Description

Delight in these Mini Lemon Meringue Cheesecakes! Tangy lemon curd, creamy cheesecake, and fluffy meringue in one perfect bite.

Ingredients

Scale

Ingredients List (with Measurements)

Here’s a breakdown of all the ingredients you’ll need to create 12 Mini Lemon Meringue Cheesecakes:

For the Crust:

1 cup graham cracker crumbs: Adds a buttery, crunchy base for the cheesecakes.
2 tablespoons granulated sugar: Sweetens the crust and helps bind it together.
5 tablespoons unsalted butter, melted: Adds richness and binds the crumbs together to form a solid crust.

For the Cheesecake Layer:

8 oz cream cheese, softened: The key ingredient for the rich, creamy cheesecake filling.
⅓ cup granulated sugar: Sweetens the cheesecake layer.
1 large egg: Helps the cheesecake set and provides structure.
1 teaspoon vanilla extract: Enhances the flavor of the cheesecake.
1 tablespoon lemon zest: Adds a subtle lemon flavor that complements the lemon curd.

For the Lemon Curd:

2 large egg yolks: Thickens the curd and provides a rich, creamy texture.
⅓ cup granulated sugar: Sweetens the lemon curd while balancing the tartness of the lemon juice.
¼ cup freshly squeezed lemon juice: The star ingredient for a bright, tangy lemon flavor.
1 tablespoon lemon zest: Adds extra lemony freshness and fragrance.
2 tablespoons unsalted butter, room temperature: Makes the curd smooth and silky.

For the Meringue Topping:

2 large egg whites: The base for the fluffy meringue.
¼ teaspoon cream of tartar: Stabilizes the egg whites and helps the meringue hold its shape.
¼ cup granulated sugar: Sweetens the meringue and helps create a glossy finish.

Instructions

Step-by-Step Instructions

Now that you have all your tools and ingredients ready, let’s go through the detailed step-by-step process for making these Mini Lemon Meringue Cheesecakes. This recipe is broken down into manageable steps so that you can focus on each layer.

Step 1: Prepare the Crust

Preheat the Oven: Preheat your oven to 325°F (163°C).
Mix the Crust Ingredients: In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture resembles wet sand.
Press the Mixture into the Pan: Evenly divide the mixture between the cups of a mini cheesecake pan or muffin tin. Press the crumbs firmly into the bottoms to form the crust.
Bake the Crust: Bake the crust for 5 minutes, then set aside to cool while you prepare the cheesecake filling.

Step 2: Make the Cheesecake Filling

Beat the Cream Cheese: In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy, about 2-3 minutes.
Add the Egg, Vanilla, and Lemon Zest: Beat in the egg, vanilla extract, and lemon zest until just combined. Be careful not to overmix, as this can introduce too much air into the batter.
Fill the Cups: Spoon the cheesecake mixture evenly over the cooled crusts, filling each cup about three-quarters full.

Step 3: Bake the Cheesecakes

Bake the Cheesecakes: Bake the cheesecakes in the preheated oven for 15-18 minutes, or until the centers are set and no longer jiggly.
Cool: Remove the cheesecakes from the oven and let them cool in the pan for about 15 minutes. Then, transfer them to the refrigerator to cool completely for at least 1-2 hours.

Step 4: Prepare the Lemon Curd

Make the Lemon Curd: In a small saucepan, whisk together the egg yolks, sugar, lemon juice, and lemon zest.
Cook the Curd: Cook the mixture over medium heat, whisking constantly, until it thickens and coats the back of a spoon. This should take about 5-7 minutes.
Add Butter: Remove the curd from the heat and whisk in the butter until smooth. Allow the curd to cool slightly before spooning it onto the cheesecakes.

Notes

Storing and Reheating Mini Lemon Meringue Cheesecakes

Properly storing and reheating these cheesecakes will help maintain their texture and flavor, ensuring you can enjoy them over several days or even weeks if frozen.

1. Refrigeration

Mini Lemon Meringue Cheesecakes should be refrigerated due to their cream cheese base, which must be kept cold to prevent spoilage. Refrigerating also helps set the cheesecake and keeps the meringue fluffy.

How to Store in the Refrigerator:

Cool Completely: Allow the cheesecakes to cool to room temperature after baking.
Cover or Use an Airtight Container: Store the cheesecakes in an airtight container or cover them tightly with plastic wrap to prevent the meringue from absorbing fridge odors.
Storage Time: These cheesecakes will stay fresh in the fridge for up to 3 days. After this time, the meringue may start to soften, so it’s best to consume them within this window for optimal taste and texture.

2. Freezing

You can freeze the cheesecakes if you want to prepare them in advance or store leftovers for a later date. However, it’s best to freeze them without the meringue topping, as freezing can affect the meringue’s texture.

How to Freeze Mini Cheesecakes:

Without Meringue: Bake the cheesecakes and add the lemon curd, but skip the meringue. Once they’ve cooled, place them on a baking sheet and freeze them until solid.
Wrap and Store: Once frozen, individually wrap each cheesecake in plastic wrap and store them in a freezer-safe container or bag.
Storage Time: The cheesecakes can be frozen for up to 2 months. When ready to serve, thaw them in the refrigerator overnight, then add the meringue topping fresh before serving.

3. Reheating or Serving After Freezing

Frozen cheesecakes don’t need to be reheated; simply allow them to thaw in the fridge. However, if you want to enjoy them slightly warmed, here are some options:

Room Temperature Method:

Thawing: Thaw the cheesecakes in the refrigerator overnight. If you prefer a softer texture, let them sit at room temperature for 15-20 minutes before serving.

Brief Reheat for Warm Crust:

Microwave Method: For a slightly warmed crust, microwave a cheesecake on low power for 10-15 seconds. Avoid heating too long as you don’t want to melt the meringue or cheesecake filling.