Description
Mini lemon meringue cheesecakes are a delightful dessert that combines creamy cheesecake with a zesty lemon flavor and a light meringue topping.
Ingredients
Scale
- 8 oz cream cheese
- 1/2 cup sugar
- 1/4 cup lemon juice
- 1 tsp lemon zest
- 1/2 tsp vanilla extract
- 2 large eggs
- 1/2 cup heavy cream
- 1/4 cup powdered sugar
- 2 large egg whites
- 1/4 tsp cream of tartar
Instructions
- Preheat your oven to 325°F (160°C).
- In a bowl, mix cream cheese and sugar until smooth.
- Add lemon juice, lemon zest, and vanilla extract. Mix well.
- Incorporate eggs one at a time, mixing after each addition.
- Pour the mixture into mini cheesecake crusts.
- Bake for 20-25 minutes until set.
- Let cool, then refrigerate for 2 hours.
- Whip heavy cream and powdered sugar until stiff peaks form.
- In a separate bowl, beat egg whites and cream of tartar until soft peaks form.
- Gradually add sugar and beat until stiff peaks form.
- Top cheesecakes with whipped cream and meringue.
- Use a kitchen torch to lightly brown the meringue, if desired.
Notes
- Use fresh lemons for the best flavor.
- Ensure cream cheese is at room temperature for easier mixing.
- Do not overbake the cheesecakes.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 210
- Sugar: 18g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 60mg
Keywords: mini lemon meringue cheesecakes