The Sweetest Mini Lemon Meringue Cheesecakes Recipe Ever

Crafting delightful mini lemon meringue cheesecakes brings pure culinary magic to your dessert repertoire.

Creamy textures mingle with zesty citrus notes in each delectable bite.

Smooth cream cheese creates a luxurious base that melts perfectly on your palate.

Delicate meringue crowns these petite treats with elegant swirls of golden sweetness.

Tangy lemon cuts through rich cheesecake layers, balancing flavors beautifully.

Small yet stunning, these individual desserts promise to impress even the most discerning sweet lovers.

Whip up a batch and watch everyone’s faces light up with pure delight.

What Makes Mini Lemon Meringue Cheesecakes So Good

• Bake Individual Delights: Create personalized mini cheesecakes that wow guests with their elegant appearance and perfect portion size.
• Master Impressive Techniques: Learn professional baking skills like making meringue and lemon curd, elevating your culinary expertise with each batch.
• Crowd-Pleasing Dessert: Combine classic flavors of tangy lemon, creamy cheesecake, and fluffy meringue that appeal to multiple taste preferences in one stunning treat.
• Simple Step-by-Step Process: Follow straightforward instructions that break down complex dessert-making into manageable stages, making it accessible for bakers of different skill levels.

Ingredients Checklist for Mini Lemon Meringue Cheesecakes

• Graham Cracker Crumbs: A classic base that provides a crunchy and sweet foundation for the cheesecakes.
• Sugar: Adds sweetness to the crust and helps bind the ingredients together.
• Unsalted Butter: Melted butter helps the crust hold its shape and adds rich flavor.

• Cream Cheese: The primary ingredient that creates the smooth and creamy texture of the cheesecake.
• Sugar: Enhances the sweetness of the cheesecake filling.
• Eggs: Provide structure and help bind the cheesecake ingredients together.
• Vanilla Extract: Adds a warm, classic flavor to the cheesecake.
• Lemon Juice, Lemon Zest: Contribute a bright, tangy citrus flavor to the cheesecake base.

• Lemon Curd: A sweet and tart spread that adds a vibrant citrus layer to the cheesecakes.
• Egg Whites, Cream of Tartar: Key components for creating a light and fluffy meringue topping.
• Sugar: Sweetens and stabilizes the meringue, helping it achieve a glossy finish.

How to Prepare Mini Lemon Meringue Cheesecakes

Step 1: Prepare Baking Setup

Grab a muffin tin and line it with cupcake liners. Position the oven rack and preheat to 325°F (165°C).

Step 2: Create Graham Cracker Crust

Combine graham cracker crumbs, sugar, and melted butter in a bowl. Press the mixture firmly into the bottom of each cupcake liner, creating a solid base for the cheesecakes.

Step 3: Mix Cheesecake Batter

In a large mixing bowl, whip cream cheese and sugar until silky smooth. Incorporate eggs one at a time, ensuring each is fully blended. Fold in vanilla extract, fresh lemon juice, and bright lemon zest, creating a tangy and creamy mixture.

Step 4: Bake Cheesecake Bases

Carefully distribute the cheesecake batter evenly across the cupcake liners. Slide the tin into the preheated oven and bake until the centers are set and slightly firm to the touch, approximately 20 minutes.

Step 5: Add Lemon Curd Layer

Once the cheesecakes have cooled completely, generously spread a vibrant layer of lemon curd on top of each individual cheesecake.

Step 6: Whip Meringue Topping

In a clean, dry bowl, beat egg whites with cream of tartar until soft, billowy peaks form. Gradually introduce sugar while continuing to beat, transforming the mixture into glossy, stiff peaks that hold their shape.

Step 7: Top with Meringue

Carefully pipe or spread the fluffy meringue over the lemon curd layer. Ensure the meringue fully covers the edges to prevent shrinkage during the final baking.

Step 8: Final Bake and Brown

Return the cheesecakes to the oven and bake until the meringue turns a beautiful golden brown, typically around 10 minutes. Allow the mini desserts to cool completely before serving.

Helpful Tips for Perfect Mini Lemon Meringue Cheesecakes

• Chill the cream cheese to room temperature before mixing to ensure a smooth, lump-free cheesecake base.
• Use fresh lemon juice and zest for the most vibrant, tangy flavor that elevates the entire dessert.
• Create perfect meringue by ensuring your mixing bowl and whisk are completely free from any oil or grease.
• For a gluten-free version, swap graham cracker crumbs with almond flour or gluten-free cookie crumbs.
• Allow cheesecakes to cool slowly to prevent cracking and maintain a creamy, delicate texture.

Variations to Try with Mini Lemon Meringue Cheesecakes

• Lime Zest Sensation: Replace lemon juice and zest with fresh lime juice and zest for a tangy tropical flavor profile.
• Berry Burst Remix: Top each mini cheesecake with mixed berry compote instead of lemon curd for a fruity alternative.
• Chocolate Drizzle Dream: Add a rich chocolate ganache layer between the cheesecake and meringue for decadent chocolate lovers.
• Coconut Crunch Edition: Incorporate toasted coconut flakes into the graham cracker crust and sprinkle additional coconut on top of the meringue for extra texture and tropical flair.

Delicious Pairings for Mini Lemon Meringue Cheesecakes

• Pair Crisp White Wine: Select a bright, zesty Sauvignon Blanc or Pinot Grigio that complements the tangy lemon flavor and cuts through the rich, creamy cheesecake texture.
• Serve Refreshing Citrus Sorbet: Offer a small scoop of lemon or lime sorbet alongside the mini cheesecakes to enhance the citrus notes and provide a palate-cleansing experience.
• Match with Herbal Tea: Brew a light chamomile or mint tea that balances the dessert's sweetness and provides a soothing contrast to the rich, creamy cheesecake.
• Garnish with Fresh Berries: Add a handful of fresh raspberries or blueberries to the plate, which will add a burst of color and a complementary fruity flavor to the lemon meringue dessert.

How to Store Mini Lemon Meringue Cheesecakes Safely

• Store mini cheesecakes in an airtight container for up to 3-4 days in the refrigerator. Protect the delicate meringue by placing parchment paper between layers.
• Wrap individual cheesecakes tightly in plastic wrap, then aluminum foil. Freeze for maximum 2 weeks. Thaw overnight in the refrigerator to preserve texture and flavor.
• Bring cheesecakes to room temperature for 15-20 minutes before serving. Avoid direct microwave heating to prevent meringue from becoming soggy.
• Keep cheesecakes at room temperature for no longer than 2 hours to maintain food safety and prevent bacterial growth.

FAQ: Mini Lemon Meringue Cheesecakes

• Can I use bottled lemon juice instead of fresh lemon juice?

Fresh lemon juice provides the best flavor and brightness, but bottled juice works as a convenient alternative. Just ensure it’s 100% pure lemon juice without added preservatives.

• How do I prevent my meringue from weeping or deflating?

Use room temperature egg whites, add sugar gradually, and ensure no egg yolk is mixed in. Beat until stiff, glossy peaks form and spread/pipe immediately to maintain volume.

• What's the best way to remove cheesecakes from the tin?

Use high-quality cupcake liners and let cheesecakes cool completely before removing. Gently lift each cheesecake by the liner edges to prevent cracking or breaking.

Mini Lemon Meringue Cheesecakes Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 30 reviews

• Total Time: 50 minutes
• Yield: 6 1x

Print Recipe

Pin Recipe

Description

Delicate mini lemon meringue cheesecakes blend creamy richness with zesty citrus perfection. Sweet, tangy layers create an irresistible dessert you’ll savor with pure culinary delight.

---

Ingredients

Scale 1x2x3x

Main Ingredients:

• 16 ounces (450 grams) cream cheese, softened
• 1/2 cup (120 milliliters) fresh lemon juice
• 2 large eggs

Crust Ingredients:

• 1 cup (240 milliliters) graham cracker crumbs
• 3 tablespoons sugar
• 3 tablespoons butter, melted

Meringue Topping:

• 3 large egg whites
• 1/2 cup (100 grams) granulated sugar
• 1/4 teaspoon cream of tartar
• 1 teaspoon vanilla extract
• Zest of 1 lemon

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare the oven at 325F (165C) and arrange cupcake liners in a muffin tin.
2. Combine graham cracker crumbs, sugar, and melted butter to create a firm crust. Press the mixture into the bottom of each liner, ensuring an even base.
3. Cream the softened cream cheese and sugar until silky smooth. Incorporate eggs individually, mixing thoroughly after each addition. Blend in vanilla, lemon juice, and zest to enhance the flavor profile.
4. Distribute the cheesecake batter evenly across the cupcake liners. Bake for 20 minutes until the centers are set and slightly firm to the touch.
5. Allow the mini cheesecakes to cool completely at room temperature. Once cooled, generously spread lemon curd across the top of each individual cheesecake.
6. Whip egg whites with cream of tartar until soft, cloud-like peaks emerge. Gradually introduce sugar while continuing to beat until meringue forms stiff, glossy peaks.
7. Carefully pipe or spread the meringue over the lemon curd layer, ensuring complete coverage and sealed edges to prevent shrinkage during final baking.
8. Return the cheesecakes to the oven for 10 minutes, watching for a golden-brown meringue top. Remove and allow to cool completely before serving these delicate desserts.

Notes

• Experiment with different graham cracker alternatives like gingersnap or chocolate cookie crumbs for a unique base flavor profile.
• Create a gluten-free version by substituting graham crackers with almond flour or gluten-free cookie crumbs for those with dietary restrictions.
• Use room temperature ingredients to ensure smooth, lump-free cheesecake batter and prevent cracking during baking.
• Toast the meringue with a kitchen torch instead of oven-baking for more precise and controlled browning of the topping.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 157 kcal
• Sugar: 5 g
• Sodium: 60 mg
• Fat: 9 g
• Saturated Fat: 5 g
• Unsaturated Fat: 3 g
• Trans Fat: 0.1 g
• Carbohydrates: 16 g
• Fiber: 1 g
• Protein: 1 g
• Cholesterol: 18 mg