Ingredients:

  • 1 ½ cups (150g) graham cracker crumbs
  • 5 tablespoons (70g) unsalted butter, melted
  • 2 tablespoons (25g) granulated sugar
  • 16 ounces (450g) cream cheese, softened
  • ⅔ cup (135g) granulated sugar
  • 2 large eggs
  • ¼ cup (60ml) heavy cream
  • 2 tablespoons lemon juice, freshly squeezed
  • 1 tablespoon lemon zest
  • ½ teaspoon vanilla extract
  • 3 large egg whites, at room temperature
  • ½ cup (100g) granulated sugar
  • ¼ teaspoon cream of tartar
  • ½ teaspoon vanilla extract

Instructions:

  1. Combine graham cracker crumbs, melted butter, and sugar. Press into the bottom of each muffin tin cup.
  2. Bake the crusts at 350°F (175°C) for 5-7 minutes. Let cool completely.
  3. Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in heavy cream, lemon juice, lemon zest, and vanilla.
  4. Pour cheesecake filling into the prepared crusts, filling almost to the top.
  5. Bake at 325°F (160°C) for 18-22 minutes, or until the edges are set but the centers still have a slight jiggle.
  6. Let cheesecakes cool completely in the muffin tin, then refrigerate for at least 1 hour.
  7. In a clean, dry bowl, beat egg whites with cream of tartar until soft peaks form. Gradually add sugar, beating until stiff, glossy peaks form. Beat in vanilla.
  8. Spoon or pipe meringue onto each mini lemon meringue cheesecakes.
  9. Use a kitchen torch to brown the meringue, or broil briefly in the oven, watching carefully to prevent burning.
  10. Enjoy immediately or refrigerate for later.