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
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 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.
