Name: Mini Lemon Meringue Cheesecakes
Prep time: 30 min
Cook time: 25 min
Total time: 3 h
Cuisine: American
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)

Description

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)

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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.

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

Nutrition

Serving Size: 1 mini cheesecake
Calories: 240
Sugar: 18g
Sodium: 150mg
Fat: 15g
Saturated Fat: 9g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 0g
Protein: 4g
Cholesterol: 90mg