Mini Lemon Meringue Cheesecakes

Delight your taste buds with Mini Lemon Meringue Cheesecakes, a perfect combination of creamy cheesecake, zesty lemon curd, and fluffy meringue. These individual desserts are not only beautiful but also bursting with flavor, making them an ideal treat for special occasions or a sweet finish to any meal.

Ingredients

1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/3 cup butter, melted
16 oz cream cheese, softened
2/3 cup sugar
2 large eggs
1/4 cup lemon juice
1 tsp vanilla extract
1/2 cup lemon curd
2 egg whites
1/4 tsp cream of tartar
1/2 cup sugar

Directions

1. Preheat the oven to 325°F (165°C).
2. In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture into the bottom of muffin cups lined with paper liners to form the crusts.
3. In a large bowl, beat the cream cheese and 2/3 cup sugar until smooth. Add the eggs one at a time, beating well after each addition. Stir in the lemon juice and vanilla extract. Spoon the mixture over the prepared crusts.
4. Bake in the preheated oven for 25 minutes or until set. Remove from the oven and let cool completely.
5. Spread a thin layer of lemon curd over each cheesecake.
6. In a clean bowl, beat the egg whites with cream of tartar until soft peaks form. Gradually add 1/2 cup sugar, beating until stiff peaks form. Pipe or spoon the meringue over the lemon curd.
7. Bake for an additional 10 minutes or until the meringue is lightly browned. Refrigerate for at least 2 hours before serving.

Servings and Timing

This recipe yields approximately 12 mini cheesecakes. The prep time is about 20 minutes, with a cooking time of 35 minutes, leading to a total time of approximately 3 hours, including cooling and refrigeration.

Variations

• Fruit Toppings: Add fresh berries on top for a burst of color and flavor.
• Graham Cracker Variation: Use crushed cookies like digestive biscuits or vanilla wafers for the crust.
• Different Citrus: Substitute lemon juice with lime or orange juice for a unique twist.
• Chocolate Drizzle: For an added treat, drizzle melted chocolate over the meringue before serving.

Storage/Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days. These cheesecakes are best served chilled and are not recommended for freezing due to the meringue.

10 FAQs

1. Can I make these in advance?
   Yes, they can be made a day ahead and stored in the refrigerator until ready to serve.
2. What can I substitute for cream cheese?
   You can use mascarpone or ricotta cheese for a different texture.
3. How can I tell when the cheesecakes are done?
   They should be set around the edges and slightly jiggly in the center when done.
4. Can I use store-bought lemon curd?
   Absolutely! Store-bought lemon curd works perfectly in this recipe.
5. What if I don’t have a piping bag for the meringue?
   You can use a zip-top bag with a corner snipped off as a makeshift piping bag.
6. Is there a way to make this recipe gluten-free?
   Yes, use gluten-free graham crackers for the crust.
7. How should I store the leftovers?
   Keep them covered in the refrigerator to maintain freshness.
8. Can I use powdered sugar instead of granulated for the meringue?
   Yes, powdered sugar can be used to create a smoother meringue.
9. What if the meringue doesn’t form stiff peaks?
   Ensure your mixing bowl and beaters are completely clean and free of grease for best results.
10. How long can these cheesecakes be kept in the fridge?
    They can be stored for up to 3 days, but they are best enjoyed fresh.

Conclusion

Mini Lemon Meringue Cheesecakes are a delightful dessert that beautifully combines tangy lemon flavors with creamy textures and a light meringue topping. Perfect for any celebration or simply to satisfy your sweet tooth, these mini treats are sure to impress your guests and leave them wanting more!

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