If you adore the tangy brightness of lemon paired with the creamy richness of cheesecake and the light, fluffy delight of meringue, then you are going to fall head over heels for this Lemon Meringue Cheesecake Cups Recipe. These charming individual desserts combine layers of buttery graham cracker crust, luscious lemon-infused cheesecake, and a cloud-like toasted meringue topping. Perfect for a dinner party or a weekend treat, these cups bring all the classic flavors of lemon meringue pie into a delectably modern, easy-to-serve form. Get ready for a show-stopping dessert that tastes as fantastic as it looks!
Ingredients You’ll Need
Every ingredient in this Lemon Meringue Cheesecake Cups Recipe plays a vital role, whether it’s enhancing flavor, providing texture, or adding that gorgeous visual contrast. The list includes simple pantry staples and fresh ingredients that together create a truly special dessert.
- Crushed graham crackers (90g/3/4 cup): This crumbly base adds a buttery crunch and a hint of sweetness that balances the tangy filling perfectly.
- Flaky kosher salt (1/4 teaspoon): Just a pinch to amplify all the flavors without overpowering the delicate lemon notes.
- Melted unsalted butter (40g/3 tablespoons): Binds the crust ingredients and adds richness without extra salt.
- Softened cream cheese (350g/12 ounces): The core of the cheesecake, providing that luscious, creamy texture.
- White sugar (100g/1/2 cup): Sweetens and balances the tartness of lemon, also ensuring a smooth, silky filling.
- Plain flour (1 tablespoon): Helps to stabilize the cheesecake so it holds its shape.
- Sour cream (60g/1/4 cup): Adds a subtle tang and extra creaminess for the filling.
- Pure vanilla extract (1 teaspoon): Enhances the sweetness and complements the citrus notes beautifully.
- Fresh lemon juice (60ml/1/4 cup): The star ingredient, providing that bright, zesty tang.
- Lemon zest from one fruit: Infuses the batter with vibrant, aromatic citrus flavor.
- Eggs (2 big): Create structure and richness in the cheesecake filling.
- Egg whites (3 large): Whipped into meringue for the fluffy topping.
- Granulated sugar (150g/3/4 cup): Sweetens and stabilizes the meringue to glossy perfection.
- Tartar powder (1/4 teaspoon): Keeps the meringue stable and prevents it from collapsing.
- Pinch of kosher salt: Balances the sweetness and lifts the meringue flavor.
How to Make Lemon Meringue Cheesecake Cups Recipe
Step 1: Prepare the Oven and Muffin Pan
Begin by setting your oven to 160°C (320°F). Line a 12-cup muffin pan with paper liners to make sure your cheesecake cups come out easily and stay perfectly shaped.
Step 2: Make the Crust
Mix the melted butter, crushed graham crackers, and a pinch of salt until the crumbs are evenly coated. Press this mixture firmly into the bottom of each liner to create the base. Bake for 5 minutes, then let them cool down completely — this ensures that the crust is crisp and ready to hold the cheesecake filling.
Step 3: Whip the Cheese Filling
In a large bowl, blend the cream cheese until it turns silky and smooth. Next, mix the white sugar with lemon zest and fold this aromatic combo into the cream cheese along with the flour. Whisk until the mixture is light and fluffy, which helps build that airy, melt-in-your-mouth texture.
Step 4: Add the Creamy Ingredients
Stir in sour cream, vanilla extract, and fresh lemon juice. Mix well so all the bright citrus flavors get evenly distributed throughout the filling, creating that unmistakable lemon tang we crave in this dessert.
Step 5: Beat in the Eggs
Add the eggs one at a time, beating gently after each addition. This careful incorporation gives the cheesecake structure without overmixing — which keeps it tender yet firm.
Step 6: Bake the Cheesecake Cups
Spoon the luscious batter into the cooled crusts, filling each liner generously. Bake them for 18 to 20 minutes until the centers have a slight wiggle but are set around the edges. This stage ensures a creamy, rich texture inside without being overly dense.
Step 7: Chill the Cheesecakes
Allow your cheesecakes to cool completely at room temperature, then transfer them to the refrigerator for about 3 hours. This chilling step is key to letting the dessert set perfectly and develop those wonderful flavors.
Step 8: Prepare the Meringue
Combine the egg whites, granulated sugar, tartar powder, and a pinch of salt in a heatproof bowl set over simmering water. Whisk continuously until the mixture reaches 71°C (160°F). This process gently cooks the egg whites, making a safe and stable meringue.
Step 9: Whip to Stiff Peaks
Remove the bowl from heat and whisk the meringue vigorously until it becomes glossy and can hold stiff peaks—usually 5 to 8 minutes. This pillowy topping will top your lemon cheesecake cups with an irresistible cloud of sweetness.
Step 10: Top and Toast the Meringue
Carefully spread or pipe the meringue over each chilled cheesecake cup. For the show-stopping finish, use a kitchen torch to lightly brown the meringue, creating a beautiful toasty contrast that adds both flavor and flair.
How to Serve Lemon Meringue Cheesecake Cups Recipe
Garnishes
A little something extra can make all the difference when you serve these lemon meringue cheesecake cups. Fresh lemon slices or thin lemon zest curls provide a pop of color and an extra hit of citrus aroma. For a touch of elegance, scatter some edible flowers or a few fresh berries on top or around the plate.
Side Dishes
These dessert cups are fabulous on their own but pair well with light accompaniments. Consider a dollop of whipped cream or a small scoop of vanilla ice cream on the side to complement the tangy richness. A cup of fragrant tea or freshly brewed coffee balances the sweetness beautifully, rounding out your dessert experience.
Creative Ways to Present
Turn your Lemon Meringue Cheesecake Cups Recipe into a centerpiece by serving them in clear glass jars for a rustic-chic look. Alternatively, pipe the meringue in swirls or peaks for an artistic touch. Layer some crushed graham crackers and lemon curd between cheesecake layers for a parfait-style treat. The possibilities are endless and perfect for impressing friends or family!
Make Ahead and Storage
Storing Leftovers
Leftover cheesecake cups should be stored in an airtight container in the refrigerator. They will stay fresh and delicious for up to 3 days, making them a great option for preparing ahead of time.
Freezing
You can freeze the assembled cheesecake cups without the meringue topping. Wrap each cup tightly in plastic wrap and store them in a freezer-safe container for up to 2 months. When ready to enjoy, thaw them overnight in the fridge and then add freshly prepared meringue for best results.
Reheating
Because these desserts are best served chilled, reheating is not recommended. Instead, allow frozen or refrigerated cups to come to cool room temperature or enjoy directly from the fridge. If you want to toast the meringue again, simply torch lightly before serving.
FAQs
Can I use store-bought lemon curd instead of fresh lemon juice and zest?
While fresh lemon juice and zest give the best natural brightness and texture, you can substitute store-bought lemon curd if pressed. Just reduce the sugar slightly since curd is already sweetened, and keep an eye on the texture of the batter as adjustments might be needed.
What if I don’t have a kitchen torch for browning the meringue?
No problem! You can place the meringue-topped cups under a broiler for 1 to 2 minutes, watching carefully so they brown evenly without burning. Keep the oven door slightly open for safety and quick heat.
Can I make this recipe dairy-free or vegan?
This recipe relies heavily on cream cheese, sour cream, and eggs, making it challenging to adapt directly for dairy-free or vegan diets without changing texture and taste significantly. However, experimenting with vegan cream cheese alternatives and aquafaba meringue could be an option, but expect some differences.
How do I prevent cracks from forming on the cheesecake?
To minimize cracks, avoid overbaking and don’t open the oven door during baking. Let the cheesecake cups cool gradually and refrigerate them thoroughly, as sudden temperature changes can cause cracking. Also, gentle folding rather than vigorous mixing helps maintain an even texture.
Can I prepare the meringue topping ahead of time?
While you can make the meringue in advance, it’s best to add and toast it just before serving to keep it light, fluffy, and visually appealing. If you must prepare it earlier, store it covered in the fridge and re-whip gently if necessary before applying.
Final Thoughts
Making this Lemon Meringue Cheesecake Cups Recipe is like capturing the very best parts of a classic dessert in a perfectly portioned, elegant form. Each bite delivers that irresistible lemon zing, creamy cheesecake comfort, and airy toasted meringue cloud that will make your taste buds sing. Whether you’re treating yourself or impressing guests, these delightful cups are bound to become a treasured favorite. Go ahead and give this recipe a try — I promise it will brighten up your dessert rotation and bring big smiles all around!
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Lemon Meringue Cheesecake Cups Recipe
- Total Time: 4 hours
- Yield: 12 servings 1x
Description
These Lemon Meringue Cheesecakes combine a creamy, tangy lemon-flavored cheesecake base with a crisp graham cracker crust and a beautifully toasted meringue topping. Perfectly portioned into 12 individual servings, this recipe offers a delightful balance of sweet and tart flavors with a light, airy finish.
Ingredients
Crust
- 90g crushed graham crackers (3/4 cup)
- 1/4 teaspoon flaky kosher salt
- 40g melted, unsalted butter (3 tablespoons)
Cheesecake Filling
- 350g softened cream cheese (12 ounces)
- 100g white sugar (1/2 cup)
- 1 tablespoon plain flour
- 60g sour cream (1/4 cup)
- 1 teaspoon pure vanilla extract
- 60ml fresh lemon juice (1/4 cup)
- Lemon zest from one fruit
- 2 large eggs
Meringue Topping
- 3 large egg whites
- 150g granulated sugar (3/4 cup)
- 1/4 teaspoon cream of tartar
- A small pinch of kosher salt
Instructions
- Prepare the oven and muffin pan: Preheat your oven to 160°C (320°F). Line a 12-cup muffin pan with cupcake liners to hold the individual cheesecakes.
- Make the crust: In a bowl, combine the melted butter, crushed graham crackers, and a pinch of flaky kosher salt. Press this mixture firmly into the bottom of each liner to form an even crust layer. Bake the crusts for 5 minutes and then allow them to cool completely.
- Mix cheesecake base: Blend the softened cream cheese until smooth and creamy. Stir in the sugar and lemon zest, then incorporate the plain flour. Whip this mixture until it becomes light and fluffy.
- Add wet ingredients: To the cream cheese mixture, add sour cream, vanilla extract, and fresh lemon juice. Stir thoroughly to ensure an even blend of all ingredients.
- Incorporate eggs: Add the eggs one at a time, beating lightly after each addition just enough to combine without overmixing.
- Fill and bake: Spoon the cheesecake batter evenly over the prepared crusts in the liners. Bake for 18-20 minutes at 160°C (320°F) until the centers wobble slightly when gently shaken.
- Chill the cheesecakes: Allow the cheesecakes to cool completely at room temperature, then transfer them to the refrigerator to chill for approximately 3 hours to set properly.
- Prepare the meringue: In a heatproof bowl, combine the egg whites, granulated sugar, cream of tartar, and a pinch of kosher salt. Set this bowl over a pot of simmering water (double boiler).
- Cook meringue mixture: Whisk continuously until the mixture reaches 71°C (160°F) on a candy thermometer, approximately 5-10 minutes. This step ensures the egg whites are safe to eat and the sugar is dissolved.
- Whip meringue: Remove the bowl from heat and whip the mixture with an electric mixer until glossy peaks form and the mixture holds its shape, about 5-8 minutes.
- Top the cheesecakes: Spread or pipe the prepared meringue over the chilled cheesecakes, covering them completely.
- Toast the meringue: Use a kitchen torch to lightly brown the surface of the meringue, creating a beautiful toasty finish and added flavor.
Notes
- Ensure cream cheese is fully softened for a smooth cheesecake batter.
- Do not overbeat eggs when adding to the batter to avoid incorporating too much air.
- Use a candy thermometer to accurately measure meringue temperature for safety and texture.
- The meringue can be piped decoratively for presentation or simply spread evenly for a rustic look.
- Chilling the cheesecakes fully before adding meringue helps the topping set nicely and prevents mixing.
- If a kitchen torch is unavailable, place under a broiler for a few minutes but watch closely to avoid burning.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
