Mini Lemon Meringue Cheesecakes

A fun recipe for mini lemon meringue cheesecakes, featuring lemon cheesecakes topped off with fresh lemon curd and meringue frosting. A perfect bite sized Spring dessert!

Mini Lemon Meringue Cheesecakes Recipe from

I got myself all hyped up, excited to watch Nashville only to realize that it’s not new this week. Boohoo. Seriously, what gives? Didn’t they just start back up after a Winter break? It sure feels like it. I swear they’ve only been back on for a month and now another break. At least Scandal won’t let us down. And after last week… definitely looking forward to seeing what happens next! Who else is following along and excited for the changes?! I won’t give any spoilers in case you haven’t caught up, but man… last week’s episode was good.

And in other very important news. I need to know. Who else is going to see Divergent this weekend? Have you read all of the books? I had every intention of buying the third book the second (okay… the day) it was released but I still haven’t. I have at least read the first two though. I promise I’ll have the third read by the time that movie comes out which should give me at least two years to have it read. Was the third as good as the first two?

Mini Lemon Meringue Cheesecakes Recipe from

And of course…happy first day of Spring! Not that the weather is acting like it in most areas of the country, but sooner or later the nice weather has to kick in. Until then, we’ll have to try and encourage Mother Nature a little bit, entice her if you will, with lemon-y treats and other Spring dishes.

I’m a big fan of lemon desserts. A little bit sweet, sometimes tart, but always perfect no matter what!

Even though I already had a very basic lemon-lime mini cheesecake, it was time to kick things up a notch and share an over the top lemon cheesecake. These are amazing. Creamy two bite lemon cheesecakes topped off with sweet homemade lemon curd and fresh meringue. The ultimate Spring dessert and an absolute must make. My family couldn’t get enough of these! Try them, you’ll see why!

Mini Lemon Meringue Cheesecakes Recipe from

Mini Lemon Meringue Cheesecakes

Mini lemon cheesecakes topped off with fresh lemon curd and meringue. A perfect bite sized Spring dessert!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Dessert
Cuisine: American
Keyword: Cheesecake
Servings: 12 cheesecakes



  • 24 Nilla wafer cookies
  • 2 1/4 tsp granulated sugar
  • 3 Tbsp unsalted butter melted


  • 12 oz cream cheese softened
  • 1/2 C granulated sugar
  • 2 Tbsp sour cream
  • 1/4 tsp salt
  • 2 Tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1 large egg

Lemon curd:

  • 2 large egg yolks
  • 1/2 C granulated sugar
  • 2 Tbsp lemon juice
  • 1 tsp lemon zest
  • 2 Tbsp unsalted butter


  • 2 large egg whites
  • 1/2 C granulated sugar
  • 1/8 tsp cream of tartar
  • 1/2 tsp vanilla


  • Preheat oven to 350°F. Lightly grease a mini cheesecake pan.
  • In a food processor combine crust ingredients. Divide mixture among prepared cheesecake cavities, adding one small cookie scoop to each. Press down firmly to create an even layer. Bake for 5 minutes.
  • Decrease oven temperature to 325°F.
  • In the bowl of a stand mixer, beat together cream cheese and sugar. Mix in sour cream, followed by lemon juice and lemon zest. Finally add egg, mixing until batter is smooth and streak free.
  • Add one heaping medium scoop to each cavity. Bake for 15-18 minutes. Cool in pan to room temperature. Transfer pan to refrigerator to chill cheesecakes thoroughly, at least 6-12 hours or more.
  • Prepare lemon curd. In a double boiler over simmering water, whisk all ingredients for 8-10 minutes. Press through a fine mesh strainer, into a small bowl. Cover with plastic wrap, pressing to the surface of lemon curd so to avoid a skin forming. Cool to room temperature. Place in refrigerator to cool completely and continue to thicken.
  • Carefully remove cheesecakes from pan, removing pan disc from the bottom of each crust. Using a piping bag fit with a small round tip or a spoon, carefully add a small amount (roughly 1-2 tsp) lemon curd to each cheesecake. Return to cheesecakes to refrigerator.
  • Prepare meringue. Add egg whites, sugar and cream of tartar to a metal stand mixer bowl over simmering water. Whisk for several minutes or until sugar is dissolved and whites are warm. Move metal bowl to mixer, beat on low increasing to high until mixture is stiff and glossy, roughly 5 minutes. Add vanilla, mixing in well. Transfer to a piping bag with desired tip, pipe onto chilled cheesecakes. Use a kitchen torch to lightly brown the meringue frosting.
  • Serve immediately. Store remaining cheesecakes in the refrigerator.


An original recipe from Baked by Rachel

More Spring recipes to try:
Lemon shortbread tartlets
Lemon sugar cookies
Blueberry lemon squares
Milk chocolate mud cups
Carrot cake cupcakes with maple cream cheese frosting
Lemon blueberry muffins
Mini lemon-lime cheesecakes

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77 Responses to “Mini Lemon Meringue Cheesecakes”

  1. #
    Lavender — March 20, 2014 at 6:40 am

    Wow, these look amazing!

    • #
      Rachel — March 20, 2014 at 2:26 pm

      Thank you! :)

  2. #
    Norma | Allspice and Nutmeg — March 20, 2014 at 6:51 am

    I love mini desserts. You can indulge without the guilt. Pinning!

    • #
      Rachel — March 20, 2014 at 2:26 pm

      Precisely! Thanks Norma! :)

  3. #
    Brenda (kookt) — March 20, 2014 at 6:53 am

    Water in my mouth already. I am so gonna make these this spring/summer!
    Thanks for sharing.

    • #
      Rachel — March 20, 2014 at 2:26 pm

      Thanks Brenda! :)

  4. #
    Medeja — March 20, 2014 at 6:54 am

    wow! These cheesecakes look so fantastic. They would be good just with lemon curd and with that meringue top it’s amazing!

    • #
      Rachel — March 20, 2014 at 2:27 pm

      Thanks so much :)

  5. #
    Chloe @ foodlikecake — March 20, 2014 at 6:58 am

    I love anything lemon meringue! These are amazing :-)

    • #
      Rachel — March 20, 2014 at 2:27 pm

      Thanks Chloe! :)

  6. #
    Stephanie @ Girl Versus Dough — March 20, 2014 at 10:13 am

    Cheesecake and lemon meringue pie are, hands down, my two favorite desserts. So these are kind of blowing my mind right now.

    • #
      Rachel — March 20, 2014 at 2:27 pm

      Haha! Thanks Stephanie :)

  7. #
    Christine @ Cooking with Cakes — March 20, 2014 at 12:52 pm

    I could 18 of these right now. Yes, 18.

    • #
      Rachel — March 20, 2014 at 2:28 pm

      I’d be right there with you! :)

  8. #
    Leah | So, How's It Taste? — March 20, 2014 at 3:34 pm

    Oh my gosh, what I wouldn’t give to be eating these right now!

    • #
      Rachel — March 20, 2014 at 6:20 pm

      Ha! Thanks Leah :)

  9. #
    Gayle@PumpkinNSpice — March 20, 2014 at 4:13 pm

    Yum! This looks delish!!

    • #
      Rachel — March 20, 2014 at 6:21 pm

      Thanks Gayle!

  10. #
    Dixya @ Food, Pleasure, and Health — March 20, 2014 at 5:42 pm

    i need to really make lemon curd this year..that looks so luscious.

    • #
      Rachel — March 20, 2014 at 6:21 pm

      You really do!

  11. #
    Jocelyn @BruCrew Life — March 20, 2014 at 11:23 pm

    What a gorgeous and perfect cheesecake for the first day of spring!!!!

    • #
      Rachel — March 21, 2014 at 7:12 am

      Thanks Jocelyn! :)

  12. #
    Elizabeth @ Confessions of a Baking Queen — March 20, 2014 at 11:31 pm

    I adore lemon cheesecake and love that you made lemon curd and meringue on top!

    • #
      Rachel — March 21, 2014 at 7:13 am

      Thanks Elizabeth! :)

  13. #
    Danae @ reciperunner — March 21, 2014 at 5:53 pm

    I love all of your mini cheesecakes, but these ones might be my favorite! Lemon curd on top of cheesecake, topped with meringue is perfect!

    • #
      Rachel — March 22, 2014 at 8:47 am

      Thanks so much Danae!

  14. #
    Baby June — March 23, 2014 at 6:08 pm

    Oh my gosh these are so adorable! Lemon curd and meringue are like the peanut butter and jelly of the tart world, in my opinion.

    • #
      Rachel — March 23, 2014 at 7:03 pm

      Thanks so much :)

  15. #
    Terri/LoveandConfections — April 4, 2014 at 1:01 pm

    I love anything lemon, so these are a great dessert. I could just eat lemon curd as-is with a spoon, and be happy.

  16. #
    Carolyn — April 18, 2014 at 9:27 pm

    Made these today, didn’t change a thing in the recipe. Have to say they were fantastic.

    • #
      Rachel — April 19, 2014 at 5:22 pm

      So glad to hear you enjoyed them. :) Thanks for sharing!

  17. #
    Crystal | Apples & Sparkle — April 21, 2014 at 5:45 pm

    These are just too adorable, plus I love the idea of combining the flavors of cheesecake and lemon meringue. = )

    • #
      Rachel — April 22, 2014 at 8:55 am

      Thanks Crystal! :)

  18. #
    Shikha @ Shikha la mode — April 21, 2014 at 7:34 pm

    These are adorable! Cheesecake is my favorite dessert so I love making it whenever I can. Did you ever see Divergent? What did you think!

    • #
      Rachel — April 22, 2014 at 8:56 am

      Thanks Shikha! I did see it and loved it! I’d go again if movies weren’t so darn expensive but I’ll definitely splurge when the next comes out :)

  19. #
    Anne — April 21, 2014 at 7:51 pm

    Wow! These look adorable and look so bright and fresh! I love lemons.
    And Divergent… I really dislike the ending of the last book. Oh, well. Enjoy!

    • #
      Rachel — April 22, 2014 at 9:02 am

      Thanks so much Anne! It’s been so long since I’ve read the books, I need to do a refresher on the last two!

  20. #
    CakePants — April 21, 2014 at 8:44 pm

    Ooh…these look super yummy! I love that they have (what I consider) the perfect lemon curd/lemon cheesecake to meringue ratio. So cute!!

    • #
      Rachel — April 22, 2014 at 9:04 am

      Thanks so much! :)

  21. #
    Cindy Chudley — May 4, 2014 at 4:04 pm

    Made the mini cheesecakes last night and they were a hit. Absolutely delicious!!

    • #
      Rachel — May 4, 2014 at 7:25 pm

      So glad you enjoyed them! :)

  22. #
    Erin — June 16, 2014 at 9:13 pm

    So I made these for my husband on Father’s Day and let me tell you, it was definitely the highlight of his day (aside from playing with our daughter, of course). They were surprisingly easy to make, even though the 4 part recipe looks intimidating. I used muffin pans coated with non-stick spray because I didn’t have mini cheesecake pans and they worked out perfectly- I just used a butter knife to loosen the edges and they popped right out (after cooling in the refrigerator for 6 hours). I also used graham crackers for the crust because that’s what I had on hand. The flavors are absolutely amazing and they look so cute too. Going to enjoy leftovers in a few minutes :)

    • #
      Rachel — June 17, 2014 at 12:43 pm

      So glad to hear they were enjoyed! Thank you for sharing! :)

  23. #
    Aimee — June 20, 2014 at 2:20 am

    Looks delicious! Can these be made in a muffin tin with liners? I’d like to make them for a baby shower and am hoping they will be easier to transport/serve that way. Thanks!

    • #
      Rachel — June 20, 2014 at 1:41 pm

      They can be. Just keep in mind that the overall size will be different (larger around and shorter) if you follow the directions as is. Good luck! :)

  24. #
    Jenny — July 9, 2014 at 9:46 am

    so I kinda need this. like… in my face now! :P

  25. #
    PJ — April 9, 2015 at 2:50 am

    Hooray for Twitter! One of my followers tweeted this earlier today! I saved it to pin on my Pinterest Good Eats and All around the world food. I am sure this will get a lot of attention. This desert is perfect in so many ways. It makes me happy just to look at it. The ease of preparation has me smiling, and when it lands in my mouth, I am so sure it will cause laughter! Thank you so much for sharing. “_”

  26. #
    Valeria — August 24, 2016 at 3:12 pm

    Hi ! Was just wondering if flour or cornstarch should be added for it to hold together better? Also, if Im making these on Thursday night will they still be good for Saturday night dinner?

    • #
      Rachel — August 25, 2016 at 4:41 pm

      Flour and cornstarch are not necessary for this recipe. Making ahead a few days should be fine. Be sure to keep them chilled until ready to serve.

  27. #
    Cindy L — December 14, 2016 at 2:15 pm

    Hi Rachel,

    I am wondering about converting this to make a whole cheesecake instead of mini’s ? I just came across this recipe and reading through the comments sounds like everyone loved it so I want to really try it but would take it to an event that I think doing a whole cheesecake would be better. Any input?

    • #
      Rachel — December 14, 2016 at 5:01 pm

      You would need to nearly triple the recipe for it to work in a larger traditional cheesecake pan. If you attempt it, I’d recommend following the directions from one of my full size cheesecake recipes for best bake temp and time. Good luck!

  28. #
    Jackie — December 23, 2016 at 4:10 pm

    Is there another way to achieve the charred meringue without a kitchen torch?

    • #
      Rachel — December 23, 2016 at 4:58 pm

      For this particular recipe, I wouldn’t recommend another method.

  29. #
    Shane — August 20, 2017 at 6:35 pm

    I only have Graham crumbs at home. How much would 24 wafer cookies be in cups?

    • #
      Rachel — August 23, 2017 at 8:36 am

      You’ll want roughly 3/4 cup of crumbs for the crust. Enjoy! :)

  30. #
    Julie — June 16, 2018 at 3:44 pm

    I just pulled these out of the oven. Immediately they sank – not just a little – REALLY SANK 😢
    Any ideas on what went wrong?

    • #
      Rachel — June 25, 2018 at 7:46 am

      Cheesecakes can be very finicky. Rapid temperature changes can cause sinking (hot oven to a cooler room). If the pan wasn’t properly greased, the sides can stick while the middle sinks. Over mixing can also cause this. With a recipe like this, using a filling and topping, the sinking can easily be covered though, so I hope you still enjoyed them! :)

  31. #
    Inger @ Art of Natural Living — February 26, 2019 at 12:13 pm

    I have that pan and this looks like a beautiful recipe for it! Love the color transitions!

    • #
      Rachel — February 27, 2019 at 7:56 am

      Thank you!

  32. #
    Joleen — June 12, 2019 at 1:57 pm

    Could one use a muffin pan to make these in?

    • #
      Rachel — June 23, 2019 at 7:30 pm

      They will be wider and thinner if you follow the directions given, but you could certainly still use that pan instead. Just be aware of the differences.

  33. #
    Cindy — July 17, 2019 at 1:50 pm

    I tired this recipe and OMG, SOOOO AMAZING. I did have issues with the meringue. I can make a traditional meringue that you bake with no issues at all. I tried three times on this one. The third time was better but still more like marshmallow than meringue. Once refrigerated them then morphed into blobs. It still tasted good but the pretty factor was lost. Any suggestions?

    • #
      Rachel — July 25, 2019 at 9:56 am

      It sounds as though you didn’t whip your egg whites long enough. They should hold a nice stiff peak when done, even after piped onto desserts.

  34. #
    Terry Ream — November 7, 2020 at 12:35 pm

    I am unable to see the responses or comments about the recipe. There is no where to click and they don’t show on your website.

    • #
      Rachel — November 7, 2020 at 4:01 pm

      Unfortunately, comments aren’t showing on desktop right now but they are visible on mobile!

  35. #
    kris — February 27, 2021 at 5:40 pm

    can you do this as a regular size cheese cake? What size pan? Thanks!

    • #
      Rachel — February 28, 2021 at 9:09 am

      This recipe was written specifically for mini cheesecakes and would not easily adapt to a large cheesecake.

  36. #
    Sarah J Campbell — July 16, 2022 at 8:45 pm

    Love mini desserts. I bake a lot and I must say that this was the prettiest little thing I have ever made. Quite tasty too. Thanks so much

    • #
      Rachel — July 17, 2022 at 7:16 am

      So glad you enjoyed them!

  37. #
    Edith — December 6, 2022 at 11:46 am

    Se ve riquisimo tr felicito por tu arte.
    No entiendo que significa…. una caldera doble sobre el agua hirviendo bata.
    Soy de El Salvador y aqui caldera es para otra cosa.
    Por favor explicame

    • #
      Rachel — December 6, 2022 at 11:52 am

      A double boiler is a second pan that sits on top of your saucepan. This allows the steam from the water in the saucepan to heat the ingredients in the double boiler without the risk of burning the food. If you don’t have a double boiler, you can set a heatproof bowl over your saucepan instead.

  38. #
    Marianne Anderson — December 24, 2022 at 9:55 pm

    I just want to comment that the bottle of cream of tartar says 1/8 tsp per egg white, therefore; my meringue did not turn out as I followed your recipe to a T.

    • #
      Rachel — January 5, 2023 at 7:36 am

      The recipe is correct as written.

  39. #
    Joyce Pretzer — January 7, 2023 at 1:53 pm

    Just saw this recipe 1/7/23. Will make these yummy lemon treats for my Bingo group & myself, of course!

    • #
      Rachel — January 9, 2023 at 7:38 am


  40. #
    Laurie Siegmund — May 26, 2023 at 10:08 pm

    So I just made these tonight but my cheesecake fell. Will I be able to hide it with the lemon curd and meringue? I hate making cheesecake for this reason. I followed the recipe to the letter. Thanks for your input!

    • #
      Rachel — May 31, 2023 at 7:41 am

      Yes! The lemon curd and meringue will help hide any issues. Unfortunately, cheesecakes are rather finicky but adding a topping can always help hide any issues that happened during the baking or cooling process.

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