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Ingredients
Crust:
1 cup graham cracker crumbs
1/4 cup unsalted butter, melted
2 tablespoons sugar
Cheesecake Filling:
16 oz cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla extract
2 large eggs
1/4 cup fresh lemon juice (the zest will add extra zing!)
Zest of 1 lemon
1/4 teaspoon salt
Meringue:
3 large egg whites
1/4 teaspoon cream of tartar
1/2 cup sugar (to give your meringue that perfect, glossy texture)
How to Make Mini Lemon Meringue Cheesecakes
1. Prepare the Crust
First things first—let’s build the foundation:
Preheat your oven to 325°F (160°C).
In a medium bowl, mix graham cracker crumbs, melted butter, and 2 tablespoons of sugar until well combined.
Press the crumb mixture firmly into the bottoms of a muffin tin lined with cupcake liners.
Bake for 10 minutes, then remove and let the crusts cool while you work on the filling.
2. Make the Cheesecake Filling
While the crust cools, let’s focus on that silky, tangy cheesecake:
In a large mixing bowl, beat the softened cream cheese until it’s completely smooth.
Add in the 1/2 cup sugar, vanilla extract, eggs, lemon juice, lemon zest, and salt. Beat until the mixture is creamy and well combined.
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