If you love tangy citrus desserts and creamy cheesecake, these Mini Lemon Meringue Cheesecakes will absolutely steal your heart. Each bite offers a playful balance of buttery graham cracker crust, smooth lemony cream cheese filling, luscious homemade lemon curd, and a cloud of toasted meringue. With their gorgeous layers and individual portions, they’re just the thing to brighten up any gathering, from brunch to baby showers—or simply for a sunny treat at home. This recipe is a joyful celebration of lemon in every layer, and it’s surprisingly simple to master!

Mini Lemon Meringue Cheesecakes Recipe - Recipe Image

Ingredients You’ll Need

Pulling off these Mini Lemon Meringue Cheesecakes is all about having the right ingredients—simple pantry staples and fresh lemons truly shine here. Each component brings out the vibrant flavors, creamy textures, and dreamy colors that make this dessert so irresistible.

Graham cracker crumbs: The essential base, lending a sweet, crisp foundation and a hint of nuttiness.
Granulated sugar: Sprinkled throughout for sweetening every layer—crust, filling, curd, and meringue!
Unsalted butter: Melted for the crust’s richness and in the curd for a silky finish.
Cream cheese: Make sure it’s softened for an ultra-smooth, creamy cheesecake filling.
Egg: Provides structure and richness to the cheesecake base.
Vanilla extract: A dash warms up both the filling and the meringue with fragrant sweetness.
Sour cream: Adds tang and creaminess to the cheesecake, balancing all the lemon.
Lemon juice: Fresh-squeezed makes every layer pop with bright citrusy flavor.
Lemon zest: Boosts the perfume and color for that extra zing in the filling and curd.
Egg yolks: Richen the homemade lemon curd, making it luscious and thick.
Egg whites: Get whipped into those glossy, fluffy meringue peaks on top.
Cream of tartar: This little pinch helps stabilize your meringue, ensuring lasting peaks.

How to Make Mini Lemon Meringue Cheesecakes

Step 1: Prepare the Crust

Start by mixing up the classic graham cracker crust: combine your graham cracker crumbs, a bit of sugar, and melty butter until the texture resembles damp sand. Scoop about a tablespoon into each lined muffin cup and press it down firmly—using the bottom of a glass or your fingers works perfectly. Bake these for five minutes until they’re just set. Let them cool, and try not to snack on them immediately!

Step 2: Mix and Bake the Cheesecake Filling

Next comes the creamy heart of these Mini Lemon Meringue Cheesecakes. Beat the softened cream cheese and sugar until completely smooth—no lumps allowed! Add the egg, vanilla, sour cream, fresh lemon juice, and zest, and mix until your filling is velvety and dreamy. Divide this batter among the crusts, filling each about 3/4 full. Bake for 15 to 18 minutes until centers are just set. Cool them completely, then slide the tin into the fridge to chill for at least two hours; this step is crucial for that perfect, creamy texture.

Step 3: Make the Lemon Curd

While your cheesecakes chill, prepare the lemon curd. Whisk together sugar, egg yolks, lemon juice, and zest in a saucepan. Cook over medium-low, stirring constantly—patience is key! It’ll thicken up beautifully after 5 to 7 minutes. Off the heat, stir in butter for silkiness, then let it cool. Once cool, dollop about a teaspoon onto each cheesecake, spreading gently to cover the top.

Step 4: Whip and Pipe the Meringue

Now for the grand finale: meringue! Whip egg whites and cream of tartar until soft peaks form. Gradually add the sugar and vanilla, then keep whipping until your meringue is shiny and forms stiff, glossy peaks. Pipe or spoon generous swirls onto each cheesecake, right over the lemon curd. If you have a kitchen torch, give the tops a quick toast for a bakery-worthy finish. No torch? Pop them in a hot oven for a few minutes to brown the meringue lightly.

How to Serve Mini Lemon Meringue Cheesecakes

Garnishes

Sprinkling these gems with extra lemon zest adds another pop of color and a zippy aroma. A few delicate curls of lemon peel or even a sprinkle of fresh berries make them look extra special. If you want a truly dazzling presentation, a light dusting of powdered sugar just before serving creates a charming, snow-kissed effect.

Side Dishes

Mini Lemon Meringue Cheesecakes pair perfectly with a hot cup of tea or a light fruit salad. They work beautifully as part of a dessert buffet—with berry compote or lavender shortbread on the side, your guests will be wowed. If serving after a larger meal, something simple like iced white tea or sparkling lemonade complements the flavors and keeps things refreshing.

Creative Ways to Present

For parties, arrange the cheesecakes on a tiered stand lined with citrus leaves or edible flowers to echo their sunshine vibes. Want to make them extra elegant? Serve each on a small plate with a drizzle of raspberry sauce and a candied lemon slice. For a fun twist, use colorful cupcake liners or mini mason jars as vessels—a delightful surprise for each guest!

Make Ahead and Storage

Storing Leftovers

Simply pop any leftover Mini Lemon Meringue Cheesecakes in the refrigerator, covered tightly in their muffin tin or in an airtight container. They’ll stay fresh and tasty for up to three days, so you can enjoy them straight from the fridge whenever the craving strikes.

Freezing

If you want to plan ahead, these cheesecakes freeze beautifully—just hold off on the meringue until after thawing for the best texture. Wrap individually in plastic wrap, then stash in a freezer-safe container. They’ll keep their flavor and texture for up to a month. Allow them to thaw overnight in the fridge before finishing with the meringue and serving.

Reheating

Since these treats are designed to be enjoyed chilled or at room temperature, there’s no need to reheat. However, if you’ve browned your meringue in the oven, you can serve them slightly warmed. For a just-baked effect, give them a minute or two in a preheated 350°F oven, but keep a close eye to avoid melting the meringue.

FAQs

Can I use bottled lemon juice instead of fresh for Mini Lemon Meringue Cheesecakes?

Fresh lemon juice is highly recommended, as it’s what gives these cheesecakes their vibrant flavor and brightness. Bottled juice can taste flat or harsh, so squeeze a few lemons for the best results!

Can I make these Mini Lemon Meringue Cheesecakes gluten-free?

Absolutely! Substitute gluten-free graham crackers for the crust, and you’ll have a deliciously gluten-free version of this dessert. Just be sure all your other ingredients are certified gluten-free if you’re serving someone with celiac disease.

What if I don’t have a kitchen torch for the meringue?

No torch? No problem! You can brown the meringue by placing the cheesecakes under your oven’s broiler or bake them at 400°F for a few minutes. Just watch closely—meringue can go from golden to burnt in seconds.

Can I make Mini Lemon Meringue Cheesecakes in advance for a party?

These are perfect for making ahead. Prepare and store them (without meringue) up to two days in advance, then whip up and add the meringue the day you’ll be serving for the fluffiest, prettiest results.

What’s the best way to get a smooth cheesecake filling?

Make sure your cream cheese is truly softened to room temperature before beating, and mix just until smooth—overbeating can add air bubbles and cracks. Scrape the bowl often so every bite is luxuriously creamy!

Final Thoughts

I hope you’ll give these Mini Lemon Meringue Cheesecakes a try—there’s nothing quite like that first spoonful of creamy, tangy, sweet perfection. They’re a favorite at every celebration, and even more delightful as an everyday treat. Gather your ingredients, zest those lemons, and share the sunshine with family and friends!

Mini Lemon Meringue Cheesecakes Recipe

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4.8 from 28 reviews

Author: admin
Total Time: 2 hours 55 minutes (includes chilling)
Yield: 12 mini cheesecakes 1x
Diet: Non-Vegetarian

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Description

These Mini Lemon Meringue Cheesecakes are a delightful twist on traditional cheesecake, featuring a buttery graham cracker crust, creamy cheesecake filling with a hint of lemon, tangy lemon curd, and fluffy meringue topping. Perfect for a sweet treat any time of year!

Ingredients

Scale

For the crust:

1 cup graham cracker crumbs
2 tablespoons granulated sugar
4 tablespoons unsalted butter (melted)

For the cheesecake:

8 oz cream cheese (softened)
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2 tablespoons sour cream
2 tablespoons lemon juice
1 teaspoon lemon zest

For the lemon curd:

1/2 cup granulated sugar
2 large egg yolks
1/4 cup fresh lemon juice
1 tablespoon lemon zest
2 tablespoons unsalted butter

For the meringue:

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

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Instructions

Preheat the oven: Preheat the oven to 325°F and line a 12-cup muffin tin with paper liners.
Make the crust: Mix graham cracker crumbs, sugar, and melted butter. Press into each liner and bake.
Prepare the cheesecake filling: Beat cream cheese and sugar, add egg, vanilla, sour cream, lemon juice, and zest. Divide and bake.
Make the lemon curd: Whisk sugar, egg yolks, lemon juice, and zest in a saucepan. Cook until thickened, then stir in butter.
Prepare the meringue: Beat egg whites and cream of tartar, gradually add sugar and vanilla. Pipe or spoon over lemon curd.
Optional: Torch the meringue or bake to lightly brown before serving.