Lemon Meringue Cheesecake Popsicles

Three lemon meringue popsicles on a marble countertop
Prep Time
25 min
Cook Time
5 min
10 popsicles

A match made in heaven, these Lemon Meringue Cheesecake Popsicles are made up of a cheesecake yogurt base, clusters of sweet graham crumbs, swirls of bright lemon curd, then are finished with a dip of meringue and toasted to perfection. It’s the summer treat you didn’t know you needed.

Related: Nanaimo Bar Cheesecake



Graham clusters

cup graham cracker crumbs
Tbsp salted butter, melted
Tbsp sugar

Lemon Curd

Tbsp salted butter, room temperature
cup sugar
large eggs
large egg yolks
cup fresh lemon juice

Cheesecake Base

cup cream cheese, room temperature
cup Greek yogurt
Tbsp sugar


egg whites
Tbsp sugar



Popsicles require 4-6 hours freezing time. Popsicles will keep for 2-3 weeks in freezer without meringue, which can be added just before serving.

Step 1

Make the graham clusters by combining graham crumbs, butter, and sugar in a small bowl. Transfer to a small baking sheet and flatten into a ¼ inch layer. Place in the freezer to set for 10-15 minutes.

Step 2

Meanwhile, to make the lemon curd, add butter, sugar, eggs, egg yolks, and lemon juice to a small saucepan. Turn heat to medium-low and whisk continuously until it comes together, then thickens. Transfer to a bowl to cool.

Lemon curd in a bowl for lemon meringue popsicles
Step 3

For the cheesecake base, mix together cream cheese, Greek yogurt, and sugar in a stand mixer until completely smooth.

Step 4

To assemble the popsicles, add a spoonful of the cheesecake base, then a spoonful of lemon curd, then break a few chunks of the graham into the popsicle molds. Use a popsicle stick to poke out any air or gaps in the mold, then repeat with another spoonful of the cheesecake, curd, and graham. Repeat until all the popsicle molds are full.

Step 5

Scrape off and smooth out the bottom of each popsicle. Place a popsicle stick in each, leaving about 1-1 ½ inches of the stick exposed. Transfer to the freezer to set, about 4-6 hours.

Step 6

Before serving, make the meringue. Whip two egg whites until peaks form. Slowly add sugar while mixing until the meringue is shiny, and stiff peaks form. Dip and swirl a frozen popsicle in the meringue. Using a kitchen torch, lightly toast the meringue (If you don’t have a torch, you may skip the meringue or use a gas stove to lightly brown the meringue). Repeat with remaining popsicles.

Meringue being blow torched on a lemon meringue popsicle
Step 7

Serve immediately.

A closup of a lemon meringue popsicle

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