MINI LEMON MERINGUE CHEESECAKES
These Mini Lemon Meringue Cheesecakes are a refreshing and tangy treat with a creamy lemon cheesecake base, topped with fluffy meringue and a lemony zing. Perfect for any occasion.
Ingredients
For the Crust:
- 1 cup graham cracker crumbs
- ¼ cup granulated sugar
- ¼ cup unsalted butter, melted
For the Cheesecake Filling:
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- ¼ cup sour cream
- ¼ cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
For the Meringue:
- 3 large egg whites
- ¼ teaspoon cream of tartar
- ½ cup granulated sugar
Instructions
Prepare the Crust:
- Preheat the oven to 325°F (160°C). Line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, mix the graham cracker crumbs, granulated sugar, and melted butter until well combined.
- Press about 1 tablespoon of the mixture into the bottom of each cupcake liner to form the crust.
- Bake in the preheated oven for 5 minutes. Remove and let cool.
Prepare the Cheesecake Filling:
- In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
- Add the eggs, one at a time, beating well after each addition.
- Mix in the sour cream, fresh lemon juice, lemon zest, and vanilla extract until well combined.
- Pour the cheesecake filling over the cooled crusts, filling each liner about three-quarters full.
- Bake in the preheated oven for 15 minutes, or until the centers are set. Remove and let cool to room temperature, then refrigerate for at least 2 hours.
Prepare the Meringue:
- In a clean mixing bowl, beat the egg whites and cream of tartar until soft peaks form.
- Gradually add the granulated sugar, one tablespoon at a time, while continuing to beat until stiff peaks form.
- Spoon the meringue over the chilled cheesecakes, creating peaks with the back of a spoon.
Finish the Cheesecakes:
- Preheat the oven to 400°F (200°C). Place the cheesecakes in the oven for 2-3 minutes, or until the meringue is lightly browned. Keep a close eye on them to prevent burning.
- Let the cheesecakes cool to room temperature, then refrigerate until ready to serve.
Notes
- Crust Alternatives: Feel free to use other types of cookies for the crust, such as digestive biscuits or vanilla wafers.
- Lemon Zest: Ensure you zest the lemons before juicing them to get the most flavor without the bitterness.
- Meringue Tips: Make sure your mixing bowl and beaters are completely clean and free of any grease for the best meringue results.
- Make-Ahead: The mini cheesecakes can be made a day in advance and stored in the refrigerator. Add the meringue topping just before serving.
- Leftovers: Store any leftover cheesecakes in an airtight container in the refrigerator. They should keep well for up to 3 days.