If you’re a dessert lover with a passion for bold, bright flavors and impressive presentation, this Strawberry Lemon Cheesecake is your dream come true. From its sweet strawberry cake mix crust to the zesty lemon cheesecake filling and fluffy marshmallow meringue topping, this triple-layer treat is as beautiful as it is delicious. It’s the perfect dessert for spring and summer gatherings, bridal showers, Mother’s Day brunch, or anytime you want to wow your guests—and yourself!
This cheesecake strikes the perfect balance between rich and refreshing, creamy and light. The crust adds a fun, fruity twist, while the marshmallow meringue topping takes it straight into showstopper territory. Whether you’re a seasoned baker or someone looking to impress without spending hours in the kitchen, this recipe offers easy-to-follow steps and stellar results.
Why You’ll Love This Recipe
- Bursting with Flavor: Bright lemon and strawberry flavors play off each other for a refreshing, vibrant bite.
- Unique Crust: Using strawberry cake mix as a crust base is a genius shortcut that saves time and delivers flavor.
- Marshmallow Meringue Magic: Light, fluffy, and torched for a golden finish—this meringue is the crown jewel.
- Great for Entertaining: The presentation is stunning, and it can be made ahead to reduce day-of stress.
- No Water Bath Needed: Unlike many cheesecakes, this one bakes beautifully without the hassle of a water bath.
Who Is This Recipe For?
This Strawberry Lemon Cheesecake is ideal for:
- Intermediate bakers looking to expand their cheesecake repertoire
- Party planners wanting a memorable dessert
- Lemon lovers and fruit-forward dessert fans
- Anyone with a sweet tooth who loves the idea of toasted marshmallow on cheesecake
Whether you’re hosting a party or simply craving something extra special, this dessert is sure to be the centerpiece of any table.
Ingredients Breakdown
🍓 Strawberry Crust
- 1 box Strawberry Cake Mix
- ½ cup unsalted sweet cream butter, softened
- 1 tablespoon lemon juice
🍋 Lemon Cheesecake Filling
- 2 packages (8 oz each) cream cheese, softened
- ¾ cup granulated sugar
- ½ cup sour cream
- 2 teaspoons pure vanilla extract
- ⅓ cup lemon juice
- Zest of 2 large lemons
- 2 large eggs
☁️ Marshmallow Meringue
- 4 large egg whites
- 1 cup granulated sugar
- ¼ teaspoon cream of tartar
Kitchen Equipment Needed
- 9-inch springform pan
- Electric mixer (handheld or stand mixer)
- Mixing bowls
- Microplane or citrus zester
- Measuring cups and spoons
- Rubber spatula
- Double boiler or small saucepan with heatproof bowl
- Whisk
- Pastry torch (for toasting the meringue)
- Cooling rack
- Plastic wrap or cake dome for storage
Step-by-Step Directions
Step 1: Prepare the Crust
- Preheat oven to 325°F (163°C).
- Spray a springform pan with baking spray.
- In a bowl, beat together the strawberry cake mix, softened butter, and lemon juice until a dough forms.
- Press evenly into the bottom of the prepared pan. Set aside.
Step 2: Make the Lemon Cheesecake Filling
- In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy.
- Add sour cream, vanilla extract, lemon juice, and half the lemon zest. Mix until fully incorporated.
- Add eggs one at a time, mixing gently just until combined. (Avoid overmixing to prevent cracks.)
- Pour the cheesecake batter over the crust.
Step 3: Bake
- Bake at 325°F for 45–50 minutes, until the edges are set but the center still jiggles slightly.
- Cool completely at room temperature.
- Once cool, cover and refrigerate for at least 4 hours or overnight.
Step 4: Make the Marshmallow Meringue
- In a double boiler or a saucepan with a heatproof bowl, simmer 2 inches of water.
- In the top bowl, combine egg whites, sugar, and cream of tartar.
- Whisk constantly over simmering water for 3–5 minutes, until sugar dissolves and mixture is warm.
- Transfer to a mixer and beat on medium-high for 5–7 minutes, until glossy stiff peaks form.
Step 5: Assemble and Torch
- Spoon or pipe the meringue over the chilled cheesecake.
- Use a knife or spatula to create peaks.
- Use a pastry torch to lightly toast the meringue peaks until golden brown.
Storage Tips
- Refrigerator: Store the cheesecake in the refrigerator for up to 5 days. Use a cake dome or wrap loosely with plastic wrap to protect the meringue.
- Freezing: You can freeze the cheesecake without the meringue topping. Wrap in plastic wrap and foil; store for up to 1 month. Add fresh meringue after thawing.
Tips & Tricks for Success
- Room Temp Ingredients: Ensure your cream cheese, eggs, and sour cream are at room temperature for a silky-smooth batter.
- Avoid Overbaking: The cheesecake should jiggle slightly in the center when it’s done. It will continue to set as it cools.
- No Pastry Torch? Use the broiler for a few seconds to brown the meringue—but watch it closely!
- Lemon Zest Hack: Zest lemons before juicing them. It’s nearly impossible to zest an already-juiced lemon.
Recipe Variations and Swaps
- Swap the Crust: Use crushed graham crackers or golden Oreos instead of cake mix if you prefer a more traditional crust.
- Flavor Boost: Add a few drops of strawberry or lemon extract to either the crust or filling for extra punch.
- Berry Topping: Top with fresh strawberries or a berry compote before adding the meringue.
- Mini Cheesecakes: Use a muffin tin lined with cupcake wrappers for individual portions. Adjust the baking time to about 20–25 minutes.
What to Serve with Strawberry Lemon Cheesecake
- Drink Pairings:
- Sparkling rosé
- Lemonade or iced tea
- Espresso or cappuccino
- Food Pairings:
- Light salads with a citrus vinaigrette
- Charcuterie boards for contrast
- Grilled chicken or seafood for a brunch or lunch spread
Frequently Asked Questions (FAQ)
Can I make this cheesecake ahead of time?
Absolutely! In fact, it’s best when made a day ahead to allow proper chilling and flavor development.
What if I don’t have a pastry torch?
You can brown the meringue under the oven broiler for 30–60 seconds. Keep a close eye on it to prevent burning.
Can I use bottled lemon juice?
Fresh is highly recommended for both flavor and zest. Bottled juice lacks the brightness and zest is essential here.
My cheesecake cracked. What did I do wrong?
Common causes include overmixing the batter or overbaking. A crack doesn’t affect flavor—cover it up with meringue and no one will know!
Can I skip the meringue?
Yes! The cheesecake is still delicious on its own or topped with whipped cream or fruit.
Final Thoughts
This Strawberry Lemon Cheesecake with Marshmallow Meringue is more than just a dessert—it’s a celebration of flavors, textures, and the joy of baking something truly special. Whether you’re baking for a crowd or just treating yourself, this recipe will quickly become a favorite in your repertoire.
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Happy baking! 🍓🍋
