Lemon Meringue Cheesecake Cookie Cups

Lemon Meringue Cheesecake Cookie Cups

Print Recipe

Pin Recipe

Triple Lemon Meringue Cheesecake

A zesty, creamy dream come true! This Triple Lemon Meringue Cheesecake combines a luscious lemon-infused cheesecake base, a bright lemon curd layer, and a fluffy, toasted meringue topping. Perfect for lemon lovers looking for a show-stopping dessert!

Ingredients

Ingredients:

For the Crust:

1 ½ cups graham cracker crumbs

⅓ cup granulated sugar

6 tbsp unsalted butter, melted

For the Cheesecake:

24 oz (675g) cream cheese, softened

1 cup granulated sugar

3 large eggs

1 tsp vanilla extract

Zest of 2 lemons

½ cup fresh lemon juice

For the Lemon Curd:

3 large eggs

¾ cup granulated sugar

⅓ cup fresh lemon juice

Zest of 1 lemon

6 tbsp unsalted butter

For the Meringue:

4 large egg whites

½ cup granulated sugar

¼ tsp cream of tartar

1 tsp vanilla extract

Instructions

Instructions:

Prepare the Crust 

Preheat oven to 325°F (160°C).

Mix graham cracker crumbs, sugar, and melted butter until combined.

Press firmly into the bottom of a 9-inch springform pan.

Bake for 10 minutes, then set aside to cool.

Make the Cheesecake Filling 

Beat cream cheese and sugar until smooth and creamy.

Add eggs one at a time, mixing well after each addition.

Stir in vanilla, lemon zest, and lemon juice.

Pour over the cooled crust.

Bake the Cheesecake 

Bake for 50-60 minutes until edges are set but the center slightly jiggles.

Turn off oven, leave cheesecake inside with the door ajar for 1 hour to prevent cracking.

Cool completely, then refrigerate for at least 4 hours or overnight.

Prepare Lemon Curd 

In a saucepan, whisk eggs, sugar, lemon juice, and zest over medium heat.

Stir continuously until thickened (about 7-10 minutes).

Remove from heat and whisk in butter until smooth.

Let cool to room temperature.

Make the Meringue 

Beat egg whites with cream of tartar until soft peaks form.

Gradually add sugar while beating until stiff, glossy peaks form.

Beat in vanilla extract.

Assemble 

Spread lemon curd evenly over the chilled cheesecake.

Pile meringue on top, creating peaks with a spatula.

Use a kitchen torch to lightly brown the meringue or broil briefly until golden (watch carefully).

Serve 

Chill briefly if needed and slice carefully. Enjoy the perfect balance of tart, creamy, and sweet!

Notes

Prep Time: 30 minutes | Bake Time: 1 hour | Cooling & Chill Time: 5 hours | Total Time: 6 hours 30 minutes

Kcal: 450 kcal per serving | Servings: 12

• Author: laura

Ingredients

Crust

• 1 cup shortbread cookie crumbs (~10 cookies)
• 3 tbsp melted butter

Cheesecake Filling

• 8 oz cream cheese, softened
• ¼ cup sugar
• 1 large egg
• 2 tbsp lemon zest
• 3 tbsp lemon juice
• ½ cup lemon curd (store-bought or homemade)

Meringue Topping

• 3 egg whites, room temperature
• ¼ cup sugar

(Optional: Torch for toasting meringue!)

Step-by-Step Instructions

1. Make the Crust

1. Preheat oven to 325°F (160°C). Line a muffin tin with 12 liners.
2. Mix cookie crumbs and melted butter, then press 1 tbsp into each liner.
3. Bake for 8 minutes, then cool.

2. Prepare the Cheesecake

4. Beat cream cheese and sugar until smooth (~2 mins).
5. Add egg, lemon zest, and lemon juice; mix until combined.
6. Spoon 1 tbsp cheesecake batter over each crust.
7. Top with 1 tsp lemon curd, then swirl gently with a toothpick.

3. Bake

8. Bake 15-18 minutes until set but slightly jiggly. Cool completely.

4. Make the Meringue

9. Whip egg whites to soft peaks, then gradually add sugar until stiff peaks form.
10. Pipe or spoon meringue onto cooled cups.
11. Toast with a torch or broil 1-2 minutes (watch closely!).

Pro Tips

Room temp ingredients – Prevents lumps in cheesecake.
No torch? Broil meringue 6 inches from heat for 60 seconds.
Extra lemon kick? Add ½ tsp lemon extract to the filling.

Variations

• Berry Swirl: Replace lemon curd with raspberry jam.
• Coconut Lime: Use lime zest/juice + toasted coconut in crust.
• Mini Pies: Make in a 4-inch tart pan instead.

Storage

• Fridge: Keep covered for 3 days (add meringue fresh).
• Freeze: Without meringue for 1 month (thaw in fridge).

Yield: 12 cups

Perfect for: Easter, baby showers, or a sunny afternoon pick-me-up!