If you adore the perfect balance of tangy and sweet wrapped up in a creamy, dreamy dessert, then you are going to love this Mini Lemon Meringue Cheesecakes Recipe. These delightful little treats combine a buttery Nilla wafer crust, luscious lemon-infused cheesecake, and the lightest, fluffiest meringue topping, all in convenient mini sizes that are as beautiful as they are delicious. Every bite bursts with bright citrus flavor and a satisfying texture, making them an absolute standout whenever you bring them to the table.
Ingredients You’ll Need
Gathering these straightforward yet essential ingredients is the first step toward creating a tempting batch of mini lemon meringue cheesecakes. Each element plays a vital role — from the buttery crust that gives a crisp base, to the creamy cheesecake filling infused with fresh lemon, and the airy meringue crowning each cheesecake with elegance and texture.
- 24 Nilla wafer cookies: A sweet and crunchy base that bakes into a perfect crust.
- 2 ¼ tsp granulated sugar (for crust): Adds just the right hint of sweetness to complement the crust’s buttery notes.
- 3 tbsp unsalted butter, melted: Binds the crust together and delivers rich flavor.
- 12 oz cream cheese, softened: The creamy heart of the cheesecake, providing a smooth texture.
- ½ cup granulated sugar (for filling): Sweetens the cheesecake filling evenly.
- 2 tbsp sour cream: Adds subtle tang and moisture to the filling for a luscious bite.
- ¼ tsp salt: Balances flavors and enhances the sweetness.
- 2 tbsp fresh lemon juice: Infuses bright citrus zestiness into the cheesecake.
- 1 tsp lemon zest: Packs concentrated lemon flavor to intensify freshness.
- 1 large egg: Helps set the cheesecake filling perfectly.
- 2 large egg yolks (for lemon curd): Essential for a rich, silky lemon curd topping.
- ½ cup granulated sugar (for lemon curd): Sweetens the lemon curd without overpowering its tartness.
- 2 tbsp lemon juice (for lemon curd): Creates the characteristic tang of lemon curd.
- 1 tsp lemon zest (for lemon curd): Adds vibrant lemon aroma to the curd.
- 2 tbsp unsalted butter, cubed (for lemon curd): Enriches lemon curd with velvety texture and flavor.
- 2 large egg whites (for meringue): Whipped to fluffy peaks that crown the cheesecakes beautifully.
- ½ cup granulated sugar (for meringue): Stabilizes and sweetens the meringue topping.
- â…› tsp cream of tartar: Helps stabilize egg whites to achieve perfect peaks.
- ½ tsp vanilla extract: Adds a warm touch of flavor to the meringue.
How to Make Mini Lemon Meringue Cheesecakes Recipe
Step 1: Prepare the Crust
Start by preheating your oven to 350°F (175°C) and greasing a mini cheesecake pan lightly to ensure your cheesecakes pop out with ease after baking. Then, in a food processor, blend the Nilla wafer cookies with granulated sugar and melted butter until the crumbs are uniform and moist. Divide this crust mixture evenly among the pan cavities, pressing down firmly to make an even, compact layer that will crisp up perfectly in the oven.
Step 2: Bake the Crust
Bake the crusts for 5 minutes to set their shape and toast the flavors lightly. After this quick bake, reduce your oven temperature to 325°F (165°C) to prepare for the cheesecake filling without burning the crust.
Step 3: Make the Cheesecake Filling
Now it’s time for the creamy filling. Using a stand mixer, beat softened cream cheese and sugar together until smoothly blended with no lumps. Incorporate sour cream, lemon juice, lemon zest, and a pinch of salt for that bright citrus punch and moist texture. Finally, add in one whole egg, beating gently until everything is silky and combined, ready to be spooned over your baked crusts.
Step 4: Bake the Cheesecakes
Spoon the luscious lemon cheesecake filling into each crust-lined cavity, filling nearly to the top. Bake in the oven for 15 to 18 minutes, just until the filling is set and jiggles only slightly in the center. Allow the cheesecakes to cool to room temperature before transferring them to the refrigerator to chill and firm up for 6 to 12 hours – patience here pays off with the best texture.
Step 5: Prepare the Lemon Curd
While the cheesecakes chill, prepare your lemon curd topping. Using a double boiler, whisk together egg yolks, sugar, lemon juice, zest, and cubed butter for 8 to 10 minutes. The mixture will thicken into a smooth, rich lemon curd. Pass it through a fine mesh strainer to create a silky finish, cover it tightly with plastic wrap, and refrigerate until cold.
Step 6: Make the Meringue
For the oh-so-pretty meringue, place egg whites, sugar, and cream of tartar in a metal bowl over simmering water and whisk until warm and sugar dissolves. Transfer the bowl to a stand mixer and beat until stiff peaks form, then gently fold in vanilla extract. This glossy, fluffy topping will crown your mini cheesecakes with light sweetness and a golden finish when toasted.
Step 7: Assemble the Mini Lemon Meringue Cheesecakes Recipe
Carefully remove each mini cheesecake from the pan and spoon a generous swirl of chilled lemon curd on top of each. Using a piping bag fitted with your favorite tip, pipe the meringue over the curd in beautiful swirls or peaks. For that classic look and incredible flavor, brown the meringue lightly with a kitchen torch until just golden. Now your Mini Lemon Meringue Cheesecakes Recipe is ready to impress!
How to Serve Mini Lemon Meringue Cheesecakes Recipe
Garnishes
To make your mini cheesecakes pop even more, consider garnishing with thin lemon slices, fresh berries, or a sprinkle of finely grated lemon zest for an extra citrus punch. These accents add a burst of color, texture, and fresh flavor that complement the bright lemon and airy meringue beautifully.
Side Dishes
Pair these mini delights with a light cup of herbal tea or a sparkling glass of Prosecco to balance out the sweetness and refresh your palate. A simple fresh fruit salad with mint can also be a lovely, fresh side that lets the cheesecakes shine as the star of the dessert table.
Creative Ways to Present
Try serving your Mini Lemon Meringue Cheesecakes Recipe on a beautiful tiered stand for a tea party vibe or arrange them on a platter decorated with edible flowers for an elegant touch. For a fun twist, add them into clear mini dessert cups layered with whipped cream or lemon jelly for individual take-home desserts that look as delightful as they taste.
Make Ahead and Storage
Storing Leftovers
You can store leftover mini cheesecakes in an airtight container in the refrigerator for up to 3 days, keeping them fresh and flavorful. Just make sure to keep the meringue intact by avoiding stacking or pressing directly against the toppings.
Freezing
While you can freeze the cheesecake base before adding meringue and lemon curd, freezing the fully assembled Mini Lemon Meringue Cheesecakes Recipe is not recommended because the meringue loses its delicate texture. To freeze, wrap unbaked crusts or filled cheesecakes tightly and freeze for up to one month; thaw overnight in the fridge before completing with toppings.
Reheating
Since these cheesecakes are best served cold, reheating is generally not needed. If you want to soften the lemon curd slightly before serving, allow them to sit at room temperature for 10 minutes. Avoid microwaving, which can alter textures negatively.
FAQs
Can I use a different cookie for the crust?
Absolutely! While Nilla wafers provide great sweetness and crunch, graham crackers or digestive biscuits work brilliantly too and offer slightly different flavor profiles if you want to experiment.
Is there a substitute for cream of tartar in the meringue?
If you don’t have cream of tartar on hand, you can substitute a few drops of lemon juice or white vinegar to help stabilize your meringue and achieve those desired stiff peaks.
How long do the mini cheesecakes need to chill?
Chilling for at least 6 hours is crucial to allow the cheesecake to set properly and develop its rich tangy flavor. Overnight chilling is ideal if you have the time to spare.
Can I make the lemon curd ahead of time?
Yes, making the lemon curd a day or two in advance is perfect, and it actually allows the flavors to deepen. Keep it tightly wrapped in the refrigerator until you’re ready to use.
What is the best way to brown the meringue?
A kitchen torch is your best friend here, giving you control to toast the meringue evenly without thawing the cheesecake. If you don’t have a torch, a quick broil in the oven for 1-2 minutes, watching closely, also works.
Final Thoughts
This Mini Lemon Meringue Cheesecakes Recipe is one of those unforgettable desserts that brightens any occasion with its creamy texture, zesty lemon flavor, and show-stopping meringue top. It’s a perfect project to share with friends or wow a dinner crowd, and once you try it, these charming little cheesecakes are sure to become a beloved favorite in your recipe collection. So roll up your sleeves, gather your ingredients, and dive into this delightful dessert adventure — I promise you won’t regret it!
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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 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these Mini Lemon Meringue Cheesecakes featuring a buttery Nilla wafer crust, creamy lemon-infused cheesecake filling, topped with tangy lemon curd and light, toasted meringue for the perfect balance of sweet and tart in every bite.
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 the oven to 350°F (175°C) and lightly grease a mini cheesecake pan to prevent sticking.
- Create the Crust Mixture: Use a food processor to finely crush the Nilla wafer cookies, then combine them with 2 ¼ teaspoons of granulated sugar and the melted unsalted butter until well mixed.
- Form the Crust: Divide this mixture evenly among the mini cheesecake cavities, pressing down firmly to create an even and compact crust layer.
- Bake the Crust: Bake the crusts for 5 minutes, then reduce the oven temperature to 325°F (165°C) in preparation for the cheesecake filling.
- Make the Cheesecake Filling: In a stand mixer, beat the softened cream cheese and ½ cup granulated sugar together until smooth and creamy.
- Add Flavor Ingredients: Incorporate the sour cream, fresh lemon juice, lemon zest, and salt into the cream cheese mixture and blend until fully combined.
- Incorporate Eggs: Add the large egg to the batter and mix until smooth and homogenous.
- Fill the Crusts: Spoon the cheesecake filling evenly into each crust-lined cheesecake cavity.
- Bake the Cheesecakes: Bake in the preheated oven for 15-18 minutes until the cheesecakes are set but still slightly jiggly in the center.
- Cool and Chill: Allow the mini cheesecakes to cool to room temperature before refrigerating for 6-12 hours to allow them to fully set and develop flavor.
- Prepare the Lemon Curd: Use a double boiler to whisk together the egg yolks, ½ cup granulated sugar, lemon juice, lemon zest, and butter, stirring continuously for 8-10 minutes until thickened and smooth.
- Strain and Chill Lemon Curd: Strain the lemon curd through a fine mesh sieve to remove any solids, cover with plastic wrap, and refrigerate until fully chilled.
- Make the Meringue: In a metal bowl set over simmering water, combine egg whites, ½ cup sugar, and cream of tartar. Whisk continuously until the mixture is warm and the sugar has dissolved.
- Whip Meringue to Stiff Peaks: Transfer the bowl to a stand mixer and beat the mixture until stiff peaks form. Then fold in vanilla extract and mix well.
- Prepare Meringue for Piping: Transfer the meringue to a piping bag for easy application.
- Assemble the Cheesecakes: Remove the mini cheesecakes from the pan and spoon chilled lemon curd onto each individual cheesecake.
- Top with Meringue: Pipe the prepared meringue atop each cheesecake and use a kitchen torch to lightly brown the meringue for a toasted, finished look.
- Serve or Store: Serve these mini lemon meringue cheesecakes immediately or refrigerate until ready to serve. Store any leftovers in the refrigerator to maintain freshness.
Notes
- Ensure cream cheese is fully softened for a smooth batter without lumps.
- Use fresh lemon juice and zest for the brightest lemon flavor.
- Be careful not to overbake the cheesecake filling—slight jiggle in center indicates perfect texture.
- The meringue can be browned using a kitchen torch or under a broiler for a few seconds, watching carefully to avoid burning.
- Refrigerate the cheesecakes overnight for best flavor development and firm texture.
- Leftovers should be stored in an airtight container in the fridge and consumed within 3-4 days.
