Mini Lemon Meringue Cheesecakes

Introduction

When spring arrives, my cravings shift toward bright, zesty flavors that reflect the season’s freshness. These Mini Lemon Meringue Cheesecakes have become a family favorite, perfectly embodying the essence of spring with their delightful combination of tangy lemon curd, creamy cheesecake, and fluffy meringue. Each bite is a burst of sunshine, and their individual portions make them a hit at gatherings. Whether served at a brunch, a birthday party, or simply as a treat for yourself, these mini cheesecakes are guaranteed to impress. The first time I made them, my family couldn’t get enough, and they quickly became a staple for special occasions.

Ingredients

For the Crust:

• 24 Nilla wafer cookies
• 2 ¼ tsp granulated sugar
• 3 tbsp unsalted butter, melted

For the Filling:

• 12 oz cream cheese, softened
• ½ cup granulated sugar
• 2 tbsp sour cream
• ¼ tsp salt
• 2 tbsp fresh lemon juice
• 1 tsp lemon zest
• 1 large egg

For the Lemon Curd:

• 2 large egg yolks
• ½ cup granulated sugar
• 2 tbsp lemon juice
• 1 tsp lemon zest
• 2 tbsp unsalted butter, cubed

For the Meringue:

• 2 large egg whites
• ½ cup granulated sugar
• ⅛ tsp cream of tartar
• ½ tsp vanilla extract

Instructions

Prepare the Crust:

1. Preheat your oven to 350°F (175°C) and lightly grease a mini cheesecake pan.
2. In a food processor, combine the Nilla wafer cookies, granulated sugar, and melted butter.
3. Divide the mixture among the cheesecake cavities, using a small cookie scoop to add one portion to each cavity. Press down firmly to create an even layer.
4. Bake for 5 minutes, then reduce the oven temperature to 325°F (165°C).

Make the Cheesecake Filling:

1. In the bowl of a stand mixer, beat together the softened cream cheese and sugar until smooth.
2. Add the sour cream, lemon juice, and lemon zest, mixing until combined.
3. Add the egg and mix until the batter is smooth and streak-free.
4. Spoon a heaping medium scoop of filling into each cheesecake cavity.
5. Bake for 15-18 minutes, or until the cheesecakes are set.
6. Let them cool to room temperature, then transfer to the refrigerator for 6-12 hours or more.

Prepare the Lemon Curd:

1. In a double boiler over simmering water, whisk together the egg yolks, sugar, lemon juice, lemon zest, and butter for 8-10 minutes, until thickened.
2. Press the curd through a fine mesh strainer into a small bowl to remove any solids.
3. Cover with plastic wrap, pressing it against the surface to avoid a skin forming, and refrigerate until fully chilled.

Prepare the Meringue:

1. In a metal bowl over simmering water, combine the egg whites, sugar, and cream of tartar. Whisk for several minutes until the sugar dissolves and the mixture is warm.
2. Transfer the bowl to a stand mixer and beat on low, increasing to high speed until stiff peaks form and the meringue is glossy (about 5 minutes).
3. Add the vanilla extract and mix well.
4. Transfer the meringue to a piping bag fitted with your desired tip.

Assemble the Cheesecakes:

1. Carefully remove the mini cheesecakes from the pan, discarding the disc on the bottom of each.
2. Using a piping bag or spoon, add 1-2 tsp of lemon curd to the center of each cheesecake.
3. Pipe the meringue on top of the cheesecakes.
4. Use a kitchen torch to lightly brown the meringue topping.

Serve:

Serve immediately or refrigerate until ready to enjoy. Store any leftovers in the refrigerator.

Nutrition Facts

• Servings: 12
• Calories per serving: Approximately 200
• Total Fat: 10g
• Saturated Fat: 5g
• Cholesterol: 50mg
• Sodium: 70mg
• Carbohydrates: 24g
• Fiber: 0g
• Sugars: 14g
• Protein: 3g

Preparation Time

• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Total Time: 6 hours (including chilling)

How to Serve

• Chilled: Serve the cheesecakes cold for a refreshing treat.
• Garnish: Add a slice of lemon or a sprig of mint on top for an extra touch.
• Platter: Arrange on a decorative platter for parties or gatherings.
• Drizzle: Serve with a drizzle of extra lemon curd for added flavor.
• Coffee Pairing: Offer with a cup of coffee or tea to complement the sweetness.

Additional Tips

1. Room Temperature Ingredients: Ensure your cream cheese is at room temperature for a smoother filling.
2. Fresh Ingredients: Use fresh lemon juice and zest for the best flavor.
3. Prevent Cracking: Avoid overmixing the cheesecake batter to prevent cracks while baking.
4. Proper Cooling: Allow cheesecakes to cool completely at room temperature before chilling in the fridge.
5. Meringue Technique: For best results, use a kitchen torch for toasting the meringue instead of the oven to avoid overcooking the cheesecakes.

Recipe Variations

• Berry Topping: Add fresh berries on top for a fruity twist.
• Graham Cracker Crust: Substitute Nilla wafers with crushed graham crackers for a classic taste.
• Chocolate Drizzle: Drizzle melted chocolate over the meringue for a decadent touch.
• Matcha Cheesecakes: Add a teaspoon of matcha powder to the cheesecake filling for a unique flavor and color.
• Coconut Meringue: Incorporate toasted coconut into the meringue for an extra texture.

Serving Suggestions

• Brunch: Perfect for spring brunches alongside fruit salads and pastries.
• Picnics: Pack them for picnics as a delightful dessert option.
• Celebrations: Great for birthdays, weddings, or any celebratory event.
• Potlucks: Easy to transport and share at gatherings with friends and family.
• Tea Parties: Ideal for afternoon tea or garden parties.

Freezing and Storage

• Refrigeration: Store leftover cheesecakes in the refrigerator for up to 3 days.
• Freezing: You can freeze the baked cheesecakes without meringue for up to 1 month. Thaw in the refrigerator before serving.
• Meringue Storage: It’s best to prepare the meringue fresh; avoid freezing as it can become watery upon thawing.

FAQ Section

1. Can I use a different type of cookie for the crust?

• Yes, you can use any cookie you prefer, such as graham crackers or Oreos.

1. Is it necessary to chill the cheesecakes overnight?

• While it improves the texture, you can chill them for a shorter time if needed.

1. How do I prevent the meringue from weeping?

• Ensure the sugar is fully dissolved and avoid adding too much moisture to the meringue.

1. Can I make these cheesecakes gluten-free?

• Yes, substitute Nilla wafers with gluten-free cookies.

1. What if I don’t have a kitchen torch?

• You can use the broiler in your oven for a few seconds, but watch closely to prevent burning.

1. Can I use bottled lemon juice instead of fresh?

• Fresh lemon juice gives a better flavor, but bottled can be used in a pinch.

1. How do I know when the cheesecakes are done?

• They should be set but slightly jiggly in the center. They will firm up as they cool.

1. Is it okay to skip the lemon curd?

• While it adds a delightful layer, you can omit it if you prefer simpler flavors.

1. How long does the lemon curd keep?

• Lemon curd can be stored in the refrigerator for up to 2 weeks.

1. Can I double the recipe?
   • Yes, you can double the ingredients and bake them in batches if needed.

Conclusion

Mini Lemon Meringue Cheesecakes are the perfect treat to celebrate the arrival of spring. With their harmonious balance of tangy lemon curd, creamy cheesecake, and fluffy meringue, these delightful bites are sure to brighten any occasion. They are not only visually stunning but also incredibly tasty, making them a go-to recipe for gatherings, celebrations, or simply to satisfy your sweet tooth. Whip up a batch and watch as they disappear, leaving everyone asking for the recipe! 🍋✨

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