Description
These Mini Lemon Meringue Cheesecakes bring together creamy cheesecake, tangy lemon curd, and fluffy toasted meringue on a buttery graham cracker crust. Each bite is sweet, tart, and perfectly balanced—a little burst of sunshine in dessert form.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 4 tablespoons unsalted butter, melted
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 3 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1/2 cup lemon curd
- 3 large egg whites
- 1/4 cup caster sugar
- 1/4 teaspoon cream of tartar
Instructions
- Preheat oven to 325°F (160°C) and line a 12-cup muffin tin with paper liners.
- Mix graham cracker crumbs with melted butter until combined. Press one tablespoon into each liner and bake for 5 minutes. Set aside to cool.
- Beat cream cheese and sugar until smooth. Add eggs one at a time, then stir in lemon juice, zest, and vanilla.
- Divide filling over crusts and bake for 18–20 minutes until just set. Cool completely.
- Spoon lemon curd over each cheesecake once cooled.
- Whisk egg whites, sugar, and cream of tartar until glossy peaks form. Pipe or spoon over cheesecakes.
- Toast meringue with a kitchen torch or broil briefly until golden. Chill before serving.
Notes
- Use fresh lemon juice and zest for best flavor.
- Do not overbake the cheesecakes—they should still jiggle slightly when done.
- Chill before adding meringue for clean, layered presentation.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 270
- Sugar: 22g
- Sodium: 190mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 70mg