Mini Lemon Meringue Cheesecakes: A Tangy Delight Awaits!
Bright, creamy, and perfectly tangy mini lemon meringue cheesecakes that are a delightful treat for any occasion.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 45 minutes
- Yield: 12 minis 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 150g crushed graham crackers
- 60g melted butter
- 300g cream cheese
- 100g sugar
- 2 eggs
- 2 tbsp lemon juice + zest
- ½ cup lemon curd
- 3 egg whites + 100g sugar (for meringue)
Instructions
- Make the crust: Mix crumbs with melted butter and press into lined muffin tins. Chill while preparing filling.
- Prepare the cheesecake: Beat cream cheese, sugar, eggs, lemon juice, and zest until smooth. Spoon over crusts.
- Bake: Bake at 160°C (320°F) for 18–20 minutes until just set. Cool completely, then chill for 2 hours.
- Add lemon curd: Spread a spoonful of lemon curd over each chilled cheesecake.
- Make meringue: Beat egg whites until foamy, then gradually add sugar until stiff glossy peaks form. Pipe or spoon onto cheesecakes.
- Toast and serve: Lightly torch or broil until meringue is golden. Chill briefly before serving.
Notes
- Add crushed biscuits on top for crunch.
- Use vegan lemon curd and egg-free meringue for a plant-based version.
- Keep chilled until serving for perfect texture.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg