Mini Pistachio & Lemon Meringue Cheesecakes

50 MIN PREP TIME

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20 MIN BAKE TIME

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1 HOUR 10 MIN TOTAL

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50 MIN PREP TIME 〰️ 20 MIN BAKE TIME 〰️ 1 HOUR 10 MIN TOTAL 〰️

Delicate, zesty, and irresistibly creamy, these Mini Pistachio & Lemon Meringue Cheesecakes are the perfect bite-sized indulgence. Combining the bright citrus of lemon with the nutty crunch of pistachios, all topped with a cloud of toasted meringue, they’re a showstopper for any occasion.

Why you will love this recipe:

• Zingy and Nutty Flavour Combo: The tartness of lemon curd beautifully balances the richness of the cheesecake, while pistachios add a delightful crunch and earthy depth.

• Mini Means More Fun: Bite-sized, party-ready and easy to serve.

• Perfect Portions: Ideal for gatherings, these individual servings eliminate the need for slicing and ensure everyone gets their fair share.

• No Oven Needed: Perfect for warm days or when your oven is busy with other bakes.

Ingredients to make Pistachio & Lemon Meringue Cheesecakes

To make these delicious mini cheesecake desserts you will need:

• Graham Cracker Crumbs | Provide a sweet, buttery base that complements the tangy filling.

• Ground Pistachios | Introduce a nutty flavor and a slight crunch, enhancing the texture and taste.

• Unsalted Butter, Melted | Binds the crust ingredients together and adds richness.

• Cream Cheese, Softened | Creates a smooth, creamy texture and a mild tangy flavour then sets beautifully when chilled

• Granulated Sugar | Sweetens the filling, balancing the tartness of the lemon.

• Double Cream | Adds volume and a light, mousse-like texture.

• Fresh Lemon Juice & Zest | Infuse the filling with bright, citrusy notes.

• Vanilla Extract | Adds depth and enhances the citrus flavours.

• Lemon Curd | Make your own of use a ready made jar to save on time. The lemon curd is marbled through the cheesecake mixture to add sweetness and more lemon flavour.

• Egg Whites | Whip into stiff peaks to create a light, airy meringue.

• Granulated Sugar | Stabilizes the meringue and adds sweetness.

• Cream of Tartar | Helps stabilize the egg whites, ensuring a firm meringue.

• Equipment:

  • 6 hole deep loose bottom cupcake tray

  • Large Mixing bowl

  • Offset Spatula

  • Food Processor

The charm of Mini Desserts

Mini desserts are more than just adorable—they're practical and versatile:

• Portion Control: Enjoy indulgent treats without overindulging.

• Variety: Offer an assortment of mini desserts to cater to different tastes.

• Convenience: Easy to serve, transport, and enjoy without utensils.

Perfect Occasions for Mini Lemon & Pistachio Meringue Cheesecakes:

• Weddings & Showers: Elegant additions to dessert tables.

• Tea Parties: Pair wonderfully with a variety of teas.

• Holiday Gatherings: Festive and easy to share.

• Everyday Treats: Make any day special with a delightful mini dessert.

Expert baking tips!

• Use Room Temp Cream Cheese – It blends much more easily, preventing lumps in your filling.

• Chill Thoroughly – Let the cheesecakes set for at least 4 hours (overnight is best) for a firm, sliceable texture.

• Pulse Pistachios Gently – A food processor works great, but don’t overdo it or you’ll end up with nut butter.

• Lemon Curd Shortcut – You can use high-quality store-bought curd to save time.

• Torch It Right – For the meringue, a kitchen blowtorch gives the best finish, but if you don’t have one, a quick blast under a hot grill (broiler) can work too.

• Mini Tin Tip – If you don’t have a loose bottom cupcake tin, use a muffin tin with paper liners for the easiest removal.

Recipe Card:

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Pistachio & Lemon Meringue Cheesecake

Servings: 6

Author: My Kitchen Drawer

Prep time: 30 MinCook time: 25 MinInactive time: 12 HourTotal time: 12 H & 55 M

Delicate, zesty, and irresistibly creamy, these Mini Pistachio & Lemon Meringue Cheesecakes are the perfect bite-sized indulgence. Combining the bright citrus of lemon with the nutty crunch of pistachios, all topped with a cloud of toasted meringue, they’re a showstopper for any occasion.

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Ingredients

For the Pistachio Base

• 100g unsalted butter, melted
• 75g shelled pistachios
• 150g Graham Cracker/digestive biscuits
• 2-part Kahlua

For the Lemon Cheesecake

• 400g full-fat cream cheese
• 150g icing sugar
• 250ml double cream
• Lemon zest & juice
• 4 tbsp lemon curd

For the meringue topping

• 4 large egg whites, at room temperature
• 1 cup caster sugar
• 1/2 tsp cream of tartar
• 1/8 tsp salt
• 2 tsp vanilla bean paste or vanilla extract

Instructions

For the Pistachio Bar

1. Blitz the pistachios and biscuits in a blender or food processor until they're fine crumbs.
2. Tip into a bowl and add the melted butter and mix until everything is evenly coated.
3. Divide the mixture between a 6-hole loose-based mini cake tin and use a tamper or spoon to press the biscuit base into a compact layer.
4. Place in the fridge to firm up whilst you make the filling.

For the Lemon Cheesecake

1. In a large mixing bowl, whisk the cream cheese, icing sugar, lemon zest and juice until smooth.
2. In a separate bowl, whisk the double cream until it reaches thick stiff peaks then fold it through the cream cheese mixture to make a thick, smooth cheesecake mix.
3. Add several tbsp of lemon curd to the mixture and marble it through the mixture.
4. Pipe the cheesecake mixture over the chilled biscuit bases and spread it out into an even layer then place them into the fridge to set for at least 4 hours or overnight.

For the meringue topping

1. Add an inch or so of water to a small/medium saucepan and make sure your bowl doesn't sit in the water.
2. Whisk together room temperature egg whites, caster sugar, cream of tartar, and salt in the bowl then set the bowl over the pot of water. Turn the heat to low, then cook, whisking constantly until an instant thermometer holds steady at 175℉.
3. Remove from the heat immediately, and add the vanilla.
4. Beat with a hand mixer on high speed for 4-5 minutes. We're looking for a thick mixture with stiff peaks.
5. Pipe the meringue on top of the chilled cheesecakes then use a blow torch to gently toast the meringue.

Notes

Storing & Serving

Store these pistachio & lemon meringue cheesecakes in a container, in the fridge, for up to 4 days.

For perfect meringue the egg whites must contain no yolks, as this can prevent the meringue from whisking to stiff peaks. When separating the whites from the yolks, it’s best to separate one egg at a time into a spare bowl. Then pour each egg white into the bowl and repeat for the remaining eggs. 

Nutrition Facts

Calories

642

Fat

43 g

Carbs

63 g

Sugar

54 g

Protein

4 g

Disclaimer: The information is for informational purposes only and does not constitute medical advice or diagnosis. The nutritional information may vary based on the ingredients used, their freshness, and how they are prepared.

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Did you make this recipe?

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I would love it if you tagged me @mykitchendrawer on Instagram if you make this recipe. It’s the biggest honour to see my recipes come to life in your kitchen and if you have any questions please don’t hesitate to drop me a message or let’s chat in the comments. Happy baking!