Mini Lemon Meringue Pie Cheesecakes

l/g mini lemon cheesecake

 It’s the last Bank Holiday of the Summer here in Ireland AND of course its raining – typical Irish weather.  So to cheer my self up I’m making Mini Lemon Meringue Cheese Cakes. Lemon always reminds me of Summer and warmer days (I wish).

How I wish we had proper  seasonal weather  – a Spring , Summer, Autumn, Winter – like the US does .  We just get different kinds of rain all year round such as soft rain,, hard rain , drizzle,  lol.  That’s why we have so many green fields. The Sun does occasionally make an appearance usually in September just when the kids go back to school. It’s called an “Indian Summer” and I have absolutely no idea why!

Well a little wind and rain wasn’t going to stop me getting the boys out of the house and off the X-box.  So I removed them from the games room where thy have been “squatting” since the beginning of the summer holidays. Ignoring all the moans and grumbles, we packed the car up with food and headed to Wexford to visit Hook Lighthouse , it’s one of the oldest working light houses in the world today.  At 800 years old  and still intact and working it really as a sight to behold.

It has a fascinating history and definitely worth a visit.  If you would like to know more check out the  Hook Light House Website 


hook lighthouse

So back to the Mini Lemon Cheesecake recipe.  Just before we left the lighthouse we stopped in their lovely little cafe for a quick coffee and  a delicious slice of Lemon Meringue Pie.  Almost immediately I was swamped with childhood memories of my Nana.  My Nana was a great baker and she made the best lemon meringue but she only made it twice a year on  Easter Sunday  and on my Birthday.  It was such a treat. I always find it incredible the way a taste and a smell can take you back in time – I call these  “taste memories”

This time I’m not heading down the pie road, I’m going for a cheesecake – a “Mini Lemon Meringue Pie Cheesecake” to be exact.  I recently discovered how easy mini cheesecakes are to make, how could I not know this !!! – and this lemon one is no different.

lemon meringue on plate


The bake time is less than 20 mins in total and then they’re left in the fridge for 6 hours to set completely.. I made them the night before and finished them off with the meringue the next day. Absolutely no hassle and so so scrumptious.

You get 12 mini cheese cakes from this recipe.  I wonder if it would work in a big one.  I must try it and I’ll let you know.

I usually have some home-made Lemon Curd in the fridge but I used the last of it in the porridge for breakfast this morning.  Lucky enough  I had a jar of lemon curd in the press which worked just as well for this recipe.


lemon meringue


plain single lemon meringue cheesecake



group pain lemon cheesecake


I used two different nozzles to get different effects with the meringue. Definitely helped with the wow effect


single lemon cheesecake


lemon meringue rose



lemon swirl meringue


meringue group shot


group meringue


mini lemon meringue pin


I don’t have a kitchen blowtorch so I browned the top of them under a hot grill. It took 40-50 seconds. YOU must keep an eye on them as they can burn very quickly as I found out , which was why  I used a “practice” one first.



Prep Time: 30 minutes

Cook Time: 15 minutes

Yield: 12

l/g mini lemon cheesecake

These mini cheesecakes have all the flavour and look of a Lemon meringue Pie..while they only take 15 mins to bake. They do need to set in the fridge for up to six hours.. but absolutely worth the wait


    Biscuit Base
  • 200g digestive biscuits
  • 6tbsp melted butter
  • 115g Caster Sugar
  • 400g cream cheese
  • 2bsp sour cream
  • 1/4tsp salt
  • 2tbsp lemon juice
  • 1tsp lemon zest
  • 1 egg
    Meringue Topping
  • 2 egg whites
  • 115g caster sugar
  • 1/8 tsp cream of tartar or 3-4 drops of lemon juice
  • 1/2tsp vanilla extract


  • Preheat oven 180C/350F
  • Pop some Cupcake liners into a cupcake tin.
  • In a food mixer combine all the crust ingredients & divide between cupcake cases. Press down so that it is even.
  • Bake for 5 mins.
  • Decrease oven temp to160C/325F.
  • In a bowl , beat the cream cheese & sugar. Mix in the sour cream, lemon juice & zest. Lastly add the egg beating gently.
  • Using an ice-cream scoop. Add one heaped scoop to each cup case.
  • Bake for 15-18mins. Leave to cool in the cupcake tin till they reach room temp, then place in the fridge to chill for at least 6 hours or preferably overnight.
    Meringue topping
  • Add egg whites, sugar cream of tartar (lemon juice) together in a metal or glass bowl over a pot of simmering water until sugar melted and the white mixture is warmed through.
  • Remove from heat and beat with an electric mixer until egg whites are stiff and shiny (takes about 5-7mins). Add in the vanilla.
  • Remove the cheesecakes form fridge.
  • Using a knife spread a heaped tablespoon of lemon curd on each cheesecake.
  • Transfer the meringue to a piping bag and pipe a swirl onto each cheesecake. If you have a kitchen blow torch lightly brown the top, or place the cheesecakes under a very hot grill and brown the tops.
  • BE CAREFUL not to burn the tops, it will take about 40-50 seconds.
  • Keep any remainders in the fridge
  • Makes 12 in total


Be careful if browning the meringue under the grill as it only takes seconds so very easy to burn

If your stuck for BAKING CONVERSIONS.   Click the Baking Conversions page tab at the top

Hope you like the recipe, it is a very easy bake.

Make sure you check out my FACE BOOK BAKING PAGE for  more recipes,

Happy Baking

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  • Aish Padihari August 2, 2016 at 5:02 pm

    I’m crazy about cheese cakes and these are perfect as far as the portion size is concerned. Lovely yellow.

    • Karyn August 2, 2016 at 8:12 pm

      Cheers Aish..Cheesecakes make a great dessert and mini ones are so easy to bake

  • Dannii @ Hungry Healthy Happy August 2, 2016 at 5:18 pm

    How cute are these! They would be perfect served up at an afternoon tea.

    • Karyn August 2, 2016 at 8:11 pm

      Thank you Danni.. mini is always cute and just as tasty as its big sister

  • Sarah August 2, 2016 at 5:25 pm

    Cheesecakes and lemon meringue pies are always a hit so this wonderful combination must be a show stopper every time!

    • Karyn August 2, 2016 at 8:21 pm

      Hi Sarah..Thanks for stopping by.. Lemon meringues are a real comfort for me, remind me of my childhood.. These mini cheesecakes are so easy to bake and using a icing tip to pipe the meringue really makes a difference . I love your Blog it’s eye catching. I wish I could cook as good as you.. I am a hopeless cook that’s why I stick to baking.. your Blueberry & cobbler cake looks absolutely delicious

  • Emily | Rainbow Delicious August 2, 2016 at 6:14 pm

    The mini merigue cheesecake pies are adorable and look so delicious! I’m a sucker for anything with tart lemon flavors!

    • Karyn August 2, 2016 at 8:10 pm

      Yep Us to.. We love Love lemon in my house.. there’s always a lemon drizzle cake in the press

  • Raia August 2, 2016 at 6:21 pm

    SO cute! I love anything that has to do with lemon curd. 🙂 These look absolutely delicious. 🙂

    • Karyn August 2, 2016 at 8:09 pm

      Thanks Raia.. Lemon curd can be pretty addictive. I love baking with it

  • Anne August 14, 2016 at 4:24 pm

    Omggg these cupcakes look beyond amazing! Lemon curd and I are best friends <3 😀

    • Karyn August 18, 2016 at 9:45 pm

      Thank you Anne..lemon heaven😁 we love lemons and cake in our house lol😋

  • Natalie August 28, 2016 at 8:27 pm

    I’m doing a bake sale would these be ok out of the fridge for sale?
    Thank you x

    • Karyn August 28, 2016 at 8:48 pm

      Hi Natalie.. I always keep any cheesecake refrigerated.. so unless you have access to a fridge which would be awkward for a bake sale .. I would say No x Karyn


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