Description
These Mini Lemon Meringue Cheesecakes combine a buttery graham cracker crust with a creamy lemon-infused cheesecake filling, topped with tangy homemade lemon curd and a fluffy toasted meringue. Perfect as a bite-sized summer dessert, they offer a delightful balance of sweet and tart flavors with an elegant presentation.
Ingredients
Scale
For the Crust
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
For the Cheesecake Filling
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
For the Lemon Curd
- 1/2 cup fresh lemon juice
- 2 teaspoons lemon zest
- 1/2 cup granulated sugar
- 3 large egg yolks
- 4 tablespoons unsalted butter, cubed
For the Meringue
- 3 large egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar
Instructions
- Prepare the Crust: Preheat oven to 325°F (160°C) and line a 12-cup muffin tin with cupcake liners. In a small bowl, combine the graham cracker crumbs, sugar, and melted butter. Press about 1 tablespoon of the mixture firmly into the bottom of each liner to form the crust. Set aside.
- Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy. Add the eggs one at a time, beating well after each addition. Then mix in the vanilla extract, sour cream, fresh lemon juice, and lemon zest until the filling is fully combined and smooth.
- Fill and Bake: Divide the cheesecake filling evenly over the prepared crusts in the muffin tin. Bake in the preheated oven for 18 to 20 minutes, or until the centers are just set and slightly jiggly. Allow the cheesecakes to cool completely at room temperature, then refrigerate until chilled.
- Prepare the Lemon Curd: While the cheesecakes cool, whisk together the lemon juice, lemon zest, sugar, and egg yolks in a small saucepan over medium heat. Stir constantly and cook until the mixture thickens to a custard-like consistency, about 6 minutes. Remove from heat and immediately stir in the cubed butter until melted and smooth. Let the curd cool completely.
- Assemble with Lemon Curd: Once the cheesecakes are chilled, spoon a generous layer of the cooled lemon curd over each mini cheesecake, smoothing the top.
- Prepare the Meringue: In a clean bowl, beat the egg whites with cream of tartar until foamy. Gradually add the sugar while continuing to beat until stiff, glossy peaks form. This will take several minutes for proper structure.
- Top and Brown the Meringue: Pipe or spoon the meringue atop each lemon-curd-topped cheesecake, creating swirls or peaks for texture. Use a kitchen torch to gently brown the meringue to a golden finish. If you don’t have a torch, place the cheesecakes under a hot broiler for 1 to 2 minutes, watching very closely to avoid burning.
- Serve: Chill the finished mini lemon meringue cheesecakes until ready to serve. Enjoy these refreshing, tangy, and creamy treats chilled for best flavor and texture.
Notes
- You can prepare the cheesecakes and lemon curd in advance and assemble just before serving for convenience and freshness.
- If you lack a kitchen torch, use the oven broiler method with close monitoring to properly brown the meringue without burning it.
- Store assembled mini cheesecakes in the refrigerator for up to 3 days to maintain texture and flavor.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert, Cheesecake
- Method: Baking, Broiling
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 260
- Sugar: 23 g
- Sodium: 160 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 0 g
- Protein: 4 g
- Cholesterol: 85 mg
