Mini Lemon Meringue Cheesecakes Recipe

Looking for a dessert that’s both elegant and bursting with flavor? These Mini Lemon Meringue Cheesecakes are the perfect bite-sized treat that combines tangy lemon with creamy cheesecake and a light, airy meringue topping. Every little cheesecake feels like a ray of sunshine on your taste buds!

Why You’ll Love These Mini Lemon Meringue Cheesecakes

There’s something special about these mini cheesecakes. They’re indulgent yet refreshing, sweet with just the right amount of tartness, and oh-so-pretty to serve at gatherings. The combination of buttery graham cracker crust, smooth lemon-infused cheesecake, and fluffy toasted meringue will win over your family and friends in no time!

Now, let’s dive into the recipe, so you can make these mini delights yourself!

this Recipe

Ingredients You’ll Need

To create these dreamy cheesecakes, gather these simple ingredients:

Crust:

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

Cheesecake Filling:

• 16 oz cream cheese, softened
• 1/2 cup sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 1/4 cup fresh lemon juice (the zest will add extra zing!)
• Zest of 1 lemon
• 1/4 teaspoon salt

Meringue:

• 3 large egg whites
• 1/4 teaspoon cream of tartar
• 1/2 cup sugar (to give your meringue that perfect, glossy texture)

How to Make Mini Lemon Meringue Cheesecakes

1. Prepare the Crust

First things first—let’s build the foundation:

• Preheat your oven to 325°F (160°C).
• In a medium bowl, mix graham cracker crumbs, melted butter, and 2 tablespoons of sugar until well combined.
• Press the crumb mixture firmly into the bottoms of a muffin tin lined with cupcake liners.
• Bake for 10 minutes, then remove and let the crusts cool while you work on the filling.

2. Make the Cheesecake Filling

While the crust cools, let’s focus on that silky, tangy cheesecake:

• In a large mixing bowl, beat the softened cream cheese until it’s completely smooth.
• Add in the 1/2 cup sugar, vanilla extract, eggs, lemon juice, lemon zest, and salt. Beat until the mixture is creamy and well combined.

3. Fill the Crusts

Now it’s time to assemble:

• Pour the cheesecake filling over the cooled graham cracker crusts in the muffin tin, filling each liner about 3/4 full.
• Bake for 20-25 minutes, or until the centers are just set but still slightly jiggly. Don’t worry, they’ll firm up as they cool.
• Remove from the oven and allow the cheesecakes to cool completely at room temperature before moving on to the meringue.

4. Prepare the Meringue

This fluffy cloud-like topping is the perfect finish:

• In a clean bowl (make sure there’s no grease or the egg whites won’t whip!), beat the egg whites and cream of tartar until soft peaks form.
• Gradually add the 1/2 cup of sugar, continuing to beat until the egg whites form stiff, glossy peaks.

5. Assemble and Toast the Meringue

Now comes the magic:

• Once the cheesecakes are completely cooled, spoon a generous dollop of meringue onto each mini cheesecake.
• Use a kitchen torch to carefully brown the meringue. No torch? No worries—just pop them under a broiler for a minute or two, but watch closely to avoid burning.

6. Chill and Serve

• Refrigerate your mini cheesecakes for at least 1 hour to let all the flavors meld together before serving. Trust me, this step is worth the wait!

Serving Suggestions

These mini lemon meringue cheesecakes are perfect for any occasion! Serve them as part of a dessert table for parties, or simply enjoy them with a cup of tea or coffee. Their bright, tangy flavors make them a fantastic treat after a hearty meal, or even a mid-afternoon pick-me-up.

Tips for Making Perfect Mini Cheesecakes

• Use Room-Temperature Cream Cheese: To avoid lumps in your filling, make sure your cream cheese is fully softened before beating. Cold cream cheese can result in a grainy texture.
• Don’t Overbake: Keep an eye on your cheesecakes as they bake. You want the centers to be just set and a little jiggly. Overbaking can lead to cracks.
• Patience with Cooling: Cheesecakes need to cool gradually, so don’t rush them! Let them cool at room temperature before chilling.
• Torch with Care: If you’re using a broiler instead of a kitchen torch to brown the meringue, stay close. Meringue can go from golden to burnt in seconds!

Storing Your Mini Lemon Meringue Cheesecakes

To store these little bites of sunshine, place them in an airtight container in the refrigerator. They’ll keep fresh for up to 3 days—though they rarely last that long! You can also freeze them, but I recommend leaving the meringue off if you plan to freeze the cheesecakes. Simply thaw them in the fridge overnight and add fresh meringue before serving.

Frequently Asked Questions

Can I make these cheesecakes ahead of time?

Yes! These mini cheesecakes are great for making ahead. You can bake the cheesecakes a day or two before your event and store them in the fridge. Add the meringue and toast it right before serving for the best texture.

Can I use bottled lemon juice?

While fresh lemon juice gives the best flavor, you can use bottled lemon juice in a pinch. Just be sure to use a good-quality one, as it can affect the overall taste of the cheesecake.

What if I don’t have a kitchen torch?

No worries! If you don’t have a kitchen torch, simply use your oven’s broiler to lightly brown the meringue. Just keep an eye on them, as meringue can brown very quickly.

Conclusion

There you have it! These Mini Lemon Meringue Cheesecakes are an irresistible combination of creamy, tangy, and sweet. Perfect for spring or summer gatherings—or really, any time you need a little pick-me-up. With their beautiful layers and light-as-air meringue topping, they’re sure to impress your guests or satisfy your craving for something indulgent.

Want more citrus-inspired desserts? Be sure to check out my Peach Lemon Tart or Lemon Raspberry Bars for more zesty, sweet treats!

If you try these cheesecakes, I’d love to hear how they turned out! Be sure to leave a review or share your photos on Pinterest. Happy baking! 😊

---

Nutritional Information (Per Serving)

• Calories: 280
• Fat: 18g
• Carbohydrates: 28g
• Protein: 5g

Print