 38g
Sugar: 28g
Protein: 6g
Frequently Asked Questions
Can I make this cheesecake ahead of time?
Absolutely. Bake and chill the cheesecake a day in advance. Add and toast the meringue just before serving for the best texture.
Can I use frozen raspberries?
Yes, but be sure to thaw and pat them dry first to avoid excess moisture.
What if I don’t have a kitchen torch?
No problem—just bake the meringue-topped cheesecake in the oven at 325°F until golden.
Why did my meringue weep?
This often happens when meringue is added to a cold filling. Make sure the cheesecake is room temperature before topping.
Storage Instructions
Store leftovers in an airtight container in the fridge for up to 3 days. If storing with meringue, avoid moisture buildup by placing a paper towel under the lid.
To freeze (without meringue): Cool completely, wrap tightly, and freeze up to 1 month. Thaw in fridge overnight before topping with meringue.

Related Recipes
If you liked this cheesecake, you’ll definitely enjoy:
- Irresistible Spring Japanese Cheesecake
- Levain Bakery Lemon Cookies
- Heavenly Lemon Raspberry Meringue Cheesecake
- Lemon Raspberry Layered Pie
Conclusion
This Heavenly Lemon Raspberry Meringue Cheesecake brings the sunshine of summer into every bite. It’s creamy, light, and bursting with fruit flavor—a recipe that’s elegant enough for a party yet comforting enough for a quiet night in. Whether you’re a baking pro or just getting started, this dessert is a foolproof way to impress and delight. Bake it once, and it just might become your signature celebration cake.