Description
Mini lemon meringue cheesecakes are delightful bite-sized desserts that combine the creamy texture of cheesecake with the bright flavor of lemon and a fluffy meringue topping.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1/4 cup sour cream
- 2 large eggs
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 3 large egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar
Instructions
- Preheat your oven to 325°F (160°C).
- In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter until crumbly.
- Press the crumb mixture into the bottom of a muffin tin lined with cupcake liners and bake for 8-10 minutes.
- In a large mixing bowl, beat the softened cream cheese until smooth.
- Gradually add granulated sugar and sour cream, mixing until well combined.
- Add eggs one at a time, mixing well after each addition, then stir in lemon juice, lemon zest, and vanilla extract.
- Pour the filling over the cooled crusts, filling each liner about 3/4 full.
- Bake for 15-18 minutes until edges are set and center is slightly jiggly.
- Let the cheesecakes cool to room temperature, then refrigerate for at least 2 hours.
- In a clean mixing bowl, beat egg whites and cream of tartar until soft peaks form.
- Gradually add granulated sugar while beating until stiff peaks form and meringue is glossy.
- Pipe or spread meringue on top of each cheesecake.
- Lightly brown the meringue using a kitchen torch or broiler.
- Serve chilled and enjoy!
Notes
- Ensure cream cheese is at room temperature for a smooth filling.
- Avoid overmixing to prevent cracks in the cheesecakes.
- Keep a close eye on the meringue while browning to avoid burning.
- Chill cheesecakes for at least two hours before serving for best flavor and texture.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 200
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: mini lemon meringue cheesecakes, dessert, baking, lemon, meringue