Delicious Lemon Meringue Cheesecakes
A rich and creamy dessert that bursts with bright, tangy lemon flavor, balanced by the airy sweetness of meringue, perfect for any occasion.
Ingredients
For the Crust
- 1 cup Crushed graham crackers Adds a delicious crunch.
- 1/4 cup Butter, melted To bind the crust.
For the Cheesecake Filling
- 8 oz Cream cheese Provides a rich and creamy base.
- 1/2 cup Sugar Balances acidity and sweetness.
- 1/4 cup Lemon juice Brings vibrant, tangy flavor.
- 1 tbsp Lemon zest Infuses extra citrus aroma.
- 2 large Eggs Adds structure and richness.
- 1 tsp Vanilla extract Enhances overall flavor.
For the Meringue Topping
- 2 large Egg whites Main component of the meringue.
- 1/2 cup Powdered sugar Sweetens the meringue topping.
Instructions
Preparation
- Preheat your oven to 325°F (163°C).
- Line muffin tins with cupcake liners.
- Prepare the graham cracker crust by mixing crushed graham crackers with melted butter.
- Press the crust mixture into the bottom of each liner and set aside.
Cooking
- In a mixing bowl, beat cream cheese until smooth.
- Add in sugar, lemon juice, lemon zest, and vanilla extract, mixing until well combined.
- In a separate bowl, whisk the eggs until foamy and then gradually incorporate them into the cream cheese mixture.
- Pour the cheesecake filling into the prepared crusts, filling them about three-quarters full.
- Bake for 20–25 minutes, or until the centers are slightly set and the edges begin to puff.
Serving
- Remove the cheesecakes from the oven and allow them to cool at room temperature.
- Whip egg whites until soft peaks form, then gradually add powdered sugar until stiff peaks are achieved.
- Spread or pipe the meringue onto the cooled cheesecakes and use a kitchen torch to gently brown the meringue topping.
- Serve chilled and enjoy!
Notes
Ensure ingredients are at room temperature for easier mixing and keep the oven door closed while baking to prevent the cheesecakes from collapsing. Store in an airtight container to prolong freshness.