Lemon Meringue Cheesecake Cookie Cups Recipe

If you’re after a zesty, creamy, and downright irresistible treat, you have to try these Lemon Meringue Cheesecake Cookie Cups. Imagine all the sunny brightness of classic lemon meringue pie, the luxurious richness of cheesecake, and the playful delight of a cookie cup—all bundled into one impressive bite-sized dessert. These are the kinds of sweets that light up a table, steal the spotlight at bake sales, and leave everyone with a huge smile. Lemon Meringue Cheesecake Cookie Cups are truly the perfect blend of tart, sweet, and creamy!

Ingredients You’ll Need

Don’t be intimidated by the impressive result: each ingredient here plays a simple, essential role in making these cups unforgettable. From the crumbly graham cracker crust to the vibrant lemon curd and the gorgeous, billowy meringue, every element delivers pure joy and a pop of color.

• Graham cracker crumbs: The base of your cookie cup, adding crunch and warm, toasty flavor.
• Granulated sugar: Sweetens the crust, cheesecake, curd, and meringue just right without overwhelming the lemon.
• Unsalted butter: Binds the crust and gives it that unmistakable melt-in-your-mouth richness.
• Cream cheese: The heart of any cheesecake, it makes the filling smooth, tangy, and utterly creamy.
• Large eggs: Essential for creamy cheesecake, luscious lemon curd, and fluffy meringue—these multitaskers hold it all together.
• Vanilla extract: Adds depth to both the cheesecake and the meringue, bringing a warm, fragrant note.
• Lemon zest: Packs in maximum lemon aroma and color—don’t skip it!
• Fresh lemon juice: The backbone of all that zippy flavor, ensuring your cookie cups are bursting with citrus brightness.
• Unsalted butter (for curd): Enriches the lemon curd, making it silkier and more decadent.
• Cream of tartar: The secret to a stable, glossy meringue that won’t deflate at the first sign of attention.

How to Make Lemon Meringue Cheesecake Cookie Cups

Step 1: Prepare the Crust

Start by preheating your oven to 325°F (160°C). In a mixing bowl, combine graham cracker crumbs, a bit of granulated sugar, and melted butter until the mixture resembles wet sand. Press this mixture firmly into the bottoms of your lined muffin tins or mini tart molds—don’t be shy about pressing down, you want a sturdy base for each Lemon Meringue Cheesecake Cookie Cup! Bake the crusts for 10 minutes, then set them aside to cool while you work on the filling.

Step 2: Make the Cheesecake Filling

In a large bowl, beat softened cream cheese with granulated sugar until you have a smooth, creamy mixture. Add in the eggs one at a time, mixing gently after each one—this step is key for a velvety texture. Now, stir in vanilla extract, lemon zest, and fresh lemon juice. Pour the cheesecake filling over each baked crust, making sure to distribute evenly among the cookie cups.

Step 3: Bake the Cheesecake Cups

Transfer your filled muffin tin or mini tart pan to the oven, baking for about 20 to 25 minutes. You’re looking for edges that are set but a center that has a slight jiggle when you gently shake the tray. Once baked, turn off the oven, leave the oven door slightly ajar, and let the cups cool gradually inside for an hour—this clever step helps prevent cracks. After that, let the cups cool completely at room temperature, then refrigerate for at least 4 hours or overnight for perfect texture.

Step 4: Prepare the Lemon Curd

While the cheesecake is chilling, make the easy homemade lemon curd. In a saucepan, whisk together eggs, granulated sugar, fresh lemon juice, and lemon zest over medium heat, stirring constantly. As it heats, it will begin to thicken—don’t walk away, or it might curdle! Once it looks glossy and thick enough to coat a spoon (about 7 to 10 minutes), remove from heat and add the butter, stirring until smooth. Let this golden curd cool fully before using.

Step 5: Make the Meringue

Just before assembling your Lemon Meringue Cheesecake Cookie Cups, start your meringue. Using a clean, grease-free bowl, beat egg whites with a pinch of cream of tartar until soft peaks form. Gradually sprinkle in sugar, beating continuously, until you have stiff, glossy peaks. Finish by gently folding in pure vanilla extract, ensuring cloudlike fluffiness that holds its shape beautifully.

Step 6: Assemble the Lemon Meringue Cheesecake Cookie Cups

Now for the fun part! Spoon or pipe a generous layer of cooled lemon curd over each chilled cheesecake cup. Using a piping bag or a spoon, heap meringue on top, making decorative swirls and peaks. If you have a kitchen torch, lightly toast each meringue-topped cup for a dramatic golden finish—or, slide them briefly under a broiler, watching closely so they don’t burn. Chill briefly to set, then get ready to wow everyone with your Lemon Meringue Cheesecake Cookie Cups!

How to Serve Lemon Meringue Cheesecake Cookie Cups

Garnishes

Add a final flourish by garnishing your cups with a sprinkle of extra lemon zest, a few curls of candied lemon peel, or a dusting of powdered sugar. Edible flowers or a tiny mint leaf also make each Lemon Meringue Cheesecake Cookie Cup look irresistibly fresh and vibrant.

Side Dishes

These cookie cups are rich and zesty, so they pair beautifully with fresh berries or a simple fruit salad. A cup of Earl Grey tea or a glass of sparkling lemonade on the side can balance their sweet-tart flavor, making for a lovely, well-rounded dessert course.

Creative Ways to Present

For parties or showers, arrange your Lemon Meringue Cheesecake Cookie Cups on a tiered dessert platter, alternating with fresh fruit and petite floral accents. Serve each cup in its own colorful cupcake liner, or place on tiny plates with a mini fork for an elegant touch. You can even drizzle a little raspberry sauce on the plate for a pop of color and flavor.

Make Ahead and Storage

Storing Leftovers

Wrap any leftover Lemon Meringue Cheesecake Cookie Cups tightly in plastic wrap or store in an airtight container and keep them in the refrigerator. They stay fresh and delicious for up to three days, so you can sneak one whenever you like without worry.

Freezing

To freeze, skip the meringue topping for now. Wrap baked and cooled cheesecake cups (with or without curd) in plastic wrap and foil, then freeze for up to one month. When ready to enjoy, thaw overnight in the fridge, add fresh meringue, and toast just before serving.

Reheating

These treats are best enjoyed chilled, but if you prefer a softer texture, let them sit at room temperature for 15 to 20 minutes. Avoid microwaving, as the meringue can melt and the delicate layers can separate.

FAQs

Can I make the crust with something other than graham crackers?

Absolutely! Try vanilla wafers, shortbread cookies, or even lemon-flavored sandwich cookies for a different take. The texture and flavor will change a bit, but each option is delicious and fun to experiment with.

Can I use bottled lemon juice instead of fresh?

While you can use bottled juice in a pinch, fresh lemon juice really makes a difference in these Lemon Meringue Cheesecake Cookie Cups, adding the punchy, zesty flavor that defines this dessert.

How do I get my meringue to hold stiff peaks?

Make sure your mixing bowl and beaters are thoroughly clean and grease-free. Start with room-temperature egg whites and add sugar slowly after soft peaks form. The cream of tartar is key for stability, so don’t skip it!

What if I don’t have a kitchen torch for toasting the meringue?

No worries! Simply place your assembled cups under a broiler for 1–2 minutes, keeping a close eye on them. Rotate for even browning, and pull them out once the meringue is golden and toasty.

Can I make Lemon Meringue Cheesecake Cookie Cups in advance for a party?

Definitely. Bake the crusts and cheesecakes a day ahead, and keep them refrigerated. Prepare and layer the curd as well. Pipe on the fresh meringue and torch or broil just before serving for the most impressive look and texture.

Final Thoughts

Trust me, once you try these Lemon Meringue Cheesecake Cookie Cups, you’ll want to make them for every celebration and family get-together! They’re dazzling to look at, even more delightful to eat, and full of bright, sunny flavor in every bite. Gather your lemons and get baking—these are about to become your signature dessert!

Print