Description
These mini lemon meringue cheesecakes combine the creamy richness of cheesecake with the bright tang of lemon curd and a fluffy toasted meringue topping. Baked in a muffin tin with a buttery graham cracker crust, they’re perfect for parties, holidays, or anytime you want an impressive dessert in individual servings.
Ingredients
Scale
Crust
- 1 cup graham cracker crumbs
- 3 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
Cheesecake Filling
- 12 oz cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
Topping
- ¾ cup prepared lemon curd
- 2 large egg whites
- ¼ teaspoon cream of tartar
- ¼ cup granulated sugar
Instructions
- Prep and crust: Preheat the oven to 325°F (160°C) and line a 12-cup muffin pan with paper liners. In a small bowl, mix graham cracker crumbs, 3 tablespoons sugar, and melted butter until combined. Press about 1 tablespoon of the mixture into the bottom of each liner to form the crust. Bake for 5 minutes, then remove and let cool slightly.
- Make cheesecake filling: In a medium bowl, beat cream cheese until smooth, then add ½ cup sugar and mix until fluffy. Beat in eggs, one at a time, then add vanilla extract, lemon juice, and lemon zest, blending thoroughly.
- Bake cheesecakes: Divide the cheesecake batter evenly over the pre-baked crusts in the muffin pan. Bake for 18–20 minutes, or until the centers are set but still slightly jiggly. Remove from oven and cool completely at room temperature, then chill for at least 2 hours in the refrigerator.
- Add lemon curd: Once chilled, spoon about 1 tablespoon of prepared lemon curd over each mini cheesecake, spreading it evenly.
- Prepare meringue topping: In a clean bowl, beat egg whites and cream of tartar on high speed until soft peaks form. Gradually add ¼ cup sugar, continuing to beat until stiff, glossy peaks form.
- Top and toast meringue: Pipe or spoon the meringue over the lemon curd layer on each cheesecake. Toast the meringue with a kitchen torch or place under the broiler briefly, watching closely to achieve a golden-brown finish without burning.
- Final chill and serve: Chill the mini cheesecakes until ready to serve to allow the meringue to set.
Notes
- You can prepare these mini lemon meringue cheesecakes up to a day in advance and store them in the refrigerator.
- Feel free to use store-bought lemon curd or make your own homemade version for enhanced flavor.
- A kitchen torch gives the best control and results for toasting the meringue evenly and safely.
