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
Scale
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.
