Lemon Meringue Cheesecakes

These Lemon Meringue Cheesecakes combine the creamy goodness of cheesecake with the bright, tangy flavor of lemon and a sweet marshmallow meringue topping. Perfect for those who love a fresh citrus twist, these mini cheesecakes are sure to delight your taste buds!

Ingredients

• 1 cup graham cracker crumbs
• 3 tbsp sugar
• 3 tbsp butter, melted
• 16 oz cream cheese, softened
• 1 cup sugar
• 3 eggs
• 1 tbsp lemon zest
• 1/4 cup lemon juice
• 1 tsp vanilla extract
• 1 cup mini marshmallows

Directions

1. Preheat your oven to 325°F (163°C).
2. In a small bowl, mix together graham cracker crumbs, 3 tbsp sugar, and melted butter. Press the mixture into the bottom of a lined muffin tin to form individual crusts.
3. In a large bowl, beat the softened cream cheese and 1 cup sugar together until smooth and creamy. Add the eggs, one at a time, beating well after each addition. Stir in the lemon zest, lemon juice, and vanilla extract.
4. Pour the cheesecake mixture over the prepared crusts in the muffin tin and bake for 25 minutes.
5. Remove from the oven and top each cheesecake with mini marshmallows. Return to the oven for an additional 5 minutes or until the marshmallows turn golden brown.
6. Allow the cheesecakes to cool before transferring them to the refrigerator. Chill for at least 2 hours before serving.
7. Enjoy these delightful lemon meringue cheesecakes!

Servings and Timing

• Servings: 12
• Prep Time: 15 minutes
• Cooking Time: 30 minutes
• Total Time: 2 hours 45 minutes (including cooling and refrigeration)

Variations

• Lemon curd topping: For an extra layer of lemon flavor, top each cheesecake with a spoonful of lemon curd before adding the marshmallows.
• Flavored crust: Instead of using plain graham cracker crumbs, you can try using crushed vanilla wafers or gingersnap cookies for a different flavor base.
• Whipped cream topping: For a lighter topping, replace the marshmallows with whipped cream for a fluffy, airy finish.
• Different fruit zest: You can use orange or lime zest in place of lemon zest to give the cheesecakes a different citrus flavor.

Storage and Reheating

• Storage: These cheesecakes can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheating: These cheesecakes are best served chilled and do not require reheating. Simply take them out of the refrigerator 10 minutes before serving for the best texture.

10 FAQs

1. Can I make these cheesecakes ahead of time? Yes, these lemon meringue cheesecakes can be made a day in advance. Just ensure they’re properly chilled in the refrigerator.
2. Can I use a different type of crust? Absolutely! You can use crushed cookies like vanilla wafers, digestive biscuits, or even a chocolate cookie crust for a twist on the traditional graham cracker base.
3. Can I use a store-bought lemon curd instead of lemon juice and zest? Yes, you can use store-bought lemon curd for a richer lemon flavor, but make sure to adjust the sweetness accordingly.
4. How do I prevent the marshmallows from burning? Keep a close eye on the marshmallows as they bake. Once they turn golden brown, remove the cheesecakes immediately to prevent them from overcooking.
5. Can I use light cream cheese for a lower-fat version? Yes, you can use light cream cheese in this recipe, but the texture might be slightly less creamy.
6. Can I freeze these cheesecakes? Yes, you can freeze them! After baking, let the cheesecakes cool completely and wrap them in plastic wrap before freezing. Thaw them in the refrigerator for a few hours before serving.
7. What can I substitute for the mini marshmallows? You can substitute the mini marshmallows with meringue or whipped cream for a lighter topping.
8. Can I add more lemon juice for extra tartness? Yes, you can add more lemon juice, but keep in mind that it will make the cheesecake more tart. Start with a small amount and taste as you go.
9. How do I know when the cheesecakes are done? The cheesecakes should be set around the edges but still slightly soft in the center. They will firm up as they cool.
10. Can I use a full-sized cheesecake pan instead of muffin tins? You can use a 9-inch springform pan, but make sure to adjust the baking time. A full-sized cheesecake will take longer to bake (around 45-55 minutes) depending on your oven.

Conclusion

Lemon Meringue Cheesecakes offer a wonderful balance of creamy, tangy lemon flavor and a delightful marshmallow topping. These mini cheesecakes are a perfect treat for lemon lovers, offering the familiar flavor of lemon meringue pie in a convenient, bite-sized form. Easy to prepare and sure to impress, they are ideal for any occasion!

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