Description
These Mini Lemon Meringue Cheesecakes are a delightful twist on traditional cheesecake, featuring a buttery graham cracker crust, creamy cheesecake filling with a hint of lemon, tangy lemon curd, and fluffy meringue topping. Perfect for a sweet treat any time of year!
Ingredients
Scale
For the crust:
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 4 tablespoons unsalted butter (melted)
For the cheesecake:
- 8 oz cream cheese (softened)
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons sour cream
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
For the lemon curd:
- 1/2 cup granulated sugar
- 2 large egg yolks
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 2 tablespoons unsalted butter
For the meringue:
- 2 egg whites
- 1/4 cup granulated sugar
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat the oven to 325°F and line a 12-cup muffin tin with paper liners.
- Make the crust: Mix graham cracker crumbs, sugar, and melted butter. Press into each liner and bake.
- Prepare the cheesecake filling: Beat cream cheese and sugar, add egg, vanilla, sour cream, lemon juice, and zest. Divide and bake.
- Make the lemon curd: Whisk sugar, egg yolks, lemon juice, and zest in a saucepan. Cook until thickened, then stir in butter.
- Prepare the meringue: Beat egg whites and cream of tartar, gradually add sugar and vanilla. Pipe or spoon over lemon curd.
- Optional: Torch the meringue or bake to lightly brown before serving.
Notes
- Can be made ahead and refrigerated.
- If no torch, briefly bake to brown meringue.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 210
- Sugar: 17g
- Sodium: 130mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 55mg
