These bite-sized lemon cheesecakes are a perfect mix of tangy lemon curd, creamy cheesecake, and soft meringue. I love how they turn the classic lemon meringue pie into elegant, single-serve desserts—perfect for spring gatherings, baby showers, or simply when I crave something refreshing and sweet.
Why You’ll Love This Recipe
I love this recipe because:
It blends three perfect layers: a crunchy cookie crust, a rich cheesecake center, and a light, toasted meringue topping.
The lemon flavor is bright and fresh, giving a delightful contrast to the creamy texture.
They’re mini-sized, so they’re easy to serve and look stunning on a dessert table.
The process is simple but gives bakery-style results that always impress.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
For the crust:
24 Nilla wafer cookies, finely crushed
2 ¼ teaspoons granulated sugar
3 tablespoons unsalted butter, melted
For the cheesecake filling:
16 ounces (450 g) cream cheese, softened
½ cup granulated sugar
1 tablespoon lemon zest
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
2 large eggs, room temperature
For the lemon curd:
¼ cup fresh lemon juice
1 teaspoon lemon zest
⅓ cup granulated sugar
2 tablespoons unsalted butter
2 large egg yolks
For the meringue topping:
3 large egg whites
⅓ cup granulated sugar
Pinch of salt
Directions
Preheat the oven to 325°F (163°C). Line a 12-cup muffin pan with paper liners.
Make the crust: Mix crushed Nilla wafers, sugar, and melted butter in a bowl. Press about one tablespoon of the mixture into the bottom of each liner. Bake for 5 minutes, then set aside.
Make the cheesecake filling: Beat the cream cheese until smooth. Add sugar, lemon zest, lemon juice, and vanilla extract, and mix until combined. Add the eggs one at a time, mixing gently after each addition.
Spoon the filling evenly over the crusts. Bake for 18–20 minutes, or until the centers are just set. Cool completely, then refrigerate for at least 2 hours.
Make the lemon curd: In a small saucepan over medium heat, whisk together lemon juice, zest, sugar, butter, and egg yolks. Cook until the mixture thickens and coats the back of a spoon. Let it cool before topping the cheesecakes.
Make the meringue: Beat egg whites with a pinch of salt until foamy. Gradually add sugar and continue to beat until stiff, glossy peaks form.
Assemble: Spoon or pipe a small amount of lemon curd onto each cheesecake. Top with meringue and use a kitchen torch to lightly toast the tops, or broil briefly until golden.
Chill until ready to serve.
Servings and Timing
This recipe makes about 12 mini cheesecakes.
Prep time: 30 minutes
Cook time: 25 minutes
Chill time: 2–4 hours
Total time: About 3 hours
Variations
Replace Nilla wafers with graham crackers or digestive biscuits for a classic cheesecake crust.
Add a swirl of blueberry or raspberry puree to the cheesecake filling before baking.
Use lime instead of lemon for a tropical twist.
Skip the meringue and top with whipped cream for a lighter option.
Make them no-bake by using gelatin in the cheesecake filling and chilling instead of baking.
Storage/Reheating
I store these cheesecakes in an airtight container in the refrigerator for up to 4 days. They taste best when chilled. I don’t recommend reheating them since the texture can change. If I plan to serve them later, I keep the meringue separate and add it right before serving. They can also be frozen (without meringue) for up to 2 months—just thaw in the fridge before serving.
FAQs
Can I make these cheesecakes ahead of time?
Yes, I often bake the cheesecakes and prepare the lemon curd a day before. I add the meringue right before serving so it stays fresh and fluffy.
Do I need to use a water bath?
No, these are small enough that they bake evenly without cracking. I just avoid overbaking and make sure my ingredients are at room temperature.
Can I use bottled lemon juice?
Fresh lemon juice gives the best flavor, but bottled juice works if that’s what I have on hand. I still try to add fresh zest for brightness.
What can I use instead of Nilla wafers?
Graham crackers, shortbread cookies, or even digestive biscuits work well as a substitute.
How do I know when the cheesecakes are done?
I look for slightly set edges and a soft center that still jiggles a bit. They’ll firm up as they cool in the refrigerator.
Conclusion
I truly enjoy making these mini lemon meringue cheesecakes—they’re tangy, creamy, and perfectly portioned. Each bite offers a burst of lemon with a soft, rich texture. Whether I make them for guests or just to treat myself, they always bring a little sunshine to the table.
Mini Lemon Meringue Cheesecakes combine a buttery cookie crust, creamy lemon-infused cheesecake, tangy lemon curd, and fluffy toasted meringue—all in a perfect single-serve dessert. They’re ideal for spring celebrations, brunches, or elegant entertaining.
Ingredients
24 Nilla wafer cookies, finely crushed
2 ¼ teaspoons granulated sugar
3 tablespoons unsalted butter, melted
16 oz (450 g) cream cheese, softened
½ cup granulated sugar
1 tablespoon lemon zest
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
2 large eggs, room temperature
¼ cup fresh lemon juice (curd)
1 teaspoon lemon zest (curd)
⅓ cup granulated sugar (curd)
2 tablespoons unsalted butter (curd)
2 large egg yolks (curd)
3 large egg whites (meringue)
⅓ cup granulated sugar (meringue)
Pinch of salt (meringue)
Instructions
Preheat oven to 325°F (163°C). Line a 12-cup muffin pan with liners.
Mix crushed wafers, sugar, and butter. Press 1 tbsp into each liner. Bake 5 minutes. Set aside.
Beat cream cheese until smooth. Add sugar, zest, juice, and vanilla; mix. Add eggs one at a time.
Divide filling over crusts. Bake 18–20 minutes until just set. Cool, then chill 2 hours.
In a saucepan, whisk lemon juice, zest, sugar, butter, and yolks over medium heat. Cook until thick. Cool.
Beat egg whites and salt to foamy. Gradually add sugar, beat to stiff peaks.
Spoon lemon curd onto cheesecakes. Pipe or spoon meringue on top. Torch or broil to toast.
Chill until ready to serve.
Notes
Swap Nilla wafers with graham crackers or shortbread cookies.
Add a fruit swirl for extra flavor.
Use lime for a zesty variation.
Top with whipped cream instead of meringue if preferred.
Freeze without meringue for up to 2 months; thaw before serving.
