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🍋 Mini Lemon Meringue Cheesecakes 🍰

These mini cheesecakes are a delightful fusion of tangy lemon curd, creamy cheesecake, and fluffy, toasted meringue. Perfect for spring or any occasion, they pack all the flavors of lemon meringue pie into individual portions that are as beautiful as they are delicious.

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 🥚

Lemon Curd:

  • 2 large egg yolks 🍳
  • ½ cup granulated sugar 🍚
  • 2 tbsp lemon juice 🍋
  • 1 tsp lemon zest 🍋
  • 2 tbsp unsalted butter, cubed 🧈

Meringue:

  • 2 large egg whites 🍳
  • ½ cup granulated sugar 🍚
  • ⅛ tsp cream of tartar
  • ½ tsp vanilla extract 🍦

Instructions

Prepare the Crust

  1. Preheat oven: Set to 350°F (175°C). Lightly grease a mini cheesecake pan.
  2. Make crust mixture: In a food processor, pulse the Nilla wafers, sugar, and melted butter until the mixture resembles wet sand.
  3. Form crusts: Divide the mixture evenly among the cheesecake cavities. Use the back of a spoon or a flat-bottomed tool to press the mixture firmly into each cavity.
  4. Bake: Bake for 5 minutes, then reduce the oven temperature to 325°F (165°C).

Make the Cheesecake Filling

  1. Cream ingredients: In a stand mixer, beat the cream cheese and sugar together until smooth and creamy.
  2. Add flavorings: Mix in the sour cream, lemon juice, and lemon zest until well combined.
  3. Incorporate egg: Add the egg and mix just until the batter is smooth and uniform—avoid overmixing.
  4. Fill cavities: Spoon the filling over the crusts, filling each cavity almost to the top.
  5. Bake: Bake for 15-18 minutes, or until the centers are set but still slightly jiggly.
  6. Cool: Let the cheesecakes cool to room temperature, then refrigerate for at least 6 hours (or overnight) to fully set.

Prepare the Lemon Curd

  1. Cook curd: In a double boiler, whisk the egg yolks, sugar, lemon juice, lemon zest, and butter over simmering water. Stir constantly for 8-10 minutes, or until the mixture thickens enough to coat the back of a spoon.
  2. Strain: Pass the curd through a fine mesh sieve into a bowl to remove any solids.
  3. Chill: Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate until chilled.

Prepare the Meringue

  1. Warm mixture: In a heatproof bowl set over simmering water, whisk the egg whites, sugar, and cream of tartar until the sugar dissolves and the mixture is warm (about 3 minutes).
  2. Whip: Transfer the bowl to a stand mixer and beat on high until stiff peaks form and the meringue is glossy (about 5 minutes).
  3. Add vanilla: Mix in the vanilla extract.
  4. Prepare piping bag: Transfer the meringue to a piping bag fitted with your favorite tip.

Assemble the Cheesecakes

  1. Remove cheesecakes: Carefully release the cheesecakes from the pan.
  2. Add lemon curd: Spoon 1-2 teaspoons of chilled lemon curd onto the center of each cheesecake.
  3. Pipe meringue: Pipe meringue over the lemon curd, creating decorative swirls or peaks.
  4. Torch meringue: Use a kitchen torch to lightly toast the meringue until golden brown.

Serve and Store

  • Serve immediately, or refrigerate until ready to enjoy.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.

Tips for Success

  • Use room-temperature ingredients: This helps the cheesecake batter blend smoothly.
  • Don’t overbake: The cheesecakes should have a slight jiggle in the center when removed from the oven.
  • Torch safely: Keep the flame moving to avoid burning the meringue.

These mini lemon meringue cheesecakes are a stunning, tangy treat that’s sure to delight everyone at the table! 🍋✨

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