Lemon Meringue Cheesecake

Happy St. Patrick’s Day everybody! There are so many people in Newfoundland who consider this day to be one of their favourite occasions of the year. Personally, I’m not a huge drinker myself so St. Patrick’s Day certainly isn’t at the top of my favourites, but I did choose to celebrate this one with a delicious cheesecake! Instead of dyeing my beer green- I’m dyeing the cheesecake!


I’ll admit that the flavour of this cheesecake was definitely not Irish-inspired. The filling was super easy to dye green though, and I wanted to celebrate the weekend with an Irish aesthetic. This recipe is actually one of my classics though, and it’s probably the first recipe that I can officially say I created myself and actually wrote it down. It’s heavily inspired by my nan’s delicious lemon meringue pies that she would always have waiting for my family when we visited in the summer. She would usually make two to three at a time and they’d be hidden in the cupboard until supper, but once we got our hands on them, we were quick to make a pie disappear in minutes. Usually those two to three pies lasted as long as one weekend!


My twist on the classic lemon meringue pie is the addition of the cheesecake layer. If you haven’t learned by now, my family adores cheesecake. We actually had a delicious dessert from Costco one time that incorporated similar elements without the meringue topping, but I’m taking bragging rights for making the best! My dad is quite easy to please as his almighty sweet tooth never turns down a dessert. However, my mom prefers more fruity desserts than chocolate and isn’t much of a dessert person at all really- and this recipe might possibly go down as one of her favourites.


In case you’re not celebrating St. Patrick’s Day and you’d like to enjoy this cheesecake with a lot less green food colouring, I’ll attach a photo of what it looks like any other day of the week. I’ve received nothing but raving reviews and that’s definitely what makes this cheesecake go down as an oldie but a goodie. If you’re celebrating your Irish roots today, may you always have love in your hearts and in this case- cheesecake in your belly!






- 1 1/4 cups graham cracker crumbs

- 1/4 cup butter, melted

- 2 8 oz. packages of cream cheese, softened

- 1/2 cup granulated sugar

- 2 eggs

- 1 tsp. vanilla extract

- 1 box of Dr. Oetker Lemon Pie filling, prepared according to package



1. Preheat oven to 350  F.

2. In a small bowl, combine graham cracker crumbs with melted butter. Press into the bottom of a 9-inch springform pan.

3. In a medium bowl, beat cream cheese, sugar, and vanilla. Add eggs and beat until

just blended.

4. Pour the cream cheese mixture onto the graham cracker crust.

5. Bake 30 mins, or until centre is almost set. Set on counter to cool.

6. In a clean bowl, add 2 egg whites. Beat on medium speed until soft peaks form. Gradually add sugar, and beat on high speed until stiff peaks form. Set aside.

7. Prepare the lemon filling according to the package using the two leftover egg yolks.

8. Pour lemon onto cheesecake layer.

9. Top with meringue as desired while still hot. Bake at 425 F for 5-7 mins,

until meringue has slightly toasted.

10. Cool on counter for 1 hr., then refrigerate for at least 4 hrs before serving.