Description
Tiny, bright, and creamy mini cheesecakes topped with a cloud of toasted meringue, delivering a perfect balance of buttery crunch, tangy lemon, and pillowy sweetness in every bite.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 3 tablespoons granulated sugar (for crust)
- 4 tablespoons unsalted butter, melted
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar (for cheesecake filling)
- 2 large eggs
- 1/2 cup sour cream
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 3 large egg whites (for meringue)
- 1/2 cup granulated sugar (for meringue)
- 1/4 teaspoon cream of tartar
Instructions
- Preheat Your Equipment: Preheat the oven to 325°F (163°C). Line a 12-cup muffin tin with paper liners or lightly grease silicone molds.
- Combine Ingredients: In a bowl, mix 1 cup graham cracker crumbs with 3 tablespoons granulated sugar and 4 tablespoons melted unsalted butter until the texture resembles wet sand.
- Prepare Your Cooking Vessel: Press about 1 to 1 1/2 tablespoons of the crust mixture into the bottom of each muffin cup to form an even base. Refrigerate while you make the filling.
- Assemble the Dish: In a mixing bowl, beat 16 ounces softened cream cheese with 1/2 cup granulated sugar until smooth. Add 2 large eggs one at a time, then mix in 1/2 cup sour cream, 1/4 cup fresh lemon juice, 1 tablespoon lemon zest, and 1 teaspoon vanilla extract until just combined. Spoon the cheesecake filling over the chilled crusts, filling nearly to the top and smoothing the surface.
- Cook to Perfection: Bake at 325°F (163°C) for 18 to 20 minutes, or until centers are just set with a slight wobble. Remove from oven and allow cheesecakes to cool to room temperature, then chill in the refrigerator at least 2 hours to set.
- Finishing Touches: Prepare the meringue by whisking 3 large egg whites with 1/4 teaspoon cream of tartar until foamy. Gradually add 1/2 cup granulated sugar while whipping to glossy, stiff peaks. Pipe or spoon the meringue onto each chilled mini cheesecake. Toast the meringue with a kitchen torch until golden, or place briefly under a hot broiler while watching carefully to avoid burning.
- Serve and Enjoy: Allow toasted meringue to cool a minute, then serve the minis on a platter. Garnish optionally with extra lemon zest or a small mint leaf. Enjoy immediately for best texture and appearance.
Notes
- Use room temperature cream cheese to avoid lumps in the filling.
- Chill cheesecakes thoroughly before adding meringue to help the meringue stay glossy and stable.
- If you do not have a kitchen torch, use the oven broiler but watch carefully, it takes seconds to color.
- These freeze well without meringue for up to one month. Thaw in the refrigerator and add fresh meringue before serving.
Nutrition
- Serving Size: 1 mini cheesecake (approx)
- Calories: 220
- Sugar: 15 g
- Sodium: 120 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 0.5 g
- Protein: 4 g
- Cholesterol: 55 mg