If you’re looking for a dessert that’s as delightful to look at as it is to eat, these Mini Lemon Meringue Cheesecakes are here to steal the show. Imagine a buttery graham cracker crust, silky cheesecake infused with zesty lemon, a luscious layer of homemade lemon curd, and a cloud of toasted meringue crowning each adorable bite. This is one of those recipes that never fails to impress at parties and family gatherings, but it’s so approachable you can whip up a batch just because you’re craving something sweet, bright, and utterly satisfying. These cheesecakes are a total crowd-pleaser, perfect for any celebration or a cozy night in.

Mini Lemon Meringue Cheesecakes Recipe - Recipe Image

Ingredients You’ll Need

With just a handful of classic ingredients, you’ll unlock layers of texture and flavor in every bite. Each one plays a starring role in bringing these Mini Lemon Meringue Cheesecakes to life, from the crispy crust to the dreamy meringue.

Graham cracker crumbs: The foundation for a crunchy, buttery crust that balances all the creamy and tangy elements.
Granulated sugar: Sweetens every layer, from the crust to the curd, and helps the meringue whip up glossy and tall.
Unsalted butter (melted & cubed): Adds richness to the crust and silkiness to the lemon curd.
Cream cheese (softened): The heart of the cheesecake, offering a smooth, tangy base that pairs perfectly with lemon.
Large eggs (whole and yolks): Bind the filling, thicken the curd, and give the meringue its signature lift.
Vanilla extract: Enhances the flavor of the cheesecake and brings warmth to each bite.
Sour cream: Adds extra creaminess and a subtle tang to the filling for that classic New York-style texture.
Fresh lemon juice: The star of the show, infusing the cheesecake and curd with bright, sunny flavor.
Lemon zest: Delivers bold citrus aroma and punchy flavor in both the filling and the curd.
Cream of tartar: Stabilizes the meringue, helping it stay fluffy and glossy after toasting.

How to Make Mini Lemon Meringue Cheesecakes

Step 1: Prepare the Crust

Start by preheating your oven to 325°F (160°C) and lining a 12-cup muffin tin with cupcake liners. In a small bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until every crumb is coated in buttery goodness. Press about a tablespoon of this mixture into each liner, pressing firmly to create a solid base. This crust is the crunchy counterpoint to all the creamy goodness coming next!

Step 2: Make the Cheesecake Filling

In a large mixing bowl, beat the softened cream cheese and sugar together until absolutely smooth and creamy. Add the eggs one at a time, beating well after each addition—this helps keep the filling light. Next, blend in the vanilla extract, sour cream, fresh lemon juice, and lemon zest. The combination of lemon juice and zest creates the signature zing that sets Mini Lemon Meringue Cheesecakes apart. Divide the filling evenly over the prepared crusts, smoothing the tops as you go.

Step 3: Bake the Cheesecakes

Pop your cheesecakes into the oven and bake for 18 to 20 minutes, or until the centers are just set and don’t jiggle much when you gently shake the pan. Let them cool completely in the pan, then refrigerate for at least a couple of hours—overnight is even better! This chilling time lets the flavors develop and makes them easy to unmold.

Step 4: Prepare the Lemon Curd

While the cheesecakes chill, whip up your homemade lemon curd. In a small saucepan, whisk together the fresh lemon juice, zest, sugar, and egg yolks. Cook over medium heat, stirring constantly so nothing sticks or curdles, until the mixture thickens and coats the back of a spoon (about 6 minutes). Remove from heat and stir in the cubed butter until the curd is glossy and smooth. Let it cool before spreading a generous spoonful over each chilled cheesecake.

Step 5: Make and Toast the Meringue

For the grand finale, beat the egg whites and cream of tartar in a clean bowl until foamy. Gradually add the sugar and continue to beat until stiff, shiny peaks form. Pipe or spoon the meringue onto each cheesecake, creating dramatic swirls or pretty peaks. If you have a kitchen torch, now’s the time to use it—torch the meringue until golden and toasted. No torch? No problem! Pop the cheesecakes under your oven’s broiler for a minute or two. Just watch closely, as meringue can brown in a flash.

How to Serve Mini Lemon Meringue Cheesecakes

Garnishes

A little garnish goes a long way in making these Mini Lemon Meringue Cheesecakes look even more spectacular. Try a sprinkle of extra lemon zest for a pop of color, or top each cheesecake with a thin twist of candied lemon or a fresh berry. The contrast of colors and textures makes every bite (and every Instagram photo) pop!

Side Dishes

These cheesecakes are stars on their own, but you can create a beautiful dessert platter by serving them with fresh mixed berries, a dollop of whipped cream, or even a simple fruit salad. If you’re hosting a brunch or afternoon tea, pair them with crisp shortbread cookies or lightly sweetened iced tea for a refreshing balance.

Creative Ways to Present

For a party-ready presentation, arrange the cheesecakes on a tiered cake stand or individual mini plates. You can even serve them in clear glass jars for a fun, modern twist. For an extra special touch, drizzle a little extra lemon curd on the plate before setting down each cheesecake—it’s a restaurant-style flourish that makes your Mini Lemon Meringue Cheesecakes truly unforgettable.

Make Ahead and Storage

Storing Leftovers

Leftover Mini Lemon Meringue Cheesecakes will keep beautifully in an airtight container in the refrigerator for up to three days. The crust stays crisp, the filling remains creamy, and the meringue holds its shape. If you plan to serve them later, wait to toast the meringue until just before serving for the very best texture.

Freezing

You can freeze these cheesecakes (minus the meringue) for up to a month. Just wrap each one tightly in plastic wrap and place them in a freezer-safe container. When ready to enjoy, thaw overnight in the fridge, then top with fresh meringue and toast as usual.

Reheating

There’s no need to reheat these little gems—Mini Lemon Meringue Cheesecakes are best served chilled. However, if you want to refresh the meringue, you can give it a quick toast with your kitchen torch or under the broiler just before serving.

FAQs

Can I make Mini Lemon Meringue Cheesecakes ahead of time?

Absolutely! You can prepare both the cheesecakes and the lemon curd a day or two ahead. Store them in the fridge, then add and toast the meringue right before serving for the best flavor and texture.

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

No torch? No problem! Simply pop the cheesecakes under your oven’s broiler for 1 to 2 minutes, watching very carefully so the meringue gets golden and toasty without burning.

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice is highly recommended for its vibrant, natural flavor, but in a pinch, you can use bottled. Just note that the results won’t be quite as bright or aromatic.

How do I keep the meringue from weeping or collapsing?

Make sure your mixing bowl and beaters are perfectly clean and dry before whipping the egg whites. Adding cream of tartar helps stabilize the meringue, and toasting it thoroughly will help set the structure for longer-lasting peaks.

Can I make this recipe gluten-free?

Yes! Just substitute gluten-free graham crackers for the crust, and you’ll have delicious gluten-free Mini Lemon Meringue Cheesecakes that everyone can enjoy.

Final Thoughts

If you’re craving a dessert that’s both stunning and delicious, these Mini Lemon Meringue Cheesecakes are calling your name. They’re the perfect marriage of creamy, tangy, and sweet in every bite-sized treat. Go ahead—give them a try and watch how quickly they disappear!

Mini Lemon Meringue Cheesecakes Recipe

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4.8 from 29 reviews

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

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Description

These Mini Lemon Meringue Cheesecakes combine a buttery graham cracker crust with a creamy lemon-infused cheesecake filling, topped with tangy homemade lemon curd and a fluffy toasted meringue. Perfect as a bite-sized summer dessert, they offer a delightful balance of sweet and tart flavors with an elegant presentation.

Ingredients

Scale

For the Crust

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

For the Cheesecake Filling

16 ounces cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/4 cup sour cream
1/4 cup fresh lemon juice
1 tablespoon lemon zest

For the Lemon Curd

1/2 cup fresh lemon juice
2 teaspoons lemon zest
1/2 cup granulated sugar
3 large egg yolks
4 tablespoons unsalted butter, cubed

For the Meringue

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

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Instructions

Prepare the Crust: Preheat oven to 325°F (160°C) and line a 12-cup muffin tin with cupcake liners. In a small bowl, combine the graham cracker crumbs, sugar, and melted butter. Press about 1 tablespoon of the mixture firmly into the bottom of each liner to form the crust. Set aside.
Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy. Add the eggs one at a time, beating well after each addition. Then mix in the vanilla extract, sour cream, fresh lemon juice, and lemon zest until the filling is fully combined and smooth.
Fill and Bake: Divide the cheesecake filling evenly over the prepared crusts in the muffin tin. Bake in the preheated oven for 18 to 20 minutes, or until the centers are just set and slightly jiggly. Allow the cheesecakes to cool completely at room temperature, then refrigerate until chilled.
Prepare the Lemon Curd: While the cheesecakes cool, whisk together the lemon juice, lemon zest, sugar, and egg yolks in a small saucepan over medium heat. Stir constantly and cook until the mixture thickens to a custard-like consistency, about 6 minutes. Remove from heat and immediately stir in the cubed butter until melted and smooth. Let the curd cool completely.
Assemble with Lemon Curd: Once the cheesecakes are chilled, spoon a generous layer of the cooled lemon curd over each mini cheesecake, smoothing the top.
Prepare the Meringue: In a clean bowl, beat the egg whites with cream of tartar until foamy. Gradually add the sugar while continuing to beat until stiff, glossy peaks form. This will take several minutes for proper structure.
Top and Brown the Meringue: Pipe or spoon the meringue atop each lemon-curd-topped cheesecake, creating swirls or peaks for texture. Use a kitchen torch to gently brown the meringue to a golden finish. If you don’t have a torch, place the cheesecakes under a hot broiler for 1 to 2 minutes, watching very closely to avoid burning.
Serve: Chill the finished mini lemon meringue cheesecakes until ready to serve. Enjoy these refreshing, tangy, and creamy treats chilled for best flavor and texture.

Notes

You can prepare the cheesecakes and lemon curd in advance and assemble just before serving for convenience and freshness.
If you lack a kitchen torch, use the oven broiler method with close monitoring to properly brown the meringue without burning it.
Store assembled mini cheesecakes in the refrigerator for up to 3 days to maintain texture and flavor.

Prep Time: 30 minutes
Cook Time: 25 minutes
Category: Dessert, Cheesecake
Method: Baking, Broiling
Cuisine: American