If you are searching for a delightful dessert that perfectly balances creamy richness and bright citrus zing, then this Mini Lemon Meringue Cheesecakes Recipe is exactly what you need. Each individual cheesecake combines a buttery graham cracker crust, velvety lemon-infused cheesecake filling, and a fluffy, lightly toasted meringue topping that melts in your mouth. These adorable mini treats are baked in a muffin tin, making them ideal for parties, holiday celebrations, or just a sweet indulgence any time of day. The burst of lemon curd on top adds a luscious tang that complements the sweetness beautifully, creating an irresistible flavor harmony you and your friends will fall in love with instantly.
Ingredients You’ll Need
Gathering simple yet essential ingredients is the first step to making these Mini Lemon Meringue Cheesecakes Recipe come to life. Each component plays a crucial role—from the graham cracker crumbs providing a crisp crust to the fresh lemon juice and zest injecting a natural citrus brightness, every ingredient is thoughtfully chosen to create a perfect blend of texture, taste, and color.
- 1 cup graham cracker crumbs: The foundation for a buttery, crunchy crust that adds delightful contrast to the creamy filling.
- 3 tablespoons granulated sugar: Adds a touch of sweetness to the crust to balance the tartness of the lemon.
- 4 tablespoons unsalted butter (melted): Binds the crust together and enriches its flavor with a smooth buttery note.
- 12 oz cream cheese (softened): Creates the luscious, creamy base of the cheesecake filling.
- ½ cup granulated sugar: Sweetens the cheesecake filling to perfectly complement the tart lemon.
- 2 large eggs: Provide structure and richness to the filling, ensuring a smooth, dense texture.
- 1 teaspoon vanilla extract: Adds warmth and depth to the cheesecake’s flavor profile.
- 2 tablespoons lemon juice: Brings refreshing brightness and essential citrus flavor.
- 1 teaspoon lemon zest: Boosts the lemon aroma and adds a subtle texture to the filling.
- ¾ cup prepared lemon curd: The star topping that delivers a vibrant burst of lemony delight.
- 2 large egg whites: Whipped into meringue, they create a light, airy topping that contrasts with the dense cheesecake.
- ¼ teaspoon cream of tartar: Stabilizes the egg whites, helping your meringue hold beautiful stiff peaks.
- ¼ cup granulated sugar: Sweetens the meringue perfectly for that soft, glossy, and slightly crisp finish.
How to Make Mini Lemon Meringue Cheesecakes Recipe
Step 1: Prepare the Crust
Begin by preheating your oven to 325°F (160°C) and lining a 12-cup muffin pan with paper liners. Combine the graham cracker crumbs, 3 tablespoons of sugar, and melted butter in a small bowl until everything is evenly moistened. Press about a tablespoon of this mixture firmly into the bottom of each liner, creating that perfect crunchy base. Pop the tray into the oven and bake for 5 minutes. Once done, remove and allow the crusts to cool slightly to set the texture before adding the filling.
Step 2: Make the Cheesecake Filling
In a medium bowl, beat the softened cream cheese until smooth and creamy. Gradually add the ½ cup of sugar, beating until the mixture becomes light and fluffy. Add the eggs one at a time, mixing well after each addition to ensure a silky texture. Next, stir in the vanilla extract, fresh lemon juice, and lemon zest. This vibrant filling will create that irresistible balance between sweetness and citrus punch that makes this Mini Lemon Meringue Cheesecakes Recipe stand out.
Step 3: Bake the Cheesecakes
Divide the cheesecake batter evenly among the muffin liners over the prepared crusts. Bake in the preheated oven for 18 to 20 minutes, or until the centers are just set but still slightly jiggly—this keeps them creamy and smooth once chilled. Remove from the oven and let the cheesecakes cool completely at room temperature before transferring them to the refrigerator. Chill for at least 2 hours to allow the filling to firm up and develop its full flavor.
Step 4: Add the Lemon Curd and Prepare the Meringue
Once chilled, spread about a tablespoon of tangy lemon curd on top of each mini cheesecake, smoothing it gently for an even layer. For the fluffy meringue topping, whip the egg whites and cream of tartar on high speed until soft peaks form. Gradually add ¼ cup of sugar, continuing to beat until you achieve stiff, glossy peaks that hold their shape beautifully.
Step 5: Top and Toast the Meringue
Pipe or spoon the meringue onto each cheesecake, creating swirls or peaks for a delightful presentation. To finish, toast the meringue using a kitchen torch for precise control, or briefly under a hot broiler—watch closely to prevent burning. Chill the cheesecakes again until ready to serve, allowing the meringue to set into a light, slightly caramelized topping that makes every bite a joy.
How to Serve Mini Lemon Meringue Cheesecakes Recipe
Garnishes
To make your Mini Lemon Meringue Cheesecakes Recipe even more visually stunning and flavorful, consider garnishing with thin lemon zest strips or a few fresh berries like blueberries or raspberries. A small mint leaf adds a pop of green and fresh aroma that complements the citrusy sweetness beautifully.
Side Dishes
These mini delights are perfect on their own but pair wonderfully with a light cup of herbal tea or a chilled glass of sparkling wine. For a brunch spread, they work nicely alongside fresh fruit salads or simple vanilla whipped cream, enhancing the cheesecake’s creamy texture without overpowering its delicate lemon notes.
Creative Ways to Present
Serve these cheesecakes on a pretty platter with doilies for an elegant touch, or present them individually in clear mini dessert cups layered with extra lemon curd and meringue. For a festive occasion, placing edible flowers or colorful sprinkles on top of the meringue can transform these treats into dazzling conversation starters.
Make Ahead and Storage
Storing Leftovers
These Mini Lemon Meringue Cheesecakes Recipe leftovers keep wonderfully in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen over time, making them perfect for preparing a day in advance when you want stress-free hosting.
Freezing
If you want to freeze these cheesecakes, it’s best to do so before adding the meringue topping. Wrap them tightly in plastic wrap and place them in an airtight container or freezer bag. They will keep up to 1 month in the freezer. Thaw overnight in the refrigerator, then add fresh meringue before serving for that perfect light finish.
Reheating
Since these are best served chilled, avoid reheating. Instead, simply allow refrigerated cheesecakes to sit at room temperature for about 10 to 15 minutes before serving to soften the texture slightly and enhance their creamy flavor profile.
FAQs
Can I use store-bought lemon curd for this recipe?
Absolutely! Store-bought lemon curd works perfectly and saves you time. Just ensure it’s a good-quality curd with natural ingredients for the best flavor in your Mini Lemon Meringue Cheesecakes Recipe.
What if I don’t have a kitchen torch for toasting the meringue?
No worries! You can place the cheesecakes under the oven broiler for just a minute or two. Keep a very close eye to avoid burning and remove as soon as the meringue turns golden brown.
Can I make these cheesecakes gluten-free?
Yes, by swapping graham cracker crumbs for a gluten-free alternative or crushed gluten-free cookies, you can enjoy a gluten-free version without compromising taste or texture in this Mini Lemon Meringue Cheesecakes Recipe.
How do I know when the cheesecake is done baking?
The centers should be just set but slightly jiggly to the touch. They will firm up as they cool, so avoid overbaking to maintain that creamy texture everyone loves.
Is this recipe suitable for beginners?
Definitely! The steps are straightforward, and the ingredients are simple. With a little patience, you’ll create stunning mini cheesecakes that impress friends and family alike.
Final Thoughts
Making this Mini Lemon Meringue Cheesecakes Recipe is a joyful experience that rewards you with stunning, flavorful treats perfect for any occasion. The combination of creamy cheesecake, zesty lemon curd, and billowy toasted meringue will have everyone asking for seconds. Give it a try—you’ll quickly discover why it’s a favorite I love sharing with friends!
Print
Mini Lemon Meringue Cheesecakes Recipe
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Yield: 12 mini cheesecakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These mini lemon meringue cheesecakes combine the creamy richness of cheesecake with the bright tang of lemon curd and a fluffy toasted meringue topping. Baked in a muffin tin with a buttery graham cracker crust, they’re perfect for parties, holidays, or anytime you want an impressive dessert in individual servings.
Ingredients
Crust
- 1 cup graham cracker crumbs
- 3 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
Cheesecake Filling
- 12 oz cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
Topping
- ¾ cup prepared lemon curd
- 2 large egg whites
- ¼ teaspoon cream of tartar
- ¼ cup granulated sugar
Instructions
- Prep and crust: Preheat the oven to 325°F (160°C) and line a 12-cup muffin pan with paper liners. In a small bowl, mix graham cracker crumbs, 3 tablespoons sugar, and melted butter until combined. Press about 1 tablespoon of the mixture into the bottom of each liner to form the crust. Bake for 5 minutes, then remove and let cool slightly.
- Make cheesecake filling: In a medium bowl, beat cream cheese until smooth, then add ½ cup sugar and mix until fluffy. Beat in eggs, one at a time, then add vanilla extract, lemon juice, and lemon zest, blending thoroughly.
- Bake cheesecakes: Divide the cheesecake batter evenly over the pre-baked crusts in the muffin pan. Bake for 18–20 minutes, or until the centers are set but still slightly jiggly. Remove from oven and cool completely at room temperature, then chill for at least 2 hours in the refrigerator.
- Add lemon curd: Once chilled, spoon about 1 tablespoon of prepared lemon curd over each mini cheesecake, spreading it evenly.
- Prepare meringue topping: In a clean bowl, beat egg whites and cream of tartar on high speed until soft peaks form. Gradually add ¼ cup sugar, continuing to beat until stiff, glossy peaks form.
- Top and toast meringue: Pipe or spoon the meringue over the lemon curd layer on each cheesecake. Toast the meringue with a kitchen torch or place under the broiler briefly, watching closely to achieve a golden-brown finish without burning.
- Final chill and serve: Chill the mini cheesecakes until ready to serve to allow the meringue to set.
Notes
- You can prepare these mini lemon meringue cheesecakes up to a day in advance and store them in the refrigerator.
- Feel free to use store-bought lemon curd or make your own homemade version for enhanced flavor.
- A kitchen torch gives the best control and results for toasting the meringue evenly and safely.
