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
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
Instructions
- 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).
- 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.
- 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.
- 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.
- 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