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Mini Lemon Meringue Cheesecakes

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  • Author: Jolene
  • Total Time: 4 hours 10 minutes
  • Yield: 12 1x


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.


Units Scale

Lemon Curd

  • 1 large egg
  • 2 egg yolks
  • 1/2 cup granulated sugar
  • Zest of 1 lemon
  • 1/3 cup lemon juice (juice from roughly 2 lemons)
  • 4 tablespoons unsalted butter

Graham Cracker Crust

  • 1 cup graham cracker crumbs (92 grams)
  • 3 tablespoons granulated sugar
  • 4 tablespoons unsalted butter, melted (2 ounces)

Cheesecake Filling

  • Zest from 1 lemon
  • 3/4 cup granulated sugar
  • 10 ounces cream cheese
  • 1/2 cup sour cream
  • 1 teaspoon vanilla extract
  • Juice from 1/2 lemon
  • 1 large egg


  • 2 large egg whites, at room temperature
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon cream of tartar


1. Make the crust. Preheat oven to 350F. Line a 12-count muffin tin with 12 muffin liners. In a large bowl, or the bowl of a food processor, add all ingredients for graham cracker crust and mix/pulse to combine. Evenly divide mixture among muffin liners. Use your fingertips to evenly press graham cracker crumbs flat along bottom and up sides of muffin liners.

Bake in preheated oven for 8 minutes. Remove from oven and set aside while you make the lemon curd and cheesecake filling.

2. Make the Lemon Curd: In a small saucepan, add sugar and lemon zest. Use your fingers to rub the zest and sugar together. Add in the lemon juice, egg yolks and egg. Whisk to combine. Cook over medium heat, stirring constantly for 6-9 minutes, or until thick enough to coat the back of a spoon. Pour the hot curd into a fine mesh sieve to remove the zest and any cooked pieces of egg.  Stir in the butter until the butter is melted and combined. Place a piece of plastic wrap directly in contact with the curd and place in refrigerator until ready to use.

3. Make the cheesecake filling. In a large bowl, using a handheld mixer, or the bowl of a stand mixer, fitted with the paddle attachment, add lemon zest and sugar. Use your fingers to rub the zest and sugar together. Add the cream cheese and sour cream and beat until mixture is smooth and creamy. Add in the egg, vanilla extract and lemon juice and whisk just until combined.

4. Fill the muffin liners. Evenly divide the cheesecake batter over top of the baked graham cracker crust. Place a scoop of lemon curd on top of the cheesecake batter. Use a spoon or toothpick to swirl the curd through the cheesecake mixture.

5. Bake the cheesecake. Lower the oven temperature to 325F. Bake the mini cheesecakes for 15-20 minutes, or until the edges are set and the center is still slightly wobbly.

6. Allow the cheesecake to cool. Allow the cheesecakes to cool at room temperature for 30 minutes, then place in refrigerator for 3 hours. If you plan to leave the cheesecakes in the refrigerator longer than 3 hours, carefully cover the cheesecake with plastic wrap.

7. Make the meringue. When ready to serve, 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.

8. Serve these immediately, or wrap in plastic wrap and store in fridge for 3-4 days.


  • Some of the cheesecakes may sink slightly in the middle after chilling. This is completely normal and fine! It just means there is more room for the meringue topping :).
  • Prep Time: 25
  • Chill time: 210
  • Cook Time: 15
  • Category: Dessert
  • Method: Oven
  • Cuisine: American