Lemon Cake. Lemon Cheesecake. Meringue. Which one do you pick?
This recipe has it all!
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I introduce you to this incredibly delicious recipe for Lemon Meringue Cheesecake Cake for Two. The bottom layer is a yummy fluffy lemon cake, next is an incredible no bake lemon cheesecake. Whipped cream and graham crumbs coat the sides of each cake and they are topped off with the perfect toasted meringue!
Seriously so so so yummy.
They are extremely lemony, creamy and just the right amount of sweet. Basically these little 3″ cakes are nothing short of perfection.
I love these 3″ Cheesecake Cakes because they keep myself in check… I can make them and share with one other person, then have no leftovers to wake me up at 3am shouting my name from the refrigerator. How annoying right?
Seriously, when I make those lovely 10″ cheesecakes, what do you think happens to them?
They hang around inside my fridge until I end up devouring the entire thing, or my husband beats me to it. Making a giant, lovely, mouth watering cheesecake is just straight up cruel while trying to lose weight, and completely idiotic. I recently went on a quest to create the most epic low carb cheesecake of all time! And guess what?
I came to the realization that cheesecake is not, and never will be, deliciously low carb. Trust me, I tried. Really, really, tried. And after all that sad, tasteless, nasty, poisonous cheesecake, I’ve naturally had a serious crave for an epic cheesecake. So here we are! The most delicious 3″ Lemon Meringue Cheesecake Cake for Two you will ever taste. So enjoy this beautiful creation my friends!
How to make Lemon Meringue Cheesecake Cakes!
Cut two circles from the cake using the 3″ cookie cutter
Cut out the parchment, spray with cooking oil and tape around the cake rounds.
Fill with cheesecake and set. Peel off the parchment.
Now it gets a bit messy! Cover with whipped cream and then the graham crumbs.
Tips and Tricks
1.) It’s okay if you don’t have a 3″ round cookie cutter. You can just cut a circle out of the cake to any size you like.
2.) Don’t forget to spray the parchment with cooking spray. I forgot once and had a super hard time pulling it off the cheesecake once it was set!
3.) Taping the parchment into a circle is necessary as well. I’ve had the cheesecake spill out all over the place when I forgot once!
4.) If the cheesecake hasn’t set when you try to remove the parchment, put it back in the freezer for another hour and try again.
For some good cheesecaking tips check out Cheesecake Tips- All the things I wish I had known
Got some leftover meringue?
Pipe little rosebuds onto a baking sheet with a non stick baking mat and bake at 250° for 45 minutes. Shut the oven off and leave them in the oven for an hour or so. Let them cool completely before diving into these beauties! These cookies are seriously delish. Like.. have no right to be this good! If you don’t let them dry enough they are too chewy and stick to your teeth. However if you let them dry long enough then they taste like little puffs of heaven.
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Do you like these little cheesecake cakes? What flavour should I make next? Leave your request in the comment section below!
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Lemon Meringue Cheesecake Cake for Two
- 3-4 graham crackers roughly crushed
Lemon Cake Base
- 2.5 tbsp milk
- 2.5 tbsp lemon juice (1 lemon) freshly squeezed
- 1/4 cup butter soft
- 1/3 cup white sugar
- 1 egg
- 3/4 tsp vanilla extract
- 1/2 cup flour
- 3/4 tsp baking powder
- pinch salt
- 3/4 tsp lemon zest
- 1/2 cup whipping cream
- 2 tbsp icing sugar
- 1x 8oz cream cheese room temperature
- 3 tbsp icing sugar
- 3/4 tsp vanilla extract
- 1/3 cup lemon curd
- 1 egg
- 1 tbsp white sugar
- 1/8 tsp cream of tartar
- 1/8 tsp vanilla extract
- Icing Spatula (for both spreading the whipped cream and moving the cakes)
Lemon Cake Base
- Heat oven to 350°. Mix the lemon juice and milk and set aside. Grease and flour a loaf pan. In the bowl of a stand mixer, beat butter and sugar until light and fluffy. Beat in the egg, vanilla and lemon zest. In a separate bowl combine the flour, baking powder and salt. Add half to the butter mixture and mix until just incorporated. Add half the milk, then the second half of the flour mixture, ending with the milk, mixing just until incorporated after each addition.
- Bake for 15-18 minutes or until a toothpick comes out clean. Cool for ten minutes, flip cake out of loaf pan onto a cooling rack and cool another 30 minutes.
- Cut the top off of the cake so that it is a level rectangle and using the 3″ cookie cutter, cut two 3″ rounds from the cake. Spray a 4×11″ square of parchment paper with cooking spray and wrap around the 3″ round cake and tape closed to form a parchment wall.
Lemon Cheesecake Layer
- In the bowl of a stand mixer and using the whisk attachment, whip cream into soft peaks. Add vanilla and 2 tbsp icing sugar then whip into firm peaks, scrape out into bowl and set aside. Whip cream cheese until completely smooth, add 3 tbsp icing sugar and whip until light and fluffy. Fold in two thirds of the whipped cream, then the lemon curd. Refrigerate the leftover one third whipped cream. Divide the cheesecake between the two cakes. Place cakes in the freezer for at least two hours to set.
- In the bowl of a stand mixer whip the egg, cream of tartar and vanilla into soft peaks. Slowly add the sugar while continuing to whip into hard peaks. Continue whipping until the meringue can stand up on it’s own.
- Remove the parchment paper. Spread the whipped cream over the sides of the cakes and cover with graham crumbs by patting them on with your hands. Spoon half the meringue onto the top of each cake, use a spoon to create those pretty little peaks. With a torch, toast the meringue, then dive head first into these lovelies!