Mini Lemon Meringue Cheesecake
Whenever lemon season comes around, I get giddy. There are so many treats to make from lemons. The zest and juice are perfect for drinks, dinners, and of course, desserts. These lemon meringue cheesecake bites are a delicious dessert to welcome in spring.
Here are some of the ingredients:
- lemon zest
- lemon curd
- graham cracker crumbles
What can I substitute in this recipe?
There aren’t many substitutes you can use for this recipe, BUT if you find a different lime curd at the grocery store, give it a try! Just be sure to substitute limes for the lemons in this recipe.
When you see the number of ingredients, don’t panic! Remember: you’re making the graham cracker crust, the cheesecake filling, and the meringue topping. Be sure to read through all of the ingredients before you start your baking session.
Can I make this a different way?
The recipe itself has to be made this way. If you wanted to make a full cheesecake, we’d have to use a totally different recipe. These lemon meringue cheesecake bites do require a kitchen torch, but if you don’t have one, you can place the mini cheesecakes under the broiler for a minute or two. If you’re short on time, try a quicker recipe like my Lemon Meringue Pie Sundae recipe or my Lemon Meringue S’mores bites recipe.
Lemon Meringue Cheesecake Bites
12 servings
- 3/4 cup graham cracker crumbs
- 1 1/2 tablespoons white sugar
- 1/4 cup unsalted butter
- 2 8-ounce blocks cream cheese
- 1 cup white sugar
- 1/2 cup sour cream
- 3/4 teaspoon pure vanilla extract
- 1/8 teaspoon kosher salt
- 2 large eggs
- 2 large lemons, zested
- 10 ounces lemon curd
- 1 cup white sugar
- 4 large egg whites
- 1/4 teaspoon kosher salt
- 1/4 teaspoon cream of tartar
- 1 teaspoon pure vanilla extract
- 1 large disposable piping bag
Instructions
- Preheat the oven to 325 degrees, and line a cupcake pan with cupcake liners
- Using a medium bowl, add the first 3 ingredients and mix until combined
- Using a tablespoon, scoop the crust into the cupcake liners
- Using a flat-bottomed round cup, press the cup into the crust to make
a firm crust; set aside - Using a standing mixer, beat together the cream cheese and sugar until
smooth and creamy - Beat in the sour cream, vanilla, lemon zest, and salt until combined
- Beat in the eggs, 1 at a time, until combined
- Scoop about 1/4 cup of the cheesecake batter into the cupcake liners
- Bake in the oven for 17 to 21 minutes, or until the edges start to turn a
light golden brown color, and the center is set - Allow to cool completely. Once cooled, top with 1 ½ tablespoons of lemon curd onto the top of each mini cheesecake
- Using a double broiler, mix all ingredients except the vanilla in a large heat-safe bowl
- Pour the mixed ingredients into the bowl of a standing mixer
- Place the bowl over the prepared double broiler
- Start simmering the water and heat the mixture until the candy thermometer reaches 165 ℉ and all the sugar has dissolved, about 5-10 minutes after the water starts to simmer
- While heating, gently mix to ensure even cooking
- Once all the sugar has dissolved and the mix is 165 ℉, remove from heat and place the bowl in a stand mixer and mix on medium-high for 5-7 minutes until the egg whites stiffen up and the mixture starts to cool
- Once it starts to stiffen, add the vanilla
- Scoop the marshmallow frosting into the disposable piping bag, or disposable storage bag with one tip snipped
- Pipe dollops of marshmallow frosting onto the top of the cheesecake
- Using a kitchen torch, toast the marshmallow frosting. Enjoy!
