Description
A delightful dessert combining creamy cheesecake with zesty lemon, topped with fluffy meringue, served in jars for a visually appealing treat.
Ingredients
Scale
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar, divided
- 1/4 cup fresh lemon juice
- 1 cup heavy cream
- 1 cup graham cracker crumbs
- 3 large egg whites
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest (optional, for garnish)
- 4 tablespoons melted butter
Instructions
- Prepare the crust by mixing graham cracker crumbs with 1/4 cup of granulated sugar and melted butter, then press into jars.
- Make the cheesecake filling by beating cream cheese with the remaining sugar, lemon juice, and vanilla until smooth, then fold in lemon zest.
- Whip the heavy cream until stiff peaks form and gently fold into the cream cheese mixture.
- Assemble the jars by spooning the cheesecake filling over the crust, filling them about three-quarters full.
- Make the meringue by beating egg whites until soft peaks form, then gradually add the remaining sugar until stiff peaks form.
- Top the cheesecake with meringue, creating peaks and swirls.
- Toast the meringue using a kitchen torch or under a broiler until golden brown.
- Chill the jars for at least 2 hours before serving, garnishing with lemon zest if desired.
Notes
- Store in the refrigerator with lids on for up to 3 days.
- Best served cold; do not reheat or freeze.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 jar
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 100mg
Keywords: Lemon Meringue, Cheesecake, Dessert, Jars, No-bake