Prep Time 30 minutes mins
Cook Time 10 minutes mins
Total Time 40 minutes mins
For the Crust:
graham cracker crumbs
½ cup unsalted butter, melted
¼ cup granulated sugar
For the Cheesecake Filling:
16 oz cream cheese, softened
¾ cup granulated sugar
2 large eggs
vanilla extract
½ cup sour cream
Zest of 1 lemon
¼ cup fresh lemon juice
1 cup fresh raspberries
For the Meringue Topping:
large egg whites
½ teaspoon cream of tartar
¾ cup granulated sugar
For Garnish:
Fresh raspberries and blueberries
Lemon zest
🌱 **Vegan Option**: Use plant-based butter and non-dairy milk to make this recipe vegan. 📦 **Storage**: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop with a splash of broth or milk. 🔥 **Reheating**: Reheat gently over low heat, stirring frequently. Add a splash of broth or milk if the sauce has thickened too much. Avoid boiling to prevent curdling. ⏰ **Make Ahead**: You can prepare the ingredients in advance and cook when ready to serve. 🍽️ **Serving Suggestions**: Pair with a fresh green salad, roasted vegetables, or crusty bread. 🔄 **Substitutions**: Feel free to swap vegetables based on what you have on hand. Herbs can be substituted with dried versions (use 1/3 the amount).