Mini Lemon Meringue Cheesecakes Recipe
Creating a Classic Dessert in Miniature Form
Mini Lemon Meringue Cheesecakes combine the bright, tangy flavor of lemon with a creamy cheesecake filling, all topped with a sweet, fluffy meringue. These delightful treats take the essence of lemon meringue pie and reimagine it in cheesecake form, creating single-serving desserts that are as elegant as they are delicious. Perfect for spring and summer gatherings, these mini cheesecakes bring together textures and flavors that contrast and balance beautifully.
Ingredients
Crust:
1 cup graham cracker crumbs
1/4 cup unsalted butter, melted
2 tablespoons sugar
Cheesecake Filling:
16 oz cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla extract
2 large eggs
1/4 cup fresh lemon juice (the zest will add extra zing!)
Zest of 1 lemon
1/4 teaspoon salt
Meringue:
3 large egg whites
1/4 teaspoon cream of tartar
1/2 cup sugar (to give your meringue that perfect, glossy texture)
How to Make Mini Lemon Meringue Cheesecakes
1. Prepare the Crust
First things first—let’s build the foundation:
Preheat your oven to 325°F (160°C).
In a medium bowl, mix graham cracker crumbs, melted butter, and 2 tablespoons of sugar until well combined.
Press the crumb mixture firmly into the bottoms of a muffin tin lined with cupcake liners.
Bake for 10 minutes, then remove and let the crusts cool while you work on the filling.
2. Make the Cheesecake Filling
While the crust cools, let’s focus on that silky, tangy cheesecake:
In a large mixing bowl, beat the softened cream cheese until it’s completely smooth.
Add in the 1/2 cup sugar, vanilla extract, eggs, lemon juice, lemon zest, and salt. Beat until the mixture is creamy and well combined.
3. Fill the Crusts
Now it’s time to assemble:
Pour the cheesecake filling over the cooled graham cracker crusts in the muffin tin, filling each liner about 3/4 full.
Bake for 20-25 minutes, or until the centers are just set but still slightly jiggly. Don’t worry, they’ll firm up as they cool.
Remove from the oven and allow the cheesecakes to cool completely at room temperature before moving on to the meringue.
4. Prepare the Meringue
This fluffy cloud-like topping is the perfect finish:
In a clean bowl (make sure there’s no grease or the egg whites won’t whip!), beat the egg whites and cream of tartar until soft peaks form.
Gradually add the 1/2 cup of sugar, continuing to beat until the egg whites form stiff, glossy peaks.
5. Assemble and Toast the Meringue
Now comes the magic:
Once the cheesecakes are completely cooled, spoon a generous dollop of meringue onto each mini cheesecake.
Use a kitchen torch to carefully brown the meringue. No torch? No worries—just pop them under a broiler for a minute or two, but watch closely to avoid burning.
6. Chill and Serve
Refrigerate your mini cheesecakes for at least 1 hour to let all the flavors meld together before serving. Trust me, this step is worth the wait!
Ingredients Breakdown
Crust
The crust for these mini cheesecakes is made with classic graham cracker crumbs, sugar, and melted butter. This trio of ingredients forms the crunchy, buttery base that enhances the creamy cheesecake filling above. Graham crackers are a traditional choice for cheesecake crusts because of their slightly sweet, mild flavor that complements the richness of the filling.
– 1 cup graham cracker crumbs: Graham crackers lend a delicate crunch and subtle sweetness. If graham crackers aren’t available, you can substitute digestive biscuits, shortbread cookies, or even gingersnaps for a twist.
– 1/4 cup unsalted butter, melted: Butter is the binding agent here. Melted butter ensures the crumbs adhere together, creating a solid crust that won’t crumble once the cheesecake is removed from the muffin tin.
– 2 tablespoons sugar: A bit of sugar sweetens the crust slightly, which balances the tartness of the lemon in the filling.
Cheesecake Filling
The cheesecake filling is a straightforward mixture of cream cheese, sugar, eggs, lemon juice, and zest. The cream cheese gives it a smooth, dense texture, while the lemon adds a fresh tanginess that sets this cheesecake apart.
– 16 oz cream cheese, softened: The star of any cheesecake, cream cheese provides a rich, creamy base. Softened cream cheese blends easily, resulting in a lump-free filling.
– 1/2 cup sugar: Sugar sweetens the filling and also helps stabilize it.
– 1 teaspoon vanilla extract: Vanilla adds a warm, subtle background flavor that enhances the lemon.
– 2 large eggs: Eggs are essential for the structure of the cheesecake. They bind the ingredients together and give the filling its set, custardy texture.
– 1/4 cup fresh lemon juice + zest of 1 lemon: The lemon juice adds a refreshing tang, while the zest intensifies the lemon flavor. Fresh lemon is key to achieving a natural, vibrant flavor that stands out.
– 1/4 teaspoon salt: A small amount of salt balances the sweetness and enhances the other flavors, making the lemon taste even more pronounced.
Meringue Topping
The meringue is light, fluffy, and sweet, contrasting with the creamy filling and crunchy crust. Made with just egg whites, cream of tartar, and sugar, it’s simple but adds an impressive finish.
– 3 large egg whites: Egg whites are whipped to form the meringue. They should be fresh, as older whites tend to be thinner and may not whip up as well.
– 1/4 teaspoon cream of tartar: This stabilizer helps the egg whites hold their shape and achieve the perfect stiff peaks.
– 1/2 cup sugar: The sugar sweetens the meringue and gives it a glossy finish. It’s added gradually to avoid deflating the egg whites.
Instructions and Expert Tips
Let’s walk through each step, providing a thorough look at the techniques and tips that will help you achieve flawless mini lemon meringue cheesecakes.
1. Prepare the Crust
The crust for mini cheesecakes serves as the foundation and should have the right balance of sweetness, crunch, and stability.
– Preheat your oven: Start by preheating your oven to 325°F (160°C). A consistent, moderate oven temperature ensures that the cheesecakes cook evenly without cracking.
– Combine the ingredients: In a medium bowl, mix together the graham cracker crumbs, melted butter, and sugar. Ensure the crumbs are fully coated with butter, so they bind together well.
– Press the crumbs firmly: Line your muffin tin with cupcake liners and spoon about a tablespoon of the crumb mixture into each liner. Press firmly to create an even base. A flat-bottomed glass or spoon works well to press down the crumbs without getting your fingers messy.
– Bake and cool: Bake the crusts for about 10 minutes until they’re slightly golden. Baking them briefly helps them hold their shape and adds a bit of extra crunch. Let them cool before adding the filling, as a hot crust can cause the cheesecake to bake unevenly.
2. Make the Cheesecake Filling
The filling is where the flavor shines. With a rich, creamy texture and a lemony tang, this layer brings balance to the dessert.
– Beat the cream cheese: In a large mixing bowl, beat the softened cream cheese until smooth. Softened cream cheese mixes more easily, reducing the risk of lumps.
– Add sugar and vanilla: Beat in the sugar and vanilla extract until combined. Sugar stabilizes the filling and enhances the texture, while vanilla rounds out the flavor.
– Incorporate the eggs carefully: Add the eggs one at a time, mixing until just combined. Overmixing at this stage can introduce too much air, which may lead to cracks or sinking as the cheesecakes cool.
– Add lemon juice, zest, and salt: Pour in the lemon juice, lemon zest, and salt, mixing until smooth. Fresh lemon juice and zest give the cheesecake its distinct citrusy brightness.
3. Fill the Crusts and Bake
When filling the muffin tins, aim for consistency in each cup to ensure even baking.
– Fill each liner about three-quarters full: Use a spoon or small ice cream scoop to fill each liner, aiming for an even distribution. Avoid filling to the top, as the cheesecake may rise slightly during baking.
– Bake until just set: Bake the cheesecakes for 20-25 minutes, watching for the centers to be slightly jiggly but not wet. The filling will continue to set as it cools. Overbaking can lead to a dry texture and cracks on the surface.
– Cool gradually: Allow the cheesecakes to cool in the muffin tin. This gradual cooling process helps prevent cracks and gives the cheesecake a creamy consistency.
4. Prepare the Meringue
Creating the meringue topping adds a light, airy finish that complements the richness of the cheesecake.
– Beat the egg whites with cream of tartar: In a clean, dry bowl, beat the egg whites and cream of tartar until soft peaks form. Ensure no egg yolk is mixed in, as even a little fat can prevent the whites from whipping properly.
– Gradually add the sugar: Slowly add the sugar, a tablespoon at a time, while continuing to beat. The meringue will start to look glossy and will hold stiff peaks when you lift the beaters.
– Check for stiffness: To test, lift the beaters, and the meringue should form firm peaks that stand upright. This stage indicates that the sugar has dissolved fully, and the meringue is ready to be piped or dolloped onto the cheesecake.
5. Assemble and Toast the Meringue
Adding the meringue to the cooled cheesecakes and toasting it creates the classic lemon meringue look and taste.
– Spoon or pipe the meringue: Once the cheesecakes are completely cooled, use a spoon or piping bag to add meringue on top of each one. Creating peaks with a spoon adds visual interest and allows for more even toasting.
– Use a kitchen torch or broiler: For that beautiful golden-brown color, use a kitchen torch to lightly toast the meringue. Move the torch back and forth to avoid burning. If you don’t have a torch, place the muffins under a broiler for 1-2 minutes, watching closely to avoid over-toasting.
6. Chill and Serve
Refrigerating these mini cheesecakes before serving enhances their flavor and texture.
– Refrigerate for at least an hour: Allowing the cheesecakes to chill gives the flavors time to meld and helps the filling firm up.
– Serve chilled: Enjoy the mini cheesecakes cold to fully appreciate the contrast between the creamy filling, crunchy crust, and fluffy meringue.
Tips for Perfect Mini Lemon Meringue Cheesecakes
1. Room Temperature Ingredients: Ensure the cream cheese, eggs, and butter are at room temperature to avoid lumps in the batter.
2. Avoid Overmixing: Overmixing introduces air, leading to cracks or sinking. Mix on low speed until just combined.
3. Using Fresh Lemons: Fresh lemon juice and zest provide a vibrant, natural flavor that’s hard to replicate with bottled juice.
4. Storing Leftovers: Store leftover cheesecakes in the fridge for up to 3 days. Freezing is an option if you leave off the meringue.
5. Alternative Crust Options: Try crushed vanilla wafers, gingersnaps, or chocolate cookies for different flavor combinations.
Variations on Mini Lemon Meringue Cheesecakes
Berry Swirl Lemon Cheesecakes
Add a spoonful of berry puree (strawberry, blueberry, or raspberry) to the cheesecake batter