Mini Lemon Meringue Cheesecakes

Wow, friend, I just tried the cutest dessert ever! They’re called mini lemon meringue cheesecakes. I can’t wait to share them with you!

They taste so bright and creamy. The tangy lemon filling really pops in each bite. Honestly, I could eat them all day.

I love how easy they are to make. They look fancy, but trust me, it’s super simple. You’ll feel like a baking pro.

You’ve got to try them soon. Gather your ingredients and let’s do this together. You’ll be so proud of yourself!

Why You’ll Love This Recipe

• Perfectly Balanced Flavor: Bright lemon meets rich, creamy cheesecake, topped with soft meringue for a harmonious bite.
• Individual Servings: Baked in muffin pans, these cheesecakes are simple to serve and portion.
• Make-Ahead Friendly: The cheesecakes can be made in advance and topped with meringue just before serving.
• Impressive Yet Easy: Beautifully layered but straightforward enough for beginners.
• Great for Special Occasions: Perfect for brunches, showers, or as a light dessert after dinner.

What You Need to Know Before You Start

Prep Time & Cook Time:

• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Chill Time: 2 hours (minimum)
• Total Time: About 3 hours (including chilling)

Servings:
Makes 12 mini cheesecakes — great for a party tray or small gathering.

Difficulty:
Beginner-friendly with careful attention to meringue. Great practice for learning layering and piping techniques.

Required Kitchen Tools

To create these beautiful mini cheesecakes, gather these essential tools:

• Muffin Pan: Standard 12-cup muffin tin for shaping individual portions.
• Paper Liners: To easily remove cheesecakes from the pan.
• Mixing Bowls: Various sizes for crust, filling, and meringue.
• Electric Hand Mixer or Stand Mixer: For smooth cheesecake batter and fluffy meringue.
• Citrus Zester: For fresh lemon zest.
• Saucepan: To prepare lemon curd if making homemade (optional).
• Kitchen Torch (Optional): For toasting the meringue if desired.
• Spatula and Whisk: For folding and mixing.

Ingredients for Mini Lemon Meringue Cheesecakes

Here’s everything you need to create each layer of these delightful cheesecakes (exact amounts in the recipe card at the end):

For the Crust:

• Nilla Wafer Cookies: Finely crushed for a light, vanilla-flavored base.
• Granulated Sugar: To lightly sweeten the crust.
• Unsalted Butter: Melted, to bind the crust together.

For the Cheesecake Filling:

• Cream Cheese: Softened to room temperature for smoothness.
• Sour Cream: Adds richness and slight tang.
• Granulated Sugar: For sweetness.
• Fresh Lemon Juice and Zest: Bright citrus flavor throughout.
• Salt: To balance the sweetness.
• Large Egg: To set the cheesecake as it bakes.

For the Lemon Curd Topping (optional if homemade):

• Fresh Lemon Juice and Zest: For intense lemon flavor.
• Egg Yolks: To thicken and add richness.
• Granulated Sugar: Sweetness to balance the tartness.
• Unsalted Butter: For a silky finish.

For the Meringue:

• Large Egg Whites: Whipped to stiff peaks.
• Granulated Sugar: To stabilize and sweeten the meringue.
• Cream of Tartar: Helps stabilize the egg whites.
• Vanilla Extract: Light flavoring for depth.

Variations for Mini Lemon Meringue Cheesecakes

• Graham Cracker Crust: Swap Nilla wafers for graham cracker crumbs for a more traditional cheesecake base.
• Add Berries: Top the lemon curd with fresh raspberries or blueberries for added color and flavor.
• Use Store-Bought Lemon Curd: Save time by using high-quality jarred lemon curd if homemade isn’t preferred.
• Torch-Free Meringue: Skip toasting the meringue if you don’t have a kitchen torch—un-toasted meringue is still soft and delicious.
• Gluten-Free Option: Use gluten-free vanilla cookies or crackers for the crust if needed.

How to Make Mini Lemon Meringue Cheesecakes — Step-by-Step Instructions

1. Prepare the Crust

Mix the Crust:

• In a medium bowl, combine finely crushed Nilla wafer cookies, granulated sugar, and melted butter. Stir until the crumbs are evenly moistened.

Fill and Press:

• Line a standard 12-cup muffin pan with paper liners.
• Spoon about 1 tablespoon of the crumb mixture into each liner.
• Use the back of a spoon or a small flat-bottomed glass to press the crumbs firmly and evenly into the bottom.

Prebake the Crust:

• Preheat oven to 325°F (163°C).
• Bake the crusts for 5 minutes to set them.
• Remove from the oven and let cool slightly while preparing the cheesecake filling.

2. Make the Cheesecake Filling

Beat Cream Cheese and Sugar:

• In a large mixing bowl, beat softened cream cheese and granulated sugar together using a hand or stand mixer. Beat on medium speed until smooth and creamy, about 2-3 minutes.

Add Sour Cream and Lemon:

• Add sour cream, lemon juice, lemon zest, and a pinch of salt. Beat until well combined and smooth.

Incorporate Egg:

• Add one large egg and mix on low speed until just combined. Avoid over-mixing to prevent air bubbles.

3. Assemble and Bake the Cheesecakes

Fill the Cups:

• Spoon the cheesecake filling evenly over each prepared crust, filling each liner nearly to the top.

Bake:

• Bake at 325°F (163°C) for 18-20 minutes, until the centers are set but still slightly jiggly when gently shaken.
• Avoid over-baking to keep them creamy.

Cool and Chill:

• Let the cheesecakes cool in the pan for about 30 minutes at room temperature.
• Transfer to the refrigerator and chill for at least 2 hours, or until completely set and cold.

4. Make the Lemon Curd (Optional if Using Store-Bought)

If you prefer homemade lemon curd, here’s how to make a simple, rich version:

Combine Ingredients:

• In a small saucepan, whisk together fresh lemon juice, lemon zest, granulated sugar, and egg yolks.

Cook Gently:

• Place over medium-low heat and cook, whisking constantly, until the mixture thickens enough to coat the back of a spoon (about 6-8 minutes).

Finish with Butter:

• Remove from heat and stir in unsalted butter, a little at a time, until melted and smooth.

Strain (Optional):

• For an ultra-smooth curd, strain it through a fine-mesh sieve into a bowl.

Cool Completely:

• Let the curd cool to room temperature, then refrigerate until ready to use.

5. Make the Meringue Topping

Whip the Egg Whites:

• In a clean mixing bowl, add egg whites, cream of tartar, and vanilla extract.
• Using an electric mixer, beat on medium speed until soft peaks form.

Add Sugar Gradually:

• Increase the speed to high and slowly add granulated sugar, about 1 tablespoon at a time.
• Continue beating until stiff, glossy peaks form — this may take about 3-5 minutes.

Assembling Mini Lemon Meringue Cheesecakes

1. Add Lemon Curd:

• Once the cheesecakes are fully chilled and set, spoon a layer of lemon curd over each mini cheesecake — about 1 to 1 ½ teaspoons per cheesecake.
• Spread gently to cover the surface.

2. Pipe the Meringue:

• Transfer the meringue to a piping bag fitted with a star tip (or simply use a spoon for a rustic look).
• Pipe or dollop meringue on top of each cheesecake, covering the lemon curd completely or leaving some curd showing at the edges.

3. Toast the Meringue (Optional):

• If desired, use a kitchen torch to lightly toast the meringue until golden brown.
• If you don’t have a torch, you can skip this step — un-toasted meringue is soft and fluffy.

Serving and Decoration

These mini lemon meringue cheesecakes are beautiful on their own, but here are a few ideas to dress them up:

• Garnish with Lemon Zest: Sprinkle a little fresh zest over the meringue for extra color and fragrance.
• Add Fresh Berries: A single raspberry or blueberry on top makes a lovely, fresh accent.
• Serve on a Platter: Arrange on a dessert tray lined with parchment or doilies for a professional presentation.

Storing Mini Lemon Meringue Cheesecakes

Refrigeration:

• Store the cheesecakes in an airtight container in the refrigerator for up to 3 days.
• If topped with meringue, they are best enjoyed within 24 hours for optimal texture.

Freezing (Without Meringue):

• You can freeze the cheesecake base (without lemon curd or meringue) for up to 1 month.
• Wrap each cheesecake individually in plastic wrap and place in a freezer-safe container.
• Thaw overnight in the refrigerator before adding curd and meringue.

Nutrition Information (Per Serving – Approximate)

Calories	Carbohydrates (g)	Protein (g)	Fat (g)	Saturated Fat (g)	Sugar (g)	Fiber (g)	Cholesterol (mg)	Sodium (mg)
260	22	4	18	10	16	0	80	180

Note: These values are approximate and can vary depending on specific ingredients used.

Mini Lemon Meringue Cheesecakes FAQs

Can I make these ahead of time?
Yes, you can prepare the cheesecakes and lemon curd a day ahead. Add meringue just before serving for the best texture.

What if I don’t have a kitchen torch?
No problem! The meringue is delicious un-toasted. You can also place them briefly under the oven broiler, but watch closely to prevent burning.

Can I skip the lemon curd?
You can, but it adds a lovely tangy layer. If skipped, the cheesecake will still be lemon-flavored from the filling.

Conclusion

Mini Lemon Meringue Cheesecakes are a delightful dessert that brings together smooth cheesecake, bright lemon curd, and airy meringue — all in one small, satisfying bite. Whether for a special occasion or a cozy night in, these cheesecakes are sure to be enjoyed by anyone who loves a balance of creamy and tangy desserts. They’re elegant enough for guests but simple enough to make just for fun.