Mini Lemon Meringue Cheesecakes

These Mini Lemon Meringue Cheesecakes are a perfect balance of tangy lemon flavor, creamy cheesecake, and sweet, fluffy meringue. Individually portioned in cupcake liners, these delightful desserts are both elegant and easy to serve. Whether you’re preparing for a special occasion or just craving a sweet treat, these mini cheesecakes will satisfy your lemon and cheesecake cravings all in one bite.

Ingredients

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

Directions

1. Preheat the oven to 325°F (165°C) and line a muffin tin with cupcake liners.
2. In a medium bowl, combine graham cracker crumbs, 3 tbsp sugar, and melted butter. Mix until well combined, then press the mixture into the bottom of each cupcake liner to form the crust.
3. In a large bowl, beat the cream cheese and 1/2 cup sugar until smooth and creamy. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract, lemon juice, and lemon zest until fully incorporated.
4. Divide the cheesecake batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 20 minutes, or until the cheesecakes are set but slightly jiggly in the center.
5. Remove the cheesecakes from the oven and let them cool completely. Once cooled, spoon a small amount of lemon curd onto each cheesecake, spreading it gently to cover the top.
6. In a clean mixing bowl, beat the egg whites with cream of tartar until soft peaks form. Gradually add the remaining 1/4 cup sugar, continuing to beat until stiff peaks form.
7. Pipe or spread the meringue on top of each cheesecake, making sure to seal the edges to the crust.
8. Return the cheesecakes to the oven and bake for an additional 10 minutes, or until the meringue is golden brown. Let the cheesecakes cool before serving.

Servings and Timing

• Servings: 12 mini cheesecakes
• Prep Time: 20 minutes
• Cooking Time: 30 minutes
• Total Time: 50 minutes

Variations

1. Lemon and Blueberry: Add a few fresh or compote blueberries on top of the lemon curd before adding the meringue for a fruity twist.
2. Graham Cracker Alternatives: Swap graham cracker crumbs for crushed digestive biscuits or shortbread cookies for a different flavor base.
3. Coconut Meringue: Add toasted coconut flakes to the meringue for a tropical variation.
4. Chocolate Lemon Meringue Cheesecake: Add a thin layer of melted dark chocolate over the cheesecake base before adding the lemon curd for a decadent twist.

Storage and Reheating

• Storage: Store these mini cheesecakes in an airtight container in the refrigerator for up to 3 days. Meringue may soften slightly after refrigeration, but they will still be delicious.
• Reheating: These cheesecakes are best served chilled, so no reheating is necessary. However, you can let them sit at room temperature for 10-15 minutes before serving to enhance their flavor.

10 FAQs

1. Can I make the cheesecake crust in advance?
   Yes, the graham cracker crust can be prepared and stored in the fridge a day or two ahead of time.
2. Can I use store-bought lemon curd?
   Yes, store-bought lemon curd works great for convenience, though homemade lemon curd will give a fresher taste.
3. Can I freeze these mini cheesecakes?
   Yes, you can freeze the cheesecakes before adding the meringue. Wrap them individually in plastic wrap and foil, and store in the freezer for up to 3 months. Thaw in the fridge overnight, then add meringue and bake as directed.
4. How can I make the meringue more stable?
   To ensure the meringue holds its shape, make sure the egg whites are whipped to stiff peaks, and avoid any yolk contamination in the whites. Adding a pinch of cream of tartar helps stabilize the meringue.
5. Can I make these without the meringue?
   Yes, you can skip the meringue entirely and simply top the cheesecakes with additional lemon curd or whipped cream.
6. What other toppings can I use instead of meringue?
   You could top the cheesecakes with whipped cream, fresh berries, or even a drizzle of raspberry or strawberry sauce for a different flavor profile.
7. Can I use a different citrus juice?
   Yes, you can substitute lemon juice with lime juice or orange juice for a different citrus flavor.
8. What if I don’t have a muffin tin?
   If you don’t have a muffin tin, you can make these in a mini cheesecake pan or even bake them as a large cheesecake and slice into individual portions after baking.
9. Can I make these without eggs?
   You can substitute the eggs in the cheesecake batter with a vegan egg replacer or cornstarch, though the texture may differ slightly.
10. How do I make these cheesecakes richer?
    For a richer flavor, try adding a few tablespoons of sour cream or heavy cream to the cheesecake batter.

Conclusion

These Mini Lemon Meringue Cheesecakes are an irresistible treat that brings together the best elements of lemon meringue pie and cheesecake. With a buttery graham cracker crust, a smooth and creamy lemon-infused cheesecake filling, and a light, sweet meringue topping, each mini cheesecake is bursting with flavor and texture. Perfect for any occasion, these individual servings are not only delicious but also a stunning addition to your dessert table. Enjoy a refreshing citrusy dessert with every bite!

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