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Mini Lemon Meringue Cheesecakes: 12 Irresistible Bites

Mini Lemon Meringue Cheesecakes
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These Mini Lemon Meringue Cheesecakes perfectly marry the zesty tang of lemon meringue pie with the luxurious creaminess of classic cheesecake, all in delightful individual servings.

Ingredients

Scale
  • 1 ½ cups (180g) finely crushed graham cracker crumbs
  • ¼ cup (50g) granulated sugar
  • 6 tablespoons (85g) unsalted butter, melted
  • 2 (8-ounce/226g each) blocks full-fat cream cheese, softened to room temperature
  • ¾ cup (150g) granulated sugar
  • 2 large eggs, room temperature
  • 1 tablespoon fresh lemon zest (from 1–2 medium lemons)
  • 2 tablespoons fresh lemon juice (from 1 medium lemon)
  • 1 teaspoon non-alcoholic vanilla extract
  • 3 large egg yolks
  • ½ cup (100g) granulated sugar
  • ¼ cup (60ml) fresh lemon juice
  • 1 tablespoon fresh lemon zest
  • Pinch of salt
  • 4 tablespoons (56g) unsalted butter, cold and cut into 4 pieces
  • 3 large egg whites, room temperature
  • ¾ cup (150g) granulated sugar
  • ¼ teaspoon cream of tartar
  • ½ teaspoon non-alcoholic vanilla extract

Instructions

  1. Preheat oven to 325°F (160°C). Line a 12-cup muffin tin. Combine 1 ½ cups crushed graham cracker crumbs, ¼ cup sugar, and 6 tablespoons melted butter. Press firmly into each liner (approx. 1 heaping tbsp). Bake for 5-7 minutes; cool slightly.
  2. Beat 2 blocks softened cream cheese until smooth. Add ¾ cup sugar; beat until light and fluffy. Beat in 2 large eggs, one at a time, on low speed. Stir in 1 tbsp lemon zest, 2 tbsp lemon juice, and 1 tsp non-alcoholic vanilla extract. Spoon filling evenly over pre-baked crusts (¾ full).
  3. Bake cheesecakes at 325°F (160°C) for 18-22 minutes, until edges are set but centers still jiggle. Turn off oven, prop door open, and cool inside for 15-20 minutes. Cool at room temperature for 30 minutes, then chill in refrigerator for at least 3-4 hours, or overnight.
  4. Prepare a double boiler. Whisk 3 egg yolks, ½ cup sugar, ¼ cup lemon juice, 1 tbsp lemon zest, and a pinch of salt. Cook over simmering water, whisking constantly for 8-10 minutes, until thick. Remove from heat, whisk in 4 tbsp cold butter. Strain curd, cover surface directly with plastic wrap, and chill for at least 2 hours.
  5. Ensure mixing bowl and whisk are clean. Prepare a double boiler. Combine 3 egg whites, ¾ cup sugar, and ¼ tsp cream of tartar. Whisk continuously over simmering water for 3-5 minutes until warm (160°F/71°C) and sugar dissolves. Remove from heat. Beat on medium-high speed until meringue is thick, glossy, and holds stiff peaks (8-12 minutes). Beat in ½ tsp non-alcoholic vanilla extract.
  6. Remove chilled cheesecakes from liners. Spoon 1-2 tablespoons of chilled lemon curd onto each. Transfer Swiss meringue to a pastry bag with a star tip and pipe a generous swirl over each cheesecake. Lightly brown meringue peaks with a kitchen torch. Serve immediately or store in the refrigerator for up to 2-3 days.

Notes

  • These cheesecakes are best served fresh.
  • Store leftovers in the refrigerator for up to 2-3 days.
  • Use a kitchen torch carefully when browning meringue.

Nutrition

Find it online: https://tastysizzle.com/mini-lemon-meringue-cheesecakes/

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