Description
These bite-sized lemon cheesecakes are a perfect balance of tangy lemon curd, creamy cheesecake, and fluffy meringue, making them an ideal spring dessert! Easy to make and sure to impress, they combine all the flavors of lemon meringue pie in a mini, individual form.
Ingredients
Scale
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:
- Preheat oven to 350°F (175°C) and lightly grease a mini cheesecake pan.
- In a food processor, combine Nilla wafer cookies, granulated sugar, and melted butter.
- Divide the mixture among cheesecake cavities, pressing down firmly to create an even layer.
- Bake for 5 minutes, then reduce oven temperature to 325°F (165°C).
- Make the Cheesecake Filling:
- In a stand mixer, beat together cream cheese and sugar until smooth.
- Add sour cream, lemon juice, and lemon zest, mixing until combined.
- Add the egg and mix until smooth.
- Spoon filling into each cheesecake cavity and bake for 15-18 minutes, until set.
- Let cool to room temperature, then refrigerate for 6-12 hours.
- Prepare the Lemon Curd:
- In a double boiler, whisk together egg yolks, sugar, lemon juice, lemon zest, and butter for 8-10 minutes.
- Strain through a fine mesh to remove solids, cover with plastic wrap, and refrigerate until chilled.
- Prepare the Meringue:
- In a metal bowl over simmering water, combine egg whites, sugar, and cream of tartar. Whisk until warm and sugar dissolves.
- Beat in a stand mixer until stiff peaks form, then add vanilla extract and mix well.
- Transfer to a piping bag.
- Assemble the Cheesecakes:
- Remove mini cheesecakes from the pan and add lemon curd to each.
- Pipe meringue on top and use a kitchen torch to brown lightly.
- Serve:
- Serve immediately or refrigerate until ready. Store leftovers in the fridge.
Notes
- Ensure ingredients are at room temperature for best results.
- Use fresh lemon juice and zest for a brighter flavor.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 200
- Sugar: 14g
- Sodium: 70mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 50mg