Description
Delightful mini cheesecakes combining creamy cheesecake, tart lemon, and light meringue, perfect for any occasion.
Ingredients
Scale
- 24 Nilla wafer cookies
- 2 1/4 tsp granulated sugar (for crust)
- 3 tbsp unsalted butter, melted
- 12 oz cream cheese, softened
- 1/2 cup granulated sugar (for filling)
- 2 tbsp sour cream
- 1/4 tsp salt
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 large egg
- 2 large egg yolks (for lemon curd)
- 1/2 cup granulated sugar (for lemon curd)
- 2 tbsp lemon juice (for lemon curd)
- 1 tsp lemon zest (for lemon curd)
- 2 tbsp unsalted butter, cubed (for lemon curd)
- 2 large egg whites (for meringue)
- 1/2 cup granulated sugar (for meringue)
- 1/8 tsp cream of tartar
- 1/2 tsp vanilla extract
Instructions
- 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 mixture among cheesecake cavities and press down to create an even layer. Bake for 5 minutes and reduce oven temperature to 325°F (165°C).
- For the filling, beat cream cheese and sugar until smooth. Add sour cream, lemon juice, lemon zest, and egg, mixing until smooth. Spoon filling into each cheesecake cavity and bake for 15-18 minutes, until set. Cool and refrigerate for 6-12 hours.
- For the lemon curd, whisk egg yolks, sugar, lemon juice, lemon zest, and butter over simmering water for 8-10 minutes, then strain and refrigerate.
- For the meringue, whisk egg whites, sugar, and cream of tartar over simmering water until warm, then beat until stiff peaks form.
- Assemble by adding lemon curd to each cheesecake and piping meringue on top. Lightly brown meringue with a kitchen torch.
- Serve immediately or refrigerate.
Notes
Ensure all ingredients are at room temperature for a smooth filling. Use a kitchen torch carefully to brown the meringue.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
Keywords: mini cheesecakes, lemon meringue, dessert, summer treats, baking