Bright Mini Lemon Meringue Cheesecakes Recipe for Sweet Smiles

Creamy mini lemon meringue cheesecakes dance between tangy and sweet, capturing dessert magic in bite-sized perfection.

Small yet spectacular, these delicate treats combine silky cream cheese with bright citrus notes.

Delightful layers promise a sensational flavor journey through each carefully crafted miniature.

Tangy lemon curd swirls throughout soft cheesecake bases, creating unexpected texture contrasts.

Fluffy meringue crowns each petite dessert with elegant white peaks that melt deliciously on your tongue.

Compact and sophisticated, these individual cheesecakes guarantee impressed guests and satisfied cravings.

You’ll want to savor every single decadent morsel of this irresistible dessert.

Mini Lemon Meringue Cheesecakes Notable Dessert Qualities

• Whip Up Delightful Mini Desserts: These tiny cheesecakes pack massive flavor into bite-sized portions perfect for parties, gatherings, or personal treat moments.
• Master Impressive Technique: The recipe combines multiple complex elements like lemon curd, meringue, and cheesecake, allowing home bakers to showcase professional-level baking skills without overwhelming complexity.
• Customize with Ease: Flexible recipe allows simple variations by adjusting lemon intensity, topping decorations, or experimenting with different cookie crumb bases for personalized touch.
• Crowd-Pleasing Flavor Profile: Tangy lemon curd balanced with creamy cheesecake and sweet meringue creates a harmonious dessert that appeals to diverse taste preferences, making it a guaranteed crowd-pleaser.

What to Gather for Mini Lemon Meringue Cheesecakes

• Nilla Wafers: A classic cookie that provides a sweet and crumbly base for the cheesecake.
• Sugar: Adds sweetness to the crust mixture.
• Unsalted Butter: Helps bind the crust ingredients together and creates a rich flavor.

• Cream Cheese: The primary ingredient that gives the cheesecake its creamy and smooth texture.
• Sugar: Provides sweetness to the cheesecake filling.
• Sour Cream: Adds tanginess and helps create a smooth, creamy consistency.
• Lemon Juice, Lemon Zest: Brings a bright, citrusy flavor to the cheesecake.
• Egg: Helps bind the filling and provides structure.

• Egg Yolks, Sugar, Lemon Juice, Lemon Zest, Unsalted Butter: Key components that create a rich and tangy lemon curd.
• Egg Whites, Sugar, Cream of Tartar: Essential ingredients for creating a light and fluffy meringue topping.
• Vanilla Extract: Adds a subtle, sweet flavor to the meringue.

Steps to Assemble Mini Lemon Meringue Cheesecakes

Step 1: Craft The Crust

Pulse Nilla wafers, sugar, and melted butter in a food processor until they transform into fine crumbs.

Gently press this buttery mixture into the mini cheesecake pan cavities.

Slide the pan into a 350F (175C) oven and bake for 5 minutes.

Reduce the oven temperature to 325F (165C).

Step 2: Create Creamy Filling

Whip softened cream cheese and sugar until they become silky smooth.

Fold in sour cream, zesty lemon juice, and bright lemon zest.

Blend in the egg until fully incorporated.

Distribute the filling evenly across the cheesecake cavities.

Bake for 15-18 minutes until the centers set.

Allow to cool, then refrigerate for 6-12 hours.

Step 3: Whip Up Tangy Lemon Curd

Combine egg yolks, sugar, lemon juice, lemon zest, and cubed butter in a double boiler.

Whisk continuously for 8-10 minutes until the mixture thickens into a velvety consistency.

Strain the curd, cover, and chill in the refrigerator.

Step 4: Construct Fluffy Meringue

Combine egg whites, sugar, and cream of tartar in a metal bowl set over simmering water.

Whisk constantly until sugar dissolves completely.

Transfer to a mixer and beat until stiff, glossy peaks emerge.

Stir in vanilla extract for extra flavor.

Step 5: Finish And Garnish

Top each chilled cheesecake with a generous spoonful of lemon curd.

Pipe luxurious meringue swirls on top.

Use a kitchen torch to caramelize the meringue until golden brown.

Serve immediately or keep chilled until ready to enjoy.

Pro Suggestions for Fluffy Meringue Perfection

• Use a food processor for ultra-fine, even cookie crumbs that create a smooth, compact cheesecake base.
• Strain the lemon curd through a fine-mesh sieve to ensure a silky, lump-free texture.
• Add cream of tartar to help egg whites hold their shape and create more stable, glossy peaks.
• Hold the kitchen torch 2-3 inches away from meringue and move continuously for even, golden-brown caramelization.
• Refrigerate cheesecakes overnight to allow flavors to meld and texture to set perfectly.

Fun Twists for Mini Cheesecake Recipes

• Gluten-Free Sensation: Replace Nilla wafers with gluten-free graham crackers or almond flour for the crust, ensuring those with gluten sensitivities can enjoy this delectable dessert.
• Vegan Transformation: Swap cream cheese with cashew-based cream cheese, use coconut cream instead of sour cream, and create egg replacements with aquafaba or chia seeds to craft a plant-based version.
• Tropical Citrus Remix: Substitute lemon with lime or passion fruit juice and zest, adding an exotic flavor profile that brings a vibrant Caribbean-inspired twist to the mini cheesecakes.
• Low-Sugar Option: Use monk fruit sweetener or stevia in place of regular sugar, reducing overall calorie content while maintaining the rich, creamy texture of the original recipe.

Ways to Serve Lemon Meringue Cheesecakes at Parties

• Elegant Party Centerpiece: Arrange mini lemon meringue cheesecakes on a beautiful tiered dessert stand, creating a stunning visual display that will impress guests at dinner parties or special celebrations.
• Brunch Accompaniment: Pair these delightful cheesecakes with fresh berries and a light mimosa, offering a perfect sweet and tangy complement to a weekend brunch spread.
• Afternoon Tea Treat: Serve these mini desserts on delicate china plates alongside Earl Grey tea, creating an elegant and sophisticated dessert experience that feels both indulgent and refined.
• Seasonal Gift Idea: Package individual mini cheesecakes in clear gift boxes with a ribbon, making them a charming homemade present for friends, neighbors, or holiday gatherings.

Storing Mini Lemon Meringue Cheesecakes for Freshness

• Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep meringue-topped cheesecakes separate from those without meringue to prevent sogginess.
• Wrap individual cheesecakes tightly in plastic wrap and aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
• Gently warm cheesecakes at room temperature for 15-20 minutes before serving. Avoid microwaving to prevent texture changes and melting of the delicate meringue.
• For best taste and texture, consume within 24 hours of preparation. Refresh the meringue with a quick torch browning before serving chilled cheesecakes.

FAQs

• How do I prevent my cheesecake from cracking?

Beat cream cheese at room temperature and avoid overmixing. Always use a water bath or lower oven temperature to create gentle, even baking environment.

• Can I use bottled lemon juice instead of fresh?

Fresh lemon juice is recommended for the best flavor. Bottled juice works but might lack the bright, zesty taste of freshly squeezed lemons.

• What if I don't have a kitchen torch?

You can carefully brown the meringue under the broiler for 1-2 minutes. Watch closely to prevent burning and ensure even browning.

• How do I know when the cheesecake is perfectly baked?

The edges will be set, but the center should still have a slight jiggle. It will continue to set while cooling and chilling in the refrigerator.

Mini Lemon Meringue Cheesecakes Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 10 reviews

• Total Time: 55 minutes
• Yield: 12 1x

Print Recipe

Pin Recipe

Description

Delectable mini lemon meringue cheesecakes blend creamy richness with zesty citrus and pillowy meringue, creating a perfectly balanced dessert. Sweet sophistication meets compact elegance, promising pure indulgence you’ll savor with each delightful bite.

---

Ingredients

Scale 1x2x3x

Crust Ingredients:

• 24 Nilla wafer cookies
• 2 1/4 teaspoons (11.25 milliliters) granulated sugar
• 3 tablespoons (45 milliliters) unsalted butter, melted

Cheesecake Filling Ingredients:

• 12 ounces (340 grams) cream cheese, softened
• 1/2 cup (100 grams) granulated sugar
• 2 tablespoons (30 milliliters) sour cream
• 1/4 teaspoon (1.25 milliliters) salt
• 2 tablespoons (30 milliliters) fresh lemon juice
• 1 teaspoon (5 milliliters) lemon zest
• 1 large egg
• 2 large egg yolks

Lemon Curd and Meringue Ingredients:

• 2 large egg yolks
• 1/2 cup (100 grams) granulated sugar
• 2 tablespoons (30 milliliters) lemon juice
• 1 teaspoon (5 milliliters) lemon zest
• 2 tablespoons (30 milliliters) unsalted butter, cubed
• 2 large egg whites
• 1/2 cup (100 grams) granulated sugar
• 1/8 teaspoon (0.625 milliliters) cream of tartar
• 1/2 teaspoon (2.5 milliliters) vanilla extract

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare the crust by pulverizing Nilla wafers with sugar and melted butter in a food processor until uniformly crumbly. Press the mixture firmly into mini cheesecake pan cavities. Bake at 350F (175C) for 5 minutes, then reduce oven temperature to 325F (165C).
2. Create cheesecake filling by blending cream cheese and sugar until velvety smooth. Incorporate sour cream, lemon juice, and zest, then gently fold in egg. Distribute filling evenly across pan cavities. Bake 15-18 minutes until centers are just set. Cool completely, then refrigerate 6-12 hours for optimal texture.
3. Craft lemon curd by whisking egg yolks, sugar, lemon juice, zest, and butter in a double boiler. Stir continuously for 8-10 minutes until mixture thickens substantially. Strain through fine-mesh sieve, then chill thoroughly.
4. Generate meringue by heating egg whites, sugar, and cream of tartar in a metal bowl over simmering water. Whisk until sugar dissolves completely. Transfer to mixer and beat at high speed until glossy, rigid peaks emerge. Fold in vanilla extract.
5. Finalize desserts by dolloping lemon curd atop chilled cheesecakes. Pipe meringue decoratively using pastry bag. Caramelize meringue surface with kitchen torch until golden brown. Serve immediately or store briefly in refrigerator.

Notes

• Chill the cream cheese to room temperature before mixing to prevent lumps and ensure a smooth, creamy filling.
• Use fresh lemon juice and zest for the most vibrant, bright citrus flavor that truly elevates the cheesecake.
• Avoid overbaking by removing cheesecakes from the oven when the centers are still slightly jiggly, as they’ll continue setting while cooling.
• Pipe meringue carefully and torch gently to create a beautiful golden-brown finish without burning the delicate peaks.

• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 180 kcal
• Sugar: 15 g
• Sodium: 110 mg
• Fat: 11 g
• Saturated Fat: 6 g
• Unsaturated Fat: 4 g
• Trans Fat: 0.1 g
• Carbohydrates: 16 g
• Fiber: 0.2 g
• Protein: 3 g
• Cholesterol: 85 mg