Mini Lemon Meringue Cheesecakes

These mini lemon meringue cheesecakes are small, but they pack a tangy punch. A delicious and easy to make dessert for any occasion.

This recipe is a twist on the classic lemon meringue pie that will have your mouth watering with just one bite! The best lemon meringue mini cheesecakes are light and fluffy, bursting with the perfect amount of tartness.

This recipe has a graham cracker crust, lemon cheesecake filling, lemon curd and a toasted meringue topping.

Tips for the Best Toasted Meringue

• You just want to lightly toast the meringue peaks. If you try to toast the meringue too long or it will be burned and taste bitter.
• Clean off all of your utensils with lemon juice to ensure there is no grease on your equipment that would prevent the egg whites from whisking to their fullest.
• Don’t forget the cream of tartar. This is used in baking, and a little bit of it will help your meringue peaks stay stiff and stand up tall.
• The meringue is ready when it has reached stiff peaks. This means when you pull your whisk out of the meringue, a peak will form and hold its shape.
• To make sure it is ready, take some meringue between your fingers and rub them together; if it feels gritty or grainy then the sugar hasn’t fully dissolved yet.

How to Store Cheesecakes with Meringue

Cheesecakes without meringue topping should be wrapped tightly in plastic wrap and stored in the refrigerator for up to 4 days.

Cheesecakes with meringue topping should be covered loosely (to prevent condensation from forming) and stored in the refrigerator for up to 2 days.

For longer storage, freeze the cheesecakes for up to 2 months in an airtight container. Thaw overnight in the refrigerator before serving, and make sure you let it sit at room temperature for 15 minutes before enjoying – this will ensure the perfect texture!

About the Ingredients for Lemon Meringue Cheesecakes

Crumbs – Use graham cracker crumbs. Either make your own or buy them.

Sugar – Granulated sugar, because this is dessert.

Butter – Use unsalted butter for the crust. Salted works in a pinch too.

Cream cheese – Use full fat, brick cream cheese softened to room temperature.

Sour cream – Helps gives the cheesecake a nice smooth consistency. Should be room temperature.

Lemon Extract – Adds more flavour with less moisture than using real lemon juice.

Lemon – Lemon zest adds loads of fresh citrus flavour, don’t skip it.

Salt – Makes all the flavours really shine.

Eggs – You want to start with room temperature eggs for the cheesecake filling. You should use pasteurized egg whites for the meringue if possible.

Lemon curd – You can use premade lemon curd of your favourite lemon curd recipe.

Cream of Tartar – Helps to stabilize the meringue and provide the high peaks we are looking for.

Looking for more Sweet and Tangy Lemon Dessert Recipes?

Check out some of my favourite lemon desserts:

Smooth, custardy, tangy and sweet, this Lemon Chess Pie is made with the classic recipe then topped with lemon curd for the best Chess Pie!

This Easy Lemon Fudge Recipe is a simple and super quick lemon dessert; this quick fudge is bursting with fresh and zesty lemon flavour.

Grab your spoons, and prepare for a pudding indulgence! This Lemon Cream Cheese Pudding is smooth, tangy, light and creamy.  This is one dreamy dessert!

How to Make Mini Lemon Meringue Cheesecakes

Yields: 12 Mini Cheesecakes | Prep Time: 15 mins | Cook time: 22 Mins

Ingredients:

For the Graham Cracker Crust

• ¾ C graham cracker crumbs
• 1 ½ tbsp sugar
• ¼ C unsalted butter, melted

For the Cheesecake Filling

• 2 – 8oz cream cheese, softened
• ½ C sugar
• ½ C sour cream
• ¾ tsp pure lemon extract
• 1 large lemon, zested
• ⅛ tsp kosher salt
• 2 large eggs
• 1 cup Lemon curd

For the Meringue

4 large egg whites
¼ tsp cream of tartar
¼ C sugar
1 large piping bag with star tip

Directions:

Preheat oven to 325 degrees and line a cupcake pan with cupcake liners

Using a medium bowl, combine all ingredients and mix until combined

Using a tablespoon, scoop the crust into the cupcake liners

Using a flat bottomed round cup, press the cup into the crust to make a firm crust

Set aside

Using a hand mixer, beat together the sugar and cream cheese until combined and smooth

Beat in the sour cream, lemon, lemon zest and salt until combined

Beat in 1 egg at a time until combined

Scoop 3 tbsp of the cheesecake mixture into the crust

Bake in the oven for 17-22 minutes or until the edges are firm and a really light golden brown starts to form

Allow the cheesecakes to cool for a few hours in the fridge

Whip the egg whites until they are glossy and smooth

Beat in the cream of tartar until the egg whites began to hold their form

Gradually beat in the sugar until stiff peaks form

Scoop into the piping bag

Spoon 1 tbsp lemon curd onto the top of the cheesecake

Pipe on a dollop of the meringue onto the cheesecake

Using a kitchen torch or your oven broiler, heat the meringue until golden brown

Enjoy!