Lemon Meringue Cheesecake Bites

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Lemon Meringue Cheesecake Bites are mini cheesecakes topped with lemon curd filling and marshmallow meringue frosting. A great spring or summer treat!

Lemon Meringue Cheesecake Bites Recipe From Val's Kitchen

Lemon Meringue Cheesecake Bites

Lemon Meringue Cheesecake bites are perfect for the milder spring weather that is upon us, followed by the warmth of summer. These bite sized treats take a delicious creamy cheesecake and make it heavenly by topping it with a lemon curd filling and a marshmallow meringue frosting. Here’s how to make them.

Equipment Needed

Ingredients

Graham Cracker Crust Ingredients

  • ¾ cup graham cracker crumbs
  • 1 ½ tbsp sugar
  • ¼ cup unsalted butter, melted

Cheesecake Filling Ingredients

  • 2x 8 oz packages of cream cheese, softened
  • 1 cup sugar
  • ½ cup sour cream
  • ¾ tsp pure vanilla extract
  • ⅛ tsp kosher salt
  • 2 large eggs
  • 2 large lemons, zested
  • 10 oz lemon curd

Marshmallow Meringue Frosting Ingredients

  • 1 cup sugar
  • 4 large egg whites
  • ¼ tsp kosher salt
  • ¼ tsp cream of tarter
  • 1 tsp pure vanilla extract
Lemon Meringue Cheesecake Bites Recipe From Val's Kitchen

Instructions

Graham Cracker Crust Instructions

Preheat the oven to 325 degrees f.

Line the cupcake pan with cupcake liners.

Place all of the crust ingredients into a medium sized mixing bowl and mix until combined.

Using a tablespoon, scoop the crust into the cupcake liners.

Using a flat bottomed round cup, press the cup into the crust to make a firm crust.

Set the crusts aside.

Cheesecake Instructions

Bring the oven temperature down to 325 degrees f.

Use a standing mixer or a hand mixer and large glass mixing bowl to beat the cream cheese and sugar together until the mixture is smooth and creamy.

Beat in the sour cream, vanilla, lemon zest and salt until combined.

Beat in the eggs, 1 at a time, until combined.

Scoop about ¼ cup of the cheesecake batter into each of the cupcake liners.

Bake in the oven for 17-21 minutes or until the edges start to turn a light golden brown color and the center is set.

Allow the cheesecake bites to cool completely.

Once cooled, spoon on about 1 ½ tbsp of lemon curd onto the top of the cheesecake.

Marshmallow Meringue Frosting Instructions

Mix all of the frosting ingredients except the vanilla in a large heat safe bowl.

Place the bowl over the prepared double broiler.

Start to simmer the water and heat the mixture until the candy thermometer reaches 165 ℉ and all the sugar has dissolved, about 5-10 minutes from when the water starts to simmer.

While heating, gently mix to ensure even cooking.

Once all the sugar has dissolved and the mixture is 165 ℉, remove from heat.

Place contents of the bowl into a stand mixer or use a hand mixer and mix on medium high for 5-7 minutes until the egg whites stiffen up and the mixture starts to cool.

Once the mixture starts to stiffen up , add the vanilla.

Frosting Instructions

Scoop the marshmallow frosting into the disposable piping bag.

Pipe dollops of the frosting onto the top of each of the cheesecakes.

Using a kitchen torch, toast the marshmallow frosting.

Serve and enjoy!

Lemon Meringue Cheesecake Bites Recipe From Val's Kitchen

If you like cheesecake then be sure to check out my other cheesecake recipes.

Pressure Cooker Banana Cheesecake

Pressure Cooker Cookie Butter Cheesecake

Triple Chocolate Cheesecake

Mardi Gras Mini Cheesecakes

Mini Candy Cane Red Velvet Cheesecakes

Pumpkin Turtle Cheesecake Bites

Gluten-free No Bake Lingonberry Cheesecake

Apple Cheesecake

Cranberry Cheesecake

Lemon Vanilla Oreo Cheesecake

Oreo Cheesecake

Pumpkin Cheesecake

Reese’s Peanut Butter Cheesecake

Lemon Meringue Cheesecake Bites

Lemon Meringue Cheesecake Bites

Ingredients

  • Graham Cracker Crust Ingredients
  • ¾ cup graham cracker crumbs
  • 1 ½ tbsp sugar
  • ¼ cup unsalted butter, melted
  • Cheesecake Filling Ingredients
  • 2x 8 oz packages of cream cheese, softened
  • 1 cup sugar
  • ½ cup sour cream
  • ¾ tsp pure vanilla extract
  • ⅛ tsp kosher salt
  • 2 large eggs
  • 2 large lemons, zested
  • 10 oz lemon curd
  • Marshmallow Meringue Frosting Ingredients
  • 1 cup sugar
  • 4 large egg whites
  • ¼ tsp kosher salt
  • ¼ tsp cream of tarter
  • 1 tsp pure vanilla extract

Instructions

Graham Cracker Crust Instructions

Preheat the oven to 325 degrees f.

Line the cupcake pan with cupcake liners.

Place all of the crust ingredients into a medium sized mixing bowl and mix until combined.

Using a tablespoon, scoop the crust into the cupcake liners.

Using a flat bottomed round cup, press the cup into the crust to make a firm crust.

Set the crusts aside.

Cheesecake Instructions

Bring the oven temperature down to 325 degrees f.

Use a standing mixer or a hand mixer and large glass mixing bowl to beat the cream cheese and sugar together until the mixture is smooth and creamy.

Beat in the sour cream, vanilla, lemon zest and salt until combined.

Beat in the eggs, 1 at a time, until combined.

Scoop about ¼ cup of the cheesecake batter into each of the cupcake liners.

Bake in the oven for 17-21 minutes or until the edges start to turn a light golden brown color and the center is set.

Allow the cheesecake bites to cool completely.

Once cooled, spoon on about 1 ½ tbsp of lemon curd onto the top of the cheesecake.

Marshmallow Meringue Frosting Instructions

Mix all of the frosting ingredients except the vanilla in a large heat safe bowl.

Place the bowl over the prepared double broiler.

Start to simmer the water and heat the mixture until the candy thermometer reaches 165 ℉ and all the sugar has dissolved, about 5-10 minutes from when the water starts to simmer.

While heating, gently mix to ensure even cooking.

Once all the sugar has dissolved and the mixture is 165 ℉, remove from heat.

Place contents of the bowl into a stand mixer or use a hand mixer and mix on medium high for 5-7 minutes until the egg whites stiffen up and the mixture starts to cool.

Once the mixture starts to stiffen up , add the vanilla.

Frosting Instructions

Scoop the marshmallow frosting into the disposable piping bag.

Pipe dollops of the frosting onto the top of each of the cheesecakes.

Using a kitchen torch, toast the marshmallow frosting.

Serve and enjoy!

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