Introduction

Oh, friend! Let me tell you about a dessert that feels like sunshine on a plate. You know those moments when you can’t decide between something tangy and bright, something creamy and decadent, or something fruity and fresh? Well, this Lemon Meringue Cheesecake Tart with Berry Drizzle is the answer to all your dessert dilemmas! It takes the best parts of classic lemon meringue pie, your favorite creamy cheesecake, and a vibrant berry sauce, and swirls them all together into one unforgettable bite. It might sound fancy, but trust me, we’re going to walk through it step-by-step, and you’ll be whipping this up like a pro. It’s the kind of dessert that gets oohs and aahs at every gathering, but it’s also surprisingly approachable to make right in your own kitchen. Get ready to fall in love!

Why You’ll Love This Recipe

Fast-ish: Okay, cheesecake takes a little time in the oven and to cool, but the active prep time is totally manageable, and the results are SO worth the wait!
Easy: No complicated techniques here! If you can mix, press crumbs, and whip cream (or meringue!), you’ve got this.
Giftable/Shareable: This tart travels well (once cooled!) and is perfect for bringing to potlucks, parties, or surprising a friend.
Crowd-Pleasing: Tangy, sweet, creamy, fruity – it hits all the right notes for almost everyone! It’s a showstopper dessert.

Ingredients

Here’s what you’ll need to create this masterpiece. Most of these are probably already hanging out in your pantry and fridge!

Crust:

1 1/2 cups graham cracker crumbs: You can buy these pre-crushed or make your own by buzzing graham crackers in a food processor or crushing them in a bag with a rolling pin. Easy peasy!
1/4 cup granulated sugar: Just a little sweetness to hold that crust together perfectly.
1/2 cup melted butter: The magical binder that makes the crust rich and crumbly. I usually just pop mine in the microwave for 30-60 seconds.

Filling:

16 oz cream cheese, softened: Make sure this is properly softened! Leave it on the counter for an hour or two before you start, or gently microwave it for a few seconds until it’s soft but not melted. This is key to a smooth filling.
1 cup granulated sugar: Sweetens the creamy goodness.
3 large eggs: Room temperature is best for these too, helping them incorporate smoothly into the filling.
1 cup sour cream: This is my secret weapon for extra rich, creamy, and slightly tangy cheesecake filling. Full fat is recommended for the best texture.
1/4 cup lemon juice: Freshly squeezed is always my preference for the brightest lemon flavor!
Zest of 1 lemon: Don’t skip this! The zest holds all the essential lemon oils and gives a wonderful punch of flavor.

Meringue:

4 large egg whites: Make sure there’s absolutely NO yolk in here, or your meringue won’t whip up properly. Also, room temperature egg whites whip to a higher volume!
1 cup granulated sugar: This sweetens and stabilizes the meringue.

Berry Drizzle:

1 cup mixed berries (strawberries, raspberries): Fresh or frozen works perfectly! If using frozen, no need to thaw first.
2 tbsp granulated sugar: Just enough to sweeten the berries and help them break down into a lovely sauce.

How to Make It

Alright, let’s get baking! Follow these steps, and you’ll have a showstopping tart in no time.

Step 1: Make the Crust. Preheat your oven to 350°F (175°C). In a medium bowl, stir together the graham cracker crumbs and 1/4 cup sugar. Pour in the melted butter and stir until the crumbs are evenly moistened and look like wet sand. Press this mixture firmly into the bottom and up the sides of a 9-inch tart pan with a removable bottom. I like to use the bottom of a glass or a flat-bottomed measuring cup to really pack it in tight. Bake the crust for 8-10 minutes until it’s lightly golden and fragrant. Let it cool slightly while you make the filling.

Step 2: Prepare the Filling. While the crust cools, grab a large bowl. Beat the softened cream cheese with an electric mixer (or stand mixer) until it’s super smooth and there are no lumps. Add the 1 cup sugar and beat again until it’s well combined and creamy. Beat in the eggs one at a time, mixing just until each is incorporated before adding the next. Be careful not to overmix here – we don’t want to incorporate too much air. Stir in the sour cream, lemon juice, and lemon zest until everything is just combined and smooth.

Step 3: Bake the Cheesecake. Pour the creamy filling into the slightly cooled graham cracker crust. Gently spread it out evenly. Place the tart pan on a baking sheet (this makes it easier to move and catches any potential drips, though there shouldn’t be any!). Bake for 35-45 minutes, or until the center is mostly set but still has a slight wobble. The edges should look more firm. Turn off the oven, prop the door open slightly (with a wooden spoon is perfect!), and let the cheesecake cool in the oven for another hour. This helps prevent cracking. After an hour, remove it from the oven and let it cool completely on a wire rack. Once fully cool, you can pop it in the fridge to chill for at least 2-3 hours, or until firm. Chilling makes it much easier to handle and slice!

Step 4: Whip up the Meringue. While the cheesecake is chilling (or just before serving), make the meringue. Make sure your mixing bowl and whisk attachment are squeaky clean and completely dry – grease is the enemy of meringue! Add the 4 room temperature egg whites to the clean bowl. Beat on medium-high speed until soft peaks form (when you lift the whisk, the peaks curl over). Gradually add the 1 cup sugar, a tablespoon at a time, while continuing to beat on high speed. Keep beating until stiff, glossy peaks form and the sugar is dissolved. You can test if the sugar is dissolved by rubbing a little meringue between your fingers – it should feel smooth, not gritty. This is classic Swiss or Italian meringue method (cooked sugar syrup added to egg whites), but for simplicity here, we’re just adding the sugar to the whites, often called French meringue. It’s the easiest and works great when you’re browning it!

Step 5: Add the Meringue & Brown It. Spoon or pipe the meringue onto the chilled cheesecake, spreading it all the way to the edges of the crust to seal it. You can make pretty swirls and peaks using the back of a spoon or a spatula. To get that beautiful golden-brown top, you have two options: Use a kitchen torch to carefully brown the peaks of the meringue, moving the flame constantly. Or, place the tart under a preheated broiler for just 1-2 minutes, watching it very closely as it browns incredibly fast! Seriously, don’t walk away! Just get those gorgeous golden tips.

Step 6: Make the Berry Drizzle. In a small saucepan, combine the mixed berries and 2 tbsp sugar. Cook over medium heat, stirring occasionally, until the berries break down and release their juices, and the mixture thickens slightly into a sauce, about 5-10 minutes. You can leave it a little chunky or mash it further with a fork or potato masher for a smoother sauce. Let it cool slightly.

Step 7: Serve! Carefully remove the sides of the tart pan. Drizzle the cooled berry sauce over the top of the meringue just before slicing and serving. Absolute perfection!

Substitutions & Additions

Crust Swap: Not a graham cracker fan? Try a shortbread crust! Just swap the crumbs for crushed shortbread cookies (about the same amount) and use the same method with melted butter. Ginger snaps make a fun alternative too!
Different Citrus: You could play with the filling by using lime juice and zest for a Key Lime style twist, or even orange zest for a creamsicle vibe (though lemon is truly classic here!).
Add Vanilla: A teaspoon of vanilla extract in the filling never hurts and adds another layer of cozy flavor.
Other Toppings: Not feeling the berry drizzle? This tart is also amazing with fresh berries piled high, a raspberry sauce, or even just a simple dusting of powdered sugar if you skip the meringue.
Flavor the Meringue: Add a tiny splash of vanilla or almond extract to your meringue just before it reaches stiff peaks for an extra flavor boost.

Tips for Success

Room Temp is Your Friend: Make sure your cream cheese and eggs are at room temperature for the smoothest, lump-free filling.
Don’t Overmix the Filling: Once the eggs are in, mix only until just combined. Overmixing can add too much air, which can cause the cheesecake to crack during baking.
Cooling is Crucial: Letting the cheesecake cool gradually in the oven and then chilling it helps it set properly and prevents cracks. Patience is key here!
Clean Bowl for Meringue: Ensure your mixing bowl and whisk are spotless and bone-dry. Any grease or moisture will prevent the egg whites from whipping up.
Watch the Broiler: If you’re using the broiler to brown the meringue, stand right there and watch it like a hawk! It goes from perfect to burnt in seconds. A kitchen torch is safer and gives you more control if you have one.
Make Ahead: You can make the cheesecake filling and crust, bake, and chill it a day in advance. Make the berry drizzle ahead too and store it in the fridge. Whip the meringue and brown it just before serving for the best texture.

How to Store It

This tart needs to be kept in the refrigerator due to the cream cheese filling and egg whites in the meringue. Store any leftovers covered loosely with plastic wrap or in an airtight container in the fridge for 3-4 days. Keep in mind that the meringue might soften or “weep” (release little beads of sugar syrup) as it sits in the fridge over time. This is totally normal and doesn’t affect the taste, but for the prettiest presentation, it’s best enjoyed within a day or two of adding the meringue. The berry drizzle can be stored separately in the fridge for up to a week.

FAQs

Q: Can I use a regular pie dish instead of a tart pan?

A: Yes, you can! A standard 9-inch pie plate will work. You might not get the fluted edges, but the crust and filling quantities should fit just fine.

Q: Why did my cheesecake crack?

A: Cracking is often caused by overmixing the batter, baking at too high a temperature, or cooling too quickly. Follow the tips for using room temperature ingredients, mixing just until combined, and cooling gradually in the oven to help prevent this!

Q: My meringue started to weep. What happened?

A: Weeping can happen when the sugar isn’t fully dissolved in the egg whites or from humidity and sitting too long. Ensuring your bowl is clean, beating until the sugar is dissolved (check for grittiness), and serving relatively soon after adding and browning the meringue can help minimize this.

Q: Do I have to torch or broil the meringue?

A: Nope! If you prefer, you can simply leave the meringue white. Browning just adds a lovely toasted flavor and classic look.

Our Favorite Dreamy Lemon Meringue Cheesecake Tart with Berry Drizzle

This dessert combines the best of lemon meringue pie, creamy cheesecake, and a vibrant berry sauce into one unforgettable tart. It’s surprisingly approachable to make and a real showstopper.

Print Recipe Pin Recipe

Cook Time 35

Equipment

Food processor
Rolling Pin
Medium bowl
9-inch tart pan with a removable bottom
Glass or flat-bottomed measuring cup For pressing crust
Large bowl
Electric mixer or stand mixer
Baking Sheet
Wooden spoon For propping oven door
Wire rack For cooling
Whisk attachment For mixer
Kitchen torch (Optional) For browning meringue
Broiler (Optional) For browning meringue
Small saucepan
Fork or potato masher (Optional) For smoother berry sauce
Microwave Optional for softening cream cheese or melting butter

Ingredients

Crust

1.5 cups graham cracker crumbs pre-crushed or homemade
0.25 cup granulated sugar
0.5 cup melted butter

Filling

16 oz cream cheese softened
1 cup granulated sugar
3 large eggs room temperature
1 cup sour cream full fat recommended
0.25 cup lemon juice freshly squeezed preferred
1 lemon zest from 1 lemon

Meringue

4 large egg whites room temperature, no yolk
1 cup granulated sugar

Berry Drizzle

1 cup mixed berries strawberries, raspberries; fresh or frozen
2 tbsp granulated sugar

Instructions

Preheat your oven to 350°F (175°C).
In a medium bowl, stir together the graham cracker crumbs and 1/4 cup sugar.
Pour in the melted butter and stir until the crumbs are evenly moistened and look like wet sand.
Press this mixture firmly into the bottom and up the sides of a 9-inch tart pan with a removable bottom. Use the bottom of a glass or a flat-bottomed measuring cup to pack it tightly.
Bake the crust for 8-10 minutes until it’s lightly golden and fragrant.
Let the crust cool slightly while you make the filling.
While the crust cools, grab a large bowl. Beat the softened cream cheese with an electric mixer (or stand mixer) until it’s super smooth and there are no lumps.
Add the 1 cup sugar and beat again until it’s well combined and creamy.
Beat in the eggs one at a time, mixing just until each is incorporated before adding the next. Be careful not to overmix here.
Stir in the sour cream, lemon juice, and lemon zest until everything is just combined and smooth.
Pour the creamy filling into the slightly cooled graham cracker crust.
Gently spread it out evenly.
Place the tart pan on a baking sheet.
Bake for 35-45 minutes, or until the center is mostly set but still has a slight wobble. The edges should look more firm.
Turn off the oven, prop the door open slightly (with a wooden spoon is perfect!), and let the cheesecake cool in the oven for another hour.
After an hour, remove it from the oven and let it cool completely on a wire rack.
Once fully cool, you can pop it in the fridge to chill for at least 2-3 hours, or until firm.
While the cheesecake is chilling (or just before serving), make the meringue. Make sure your mixing bowl and whisk attachment are squeaky clean and completely dry.
Add the 4 room temperature egg whites to the clean bowl.
Beat on medium-high speed until soft peaks form (when you lift the whisk, the peaks curl over).
Gradually add the 1 cup sugar, a tablespoon at a time, while continuing to beat on high speed.
Keep beating until stiff, glossy peaks form and the sugar is dissolved. You can test if the sugar is dissolved by rubbing a little meringue between your fingers – it should feel smooth, not gritty.
Spoon or pipe the meringue onto the chilled cheesecake, spreading it all the way to the edges of the crust to seal it. You can make pretty swirls and peaks using the back of a spoon or a spatula.
To get that beautiful golden-brown top, you have two options: Use a kitchen torch to carefully brown the peaks of the meringue, moving the flame constantly. Or, place the tart under a preheated broiler for just 1-2 minutes, watching it very closely as it browns incredibly fast!
In a small saucepan, combine the mixed berries and 2 tbsp sugar.
Cook over medium heat, stirring occasionally, until the berries break down and release their juices, and the mixture thickens slightly into a sauce, about 5-10 minutes.
You can leave the berry sauce a little chunky or mash it further with a fork or potato masher for a smoother sauce. Let it cool slightly.
Carefully remove the sides of the tart pan.
Drizzle the cooled berry sauce over the top of the meringue just before slicing and serving.

Notes

Store leftovers covered in the refrigerator for 3-4 days. The meringue may soften or weep over time. Best enjoyed within a day or two of adding meringue for presentation. Berry drizzle can be stored separately in the fridge for up to a week.