Lemon Meringue Cheesecake Trifle is a magnificent dessert that will feed a large crowd - you can even make them in single-serving mason jars if you like. With a graham cracker bottom, delicious cheesecake and lemon curd, then a trifecta of berries, this is layer after layer of luscious flavors.
It's amazing how light the meringue that tops this is in comparison to your usual whipped cream, and with a light toastiness, the creamy texture is heavenly. You'll really wow your friends and family with a trifle dish-full of this stuff.
- 2 cups graham cracker crumbs
- 1 cup butter, melted
- � cup sugar
- 2 packages Jello cheesecake mix
- 4 cups milk
- 2 tablespoons lemon juice
- 1 package prepared lemon curd
- 10 oz blackberries
- 10 oz blueberries
- 10 oz raspberries
- 4 egg whites
- � teaspoon cream of tartar
- � teaspoon salt
- � cup sugar
Start by mixing graham cracker crumbs together with melted butter and sugar.
Press the cracker crumbs into a trifle dish or mini mason jars.
In a large bowl, mix together the Jell-O cheesecake mix with the milk and fresh lemon juice. Stir until smooth and somewhat thick. Pour over the graham cracker crumbs.
Cover with plastic wrap and chill in fridge for at least 1 hour to allow the cheesecake to set.
Once chilled, spoon the lemon curd on top and spread onto a single layer.
Cover the top of the curd with fresh berries. Use a mixture of blueberries, raspberries and blackberries.
In a large mixing bowl, beat the egg whites on high until they begin to froth. Add the cream of tartar and salt and beat on high.
Gradually add the sugar continuing to beat until stiff peaks form.
Spoon the meringue on top of the berries, and spread out with a rubber spatula. Then using a kitchen blow torch toast the top of the meringue.
Serve your lemon meringue cheesecake trifle immediately. If you don't plan on serving the cheesecake right away, don't top with the meringue until ready to serve.