These Mini Lemon Meringue Cheesecakes are the perfect bite-sized treat for anyone who loves the refreshing combination of tangy lemon and sweet meringue. With a buttery cookie crust, rich cheesecake filling, smooth lemon curd, and fluffy meringue topping, each mini cheesecake brings the essence of lemon meringue pie in a single, delightful bite.

Ingredients

Crust:

24 Nilla wafer cookies

2 ¼ teaspoon granulated sugar

3 tablespoon unsalted butter, melted

Filling:

12 oz cream cheese, softened

½ cup granulated sugar

2 tablespoon sour cream

¼ teaspoon salt

2 tablespoon fresh lemon juice

1 teaspoon lemon zest

1 large egg

Lemon Curd:

2 large egg yolks

½ cup granulated sugar

2 tablespoon lemon juice

1 teaspoon lemon zest

2 tablespoon unsalted butter, cubed

Meringue:

2 large egg whites

½ cup granulated sugar

⅛ teaspoon cream of tartar

½ teaspoon vanilla extract

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Crust:

Preheat oven to 350°F (175°C). Lightly grease a mini cheesecake pan.

In a food processor, combine Nilla wafer cookies, granulated sugar, and melted butter. Pulse until the mixture resembles coarse crumbs.

Divide the mixture evenly among the cheesecake cavities using a small cookie scoop. Press down firmly to create an even layer.

Bake the crust for 5 minutes, then reduce the oven temperature to 325°F (165°C).

Make the Cheesecake Filling:

In a stand mixer, beat together the cream cheese and sugar until smooth.

Add the sour cream, lemon juice, and lemon zest. Mix until combined.

Add the egg and mix until the batter is smooth and streak-free.

Spoon a heaping medium scoop of filling into each cheesecake cavity.

Bake for 15-18 minutes, or until the cheesecakes are set.

Let the cheesecakes cool to room temperature, then transfer them to the refrigerator for 6-12 hours, or overnight.

Prepare the Lemon Curd:

In a double boiler over simmering water, whisk together the egg yolks, sugar, lemon juice, lemon zest, and butter for 8-10 minutes, until thickened.

Press the mixture through a fine mesh strainer into a bowl to remove any solids.

Cover the lemon curd with plastic wrap, pressing it against the surface to avoid a skin from forming. Refrigerate until fully chilled.

Prepare the Meringue:

In a metal bowl over simmering water, combine egg whites, sugar, and cream of tartar. Whisk for several minutes until the sugar dissolves and the mixture is warm.

Transfer the bowl to a stand mixer and beat on low speed, gradually increasing to high speed, until stiff peaks form and the meringue is glossy (about 5 minutes).

Add vanilla extract and mix well.

Transfer the meringue to a piping bag fitted with your desired tip.

Assemble the Cheesecakes:

Carefully remove the mini cheesecakes from the pan, discarding the disc on the bottom of each.

Spoon 1-2 teaspoon of chilled lemon curd into the center of each cheesecake.

Pipe the meringue on top of each cheesecake.

Use a kitchen torch to lightly brown the meringue topping until golden.

Serve and Enjoy!

Servings and Timing

Servings: This recipe makes about 24 mini cheesecakes.

Preparation Time: 1 hour and 30 minutes

Chilling Time: 6-12 hours

Baking Time: 25-30 minutes

Variations

Crust Variations: You can swap out the Nilla wafer cookies for graham crackers or shortbread cookies for a different flavor profile.

Meringue Alternative: If you prefer not to use meringue, you can top the cheesecakes with whipped cream for a lighter, non-baked topping.

Lemon Curd Substitution: Try using a different fruit curd, such as lime or raspberry, for a fun twist on this classic.

Storage/Reheating

Storage: Store the mini cheesecakes in an airtight container in the refrigerator for up to 4 days. If you have leftover meringue, you can store it separately in an airtight container.

Reheating: These mini cheesecakes are best served chilled and don’t require reheating. The meringue topping is best enjoyed fresh, as it may lose its texture if stored for too long.

FAQs

How far in advance can I make mini lemon meringue cheesecakes?

I recommend making them a day or two in advance so the cheesecakes have enough time to chill in the fridge and set properly. The meringue can be made just before serving for the best texture.

Can I freeze mini lemon meringue cheesecakes?

Yes, you can freeze the cheesecakes before adding the meringue. Wrap them tightly in plastic wrap and aluminum foil and freeze for up to 1 month. Thaw them in the refrigerator before serving, then add the meringue and torch it before serving.

Can I make these without a mini cheesecake pan?

If you don't have a mini cheesecake pan, you can use a muffin tin lined with paper liners. The process will be similar, but be sure to adjust the baking times based on your pan size.

Can I use store-bought lemon curd?

Yes, you can definitely use store-bought lemon curd to save time, but homemade curd will give a fresher, more vibrant flavor. If you're in a hurry, store-bought works just fine!

What is the best way to pipe the meringue?

Using a piping bag with a star or round tip creates beautiful meringue peaks. If you don’t have a piping bag, you can spoon the meringue onto the cheesecakes and use a spatula to spread it out evenly.

Conclusion

These Mini Lemon Meringue Cheesecakes are a perfect springtime dessert, bursting with citrus flavor and topped with sweet, toasted meringue. They're easy to make, customizable, and guaranteed to impress anyone you serve them to. Whether you're preparing for a family gathering, a party, or just indulging in a sweet treat, these cheesecakes are sure to be a hit.

Recipe:

Mini Lemon Meringue Cheesecakes

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Author: Cheryl
Total Time: 7 hours 30 minutes
Yield: 24 mini cheesecakes
Diet: Vegetarian

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Description

These Mini Lemon Meringue Cheesecakes are the ultimate bite-sized dessert that combines the tangy zest of lemon with a sweet and fluffy meringue topping. Perfect for springtime gatherings, they feature a buttery Nilla wafer crust, smooth cheesecake filling, luscious lemon curd, and airy meringue. Easy to make and a crowd-pleaser, these mini cheesecakes offer the refreshing flavors of a traditional lemon meringue pie in an individual serving.

Instructions

Prepare the Crust: Preheat the oven to 350°F (175°C). Grease a mini cheesecake pan. In a food processor, combine Nilla wafers, sugar, and melted butter, pulsing until crumbly. Divide the mixture among the cheesecake cavities and press down firmly. Bake for 5 minutes, then reduce oven temperature to 325°F (165°C).
Make the Cheesecake Filling: Beat cream cheese and sugar in a stand mixer until smooth. Add sour cream, lemon juice, and zest. Mix, then add the egg and blend until smooth. Spoon the filling into each cavity and bake for 15-18 minutes until set. Cool to room temperature, then refrigerate for 6-12 hours.
Prepare the Lemon Curd: In a double boiler, whisk egg yolks, sugar, lemon juice, zest, and butter until thickened (8-10 minutes). Strain to remove solids, cover with plastic wrap, and refrigerate.
Prepare the Meringue: Whisk egg whites, sugar, and cream of tartar in a metal bowl over simmering water until sugar dissolves. Transfer to a stand mixer and beat until stiff peaks form (about 5 minutes). Add vanilla extract.
Assemble: Remove the cheesecakes from the pan. Spoon lemon curd into the center of each cheesecake and pipe the meringue on top. Use a kitchen torch to brown the meringue.
Serve & Enjoy!