Mini lemon meringue cheesecakes

Too few ratings

Tiffany's

“One of my favorite cakes is a lemon meringue cheesecake. It is so delicious that I wanted to make a miniature version perfect for sharing with others. I made these cupcakes as a treat for my friends on a picnic day out. Want to publish your own recipe? Send it to community@kitchenstories.com”

Difficulty

Medium 👍
30
min.
Preparation
50
min.
Baking
30
min.
Resting

Ingredients

Servings:-15+
225 g ginger snaps
100 g butter (melted)
eggs (divided)
lemons (zest)
lemon (juice)
300 g sugar (divided)
250 g mascarpone cheese
600 g cream cheese
4 tbsp flour
¼ tsp salt
320 g lemon curd
4 tbsp heavy cream
Metric
Imperial

Utensils

  • food processor
  • oven
  • muffin tin
  • bowl
  • muffin liners
  • hand mixer with beaters
  • baking sheet
  • decorating tip
  • parchment paper
  • piping bag

Nutrition per serving

Cal
472
Protein
10g
Fat
30g
Carb
46g

Step 1/4

  • 225 ginger snaps
  • 100 butter (melted)
  • food processor
  • oven
  • muffin tin
  • bowl
  • muffin liners

Crush the ginger snaps into fine crumbs with a food processor and add melted butter. Line the muffin tin with muffin liners, and push the mixture into the muffin liners to create crusts. Preheat the oven to 180°C/350°F.

Step 2/4

  • 2 egg yolks
  • 1 egg
  • 3 lemons (zest)
  • 1 lemon (juice)
  • 150 sugar
  • 250 mascarpone cheese
  • 600 cream cheese
  • 4 tbsp flour
  • bowl
  • hand mixer with beaters

In a large bowl, mix the egg yolks, egg, lemon zest and juice, half of the sugar, mascarpone, cream cheese, and flour, until combined. Fill the muffin liners and bake for approx. 20 – 30 min. at 180°C/350°F or until golden on top. Once baked, let the cakes cool and remove the liners from the tin carefully. Set aside and let cool completely.

Step 3/4

  • 3 egg whites
  • ¼ tsp salt
  • 150 sugar
  • baking sheet
  • decorating tip
  • bowl
  • parchment paper
  • piping bag

Turn the oven down to 140°C/280°F. To make the meringue, whisk the egg whites (at room temperature) with some salt to soft peaks. Then add the remaining sugar and continue whisking until it forms stiff peaks. Pipe rounds approx. the same size as the cheesecakes onto a lined baking sheet. Bake for approx. 30 min.

Step 4/4

  • 320 lemon curd
  • 4 tbsp heavy cream

To assemble the cheesecakes, mix the lemon curd and heavy cream in a bowl and smooth over each little cheesecake, then place the meringues on top. Enjoy!