“`html
There is something utterly delightful about a tangy, creamy dessert that fits perfectly in the palm of your hand. This Mini Lemon Meringue Cheesecakes Recipe is a charming twist on the classic lemon meringue pie, combining a buttery crust, smooth lemon-infused cheesecake filling, vibrant homemade lemon curd, and fluffy toasted meringue atop each bite-sized treat. Whether you’re looking for a show-stopping dessert for a gathering or a sweet personal pick-me-up, these mini cheesecakes will brighten your day with their perfect balance of sweet, tart, and creamy textures.
Ingredients You’ll Need
Here’s where the magic begins. The ingredients for this Mini Lemon Meringue Cheesecakes Recipe are straightforward but crucial, as each one plays a key role in delivering that signature flavor and texture—from the buttery crust to the zesty lemon punch and the light, airy meringue topping.
- Nilla wafer cookies: These create a crisp, sweet base that perfectly supports the creamy filling.
- Granulated sugar: Used in multiple steps to provide sweetness and help stabilize the meringue.
- Unsalted butter, melted: It binds the crust and adds a rich, smooth flavor.
- Cream cheese, softened: The foundation of the cheesecake filling, delivering that luscious texture and tanginess.
- Sour cream: Adds moistness and a subtle tang that balances the sweetness of the filling.
- Salt: Just a pinch enhances all the flavors, preventing them from tasting flat.
- Fresh lemon juice: The star ingredient that brightens the filling and lemon curd with vibrant acidity.
- Lemon zest: Packs a punch of lemon oil and aroma into both the filling and curd.
- Large eggs and egg yolks: Provide structure and richness to the cheesecake and curd.
- Cream of tartar: Helps stabilize the meringue so it whips up beautifully.
- Vanilla extract: Adds a warm, subtle depth to the meringue topping.
How to Make Mini Lemon Meringue Cheesecakes Recipe
Step 1: Prepare the Crust
Start by preheating your oven to 350°F (175°C) and lightly greasing your mini cheesecake pan to prevent sticking. Next, pulse the Nilla wafers, sugar, and melted butter in a food processor until the mixture resembles coarse crumbs. Distribute this crumbly mixture evenly among the cavities, pressing firmly to form a compact crust base. Pop the pan in the oven for 5 minutes to bake the crust and set it firmly before adding the filling. Then, reduce the oven heat to 325°F (165°C) to prepare for the next step.
Step 2: Prepare the Cheesecake Filling
Using a stand mixer, whip the softened cream cheese and sugar together until silky smooth—this ensures a creamy filling without lumps. Incorporate the sour cream, fresh lemon juice, and zest to infuse brightness and balance. Beat in the egg carefully until fully combined, creating a luscious, tangy cheesecake batter ready to be spooned over your baked crusts.
Step 3: Bake the Cheesecakes
Gently fill each crust-lined cavity with the lemon cheesecake mixture, smoothing the tops. Bake at 325°F (165°C) for 15 to 18 minutes, until just set but still slightly jiggly in the center to maintain that creamy texture. Set your mini cheesecakes aside to cool to room temperature before refrigerating for 6 to 12 hours to fully firm up and develop flavor.
Step 4: Make the Lemon Curd
While the cheesecakes chill, it’s time to whisk up the zesty lemon curd that will bring a punch of freshness atop each mini treat. In a double boiler setup, whisk egg yolks, sugar, lemon juice, zest, and cubed butter continuously for about 8 to 10 minutes until silky and slightly thickened. Strain the curd through a fine mesh to remove any solids, cover with plastic wrap directly on the surface to avoid skin formation, and chill until ready to use.
Step 5: Prepare the Meringue
Next, create the fluffy meringue topping by gently warming the egg whites, sugar, and cream of tartar over simmering water, whisking constantly until the sugar dissolves completely. Transfer to your mixer and beat until stiff peaks form, then fold in vanilla extract for a hint of warmth. This glossy meringue will crown your mini cheesecakes beautifully.
Step 6: Assemble and Finish
Remove the chilled mini cheesecakes from the pan and dollop a spoonful of the chilled lemon curd on each one. Pipe generous swirls of the prepared meringue over the curd, then use a kitchen torch to lightly brown the meringue, giving each mini masterpiece that irresistible golden look and signature toasty flavor. Your Mini Lemon Meringue Cheesecakes Recipe is complete and ready to delight!
How to Serve Mini Lemon Meringue Cheesecakes Recipe
Garnishes
For an extra-special touch, sprinkle a little finely grated lemon zest or some crushed Nilla wafer crumbs on top after torching the meringue. A small fresh mint leaf can add a lovely pop of green and an Herbaceous contrast that complements the lemon flavor.
Side Dishes
These mini cheesecakes shine splendidly on their own but also pair wonderfully with a fresh berry salad or a light cup of herbal tea, like chamomile or mint, to cleanse the palate between bites.
Creative Ways to Present
For parties, serve these treats on a beautiful tiered dessert stand for a charming display. Alternatively, present them in delicate paper liners or small decorative cupcake wrappers to bring extra color and elegance to your dessert table.
Make Ahead and Storage
Storing Leftovers
Leftover Mini Lemon Meringue Cheesecakes can be stored in an airtight container in the refrigerator. They keep their texture and flavor beautifully for up to 3 days, allowing you to enjoy these delightful morsels whenever a lemon craving strikes.
Freezing
While it’s best to enjoy these cheesecakes fresh, you can freeze unassembled cheesecakes without the meringue topping for up to one month. Wrap them tightly in plastic wrap and foil to prevent freezer burn. Defrost overnight in the refrigerator before adding fresh lemon curd and meringue before serving.
Reheating
The toasted meringue is best served fresh, so reheating is not recommended. If you want a warm touch, consider gently warming the lemon curd separately before adding it cold to the chilled cheesecake and topping with freshly whipped meringue.
FAQs
Can I use store-bought lemon curd for this Mini Lemon Meringue Cheesecakes Recipe?
Absolutely! While homemade lemon curd offers the freshest flavor, using a good-quality store-bought curd is a great time-saver and still delicious.
Do I need a special pan to make mini cheesecakes?
Using a mini cheesecake or muffin pan helps create the perfect size and shape. If you don’t have one, small silicone cupcake molds or even regular muffin pans with careful greasing can work.
How do I know when the cheesecake filling is done baking?
The filling should be set around the edges but slightly jiggly in the center, like a soft custard. It will continue to firm up as it cools and chills.
Can I prepare the meringue topping in advance?
It’s best to prepare and pipe the meringue just before serving to retain its fluffy texture and avoid it weeping or becoming watery.
What can I substitute if I don’t have Nilla wafers?
Digestive biscuits, graham crackers, or even shortbread cookies make excellent alternatives to Nilla wafers for the crust, delivering a similar buttery crunch.
Final Thoughts
There is truly nothing quite like the magic of this Mini Lemon Meringue Cheesecakes Recipe to brighten up your dessert repertoire. The joy of biting into the crisp crust, the smooth and tangy cheesecake, the luscious lemon curd, and that cloud-like toasted meringue topping is simply unbeatable. I can’t wait for you to try making these at home and share the lemony happiness with those you love!
“`
Print
Mini Lemon Meringue Cheesecakes Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 6 hours 55 minutes
- Yield: 12 mini cheesecakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these Mini Lemon Meringue Cheesecakes featuring a buttery Nilla wafer crust, smooth lemon-infused cream cheese filling, tangy homemade lemon curd, and fluffy toasted meringue topping. Perfectly portioned for parties or gatherings, these cheesecakes balance creamy, tart, and sweet flavors with a light, elegant presentation.
Ingredients
Crust
- 24 Nilla wafer cookies
- 2 ¼ tsp granulated sugar
- 3 tbsp unsalted butter, melted
Cheesecake Filling
- 12 oz cream cheese, softened
- ½ cup granulated sugar
- 2 tbsp sour cream
- ¼ tsp salt
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 large egg
- 2 large egg yolks
Lemon Curd
- ½ cup granulated sugar
- 2 tbsp lemon juice
- 1 tsp lemon zest
- 2 tbsp unsalted butter, cubed
- 2 large egg yolks
Meringue
- 2 large egg whites
- ½ cup granulated sugar
- â…› tsp cream of tartar
- ½ tsp vanilla extract
Instructions
- Prepare the Crust: Preheat the oven to 350°F (175°C) and lightly grease a mini cheesecake pan to prevent sticking. In a food processor, combine the Nilla wafer cookies, granulated sugar, and melted butter until the mixture resembles wet sand. Divide this mixture evenly among the mini cheesecake cavities and press down firmly to form an even, compact crust layer. Bake the crusts for 5 minutes, then reduce the oven temperature to 325°F (165°C).
- Make the Cheesecake Filling: Using a stand mixer, beat the softened cream cheese and sugar together until smooth and creamy. Add the sour cream, lemon juice, lemon zest, and salt, mixing until incorporated. Blend in the whole egg and egg yolks until the mixture is smooth and homogenous.
- Bake the Cheesecakes: Spoon the cheesecake filling evenly into each crust-lined cavity. Bake at 325°F (165°C) for 15 to 18 minutes or until the filling is set but still slightly jiggly in the center. Remove from the oven and let them cool to room temperature, then refrigerate for 6 to 12 hours to allow the cheesecakes to fully set and chill.
- Prepare the Lemon Curd: In a double boiler over simmering water, whisk together the egg yolks, granulated sugar, lemon juice, lemon zest, and cubed butter continuously for 8 to 10 minutes until the mixture thickens and becomes smooth. Strain the lemon curd through a fine mesh sieve to remove any solids, cover with plastic wrap touching the surface to prevent skin formation, and refrigerate until chilled.
- Prepare the Meringue: Place a metal bowl over a pot of simmering water (double boiler setup). Add the egg whites, granulated sugar, and cream of tartar to the bowl, whisking constantly until the sugar dissolves and the mixture is warm to the touch. Transfer the mixture to a stand mixer and beat on high speed until stiff peaks form. Gently add vanilla extract and mix until combined. Transfer the meringue to a piping bag.
- Assemble the Mini Cheesecakes: Carefully remove each mini cheesecake from the pan. Spoon a generous amount of chilled lemon curd on top of each cheesecake. Pipe decorative meringue swirls over the lemon curd.
- Brown the Meringue: Using a kitchen torch, lightly brown the meringue topping to achieve a toasted golden color without burning.
- Serve and Store: Serve the mini lemon meringue cheesecakes immediately for best texture and flavor, or refrigerate until ready to serve. Store any leftovers in the refrigerator for up to 3 days.
Notes
- Ensure cream cheese is softened to room temperature for smooth cheesecake filling without lumps.
- Press the crust mixture firmly to avoid crumbly crusts.
- Do not overbake cheesecakes; centers should still jiggle slightly for creamy texture after chilling.
- Use fresh lemon juice and zest for the brightest flavor.
- The lemon curd can be made ahead and refrigerated for up to 2 days.
- Be cautious when browning meringue with a torch to prevent burning.
- Store cheesecakes wrapped tightly in the refrigerator to maintain freshness.
