Mini Lemon Meringue Cheesecakes

Mini Lemon Meringue Cheesecakes 🍰

These Mini Lemon Meringue Cheesecakes are a dreamy dessert with a perfect balance of sweet, tangy, and creamy! They begin with a buttery graham cracker crust, followed by a smooth, velvety lemon cheesecake layer, topped with luscious lemon curd and finished with a beautiful swirl of toasted meringue. Each bite melts in your mouth with zesty freshness and creamy decadence — the ultimate treat for lemon lovers and cheesecake fans alike!

🍋 Ingredients:

For the crust:

• 1 1/2 cups graham cracker crumbs

• 1/4 cup granulated sugar

• 6 tablespoons melted butter

For the cheesecake layer:

• 16 oz (450g) cream cheese, softened

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• 1/2 cup granulated sugar

• 2 large eggs

• 1/4 cup sour cream

• 2 tablespoons lemon juice

• 1 teaspoon lemon zest

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• 1/2 teaspoon vanilla extract

For the lemon curd topping:

• 1/2 cup lemon juice (freshly squeezed)

• 2 tablespoons lemon zest

• 1/2 cup sugar

• 2 eggs

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• 4 tablespoons butter

For the meringue:

• 3 egg whites

• 1/4 teaspoon cream of tartar

• 1/2 cup granulated sugar

• 1/2 teaspoon vanilla extract

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👩‍🍳 Instructions:

1. Prepare the crust:
   Preheat the oven to 325°F (160°C). Mix the graham cracker crumbs, sugar, and melted butter until combined. Press into the bottoms of a muffin tin lined with cupcake liners or use silicone molds. Bake for 8–10 minutes, then cool.

2. Make the cheesecake:
   In a large bowl, beat the cream cheese until smooth. Add sugar, eggs (one at a time), sour cream, lemon juice, zest, and vanilla. Mix until creamy and lump-free. Pour over the cooled crusts and bake for 18–22 minutes, or until the centers are slightly set. Let them cool completely and then refrigerate for 3 hours or overnight.

3. Prepare the lemon curd:
   In a saucepan, whisk the lemon juice, zest, sugar, and eggs over medium heat. Stir continuously until the mixture thickens (about 6–8 minutes). Remove from heat and stir in the butter until melted. Let it cool slightly before spooning a layer on top of each cheesecake.

4. Make the meringue:
   In a clean bowl, beat egg whites with cream of tartar until soft peaks form. Slowly add sugar while beating until stiff peaks form. Beat in vanilla.

5. Assemble and toast:
   Pipe or spoon meringue onto each cheesecake. Use a kitchen torch to gently toast the meringue until golden brown, or briefly broil in the oven.

🍽️ Serving Tips:

Serve chilled for best texture and flavor. These mini cheesecakes are ideal for brunches, tea parties, or special occasions. You can even garnish with a twist of lemon peel or mint leaf for a pop of color.

✨ Conclusion:

These Mini Lemon Meringue Cheesecakes are a stunning fusion of bold citrus flavor and silky cheesecake, all crowned with a sweet, cloud-like meringue. They’re elegant, bite-sized delights that look as good as they taste. With a refreshing lemon zing and creamy finish, they’re bound to impress guests and satisfy your sweet cravings every time.