Description
These Mini Lemon Meringue Cheesecakes combine a crisp Nilla wafer crust with a creamy lemon-infused cheesecake filling, topped with a smooth homemade lemon curd and a light, toasted meringue. Perfectly portioned and beautifully presented, these cheesecakes offer a refreshing citrus twist on a classic dessert, ideal for entertaining or a sweet treat at any time.
Ingredients
Scale
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
- 2 large egg yolks
Lemon Curd
- ½ cup granulated sugar
- 2 tbsp lemon juice
- 1 tsp lemon zest
- 2 tbsp unsalted butter, cubed
- 2 large egg yolks (included above, separate from cheesecake yolks)
Meringue
- 2 large egg whites
- ½ cup granulated sugar
- â…› tsp cream of tartar
- ½ tsp vanilla extract
Instructions
- Prepare the Crust: Preheat your oven to 350°F (175°C) and lightly grease a mini cheesecake pan to ensure the cheesecakes won’t stick.
- Make the Crust Mixture: In a food processor, pulse the Nilla wafer cookies with 2¼ teaspoons of granulated sugar and the melted butter until the mixture resembles fine crumbs.
- Form Crusts: Evenly divide the crust mixture among the mini cheesecake cavities, pressing down firmly with the back of a spoon or your fingers to create an even, compact layer.
- Bake the Crusts: Bake the crusts for 5 minutes at 350°F, then immediately reduce the oven temperature to 325°F (165°C) to prepare for the filling.
- Make the Cheesecake Filling: Using a stand mixer, beat softened cream cheese with ½ cup granulated sugar until smooth and creamy, about 2-3 minutes.
- Add Flavorings to Filling: Mix in sour cream, lemon juice, lemon zest, and the ¼ teaspoon salt until well combined and smooth.
- Incorporate Eggs: Add 1 large egg and 2 large egg yolks to the mixture and blend until fully incorporated and smooth.
- Fill and Bake Cheesecakes: Spoon the cheesecake filling evenly into each crust-lined cavity and bake at 325°F for 15-18 minutes, or until the centers are just set but still slightly jiggly.
- Cool and Chill: Allow the cheesecakes to cool to room temperature, then refrigerate them for 6 to 12 hours to set completely.
- Prepare Lemon Curd: Using a double boiler, whisk together 2 large egg yolks, ½ cup sugar, lemon juice, lemon zest, and butter cubes. Cook, whisking constantly, for 8-10 minutes until thickened.
- Strain and Chill Lemon Curd: Strain the lemon curd through a fine mesh sieve to remove any solids, cover with plastic wrap touching the surface, and refrigerate until fully chilled and set.
- Prepare Meringue: Set a metal bowl over simmering water and combine 2 large egg whites, ½ cup sugar, and cream of tartar. Whisk constantly until the mixture is warm and the sugar has dissolved completely.
- Whip Meringue: Transfer the mixture to a stand mixer and beat on high speed until stiff peaks form. Add vanilla extract and mix briefly to combine.
- Pipe Meringue: Transfer the meringue into a piping bag fitted with your preferred tip, ready for decoration.
- Assemble Cheesecakes: Remove the mini cheesecakes from the pan. Spoon or pipe a layer of chilled lemon curd onto each cheesecake.
- Top with Meringue: Pipe the meringue over the lemon curd topping each cheesecake, creating decorative peaks or swirls.
- Toast Meringue: Using a kitchen torch, carefully brown the meringue tops lightly until golden and caramelized.
- Serve: Serve the mini lemon meringue cheesecakes immediately or keep them refrigerated until ready to enjoy. Store any leftovers in the fridge for up to 3 days.
Notes
- Ensure the cream cheese is fully softened to avoid lumps in the cheesecake filling.
- The lemon curd must be strained to achieve a smooth texture free of cooked egg bits.
- When preparing the meringue, be sure the bowl and whisk are clean and grease-free for maximum volume.
- Use a kitchen torch carefully; do not over-brown the meringue to maintain its tender texture.
- For best results, allow the cheesecakes to chill overnight to fully develop flavors and firmness.
