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
Scale
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.
