Description

These Mini Lemon Meringue Cheesecakes are delightful individual desserts featuring a crisp graham cracker crust, creamy lemon-infused cheesecake filling, tangy homemade lemon curd, and a light, fluffy meringue topping. Perfect for spring or any time you want a refreshing, elegant treat that combines classic flavors in a convenient bite-sized form.

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

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Instructions

Prepare the crust: Preheat the oven to 325°F (163°C) and line a 12-cup muffin tin with paper liners. In a bowl, combine graham cracker crumbs, sugar, and melted butter until fully incorporated. Press about 1 tablespoon of this mixture into the bottom of each muffin liner. Bake for 5 minutes, then remove and allow to cool completely.
Make the cheesecake filling: In a mixing bowl, beat softened cream cheese and sugar until smooth and creamy. Add the egg, vanilla extract, sour cream, lemon juice, and lemon zest, mixing until the filling is well combined and creamy. Divide the cheesecake filling evenly over the cooled crusts in the muffin tin. Bake for 15 to 18 minutes, or until the centers are just set. Cool completely at room temperature, then refrigerate for at least 2 hours to firm up.
Prepare the lemon curd: In a small saucepan over medium-low heat, whisk together sugar, egg yolks, fresh lemon juice, and lemon zest. Stir continuously until the mixture thickens, about 5 to 7 minutes, being careful not to scramble the eggs. Remove from heat and immediately stir in the butter until melted and smooth. Let the curd cool to room temperature.
Top with lemon curd: Once the cheesecakes have chilled, spoon approximately 1 teaspoon of the cooled lemon curd over each mini cheesecake evenly.
Make the meringue: In a clean, dry bowl, beat the egg whites with cream of tartar until soft peaks form. Gradually add the sugar and vanilla extract while continuing to beat until stiff, glossy peaks develop.
Finish with meringue: Pipe or spoon the meringue over the lemon curd layer on each cheesecake. If desired, gently toast the meringue using a kitchen torch for a golden finish. Alternatively, place the topped cheesecakes under a preheated broiler or bake at 400°F (204°C) for 3 to 5 minutes, watching carefully to brown the meringue without burning.

Notes

These mini cheesecakes can be made 1–2 days ahead and stored covered in the refrigerator.
If you don’t have a kitchen torch, baking under the broiler or at 400°F for a few minutes is an excellent alternative to brown the meringue.
Ensure the egg whites bowl and beaters are completely clean and free of any fat for the best meringue results.
Use fresh lemons for the lemon zest and juice for the brightest flavor.