These Lemon Meringue Cheesecake Jars are a bright, creamy, and downright irresistible no-bake dessert, perfect for spring and summer entertaining or a little make-ahead treat.
Layers of buttery graham cracker crumbs, tangy lemon cheesecake filling, and silky lemon curd are crowned with a cloud of toasted meringue. If you’re short on time or prefer a shortcut, a dollop of whipped cream makes a lovely (and easier) topping too.
This is just the kind of dessert that reminds me of my mom and grandma—the nostalgic flavours and comforting treats they’d bring out for Sunday dinners or family gatherings, where every bite was filled with love
Why You’ll Love These Lemon Meringue Cheesecake Jars
First of all, they’re stunning! But these little jars aren’t just about looks—they deliver big on flavour, too. Think creamy cheesecake, a tangy burst of lemon curd, and a cloud of meringue on top. It’s a five-star dessert that you (and anyone lucky enough to grab a spoon) will absolutely love.
– No Bake: No oven required, making it a warm-weather dream dessert.
– Make-Ahead Friendly: Prep up to 3 days in advance for stress-free entertaining.
– Homemade Lemon Curd: Tangy, golden perfection, worth every stir. (Bonus: leftovers taste amazing on yogurt, pancakes, or even ice cream!)
– Portable & Pretty: Serving in jars makes them easy to transport, store, and portion.
Jump to Recipe
How to Make Homemade Lemon Curd
I want to note, you CAN buy lemon curd at the store. But, like most things, homemade can’t be beat. This is my mom’s recipe, and it is truly the best. Lemon curd is a spread made out of fresh lemon juice, eggs, sugar, zest, and butter. It’s sweet, zesty and pure perfection, lemon curd can be used as a tart filling, spread on toast or in endless baking or dessert recipes.
How to Make Meringue
Meringue might look fancy, but it’s surprisingly simple to make at home. Here’s how to get that perfect fluffy, glossy topping for your cheesecake jars:
- Whisk Together the Basics – In a heatproof bowl, combine egg whites with a bit of sugar and cream of tartar.
- Gently Heat – Place the bowl over a pot of simmering water (using the double boiler method) and whisk until the sugar has dissolved completely and the mixture feels warm to the touch.
- Whip It Up – Remove from the heat and beat with an electric or stand mixer on high until stiff, glossy peaks form.
- Top & Toast – Dollop or pipe the meringue onto your chilled cheesecake jars. For that signature finish, lightly toast with a kitchen torch or place briefly under the broiler.
Pro Tip: Keep a close eye when toasting…golden perfection can turn to burnt in seconds!
Simple Jar Dessert Recipes
I love a dessert jar recipe. They’re fun, portable, and perfectly portioned. Plus, the layers always look so pretty through the glass. If you ask me, jars are the way to go!
Here are a few of my favourites you can try next:
Lemon Meringue Cheesecake Jars
Lemon Meringue Cheesecake Jars
These Lemon Meringue Cheesecake Jars are a bright, creamy, and downright irresistible no-bake dessert. Layers of buttery graham cracker crumbs, tangy lemon cheesecake filling, and silky lemon curd are crowned with a cloud of toasted meringue. If you’re short on time or prefer a shortcut, a dollop of whipped cream makes a lovely (and easier) topping too.
Ingredients
Base:
- ¾ cup graham cracker crumbs
- ¼ cup melted butter
- 1 tablespoon sugar
Cream Cheese Layer:
- 1 cup whipping cream
- 1-250 g brick cream cheese
- ¼ cup sugar
- 1 teaspoon vanilla
- 1 teaspoon lemon zest
Lemon Curd: (Makes 1 cup)
- 1/2 cup butter
- 3/4 cup sugar
- 1/2 cup fresh lemon juice
- 3 tablespoons grated lemon zest
- Pinch of salt
- 5 egg yolks whisked
Meringue topping:
- 2 egg whites
- ¼ cup sugar
- 1/8 teaspoon cream of tartar
Instructions
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Make the base. In a medium bowl, combine the graham crumbs, melted butter and sugar and divide evenly and press into the bottom of four 250 mL jars.
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Make the cheesecake filling: In a medium bowl with an electric mixer, whip the whipping cream until stiff peaks form. Set aside. In a separate medium bowl using an electric mixer, mix together the cream cheese, sugar, vanilla, and lemon zest. Add the whipped cream and beat just until smooth and combined. Divide the mixture evenly among the jars, cover, and refrigerate until ready to serve, up to 3 days.
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Make the Lemon Curd: Heat a small pot filled half-way with water over medium heat: bring to a boil. Place a medium glass bowl on top of the pot and add the butter. Once melted, whisk in the sugar, lemon juice, lemon zest, and salt to combine. Whisk in the egg yolks until smooth.
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Whisk the mixture constantly while slowly cooking, until the mixture thickens, around 30 minutes.
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Once thickened, remove from heat and immediately pour the lemon curd through a fine sieve into a bowl, using a rubber spatula to help push it through. Cool at room temperature, stirring occasionally. The lemon curd will continue to thicken as it cools. Spoon approximately 2 tablespoons of the lemon curd on top of the cheesecake jars, cover and refrigerate until ready to serve with Meringue.
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Make the Meringue: In a heatproof bowl (or the bowl of a stand mixer), whisk together the egg whites, sugar, and cream of tartar.
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Place the bowl over a pot of simmering water (double boiler method), making sure the bottom of the bowl doesn’t touch the water.
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Whisk constantly until the mixture reaches 160°F on a thermometer and the sugar has dissolved completely (about 4–5 minutes). Remove from heat and beat with an electric mixer or stand mixer on high for 5–7 minutes, until stiff, glossy peaks form.
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Pipe or dollop onto chilled cheesecake jars and toast with a kitchen torch or under the broiler just before serving.
Recipe Notes
Note: This recipe is just as delicious without the meringue if you want to skip—simply top with whipped cream or enjoy as is!
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