Mini Lemon Meringue Cheesecakes

Mini Lemon Meringue Cheesecakes are the perfect combination of creamy cheesecake, zesty lemon curd, and fluffy meringue topping. These bite-sized desserts are easy to make, stunning to serve, and irresistibly delicious for any occasion.

Why You’ll Love This Recipe

• Combines cheesecake, lemon, and meringue in a single bite-sized treat.
• Easy to make with simple ingredients.
• Perfect for parties, showers, or as an individual dessert.
• A great make-ahead recipe for stress-free entertaining.
• Light, creamy, and bursting with citrus flavor.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Crust:

• Graham cracker crumbs (or digestive biscuits)
• Butter, melted
• Granulated sugar

For the Cheesecake Filling:

• Cream cheese, softened
• Granulated sugar
• Eggs
• Vanilla extract
• Lemon juice
• Lemon zest

For the Lemon Curd:

• Egg yolks
• Granulated sugar
• Fresh lemon juice
• Lemon zest
• Butter, softened

For the Meringue Topping:

• Egg whites
• Granulated sugar
• Cream of tartar (optional, for stability)

Directions

Step 1: Make the Crust

1. Preheat oven: Preheat your oven to 325°F (160°C) and line a muffin tin with cupcake liners.
2. Mix the crust: In a small bowl, combine graham cracker crumbs, melted butter, and sugar. Stir until the mixture resembles wet sand.
3. Press into liners: Divide the mixture evenly among the cupcake liners, pressing firmly to form the crust. Bake for 5 minutes, then set aside to cool.

Step 2: Prepare the Cheesecake Filling

1. Beat the ingredients: In a large bowl, beat cream cheese and sugar until smooth. Add eggs, one at a time, mixing after each addition. Stir in vanilla extract, lemon juice, and lemon zest.
2. Fill the liners: Spoon the cheesecake mixture over the cooled crusts, filling each liner about 2/3 full.
3. Bake: Bake for 18-20 minutes, or until the centers are set but still slightly jiggly. Cool completely, then refrigerate for at least 2 hours.

Step 3: Make the Lemon Curd

1. Cook the curd: In a saucepan over medium heat, whisk together egg yolks, sugar, lemon juice, and zest. Stir constantly until the mixture thickens, about 5-7 minutes.
2. Add butter: Remove from heat and stir in butter until smooth. Let cool to room temperature.

Step 4: Prepare the Meringue Topping

1. Whip the egg whites: In a clean bowl, beat egg whites until soft peaks form. Gradually add sugar and cream of tartar, beating until stiff, glossy peaks form.

Step 5: Assemble the Cheesecakes

1. Add lemon curd: Spoon a layer of lemon curd over the chilled cheesecakes.
2. Top with meringue: Pipe or spoon the meringue over the lemon curd.
3. Toast the meringue: Use a kitchen torch to toast the meringue until golden brown. If you don’t have a torch, place the cheesecakes under a broiler for 1-2 minutes, watching closely.

Step 6: Chill and Serve

1. Chill: Refrigerate the assembled cheesecakes for at least 30 minutes before serving.
2. Enjoy: Remove from liners and serve chilled.

Servings and Timing

• Servings: 12 mini cheesecakes
• Preparation time: 25 minutes
• Cooking time: 25 minutes
• Chilling time: 2+ hours

Variations

• Lime version: Substitute lemon juice and zest with lime for a tropical twist.
• Berry topping: Add a layer of fresh blueberries or raspberries on top of the lemon curd.
• No-bake crust: Skip baking the crust and simply chill it for a no-bake version.
• Gluten-free: Use gluten-free graham crackers for the crust.
• Chocolate crust: Replace graham crackers with crushed chocolate cookies for a chocolaty base.

Storage/Reheating

• Refrigeration: Store in an airtight container in the refrigerator for up to 4 days.
• Freezing: Freeze the cheesecakes without meringue for up to 1 month. Thaw overnight in the refrigerator and add the meringue before serving.
• Reheating: Meringue-topped cheesecakes are best served cold and do not require reheating.

FAQs

1. Can I make these cheesecakes ahead of time?

Yes, you can make them 1-2 days in advance. Assemble the meringue topping just before serving for best results.

2. Do I need a kitchen torch for the meringue?

A torch works best for toasting the meringue, but you can use the broiler in your oven as an alternative.

3. Can I use store-bought lemon curd?

Yes, store-bought lemon curd is a convenient shortcut.

4. How do I prevent cracks in the cheesecake?

Avoid overmixing the batter and bake at the specified temperature. Cooling slowly also helps prevent cracks.

5. Can I skip the meringue topping?

Yes, you can serve the cheesecakes with just the lemon curd for a simpler version.

6. What type of cream cheese works best?

Full-fat cream cheese provides the best flavor and texture.

7. Can I double the recipe?

Yes, this recipe can easily be doubled to make more cheesecakes.

8. Are these cheesecakes gluten-free?

Use gluten-free graham crackers or cookies for the crust to make them gluten-free.

9. Can I substitute the graham crackers?

Yes, crushed digestive biscuits, shortbread cookies, or vanilla wafers work well.

10. What pairs well with these cheesecakes?

Serve with tea, coffee, or a light sparkling wine for an elegant pairing.

Conclusion

Mini Lemon Meringue Cheesecakes are the perfect blend of creamy, tangy, and sweet flavors in an adorable individual-sized dessert. These elegant treats are sure to impress your guests and satisfy your sweet tooth. Whether for a party or a simple indulgence at home, they’re a must-try recipe that’s as fun to make as they are to eat!

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