Mini Lemon Meringue Cheesecakes 

A fun bite‑sized twist on classic lemon meringue, these Mini Lemon Meringue Cheesecakes combine a creamy cheesecake base infused with tangy lemon curd, topped with a cloud of glossy, toasted meringue. Perfect for spring or summer gatherings, they bring all the flavors of lemon meringue pie in a portable, elegant package. The crust of Nilla wafer crumbs provides a sweet, buttery foundation, while the layered textures—from smooth cheesecake to bright curd to toasted peaks—make them irresistible. Ideal for making ahead and finishing just before serving for a fresh-from‑the‑oven look.

Ingredients

Crust (for 12 minis)

• 24 Nilla wafer cookies
  
  

• 2¼ tsp granulated sugar
  
  

• 3 Tbsp unsalted butter, melted
  
  

Cheesecake 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
  
  

Lemon Curd

• 2 large egg yolks
  
  

• ½ cup granulated sugar
  
  

• 2 Tbsp lemon juice
  
  

• 1 tsp lemon zest
  
  

• 2 Tbsp unsalted butter
  
  

Meringue Topping

• 2 large egg whites
  
  

• ½ cup granulated sugar
  
  

• ⅛ tsp cream of tartar
  
  

• ½ tsp vanilla extract
  
  

Directions

1. Prepare crusts: Preheat oven to 350 °F. Lightly grease a mini cheesecake pan. In a food processor, pulse Nilla wafers, sugar, and melted butter until combined. Press about one small scoop of mixture into each cavity. Bake 5 minutes, then reduce oven to 325 °F.
   
   

2. Make filling: Beat cream cheese and sugar until smooth. Add sour cream, salt, lemon juice, and zest. Mix in egg until batter is creamy and streak‑free.
   
   

3. Bake cheesecakes: Divide filling among cavities (a heaping medium scoop each). Bake 15–18 minutes until just set. Cool to room temperature then chill 6–12 hours.
   
   

4. Lemon curd: Over a double boiler, whisk egg yolks, sugar, lemon juice, zest, and butter for 8–10 minutes until thick. Strain, cool to room temp, then chill. 

5. Top with curd: Pipe or spoon ~1–2 tsp lemon curd onto each chilled cheesecake. Chill again until set.
   
   

6. Make meringue: Over simmering water, whisk egg whites, sugar, and cream of tartar until warm and sugar dissolves. Transfer to mixer and beat to stiff, glossy peaks (~5 minutes). Add vanilla.
   
   

7. Finish & serve: Pipe meringue onto cheesecakes. Torch lightly to brown tops, or briefly broil. Serve immediately. Store any leftovers refrigerated.
   
   

Nutrients (per mini cheesecake)

• Calories: ~301 kcal
  
  

• Carbohydrates: ~36 g
  
  

• Protein: ~2 g
  
  

• Fat: ~17 g (saturated 10 g)
  
  

• Sugar: ~31 g
  
  

• Cholesterol: ~42 mg
  
  

• Sodium: ~187 mg