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Lemon Meringue Miniature Cheesecakes

Lemon Meringue Miniature Cheesecakes


Cookie Crust:
1 cup crushed vanilla wafer cookies (approximately 34 cookies)
2 tablespoons finely chopped crystallized ginger
3 tablespoons unsalted butter, melted
Lemon Filling:
16 ounces cream cheese (not whipped)
1/2 cup frozen lemonade concentrate, thawed
1 tablespoon freshly grated lemon zest
1/3 cup granulated sugar
2 eggs
Meringue Topping:
1/4 cup lemon curd
2 egg whites
1 tablespoon granulated sugar
1/4 teaspoon cream of tartar

Cooking Instructions

Preheat oven to 350 F.

Put all ingredients in the small bowl of the Magimix fitted with the metal blade, and pulse until fine crumbs form. Divide mixture equally among 12 round molds in a mini cheesecake pan, pressing evenly into the bottom of each cup.

Bake until lightly browned, about 10 minutes. Cool.

Lemon Filling
Put all ingredients in the large bowl of the Magimix fitted with the metal blade and pulse until smooth.

Pour mixture onto the cookie crusts in the mini cheesecake pan, dividing evenly and filling almost to the top.

Bake until set, about 15 minutes. Remove from oven and let cool completely. Transfer to the refrigerator and chill thoroughly.

Meringue Topping
Remove cheesecake pan from refrigerator. Carefully unmold the cheesecakes from the pan. Using a small spoon, place 1 teaspoon of lemon curd on top of each cheesecake, smoothing to cover evenly. Return to the refrigerator to chill for 30 minutes.

Put the egg whites in the large bowl of the Magimix fitted with the whisk attachment and beat, gradually pouring the sugar mixture through the shoot, until stiff peaks form. Do not over beat. Using a medium spoon, place a dollop of meringue on top of each cheesecake.

Using the back of the spoon, swirl the meringue to form soft peaks. Using a kitchen torch, lightly torch the top of the meringue peaks, browning slightly. Sprinkle with a few strands of lemon zest.

Makes 12 miniature cheesecakes.

CHEFS™ Kitchen

Equipment List

Measuring Cups and Spoons
Mixing Bowls
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