These mini cheesecakes are perfect for making ahead of time, ready for dessert whenever you fancy them. Every bite is packed with that buttery biscuit base, creamy lemon filling and lemon curd, topped with marshmallow-y meringue. Making the meringue is optional – you can always skip it and stick with lemon cheesecake pots.

Makes: 6 Takes: 

30min plus 1 – 2 hours chilling

For the base:

  • 150g gluten-free ginger biscuits
  • 50g butter, melted

For the filling:

  • 350g mascarpone
  • 50g icing sugar
  • 60g lemon curd, plus 1–2 tsp for each topping
  • Grated zest of 2 lemons
  • 1½ tsp lemon juice
  • 150ml double (heavy) cream

For the Italian meringue:

  • 100g egg whites (3–4 eggs)
  • 1/4 tsp cream of tartar (optional)
  • 200g (1 cup) caster sugar
  • 45ml (3 tbsp) water


  1. Blitz the biscuits to a crumb-like texture in a food processor or bash them with a rolling pin in a ziplock bag. Add to a large bowl and pour in your melted butter. Mix well.
  2. Divide between 6 ramekins, and press it down firmly to form a base. Place in the fridge to chill.
  3. Place mascarpone, icing sugar, lemon curd, lemon zest and juice in the bowl of a stand mixer (or you can use a hand-held mixer). Mix on a low to medium speed for 10–20 seconds, then add cream. On a medium speed, mix for 2 more minutes until it begins to firm up. Don’t overmix as the mixture can split.
  4. Divide evenly between the ramekins, filling them to a little lower than the tops to leave space for the curd and meringue. Place in the fridge for an hour to firm up.
  5. Spread a little lemon curd on the top of each mini cheesecake in a nice, even layer, then pop back into the fridge.
  6. For the meringue, place your egg whites and cream of tartar in the bowl of a stand mixer with a whisk attachment, and whisk on a medium speed until soft peaks form.
  7. Put the sugar and water in a medium saucepan and mix so it’s combined and gloopy. Place over a medium heat and, once the sugar syrup reaches 120°C remove from the heat and carefully drizzle it into the egg whites, with the mixer running. Try not to get the sugar syrup on the sides of the bowl as it will instantly harden. Continue to whisk until stiff, glossy and cooled.
  8. Top your cheesecakes with the Italian meringue either using a piping bag or by spooning it on. If you’ve got one, finish by using a kitchen blowtorch to toast some of the meringue.