Description
Tiny cheesecakes with a tangy lemon curd filling, fluffy meringue topping, and buttery graham cracker crust. These elegant mini desserts offer a bright, vibrant flavor with a perfect balance of textures. No special equipment needed—ideal for quick weeknight treats or holiday brunches.
Ingredients
1 cup graham cracker crumbs
3 tablespoons melted butter
2 tablespoons sugar (for crust)
16 oz cream cheese, softened
1/2 cup granulated sugar
3 large egg yolks
2 tablespoons fresh lemon juice
1 tablespoon lemon zest
1/4 teaspoon salt
6 large egg whites
1/4 teaspoon cream of tartar
1/4 cup granulated sugar (for meringue)
Instructions
Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
Combine graham cracker crumbs, melted butter, and 2 tablespoons sugar. Press mixture evenly into the bottom of each liner. Chill for 10 minutes.
In a bowl, beat cream cheese until smooth. Add 1/2 cup sugar, egg yolks, lemon juice, zest, and salt. Mix until fully combined.
Pour filling evenly into prepared crusts.
In a clean bowl, whisk egg whites with cream of tartar until soft peaks form. Gradually add 1/4 cup sugar, continuing to whip until stiff glossy peaks form. Pipe or spread meringue over each cake, sealing to the edges.
Bake for 15-20 minutes until meringue is golden. Let cool completely before serving.
Notes
For a richer crust, use digestive biscuit crumbs instead of graham crackers.
For a vegan version, substitute graham crumbs with crushed vegan cookies and use olive oil instead of butter.
Chill crusts first to maintain shape. Serve at room temperature for best texture.
Store in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 30
- Cook Time: 20
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 220
- Sugar: 28g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg