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Lemon Meringue Cheesecakes for Quick, Flavorful Desserts
Youssef Hb

Lemon Meringue Cheesecakes for Quick, Flavorful Desserts

Zesty bite-sized tarts with a graham cracker crust, tangy cream cheese filling, and toasted meringue. These American desserts balance sweet, tart, and fluffy textures in 40 minutes.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 servings
Course: DESSERTS
Cuisine: American
Calories: 275
Ingredients Method Notes

Ingredients
  

  • Graham cracker crumbs (1 cup)
  • Melted butter (3 tbsp)
  • Sugar (crust) (2 tbsp)
  • Cream cheese (16 oz, softened)
  • Sugar (filling) (1/2 cup)
  • Large eggs (2)
  • Lemon juice (1/4 cup)
  • Lemon zest (1 tbsp)
  • Vanilla extract (1 tsp)
  • Egg whites (3)
  • Sugar (meringue) (1/2 cup)

Method
 

  1. Preheat oven to 325°F (165°C)
  2. Mix graham cracker crumbs, melted butter, and 2 tbsp sugar for crust
  3. Press mixture into 12 mini cupcake liners or silicone molds
  4. Bake crusts for 10 minutes, cool completely
  5. Beat cream cheese, 1/2 cup sugar, eggs, lemon juice, zest, and vanilla until smooth
  6. Pour filling into cooled crusts, bake 15 minutes
  7. Chill 10 minutes while beating egg whites and 1/2 cup sugar until stiff
  8. Pipe meringue on top, broil 1-2 minutes to toast

Notes

Use room-temperature cream cheese for smooth filling
Substitute coconut oil for butter in crust for nutty flavor
Cool filled crusts completely before baking to prevent ripples
Store in refrigerator for up to 3 days