Mini Lemon Meringue Cheesecakes

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Mini Lemon Meringue Cheesecakes: A Bite-Sized Citrus Delight!”

Prep Time: 20 minutesCook Time: 30 minutesTotal Time: 1 hour (including cooling)Servings: 12 mini cheesecakesCalories per Serving: 320 kcal (approx.)
Courses: DessertCuisines: American, Mediterranean

Ingredients:

For the Crust:

  • 1 cup graham cracker crumbs
  • ¼ cup granulated sugar
  • ¼ cup unsalted butter, melted

For the Cheesecake Filling:

  • 2 cups cream cheese, softened
  • ¾ cup granulated sugar
  • 2 large eggs
  • ½ cup sour cream
  • 1 tsp vanilla extract
  • 2 tbsp fresh lemon juice
  • 1 tbsp lemon zest

For the Lemon Curd:

  • ½ cup fresh lemon juice (about 3 lemons)
  • 1 tbsp lemon zest
  • ½ cup granulated sugar
  • 2 large egg yolks
  • 2 tbsp unsalted butter, cubed

For the Meringue:

  • 3 large egg whites
  • ¼ tsp cream of tartar
  • ½ cup granulated sugar
  • 1 tsp vanilla extract

 

Instructions:

Step 1: Preheat the Oven and Prepare the Muffin Tin

  1. Preheat the oven: Set your oven to 325°F (163°C) to prepare for baking.
  2. Prepare the muffin tin: Line a 12-cup muffin tin with cupcake liners to easily remove the cheesecakes later.

Step 2: Make the Graham Cracker Crust

  1. Combine the crust ingredients: In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture is well-moistened and crumbly.
  2. Press the crust into the muffin tin: Spoon about 1 tablespoon of the crust mixture into each muffin cup. Press down firmly with the back of a spoon to create a compact, even layer.
  3. Bake the crust: Place the muffin tin in the oven and bake for 8 minutes. Once done, remove it from the oven and allow it to cool while you prepare the cheesecake filling.

Step 3: Prepare the Cheesecake Filling

  1. Beat the cream cheese: In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy. This should take about 2-3 minutes.
  2. Add the sugar: Gradually add the granulated sugar, beating until combined and smooth.
  3. Add eggs: Add the eggs, one at a time, mixing well after each addition.
  4. Mix in the sour cream and vanilla: Stir in the sour cream and vanilla extract until smooth.
  5. Add the lemon juice and zest: Mix in the fresh lemon juice and zest to add a zesty lemon flavor to the cheesecake filling.
  6. Fill the muffin tin: Spoon the cheesecake filling evenly into each muffin cup, filling them almost to the top. Tap the muffin tin gently on the counter to remove any air bubbles.

Step 4: Bake the Cheesecakes

  1. Bake the cheesecakes: Place the muffin tin in the oven and bake for 20-25 minutes, or until the edges are set and the centers are just slightly jiggly. Don’t overbake; the center will firm up as it cools.
  2. Cool the cheesecakes: Remove the cheesecakes from the oven and allow them to cool in the tin for 10 minutes. Then, transfer them to a wire rack to cool completely. Refrigerate for at least 2 hours to let them set fully.

Step 5: Make the Lemon Curd

  1. Cook the lemon curd: In a small saucepan, combine the fresh lemon juice, lemon zest, and sugar. Heat over medium heat, stirring until the sugar dissolves.
  2. Temper the egg yolks: In a separate bowl, whisk the egg yolks. Gradually add a small amount of the hot lemon mixture into the yolks while whisking constantly to prevent curdling.
  3. Combine the yolks and lemon mixture: Pour the yolk mixture back into the saucepan with the remaining lemon mixture. Cook over low heat, whisking constantly until the curd thickens and coats the back of a spoon, about 5-7 minutes.
  4. Add the butter: Remove from heat and whisk in the cubed butter until smooth. Allow the lemon curd to cool completely before using.

Step 6: Make the Meringue

  1. Beat the egg whites: In a clean mixing bowl, beat the egg whites and cream of tartar using an electric mixer on medium speed until soft peaks form.
  2. Add sugar gradually: Gradually add the granulated sugar, about 1 tablespoon at a time, and continue to beat until stiff, glossy peaks form. This should take about 3-5 minutes.
  3. Add vanilla: Beat in the vanilla extract for extra flavor.

Step 7: Assemble the Mini Lemon Meringue Cheesecakes

  1. Top with lemon curd: Once the cheesecakes are fully chilled, spoon about 1-2 teaspoons of the lemon curd onto each cheesecake.
  2. Top with meringue: Spoon a generous amount of meringue over the lemon curd, creating a decorative swirl or peak with a spatula.
  3. Toast the meringue: Using a kitchen torch, gently toast the meringue until golden brown, being careful not to burn it. If you don’t have a torch, you can also place the cheesecakes under the broiler for 1-2 minutes, watching them closely.

Step 8: Serve and Enjoy!

  1. Serve: Allow the cheesecakes to cool slightly before serving. These mini lemon meringue cheesecakes are the perfect bite-sized citrus delight!

Equipment Needed:

  • Muffin tin
  • Cupcake liners
  • Electric mixer
  • Mixing bowls
  • Small saucepan
  • Whisk
  • Kitchen torch (or broiler)
  • Spoon or spatula

Recipe Variations:

  • Lemon-Lime Meringue Cheesecake: Mix equal parts fresh lemon and lime juice to create a citrusy variation for your cheesecakes.
  • Berry Lemon Meringue Cheesecake: Add fresh raspberries or blueberries on top of the lemon curd before adding the meringue for an added burst of color and flavor.
  • Gluten-Free Crust: Substitute the graham cracker crumbs with gluten-free graham cracker crumbs or almond flour
  •  and foil, then freeze for up to 3 months. Thaw in the refrigerator overnight, and then top with freshly made meringue before serving.

Notes:

  • Room Temperature Ingredients: Ensure the cream cheese, eggs, and butter are at room temperature for smooth, lump-free filling and meringue.
  • Meringue Tip: Be careful when toasting the meringue; it can burn quickly. If using the broiler, keep a close watch to prevent over-browning.

Nutritional Info (Per Serving):

  • Calories: 320 kcal
  • Fat: 24g
  • Carbohydrates: 25g
  • Fiber: 1g
  • Sugar: 20g
  • Protein: 5g

Conclusion:

These Mini Lemon Meringue Cheesecakes are a stunning, delicious way to enjoy the tangy sweetness of lemon meringue pie in a small, portable form. With a buttery graham cracker crust, a creamy cheesecake filling, zesty homemade lemon curd, and a light and fluffy meringue topping, these bite-sized treats are sure to impress. Whether you’re serving them at a party, giving them as a gift, or enjoying them as a sweet personal indulgence, these mini cheesecakes are the perfect dessert to brighten up any occasion.

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