Mini lemon meringue cheesecakes

Mini lemon meringue cheesecakes

Based on 6 ratings
Tiffany's

Tiffany's

Community member

"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."

Difficulty

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

Ingredients

Servings2
30 g
ginger snaps
13⅓ g
butter (melted)
½
eggs (divided)
lemons (zest)
lemon (juice)
40 g
sugar (divided)
33⅓ g
mascarpone cheese
80 g
cream cheese
½ tbsp
flour
tsp
salt
42⅔ g
lemon curd
½ tbsp
heavy cream
MetricImperial

Utensils

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

How-To Videos

homemade-lemon-curd

Homemade lemon curd

how-to-beat-egg-whites

How to beat egg whites

how-to-zest-citrus-fruits

How to zest citrus fruits

homemade-meringue

Homemade meringues

how-to-separate-eggs

How to separate eggs

how-to-crumble-cookies-neatly

How to crumble cookies neatly

Nutrition per serving

Cal472
Protein10 g
Fat30 g
Carb46 g
  • Step 1/4

    • 30 g ginger snaps
    • 13⅓ g 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

    • ¼ egg yolks
    • egg
    • lemons (zest)
    • lemon (juice)
    • 20 g sugar
    • 33⅓ g mascarpone cheese
    • 80 g cream cheese
    • ½ 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

    • egg whites
    • tsp salt
    • 20 g 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

    • 42⅔ g lemon curd
    • ½ 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!

Tags

More delicious ideas for you

    Comments (undefined)
    or
    To comment and share your experience, please sign up!