Photo of Lime cheesecake meringue pie by WW

Lime cheesecake meringue pie

Points® value
Total Time
1 hr 10 min
30 min
40 min
This dreamy, zingy dessert combo is off the scale in flavour. Go on, treat yourself


Calorie controlled cooking spray

4 spray(s)

Digestive biscuit

7 biscuit(s)

Low Fat Spread

40 g, melted

Low Fat Soft Cheese

340 g

0% fat natural Greek yogurt

250 g

Caster Sugar

250 g

Egg, whole, raw

3 large, raw

Egg white, raw

1 individual


2 zest(s) of 1

Lime Juice, Fresh

2 tablespoon(s)

Cream of Tartar

¼ teaspoon(s)

Vanilla Extract

¼ teaspoon(s), level


  1. Preheat the oven to 160°C, fan 140°C, gas mark 3. Lightly mist a 23cm loose-bottomed, fluted tart tin with cooking spray. Seal the biscuits in a food bag and crush to fine crumbs with a rolling pin. Tip into a bowl and mix in the melted spread and a pinch of salt. Gently press the mixture into the bottom of the tin in an even layer. Bake in the oven for 10 minutes.
  2. Meanwhile, beat together the soft cheese, yogurt, 200g sugar, 3 eggs, lime zest and juice until smooth. Pour over the crust. Bake the cheesecake for 30 minutes until set. Remove and allow to cool completely.
  3. In the meantime, make the meringue. Put the egg white, remaining sugar and cream of tartar in the bowl of an electric stand mixer. Set over a pan of simmering water and whisk by hand for 2 minutes until the sugar has dissolved and the whites are warm to the touch. Remove from the heat and return to the stand mixer. Whisk for 8-9 minutes to stiff, glossy peaks, starting on low and gradually increasing to high. Mix in the vanilla and a pinch of salt.
  4. Top the cooled cheesecake with the meringue. Brown with a kitchen blowtorch, or put under the grill on a high setting for 30 seconds to 1 minute. Sprinkle with the extra lime zest to serve.


You can get ahead by cooking the cheesecake up to a day before you make the meringue topping