Mini Lemon Meringue Cheesecakes

These Mini Lemon Meringue Cheesecakes combine all the irresistible flavors of lemon meringue pie in delicious cheesecake form. These cheesecakes are made with buttery graham cracker crusts, creamy lemon cheesecake filling, tart lemon curd and toasted meringue. The flavors in this cheesecake are refreshing, indulgent and downright delicious.

Lemon desserts are one of those desserts that I feel never go out of style. EVER. They’re refreshing during the summer, good during the fall, bright and cheery during the winter, and zesty during the spring. In other words, lemon desserts are just good all year long. I especially love lemon paired with fruity ingredients during the summer, like this Lemon Blueberry Cake, but lemon alone is just as good.

During the summer, I love making treats in mini form. To be honest, I’m not quite sure why. I guess, because during the summer months we’re just always on the move. Whether that be playing outside, or traveling to my parents pool to swim, or the local playground to play with friends. Mini treats are just easier, because my family can grab them and go.

These Mini Lemon Meringue Cheesecakes check all the boxes for the perfect summer treat. They’re handheld. They have refreshing lemon flavors in both the cheesecake filling and the tart lemon curd, and they’re easy to make (they only take roughly 15 minutes to bake!). If you are looking for a refreshing, yet delectable summer treat, this is it!

The details

make the graham cracker crust

To begin making these mini lemon meringue cheesecakes, you’ll make the graham cracker crust. I like to buy the graham cracker crumbs from the store (because I’m lazy and don’t feel like crushing my own graham crackers. Plus it saves me a few minutes in the kitchen and I’m all about saving minutes! With my 3 little boys, I don’t usually have a ton of time in the kitchen). Certainly, though you can crush your own graham crackers into fine crumbs.

Okay so to make the graham cracker crust, you’ll combine the melted butter, graham cracker crumbs and sugar in a large bowl or food processor. Stir or pulse in food processor to combine.

bake the crust

Once you’ve mixed the crust ingredients together, evenly divide among 12 muffin tin liners, placed in a 12-count muffin tin. Use your fingertips to gently press the graham cracker crumbs along the bottom and up the sides of the muffin liner.

I like to bake the crust in a 350F oven for 8 minutes, which helps to set and seal the crust in preparation for the wet cheesecake batter.

make the lemon curd

While the crust bakes, make the lemon curd. This recipe is actually very easy to make and comes together in just a touch over 5 minutes.

In a small saucepan, add the sugar and lemon zest. Rub the zest into the sugar using your fingertips. This releases oils in the lemon and adds extra lemon flavor to the curd. Add remaining ingredients for the lemon curd and whisk to combine. Place over low heat, whisking constantly until mixture is thickened and coats the back of a spoon. Cover the curd with plastic wrap and place in refrigerator until ready to use.

make the cheesecake filling

The cheesecake filling starts off the same way as the lemon curd. You’ll add the sugar and zest to a bowl, then use your fingertips to rub the zest into the sugar.

Next, you’ll add the cream cheese and sour cream and beat the mixture until smooth and creamy. I like to use either a stand mixer fitted with the paddle attachment or a handheld mixer to achieve a nice smooth, creamy filling.

Lastly, add in the egg, lemon juice and vanilla and whisk the mixture together, just until combined.

assemble and bake

Scoop the cheesecake filling into the prepared muffin tin, then top with the lemon curd. Use a spoon or toothpick to swirl the curd into the cheesecake batter.

Bake the cheesecakes for 15-20 minutes, or until the edges are set and center is slightly wobbly.

cool the cheesecake

Cool the cheesecake for 30 minutes at room temperature, then 3 hours in the fridge. If you store them longer in the refrigerator, I suggest covering them with plastic wrap.

make the meringue

When you are ready to serve these, make the meringue.

Add an inch of water to a small/medium saucepan. Select a bowl that sits on top of the pan, but doesn’t sit in the water. You may use the metal bowl of a stand mixer.

In the bowl, whisk together room temperature egg whites, sugar and cream of tartar. Turn the heat on low, then cook, whisking constantly until mixture reaches 175F. Remove from the heat and whisk in the vanilla extract.

You may use a stand mixer, fitted with the whisk attachment or a handheld mixer. Beat for 3-5 minutes, or until thick, stiff peaks form. When you lift the mixing attachment out of the bowl, the meringue should stand straight up.

Immediately spread the meringue on top of the cheesecakes.

Remove the muffin liner from the cheesecakes, then torch the meringue with a kitchen torch. If you don’t have a kitchen torch, you can place under the broiler in your oven. However, you need to watch VERY closely as the meringue can get toasty very fast.

Serve the mini lemon meringue cheesecakes immediately, or wrap in plastic wrap and store in fridge for 3-4 days.

here are a few other summer treats you may enjoy:

• Blueberry Crumble Bars
• Lemon Cheesecake
• No Bake Peanut Butter Pie
• Lemon Blueberry Cake

Let me know what you thought!

If you make these Mini Lemon Meringue Cheesecakes, let me know what you thought in the ratings and comments below. I always enjoy hearing your feedback. Make sure you tag me and find me @simplebakingwithpep on instagram if you make these! It brings me so much joy to see the creations you make. You can also find me on youtube and facebook.

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