Go Back
Lemon Meringue Cheesecakes for Every Occasion
Youssef

Lemon Meringue Cheesecakes for Every Occasion

Mini cheesecakes combining tart lemon custard, buttery graham cracker crust, and toasted meringue. Perfect for weeknights or celebrations with quick preparation and French-inspired flair.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 22 minutes
Total Time 45 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 230
Ingredients Method Notes

Ingredients
  

  • 1 cup graham cracker crumbs (use gluten-free if needed)
  • 3 tablespoons melted butter (clarified butter extends shelf life)
  • 2 tablespoons sugar (crust) - coconut sugar adds caramel notes
  • 16 oz cream cheese (room temperature prevents lumps)
  • ½ cup sugar (filling) - adjust to taste
  • 2 large eggs (free-range for richer flavor)
  • ¼ cup fresh lemon juice (bottled substitute only in pinch)
  • 1 tablespoon lemon zest (use microplane for fine grating)
  • 1 teaspoon pure vanilla extract (choose pure over imitation)
  • 3 large egg whites (chill bowl to stabilize foam)
  • ½ cup sugar (merengue) - superfine dissolves quickly

Method
 

  1. Preheat oven to 375°F (190°C)
  2. Mix graham cracker crumbs, melted butter, and 2 tablespoons sugar
  3. Press ½-inch thick crust into greased 12-cup muffin tin
  4. Bake 10 minutes and cool completely
  5. Beat cream cheese with ½ cup sugar until smooth
  6. Add eggs one at a time, blend well after each
  7. Stir in lemon juice, zest, and vanilla until homogeneous
  8. Spoon filling evenly into cooled crusts
  9. In chilled bowl, beat egg whites until soft peaks form
  10. Gradually add ½ cup sugar, beating until stiff glossy peaks form
  11. Top each cheesecake with meringue
  12. Bake 12 minutes until meringue is golden
  13. Cool to room temperature before serving

Notes

Muffin tins ensure even baking
Zester maximizes aromatic oils
Toasted meringue balances filling richness
Store airtight up to 48 hours
Combine with mixed berries for added freshness