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.
Ingredients
Crust:
24 Nilla wafer cookies
2 ¼ tsp granulated sugar
3 tbsp unsalted butter, melted
Filling:
12 oz cream cheese, softened
½ cup granulated sugar
2 tbsp sour cream
¼ tsp salt
2 tbsp fresh lemon juice
1 tsp lemon zest
1 large egg
Lemon Curd:
2 large egg yolks
½ cup granulated sugar
2 tbsp lemon juice
1 tsp lemon zest
2 tbsp unsalted butter, cubed
Meringue:
2 large egg whites
½ cup granulated sugar
⅛ tsp cream of tartar
½ tsp vanilla extract
Instructions
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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).
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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.
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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.
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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.
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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.
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Serve & Enjoy!
Notes
Crust Variations: Swap Nilla wafers for graham crackers or shortbread cookies.
Meringue Alternatives: Use whipped cream instead of meringue for a lighter, non-baked topping.
Lemon Curd Substitution: Try lime or raspberry curd for a fun twist.
Storage: Store in the fridge for up to 4 days. Meringue should be eaten fresh.
Freezing Tip: Freeze the cheesecakes before adding meringue, then add it fresh before serving.
- Prep Time: 1 hour 30 minutes
- Cook Time: 25-30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24 mini cheesecakes
