Mini Lemon Meringue Cheesecakes Recipe

Mini Lemon Meringue Cheesecakes Recipe

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Mini Lemon Meringue Cheesecakes are the perfect blend of tangy citrus flavor, creamy cheesecake, and sweet, fluffy meringue. These elegant mini desserts are ideal for dinner parties, holidays, or any time you want to impress your guests with a bite-sized treat. The zesty lemon curd balances perfectly with the richness of the cheesecake, while the toasted meringue on top adds a beautiful, cloud-like finish. Made in muffin tins for easy serving and portion control, these mini cheesecakes are as convenient as they are delicious. Whether you’re a seasoned baker or just starting out, this recipe is easy to follow and delivers stunning results every time.

Ingredients

For the crust:

  • 1 cup graham cracker crumbs
  • 2 tablespoons granulated sugar
  • 4 tablespoons unsalted butter, melted

For the cheesecake filling:

  • 16 oz cream cheese, softened
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon zest
  • 2 tablespoons fresh lemon juice

For the lemon curd:

  • 3 large egg yolks
  • 1/2 cup granulated sugar
  • 1/4 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 4 tablespoons unsalted butter, cut into pieces

For the meringue:

  • 3 large egg whites
  • 1/4 teaspoon cream of tartar
  • 1/4 cup granulated sugar
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 325°F (160°C). Line a 12-cup muffin tin with cupcake liners or use silicone muffin cups for easy removal.
  2. Prepare the crust by mixing the graham cracker crumbs, sugar, and melted butter in a bowl until the mixture resembles wet sand. Press about a tablespoon of the mixture into the bottom of each muffin liner and pack it down firmly using the back of a spoon. Bake for 5 minutes, then remove from oven and set aside.
  3. Make the cheesecake filling by beating the softened cream cheese and sugar together until smooth and creamy. Add in the eggs one at a time, mixing well after each addition. Stir in vanilla extract, lemon zest, and lemon juice.
  4. Spoon the cheesecake batter evenly over the pre-baked crusts, filling each liner almost to the top. Bake for 18–22 minutes or until the centers are set and the tops look slightly puffy. Allow to cool completely at room temperature, then refrigerate for at least 2 hours.
  5. Prepare the lemon curd while the cheesecakes chill. In a small saucepan, whisk together the egg yolks, sugar, lemon juice, and lemon zest. Cook over medium heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 7–10 minutes). Remove from heat and stir in the butter until smooth. Let cool, then refrigerate until ready to use.
  6. Top each cheesecake with a small spoonful of lemon curd once the cheesecakes have fully chilled. Spread it gently to cover the surface.
  7. Make the meringue by beating the egg whites and cream of tartar in a clean, dry bowl until soft peaks form. Gradually add the sugar while continuing to beat until stiff, glossy peaks form. Mix in the vanilla extract.
  8. Pipe or spoon the meringue onto each cheesecake, creating a decorative swirl or peak. Use a kitchen torch to gently toast the meringue until golden brown, or place under a broiler for 1–2 minutes, watching closely to avoid burning.
  9. Chill the cheesecakes again for at least 30 minutes before serving to let all the flavors meld beautifully.
  10. Serve and enjoy your elegant, zesty, and creamy Mini Lemon Meringue Cheesecakes. They’re guaranteed to be a crowd favorite and a delightful ending to any meal.

These little desserts are not only visually stunning but also offer a perfect harmony of textures and flavors—crunchy crust, smooth cheesecake, tart lemon curd, and airy meringue. A truly irresistible treat.

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