There is something truly magical about perfectly balanced desserts, and the Mini Lemon Meringue Cheesecakes Recipe captures that enchantment with every bite. These delightful individual cheesecakes combine a buttery graham cracker crust, tangy lemon-infused cheesecake filling, luscious homemade lemon curd, and fluffy toasted meringue topping. Whether you’re serving these at a spring gathering or simply craving a zesty, elegant treat, these little beauties are sure to brighten up any occasion with their vibrant flavor and charming presentation.
Ingredients You’ll Need
Every ingredient in this recipe plays an important role, creating a symphony of textures and flavors that are as simple as they are essential. From the buttery crust to the tang of fresh lemon, you’ll see how each element contributes to making these mini cheesecakes irresistible.
- Graham cracker crumbs: The base of your crust for a buttery, slightly crunchy foundation.
- Granulated sugar: Adds sweetness to each layer—the crust, cheesecake, lemon curd, and meringue.
- Unsalted butter: Melted into the crumbs and lemon curd to provide richness and help bind ingredients.
- Cream cheese: The smooth and creamy heart of the cheesecake filling—make sure it’s softened for the best texture.
- Egg: Helps set the cheesecake filling to that perfect delicate firmness.
- Vanilla extract: Builds depth and warmth in the cheesecake and meringue.
- Sour cream: Adds tang and moisture, keeping the cheesecake filling luscious.
- Fresh lemon juice and zest: The star flavor ingredients that give these cheesecakes their bright, vibrant character.
- Egg yolks: Key to the richness and silkiness of the lemon curd.
- Cream of tartar: Stabilizes the egg whites to create fluffy, long-lasting meringue peaks.
- Egg whites: Whipped into meringue for a cloud-like topping with a sweet finish.
How to Make Mini Lemon Meringue Cheesecakes Recipe
Step 1: Prepare the crust
Preheat your oven to 325°F and line a 12-cup muffin tin with paper liners. In a bowl, combine the graham cracker crumbs, granulated sugar, and melted butter until the mixture resembles wet sand. Press about one tablespoon into the bottom of each liner to create an even crust. Bake for 5 minutes to set the crust, then remove from the oven and allow to cool completely. This step ensures your crust will be firm and slightly crisp, ready to hold the luscious filling.
Step 2: Make the cheesecake filling
Using a mixer, beat softened cream cheese and sugar together until smooth and creamy. Then, add in the egg, vanilla extract, sour cream, fresh lemon juice, and lemon zest. Mix until fully incorporated and silky smooth. Spoon the cheesecake mixture evenly over each crust-lined cup, filling close to the top. Bake these for 15 to 18 minutes, or until the centers are just set but still slightly jiggly. After baking, let them cool completely to room temperature before chilling them in the refrigerator for at least two hours. This chilling time helps the filling to firm up into that perfect cheesecake texture.
Step 3: Prepare the lemon curd
In a small saucepan, whisk together sugar, egg yolks, lemon juice, and lemon zest over medium-low heat. Stir constantly, allowing the mixture to thicken—this usually takes about 5 to 7 minutes. Once thickened and velvety, remove from heat and stir in the butter until smooth. Let this tangy lemon curd cool completely before spooning a teaspoon of it on top of each chilled cheesecake. This curd layer adds a bright burst of flavor that elevates each bite.
Step 4: Whip and add the meringue topping
Beat egg whites and cream of tartar together until soft peaks form. Gradually add sugar and vanilla extract while continuing to beat until stiff peaks form—this means the meringue should hold its shape firmly without collapsing. Pipe or spoon a generous topping of the meringue over each lemon curd-topped cheesecake. For that classic toasted effect, use a kitchen torch to lightly brown the meringue. If you don’t have a torch handy, place the cheesecakes under a broiler at 400°F for 3 to 5 minutes until the meringue turns a gorgeous golden color. This finishing touch adds a beautiful texture and an irresistible look to your mini masterpieces.
How to Serve Mini Lemon Meringue Cheesecakes Recipe
Garnishes
These mini lemon meringue cheesecakes look stunning on their own, but a few well-chosen garnishes can take them to the next level. Consider topping with a thin lemon slice, a sprinkle of finely chopped toasted almonds, or a dusting of powdered sugar for an elegant finish. Fresh mint leaves also add a lovely pop of green and a hint of freshness against the sweet-tart layers.
Side Dishes
While these cheesecakes can certainly stand alone as a perfect dessert, pairing them with light accompaniments can enhance the overall experience. A fresh berry salad, a cup of bright herbal tea—like chamomile or mint—or even a dollop of whipped cream on the side complement their citrusy brightness beautifully. These sides refresh the palate without overpowering the delicate lemon flavor.
Creative Ways to Present
Hosting a gathering? Try serving the Mini Lemon Meringue Cheesecakes Recipe on a decorative platter lined with lemon leaves or a doily for a rustic-chic vibe. You can also arrange them in small glass jars or clear dessert cups for a modern presentation. For a playful twist, layer some crushed graham crackers or lemon curd at the bottom of clear glasses and top with cheesecake and meringue for a deconstructed take that still keeps all the flavors in every spoonful.
Make Ahead and Storage
Storing Leftovers
Once assembled, these cheesecakes should be kept refrigerated to maintain their texture and freshness. Store them in an airtight container or cover the muffin tin tightly with plastic wrap. They will keep well for 1 to 2 days without losing any flavor or quality.
Freezing
If you want to prepare these ahead for a big event, freezing works well too. After baking and cooling the cheesecake filling with the crust but before adding the lemon curd and meringue, freeze each mini cheesecake individually on a baking sheet. Once frozen solid, transfer them to a freezer-safe container or bag. When ready to enjoy, thaw in the refrigerator overnight and then add fresh lemon curd and meringue topping before serving to keep the topping fresh and fluffy.
Reheating
Because these cheesecakes are best enjoyed chilled, reheating is not generally recommended. However, if you have browned the meringue in the oven and want to warm it slightly before serving, a very brief broil at 400°F for 2–3 minutes can reactivate that toasted flavor without compromising the cheesecake’s delicate texture.
FAQs
Can I use store-bought lemon curd instead of making my own?
Absolutely! While homemade lemon curd adds an extra layer of freshness and vibrant flavor, a good-quality store-bought curd works perfectly and saves time without sacrificing much in taste.
Is it necessary to use cream of tartar in the meringue?
Cream of tartar helps stabilize the egg whites, ensuring your meringue holds stiff peaks and stays fluffy longer. If you don’t have it on hand, a small amount of lemon juice can be used as a substitute, though cream of tartar is preferred.
Can I make these cheesecakes dairy-free or vegan?
This recipe relies heavily on dairy-based ingredients and eggs, so substituting for vegan or dairy-free versions would require considerable adjustments. For a vegan take, consider using vegan cream cheese, aquafaba for the meringue, and appropriate butter substitutes, but note the texture and flavor will differ.
Why are my lemon curd and meringue not setting properly?
For lemon curd, constant stirring over medium-low heat is key to avoid scrambling the eggs and to help it thicken smoothly. For meringue, ensure your bowl and beaters are clean and free of grease, and gradually add sugar once soft peaks form to achieve the best structure.
Can I prepare the Mini Lemon Meringue Cheesecakes Recipe in advance for a party?
Yes! In fact, making them 1 to 2 days ahead works wonderfully. Prepare the crusts, filling, and lemon curd, refrigerate them, and add the meringue topping right before serving to keep it light and fresh.
Final Thoughts
Making the Mini Lemon Meringue Cheesecakes Recipe is such a rewarding experience, especially when you see guests delight in these petite, flavorful desserts. They bring together the creamy texture of cheesecake, the citrus brightness of lemon curd, and the airy sweetness of meringue in one harmonious treat. Give this recipe a try—you might just find your new favorite go-to dessert for celebrations or a special everyday indulgence!
Print
Mini Lemon Meringue Cheesecakes Recipe
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours 55 minutes
- Yield: 12 mini cheesecakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Mini Lemon Meringue Cheesecakes are delightful individual desserts featuring a crisp graham cracker crust, creamy lemon-infused cheesecake filling, tangy homemade lemon curd, and a light, fluffy meringue topping. Perfect for spring or any time you want a refreshing, elegant treat that combines classic flavors in a convenient bite-sized form.
Ingredients
For the crust:
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
For the cheesecake:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons sour cream
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
For the lemon curd:
- 1/2 cup granulated sugar
- 2 large egg yolks
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 2 tablespoons unsalted butter
For the meringue:
- 2 egg whites
- 1/4 cup granulated sugar
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon vanilla extract
Instructions
- Prepare the crust: Preheat the oven to 325°F (163°C) and line a 12-cup muffin tin with paper liners. In a bowl, combine graham cracker crumbs, sugar, and melted butter until fully incorporated. Press about 1 tablespoon of this mixture into the bottom of each muffin liner. Bake for 5 minutes, then remove and allow to cool completely.
- Make the cheesecake filling: In a mixing bowl, beat softened cream cheese and sugar until smooth and creamy. Add the egg, vanilla extract, sour cream, lemon juice, and lemon zest, mixing until the filling is well combined and creamy. Divide the cheesecake filling evenly over the cooled crusts in the muffin tin. Bake for 15 to 18 minutes, or until the centers are just set. Cool completely at room temperature, then refrigerate for at least 2 hours to firm up.
- Prepare the lemon curd: In a small saucepan over medium-low heat, whisk together sugar, egg yolks, fresh lemon juice, and lemon zest. Stir continuously until the mixture thickens, about 5 to 7 minutes, being careful not to scramble the eggs. Remove from heat and immediately stir in the butter until melted and smooth. Let the curd cool to room temperature.
- Top with lemon curd: Once the cheesecakes have chilled, spoon approximately 1 teaspoon of the cooled lemon curd over each mini cheesecake evenly.
- Make the meringue: In a clean, dry bowl, beat the egg whites with cream of tartar until soft peaks form. Gradually add the sugar and vanilla extract while continuing to beat until stiff, glossy peaks develop.
- Finish with meringue: Pipe or spoon the meringue over the lemon curd layer on each cheesecake. If desired, gently toast the meringue using a kitchen torch for a golden finish. Alternatively, place the topped cheesecakes under a preheated broiler or bake at 400°F (204°C) for 3 to 5 minutes, watching carefully to brown the meringue without burning.
Notes
- These mini cheesecakes can be made 1–2 days ahead and stored covered in the refrigerator.
- If you don’t have a kitchen torch, baking under the broiler or at 400°F for a few minutes is an excellent alternative to brown the meringue.
- Ensure the egg whites bowl and beaters are completely clean and free of any fat for the best meringue results.
- Use fresh lemons for the lemon zest and juice for the brightest flavor.
