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!
Ingredients
Scale
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
Instructions
- Preheat Oven: Preheat your oven to 350°F and grease a mini cheesecake pan.
- 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.
- 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.
- 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.
- 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.
- 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