Mini Lemon Meringue Cheesecakes

Mini Lemon Meringue Cheesecakes are a delightful blend of tangy lemon flavor, creamy cheesecake filling, and fluffy meringue, all in one bite-sized treat. These mini cheesecakes are perfect for spring and summer gatherings, offering a burst of citrusy goodness with every bite. The recipe starts with a buttery Nilla wafer crust, followed by a creamy lemon-infused cheesecake filling. Each cheesecake is topped with homemade lemon curd and a swirl of meringue, making them as beautiful as they are delicious.

INGREDIENTS

• Nilla wafer cookies: 24, for the crust base
• Granulated sugar (for crust): 2 ¼ tsp, to sweeten the crust
• Unsalted butter: 3 tbsp, melted, to bind the crust
• Cream cheese: 12 oz, softened, for the cheesecake filling
• Granulated sugar (for filling): 1/2 cup, to sweeten the filling
• Sour cream: 2 tbsp, for a creamy texture
• Salt: 1/4 tsp, to enhance flavor
• Fresh lemon juice: 2 tbsp, for a tangy taste
• Lemon zest: 1 tsp, for added citrus flavor
• Egg: 1 large, to bind the filling
• Egg yolks (for lemon curd): 2 large, for a rich curd
• Granulated sugar (for lemon curd): 1/2 cup, to sweeten the curd
• Lemon juice (for lemon curd): 2 tbsp, for a zesty curd
• Lemon zest (for lemon curd): 1 tsp, for extra lemon flavor
• Unsalted butter (for lemon curd): 2 tbsp, cubed, for a smooth texture
• Egg whites (for meringue): 2 large, for the meringue topping
• Granulated sugar (for meringue): 1/2 cup, to sweeten the meringue
• Cream of tartar: 1/8 tsp, to stabilize the meringue
• Vanilla extract: 1/2 tsp, for flavoring the meringue

INSTRUCTIONS

Step 1:

Preheat oven to 350°F (175°C). Grease mini cheesecake pan. Process Nilla wafers, sugar, and melted butter in a food processor until fine crumbs form. Press the mixture into the bottoms of the mini cheesecake cavities. Bake for 5 minutes, then lower the oven temperature to 325°F (165°C).

Step 2:

To make the cheesecake filling, beat softened cream cheese and sugar until smooth. Add sour cream, lemon juice, and lemon zest, then mix in the egg. Divide the filling evenly among the cheesecake cavities. Bake for 15-18 minutes until set. Let cool, then chill in the refrigerator for 6-12 hours.

Step 3:

For the lemon curd, whisk together egg yolks, sugar, lemon juice, lemon zest, and cubed butter in a double boiler for 8-10 minutes until thickened. Strain the mixture, cover, and chill in the refrigerator.

Step 4:

To make the meringue, place egg whites, sugar, and cream of tartar in a metal bowl over simmering water, whisking constantly until the sugar dissolves. Transfer to a mixer and beat until stiff peaks form. Add vanilla extract and mix.

Step 5:

Top each chilled cheesecake with a spoonful of lemon curd, then pipe meringue on top. Use a kitchen torch to lightly brown the meringue.

Step 6:

Serve immediately or refrigerate until ready to serve.

Serving and Storage Tips

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• For best results, use a kitchen torch to brown the meringue just before serving.

Helpful Notes

• For a more intense lemon flavor, add an extra teaspoon of lemon zest to the cheesecake filling.
• If you don’t have a kitchen torch, you can place the cheesecakes under the broiler for a few seconds to brown the meringue, but watch closely to avoid burning.

Tips from Well-Known Chefs

• Chef Lisa recommends adding a pinch of salt to the lemon curd to enhance its tangy flavor.

Why You’ll Love Mini Lemon Meringue Cheesecakes

These mini cheesecakes offer a delightful combination of sweet, tangy, and creamy flavors in every bite. The Nilla wafer crust provides a buttery base, while the lemon curd adds a burst of citrusy goodness. Topped with fluffy meringue, they’re both visually appealing and delicious, making them perfect for spring celebrations or special occasions.

FAQs

Can I make the lemon curd ahead of time?

Yes, you can make the lemon curd up to 3 days in advance and store it in the refrigerator.

Can I use store-bought lemon curd?

Yes, store-bought lemon curd can be used for convenience, though homemade curd has a fresher taste.

Can I freeze these mini cheesecakes?

Yes, you can freeze the cheesecakes (without the meringue) for up to 1 month. Thaw in the refrigerator and add the meringue before serving.

Can I use graham crackers for the crust?

Yes, crushed graham crackers can be used as an alternative to Nilla wafers for the crust.

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Conclusion

These Mini Lemon Meringue Cheesecakes are a tangy, sweet, and delightful dessert that’s perfect for spring. Each bite-sized treat features a Nilla wafer crust, creamy lemon cheesecake filling, a layer of homemade lemon curd, and a fluffy meringue topping. These mini cheesecakes are ideal for spring gatherings, offering a burst of citrusy flavor in every bite. Enjoy them chilled for a refreshing dessert or freshly torched for a warm meringue topping. They’re easy to make ahead and serve at parties or special events.