Mini Lemon Meringue Cheesecakes Recipe

There’s something so special about bite-sized desserts, and these Mini Lemon Meringue Cheesecakes have quickly become a favorite in my kitchen! With their creamy texture, zesty lemon flavor, and the light, fluffy meringue topping, they’re the perfect little treat for spring gatherings or whenever you crave something citrusy and sweet. Plus, they look absolutely adorable on any dessert table. Let’s dive in and make this bright, delicious dessert together!

Ingredients

For the Crust:

• 24 Nilla wafer cookies
• 2 1/4 tsp granulated sugar
• 3 Tbsp unsalted butter, melted

For the Filling:

• 12 oz cream cheese, softened
• 1/2 cup granulated sugar
• 2 Tbsp sour cream
• 1/4 tsp salt
• 2 Tbsp fresh lemon juice
• 1 tsp lemon zest
• 1 large egg

For the Lemon Curd:

• 2 large egg yolks
• 1/2 cup granulated sugar
• 2 Tbsp lemon juice
• 1 tsp lemon zest
• 2 Tbsp unsalted butter

For the Meringue:

• 2 large egg whites
• 1/2 cup granulated sugar
• 1/8 tsp cream of tartar
• 1/2 tsp vanilla extract

How to Make Mini Lemon Meringue Cheesecakes

Step 1: Prepare the Crust

1. Preheat your oven to 350°F and lightly grease a mini cheesecake pan.
2. In a food processor, pulse together the Nilla wafers, sugar, and melted butter until the mixture resembles wet sand.
3. Divide the crust mixture evenly into the mini cheesecake cavities, pressing down firmly to create an even layer. A small cookie scoop works great for this step!
4. Bake for 5 minutes, then remove from the oven and lower the temperature to 325°F.

Step 2: Make the Cheesecake Filling

1. In the bowl of a stand mixer, beat the softened cream cheese and sugar together until smooth and creamy.
2. Add in the sour cream, lemon juice, and lemon zest, mixing well. Finally, add the egg and beat until the batter is completely smooth.
3. Scoop the cheesecake filling into the prepared crusts, filling each cavity almost to the top.
4. Bake for 15-18 minutes, or until the centers are just set. Let the cheesecakes cool in the pan at room temperature before transferring them to the fridge to chill for at least 6 hours (or overnight).

Step 3: Prepare the Lemon Curd

1. In a double boiler over simmering water, whisk together the egg yolks, sugar, lemon juice, and lemon zest.
2. Continue whisking for 8-10 minutes until the mixture thickens.
3. Strain the lemon curd through a fine mesh sieve into a bowl. Cover with plastic wrap pressed directly onto the surface of the curd to prevent a skin from forming. Cool completely in the fridge.

Step 4: Make the Meringue

1. In a heatproof bowl, combine the egg whites, sugar, and cream of tartar. Set the bowl over simmering water and whisk constantly until the sugar dissolves and the egg whites are warm to the touch.
2. Transfer the mixture to a stand mixer and beat on high speed until stiff, glossy peaks form. Add the vanilla and mix briefly to combine.
3. Spoon or pipe the meringue onto the chilled cheesecakes, using a kitchen torch to lightly brown the tops.

Step 5: Assemble and Serve

1. Carefully remove the cheesecakes from the pan.
2. Spoon about 1-2 teaspoons of chilled lemon curd onto each cheesecake, spreading it evenly.
3. Pipe the meringue on top of the lemon curd and torch the meringue until lightly golden.
4. Serve immediately or store the cheesecakes in the refrigerator until ready to eat.

Details and nutritional information

Details:

Prep Time: 15 minutes
Cook Time: 15 minutes
Chill Time: 6-12 hours
Total Time: 30 minutes (plus chilling)
Yield: 12 mini cheesecakes

Nutrition (per serving):

Serving Size: 1 mini cheesecake
Calories: 250
Sugar: 20g
Cholesterol: 60mg

Helpful Tips

• Room Temperature Ingredients: Make sure the cream cheese and eggs are at room temperature before you start. This helps to create a smooth, lump-free filling.
• Torching the Meringue: If you don’t have a kitchen torch, you can place the cheesecakes under a broiler for a minute or two. Just watch them closely to avoid burning!

Substitutions and Variations

• Crust: If you don’t have Nilla wafers, graham cracker crumbs or even shortbread cookies would make a great substitute for the crust.
• Topping: Not a fan of meringue? You could swap it for a dollop of whipped cream instead.
• Citrus Variations: Try swapping the lemon juice and zest for lime or orange for a fun twist on the classic lemon meringue flavor!

Frequently Asked Questions

Can I make these cheesecakes ahead of time?

Yes! These mini cheesecakes are perfect for making ahead. You can prepare them a day in advance and store them in the fridge until you’re ready to serve.

How do I know when the cheesecakes are done baking?

The cheesecakes are done when the centers are set but still slightly jiggly. They will continue to firm up as they cool and chill.

Can I freeze these mini cheesecakes?

Yes, you can freeze the cheesecakes without the meringue topping. Wrap them tightly and freeze for up to 3 months. Thaw them in the fridge overnight and add the meringue just before serving.

Storage Instructions

Store these mini lemon meringue cheesecakes in an airtight container in the refrigerator for up to 4 days. The meringue will hold its shape, but it’s best to serve them within the first couple of days for the freshest taste and texture.

Now you have all you need to create these show-stopping Mini Lemon Meringue Cheesecakes! Give them a try and let me know how they turn out—don’t forget to tag me in your photos on Instagram. I can’t wait to see your creations!

Mini Lemon Meringue Cheesecakes Recipe

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• Author: Olivia Chenn
• Total Time: 30 minutes
• Yield: 12 mini cheesecakes 1x
• Diet: Vegetarian

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Description

These Mini Lemon Meringue Cheesecakes are the perfect bite-sized dessert for any occasion! With a buttery Nilla wafer crust, a creamy and zesty lemon cheesecake filling, homemade lemon curd, and a fluffy meringue topping toasted to perfection, they’re sure to be a crowd favorite. Ideal for spring parties or whenever you’re craving something citrusy and sweet. Try this easy-to-follow recipe and enjoy a little sunshine in every bite!

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Ingredients

Scale 1x2x3x

For the Crust:

• 24 Nilla wafer cookies
• 2 1/4 tsp granulated sugar
• 3 Tbsp unsalted butter, melted

For the Filling:

• 12 oz cream cheese, softened
• 1/2 cup granulated sugar
• 2 Tbsp sour cream
• 1/4 tsp salt
• 2 Tbsp fresh lemon juice
• 1 tsp lemon zest
• 1 large egg

For the Lemon Curd:

• 2 large egg yolks
• 1/2 cup granulated sugar
• 2 Tbsp lemon juice
• 1 tsp lemon zest
• 2 Tbsp unsalted butter

For the Meringue:

• 2 large egg whites
• 1/2 cup granulated sugar
• 1/8 tsp cream of tartar
• 1/2 tsp vanilla extract

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Instructions

1. Preheat Oven: Preheat your oven to 350°F and grease a mini cheesecake pan.
2. Make the Crust: In a food processor, blend Nilla wafers, sugar, and melted butter. Press the mixture into the pan’s cavities. Bake for 5 minutes, then reduce oven temperature to 325°F.
3. Prepare the Filling: Beat cream cheese and sugar until smooth. Add sour cream, lemon juice, lemon zest, and egg. Mix until combined. Spoon into crusts and bake for 15-18 minutes. Cool, then chill for at least 6 hours.
4. Make Lemon Curd: In a double boiler, whisk together yolks, sugar, lemon juice, and zest for 8-10 minutes until thickened. Strain, cover, and chill.
5. Make Meringue: Whisk egg whites, sugar, and cream of tartar over simmering water until sugar dissolves. Transfer to mixer and beat to stiff peaks. Add vanilla.
6. Assemble Cheesecakes: Top each chilled cheesecake with 1-2 tsp lemon curd. Pipe meringue on top and lightly toast with a kitchen torch. Serve immediately or refrigerate.

Notes

• Make sure to chill the cheesecakes thoroughly before adding the curd and meringue for the best texture.
• If you don’t have a kitchen torch, you can briefly broil the meringue, but watch carefully to avoid burning!

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 mini cheesecake
• Calories: 250
• Sugar: 20g
• Cholesterol: 60mg