Mini Lemon Meringue Cheesecakes

I exercise because I love food. But I don't enjoy exercising anywhere near as much as I enjoy eating. It's a vicious cycle.

Currently I'm sat in the kitchen writing this blog entry post my usual 6k Monday Run Day run whilst guzzling water and contemplating whether I should even bother eating since I feel like I'm about to throw up from the mad sprint I'd executed towards the end when I realised that I may not beat my last week's time.

And I didn't. 4 seconds spent too long dawdling, clutching my sides from the inevitable stitch and constantly thinking, OHMYGODIAMSOUNFIT OHMYGODIAMSOUNFIT OHMYGODIAMSOUNFIT. You get the picture. 

I blame these cheesecakes. Of which I consumed four...

Now don't let that put you off, these are SO, SO good. Creamy yet refreshing, light, tangy, lemony, hint of gingery and oh so delectably more-ish. The are perfect for a little after dinner dessert, or breakfast afternoon pick-me-up with a cup of tea.

After all it's now Spring and these cheesecakes reflect the change in season perfectly. And because they're mini you can eat twice as much. Go figure.

Ginger nut and digestive biscuit base, zesty cheesecake filling, topped with tangy lemon curd and toasted meringue.
Yields 12-15 cheesecakes.

Recipe adapted from Philadelphia

75g butter, melted and cooled
200g ginger nut biscuits, finely crushed
50g digestive biscuits, finely crushed
450g cream cheese
50ml milk
150g caster sugar
Grated zest and juice of 1 lemon
6 leaves gelatine
150ml double cream, lightly whipped

  1. Prepare your muffin tin(s). I used this loose base muffin tin from Lakeland and lined the edge with acetate (baking parchment will also work) but if you don't have one of these, feel free to line with paper muffin liners, or use this technique (as seen here) to lift the cheesecakes out of the tray once set: 
  2. Mix the ginger nut biscuits and the digestive biscuits with the melted butter until evenly coated. 
    Spoon about  1 1/2 tablespoons of biscuit base into each muffin hole and press down firmly, ensuring a flat and even base. Place in the fridge to chill whilst you make the filling.
  3. Place the cream cheese into the bowl of a stand mixer (or use electric hand whisk) and beat on medium speed until smooth.
  4. Add the milk, lemon juice and zest and caster sugar and mix until incorporated.
  5. Soak the gelatine leaves in cold water for around 4-5 minutes until soft. Place into a bowl with a tablespoon of water and microwave in 5 second intervals (or gently heat above a pan of simmering water) until dissolved.
  6. On medium speed on your hand mixer/stand mixer, add the dissolved (now liquid) gelatine and mix until fully incorporated.
  7. Fold in the lightly whipped double cream and spoon on top of the prepared biscuit bases, allowing the filling to reach just shy of the top of the muffin tin hole. Place in the fridge for 2-4 hours until set.

Lemon Curd
Original recipe found here

4 egg yolks
160g caster sugar
Juice of 2 medium-large lemons
50g butter

  1. Whisk the egg yolks with the sugar and lemon juice in a small saucepan until combined and set over a medium-low heat.
  2. Heat gently for a couple minutes whilst whisking/stirring constantly to avoid scrambling the eggs! Add the butter and stir until melted. Cook until the curd resembles a thick(ish) custard consistency and pour through a strainer into a bowl. Cover with cling film to avoid a skin forming and let cool.

2 egg whites
100g caster sugar

  1. In a squeaky clean, heat proof bowl whisk together the egg whites and sugar and place over a pan of simmering water, ensuring that the bottom of the bowl doesn't touch the water.
  2. Using a rubber spatula stir the mixture constantly until the sugar is fully dissolved (test by rubbing a bit of the mixture in between your fingers- it should be silky smooth and grain free!)
  3. Take the egg white mixture off the heat and whisk (I used an electric hand whisk) until thick, glossy and with firm peaks.

To assemble

  1. Remove the cheesecakes (and acetate/parchment lining/muffin cases, if using) from the tin. Spoon a dollop (I used around 1- 1.5 tsps of curd per cheesecake) onto each cheesecake and spread it around slightly to cover the top.
  2. Place meringue into a piping bag and pipe a swirl of meringue on to the top of the lemon curd. 
  3. To finish, toast the meringue lightly with a blowtorch.


  • Lemon curd can be made beforehand and stored, covered, in the fridge.
  • Feel free to adjust the ratio of ginger nut to digestive biscuits for the base- or use all ginger nut or all digestive biscuits, if you prefer.
  • If you don't have a blowtorch, the meringue will be fine on it's own, or you may wish to omit entirely
  • I actually made 12 mini cheesecakes and 1 x 4" cheesecake using this recipe. You may wish to do the same, or if you don't have two muffin tins- spooning the excess into ramekins will also work.


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Interior designer & part time baker. Lover of architecture, design and all things cute.