Description
These individual Lemon Meringue Cheesecakes combine the rich, tangy flavors of lemon with the smoothness of cheesecake and a toasted marshmallow topping. The graham cracker crust adds a crunchy texture, making each bite a perfect blend of creamy and sweet. They’re a fun and delightful twist on the classic lemon meringue pie!
Ingredients
Scale
- For the crust:
- 1 cup graham cracker crumbs
- 3 tbsp sugar
- 3 tbsp butter, melted
- For the cheesecake:
- 16 oz cream cheese, softened
- 1 cup sugar
- 3 eggs
- 1 tbsp lemon zest
- 1/4 cup lemon juice
- 1 tsp vanilla extract
- For the topping:
- 1 cup mini marshmallows
Instructions
- Preheat oven to 325°F (165°C).
- In a small bowl, combine graham cracker crumbs, 3 tbsp sugar, and melted butter. Mix well and press the mixture into the bottom of a lined muffin tin to form the crusts.
- In a large bowl, beat cream cheese and 1 cup sugar until smooth and creamy. Add eggs one at a time, beating well after each addition. Stir in lemon zest, lemon juice, and vanilla extract.
- Pour the cheesecake mixture over the graham cracker crusts in the muffin tin.
- Bake in the preheated oven for 25 minutes or until the cheesecakes are set.
- Remove from the oven and top each cheesecake with mini marshmallows. Return to the oven and bake for an additional 5 minutes or until the marshmallows are golden brown.
- Allow the cheesecakes to cool in the tin before refrigerating for at least 2 hours to allow them to set.
- Serve chilled and enjoy your delicious lemon meringue cheesecakes!
Notes
- These cheesecakes can be made in advance and stored in the fridge for up to 3 days.
- For extra flavor, you can add a few drops of lemon extract to the cheesecake mixture.
- If you don’t have mini marshmallows, you can use large ones, cutting them into smaller pieces before topping the cheesecakes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes