Mini Lemon Meringue Cheesecakes Recipe: Creamy, Tangy, and Perfectly Sized

3. Fill the Crusts
Now it’s time to assemble:
Pour the cheesecake filling over the cooled graham cracker crusts in the muffin tin, filling each liner about 3/4 full.
Bake for 20-25 minutes, or until the centers are just set but still slightly jiggly. Don’t worry, they’ll firm up as they cool.
Remove from the oven and allow the cheesecakes to cool completely at room temperature before moving on to the meringue.
4. Prepare the Meringue
This fluffy cloud-like topping is the perfect finish:
In a clean bowl (make sure there’s no grease or the egg whites won’t whip!), beat the egg whites and cream of tartar until soft peaks form.
Gradually add the 1/2 cup of sugar, continuing to beat until the egg whites form stiff, glossy peaks.
5. Assemble and Toast the Meringue
Now comes the magic:
Once the cheesecakes are completely cooled, spoon a generous dollop of meringue onto each mini cheesecake.
Use a kitchen torch to carefully brown the meringue. No torch? No worries—just pop them under a broiler for a minute or two, but watch closely to avoid burning.
6. Chill and Serve
Refrigerate your mini cheesecakes for at least 1 hour to let all the flavors meld together before serving. Trust me, this step is worth the wait!