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Lemon Meringue Cheesecakes

Dreamy Lemon Meringue Cheesecakes for Sweet Memories

These Lemon Meringue Cheesecakes combine creamy cheesecake and fluffy meringue, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 25 minutes
Chilling Time 3 hours
Total Time 3 hours 55 minutes
Servings: 12 cheesecakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup crushed graham crackers Substitution: Use gluten-free crumbs for a gluten-free version.
  • 1/2 cup melted unsalted butter
  • 1/4 teaspoon flaky salt
For the Cheesecake Filling
  • 8 oz softened cream cheese Allow cheese to soften at room temperature for easier blending.
  • 3/4 cup white sugar
  • 1 tablespoon zest of lemon
  • 2 tablespoons all-purpose flour
  • 1/2 cup sour cream
  • 1 teaspoon vanilla extract
  • 1/4 cup fresh lemon juice
For the Meringue
  • 4 large egg whites Key for creating a fluffy meringue.
  • 1 cup granulated sugar
  • 1/4 teaspoon salt Enhances sweetness and balances flavors.
  • 1/4 teaspoon cream of tartar Stabilizes egg whites, ensuring perfect whipping.

Equipment

  • Muffin pan
  • mixing bowls
  • mixer
  • kitchen torch

Method
 

Preparation Steps
  1. Preheat your oven to 160°C (320°F) and line a 12-cup muffin pan with paper liners.
  2. In a bowl, mix crushed graham crackers, melted butter, and flaky salt until resembling wet sand. Press into muffin liners and bake for 5 minutes.
  3. Beat cream cheese until smooth, adding sugar and lemon zest. Fold in flour, sour cream, vanilla, and lemon juice.
  4. Spoon the filling into crusts about two-thirds full. Bake for 18-20 minutes until centers jiggle slightly, then cool.
  5. Chill cheesecakes in the refrigerator for at least 3 hours.
  6. In a bowl over simmering water, whisk egg whites, sugar, salt, and cream of tartar until 71°C (160°F).
  7. Transfer to a mixer and whip on high speed until glossy peaks form, about 4-5 minutes.
  8. Pipe or spread meringue over cheesecakes and use a kitchen torch to lightly brown.

Nutrition

Serving: 1cheesecakeCalories: 250kcalCarbohydrates: 32gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 75mgSodium: 180mgPotassium: 120mgFiber: 1gSugar: 20gVitamin A: 400IUVitamin C: 8mgCalcium: 50mgIron: 1mg

Notes

For optimal texture, chill for at least 3 hours and avoid overmixing the filling.

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