There is something utterly irresistible about the Mini Lemon Meringue Cheesecakes Recipe that makes it a standout treat for any occasion. These delightful little cheesecakes bring together the zesty brightness of fresh lemons, the creamy smoothness of classic cheesecake filling, a buttery crisp crust, and the delicate, fluffy peaks of toasted meringue. Whether you are hosting a summer brunch or just craving a refreshing dessert, this recipe combines familiar flavors with an elegant twist that will wow your guests and satisfy your sweet tooth in the most satisfying way.
Ingredients You’ll Need
Gathering the ingredients for this Mini Lemon Meringue Cheesecakes Recipe is simple yet crucial. Each element plays a unique role: from the buttery Nilla wafer crust to the tangy lemon curd and the airy meringue topping, every component builds layers of flavor and texture.
- Nilla wafer cookies: The base of our crust provides a lightly sweet, crisp foundation that holds everything together beautifully.
- Granulated sugar: Used in the crust, filling, lemon curd, and meringue, it balances tartness and adds sweetness throughout.
- Unsalted butter: Adds richness to the crust and smoothness to the lemon curd.
- Cream cheese: The star of the cheesecake filling, it delivers that classic creamy texture and tang.
- Sour cream: Brings a subtle tang and extra creaminess to the filling.
- Fresh lemon juice: Vital for bright, fresh lemon flavor in both the filling and curd.
- Lemon zest: Adds aromatic intensity and enhances the lemon profile.
- Eggs and egg yolks: Provide structure and richness for the cheesecake and lemon curd.
- Egg whites: Whipped into meringue, they create a light, airy topping with beautiful peaks.
- Cream of tartar: Stabilizes the meringue so it holds its shape.
- Vanilla extract: Adds warmth and depth to the meringue flavor.
How to Make Mini Lemon Meringue Cheesecakes Recipe
Step 1: Prepare the Crust
Start by preheating your oven to 350°F (175°C) and lightly greasing your mini cheesecake pan so the crusts don’t stick. Then, combine Nilla wafer cookies, granulated sugar, and melted butter in a food processor until the mixture resembles wet sand. Press this evenly into the bottoms of each cavity in your pan to form the crust. Bake this base for 5 minutes, then reduce the oven temperature to 325°F (165°C) to get your crusts perfectly golden and ready to hold the luscious filling.
Step 2: Make the Cheesecake Filling
Using a stand mixer, beat softened cream cheese and sugar until it becomes silky smooth — no lumps here! Add in sour cream, fresh lemon juice, and lemon zest to infuse that lively citrus flavor, mixing until everything is perfectly combined. Then, one at a time, add the whole egg followed by the egg yolks, mixing after each addition to maintain a creamy, luscious batter.
Step 3: Bake the Cheesecakes
Spoon your cheesecake filling into the crust-lined cavities, filling them generously but leaving room for rising. Bake in the oven at 325°F (165°C) for 15 to 18 minutes, or until the centers are just set with a slight jiggle. Let them cool to room temperature before refrigerating for a minimum of 6 hours—or overnight—to allow that decadent texture to fully develop and the flavors to meld beautifully.
Step 4: Prepare the Lemon Curd
Next up, the vibrant lemon curd! Whisk egg yolks, sugar, lemon juice, lemon zest, and cubed butter in a double boiler over simmering water, stirring constantly for 8 to 10 minutes until thickened to a luscious, spreadable consistency. For the smoothest finish, strain the curd to remove any cooked egg bits, cover it with plastic wrap so it doesn’t form a skin, and chill until ready to use. This curd is the heart of the mini lemon meringue cheesecakes.
Step 5: Whip the Meringue
To create the light, fluffy crown, place egg whites, sugar, and cream of tartar in a metal bowl over simmering water, whisking until it’s warm and the sugar has dissolved completely. Transfer the mixture to a stand mixer and beat until stiff peaks form—a texture that holds strong but is still soft and billowy. Mix in vanilla extract for a hint of sweetness and then scoop the glossy meringue into a piping bag, ready for decorating.
Step 6: Assemble and Torch
Once your mini cheesecakes have chilled, carefully remove them from the pan. Spoon a dollop of the chilled lemon curd onto each cheesecake. Then pipe the meringue over the top in decorative swirls or peaks. Finish by lightly browning the meringue with a kitchen torch to give that classic golden, slightly caramelized finish that adds irresistible flavor and texture contrast. Now your Mini Lemon Meringue Cheesecakes Recipe is ready to impress!
How to Serve Mini Lemon Meringue Cheesecakes Recipe
Garnishes
Decorate these mini delights with a sprinkle of fresh lemon zest or a few finely chopped pistachios for crunch and color. A tiny mint leaf perched beside the meringue adds a burst of freshness, lifting both the look and flavor. Even a few edible flowers can bring a whimsical touch for special occasions.
Side Dishes
Serve alongside a cup of hot Earl Grey tea or sparkling lemonade for a refreshing palate cleanser. For brunch, pair with fresh berries or a light fruit salad to balance the richness and lend natural sweetness.
Creative Ways to Present
Try serving these cheesecakes in adorable mini mason jars for a charming rustic vibe, or plate them individually on pretty dessert dishes with a drizzle of homemade raspberry coulis for an elegant finish. You can also present them on a tiered dessert stand to dazzle guests at gatherings or celebrations.
Make Ahead and Storage
Storing Leftovers
Keep your leftover mini cheesecakes refrigerated in an airtight container. They’ll stay fresh and maintain their texture for up to four days. Be sure to cover the meringue gently with plastic wrap to avoid flattening those beautiful peaks.
Freezing
Although best enjoyed fresh, you can freeze the mini cheesecakes without the meringue topping. Wrap each cheesecake tightly in plastic wrap and place them in a freezer-safe container for up to two months. Thaw overnight in the fridge before adding fresh lemon curd and meringue on the day you plan to serve.
Reheating
Since these cheesecakes are best cold, reheating is generally not recommended. However, if you want to slightly soften the lemon curd, let the cheesecake sit at room temperature for 15-20 minutes. Avoid microwaving or heating the meringue, as it will lose its texture and charm.
FAQs
Can I use other cookies for the crust?
Absolutely! While Nilla wafers are traditional and add a lovely flavor, digestive biscuits or graham crackers also make excellent crusts. Just make sure to keep the texture fine and adjust the butter amount if needed for binding.
How do I know when the cheesecakes are fully baked?
Look for slightly set edges but a center that still has a gentle wobble when you gently shake the pan. Overbaking can cause cracks, so it’s better to err on the side of slightly underbaked—they’ll firm up as they cool in the fridge.
Is it necessary to use a kitchen torch for the meringue?
A kitchen torch is recommended to get that perfect golden brown finish on the meringue. If you don’t have one, you can briefly place the mini cheesecakes under a hot broiler—but watch closely to avoid burning.
Can I make the lemon curd ahead of time?
Yes! Making the lemon curd a day or two in advance is a great time-saver. Just keep it refrigerated and covered tightly. It may thicken as it chills, so give it a quick stir before using.
What if I don’t have cream of tartar for the meringue?
You can substitute an equal amount of lemon juice or white vinegar to stabilize the egg whites. The meringue will still whip up nicely and hold its shape.
Final Thoughts
If you’ve been searching for a dessert that combines refreshing citrus, creamy cheesecake, and a show-stopping meringue topping, then this Mini Lemon Meringue Cheesecakes Recipe is your new go-to. Easy to make, visually stunning, and packed with flavor, it’s a crowd-pleaser that will brighten up any meal or celebration. I can’t wait for you to try this recipe and enjoy every delightful bite as much as I do!
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Mini Lemon Meringue Cheesecakes Recipe
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 6 hours 55 minutes
- Yield: 12 mini cheesecakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Mini Lemon Meringue Cheesecakes combine a buttery Nilla wafer crust, creamy lemon-flavored cheesecake filling, tangy lemon curd, and a light, fluffy browned meringue topping. Perfectly portioned for easy serving, these delightful treats bring together rich, tart, and sweet flavors with a beautiful presentation, making them an ideal dessert for gatherings or special occasions.
Ingredients
Crust
- 24 Nilla wafer cookies
- 2 ¼ tsp granulated sugar
- 3 tbsp unsalted butter, melted
Cheesecake 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
- â…› tsp cream of tartar
- ½ tsp vanilla extract
Instructions
- Prepare the Crust: Preheat your oven to 350°F (175°C) and lightly grease a mini cheesecake pan to prevent sticking.
- Make the Crust Mixture: In a food processor, pulse the Nilla wafer cookies, granulated sugar, and melted butter until the texture resembles coarse crumbs.
- Form the Crusts: Divide the crumb mixture evenly among the mini cheesecake cavities, pressing down firmly to create an even and compact base layer.
- Bake the Crust: Bake the crusts for 5 minutes in the preheated oven, then reduce the oven temperature to 325°F (165°C) to prepare for baking the filling.
- Prepare the Cheesecake Filling: In a stand mixer, beat softened cream cheese and sugar together until smooth and creamy, ensuring no lumps remain.
- Add Flavorings: Mix in the sour cream, fresh lemon juice, lemon zest, and the salt until the mixture is fully combined and smooth.
- Incorporate Eggs: Add the large egg and continue mixing until the filling is smooth and well blended.
- Fill and Bake: Spoon the cheesecake filling evenly into each crust-lined cavity and bake for 15-18 minutes at 325°F (165°C), or until the filling is set but slightly jiggly in the center.
- Cool and Chill: Allow the mini cheesecakes to cool to room temperature, then refrigerate for 6-12 hours to fully set and develop flavors.
- Make the Lemon Curd: Using a double boiler, whisk together egg yolks, sugar, lemon juice, lemon zest, and cubed butter continuously for 8-10 minutes until thickened.
- Strain and Chill Curd: Strain the lemon curd through a fine mesh to remove any lumps, cover with plastic wrap directly on the surface, and refrigerate until chilled.
- Prepare the Meringue: In a metal bowl placed over simmering water, combine egg whites, sugar, and cream of tartar. Whisk constantly until the mixture is warm and the sugar fully dissolves.
- Beat the Meringue: Transfer to a stand mixer and beat at high speed until stiff peaks form; then add vanilla extract and mix briefly to combine.
- Prepare for Assembly: Transfer the meringue into a piping bag fitted with your preferred tip for controlled application.
- Assemble the Cheesecakes: Carefully remove the chilled mini cheesecakes from the pan, spoon a layer of lemon curd onto each one.
- Pipe and Brown the Meringue: Pipe the prepared meringue over the lemon curd on each cheesecake and lightly brown the meringue using a kitchen torch for a toasted finish.
- Serve and Store: Serve immediately for best texture and flavor or refrigerate until ready to enjoy. Store any leftovers in the refrigerator to maintain freshness.
Notes
- Ensure cream cheese is softened to room temperature for a smooth filling.
- Press the crust firmly to prevent crumbling during baking.
- Use a kitchen torch carefully to avoid burning the meringue; a light golden brown is ideal.
- Chilling the cheesecakes overnight enhances the flavor and texture.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
