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  1. Lemon Meringue Cheesecake Minis

Lemon Meringue Cheesecake Minis

03:40:00 12 servings, 2 cheescakes (40 g) each
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10 7 Reviews
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12 servings, 2 cheescakes (40 g) each

Part cheesecake, part lemon meringue pie - these Lemon Meringue Cheesecake Minis combine the best of both desserts into bite-size citrus treats.

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What You Need

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Make It

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  • Heat oven to 350ºF.
  • Mix cookie crumbs and butter; press onto bottoms of 24 paper-lined mini muffin cups, using about 1/2 tsp. for each.
  • Beat cream cheese, 1/4 cup sugar, corn starch, lemon zest and juice in large bowl with mixer until blended. Add whole egg; beat on low speed just until blended. Spoon into muffin cups, adding about 1 heaping tsp. batter to each.
  • Bake 13 to 15 min. or until centres are almost set. Remove from oven. Increase oven temperature to 400ºF.
  • Beat egg whites and cream of tartar in small bowl with mixer on high speed until foamy. Gradually beat in remaining sugar until stiff peaks form. Spread onto cheesecakes. Bake 5 min. or until golden brown. Cool completely before removing cheesecakes from pans. Refrigerate 2 hours.

Meringue Success

When topping the warm cheesecakes with the meringue mixture, be sure to spread the meringue all the way to the sides of the muffin pan cups. This will help prevent the baked meringues from shrinking. Use back of spoon to swirl tops to form peaks, then continue baking as directed.


  • 12 servings, 2 cheescakes (40 g) each

Nutritional Information

Serving Size 12 servings, 2 cheescakes (40 g) each
Calories 140
% Daily Value
Total fat 9g
Saturated fat 5g
Cholesterol 45mg
Sodium 135mg
Carbohydrate 12g
Dietary fibre 0g
Sugars 10g
Protein 3g
Vitamin A 8 %DV
Vitamin C 6 %DV
Calcium 2 %DV
Iron 2 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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