Classic vanilla cheesecake batter swirled with bright lemon curd and finished with toasted meringue on a buttery graham cracker crust.
These mini lemon cheesecakes are ideal for spring gatherings. This small-batch recipe yields 12 mini cheesecakes, so it’s perfect when you want a manageable dessert without a lot of fuss. No special equipment is required — a standard cupcake pan and liners are all you need. They store well in the refrigerator for up to a week, though they rarely last that long.
How to Make Mini Lemon Cheesecakes
Make the Graham Cracker Crust
Preheat the oven to 350°F and line a 12-cup muffin tin with paper liners. Crush one sleeve (about nine) honey graham crackers — use a food processor or place them in a zip-top bag and crush with a rolling pin. Melt 4 tablespoons unsalted butter in the microwave for a few seconds, then combine the melted butter with the crushed crackers, 2 tablespoons brown sugar and a pinch of salt in a medium bowl. Mix until evenly moistened.
Divide the mixture among the lined muffin cups and press firmly into the bottoms (the flat bottom of a drinking glass works well). Bake the crusts 7 minutes, then let cool while you prepare the filling. Keep the oven temperature at 350°F.
Make the Cheesecake Batter
While the crusts cool, prepare the cheesecake batter. In a medium bowl, beat 8 ounces room-temperature cream cheese with a hand mixer for about 5 minutes until smooth. Add 1/4 cup granulated sugar and beat another minute. Mix in 1 large room-temperature egg, 1/2 teaspoon vanilla extract and a pinch of salt until just combined and silky.
For the lemon curd, the recipe here references a classic, reliable method. You can also use high-quality store-bought lemon curd if you prefer. Divide the cheesecake batter evenly among the 12 prepared crusts and smooth the tops. Add a dollop of lemon curd to each and swirl gently with a toothpick or butter knife. Bake for 15–17 minutes, then remove and let cool on the counter.
Make the Meringue Topping
A stovetop meringue is easier than it looks. Set a glass bowl over a saucepan with about 2 inches of simmering water (double boiler). In the bowl whisk together 4 large egg whites, 1 cup granulated sugar and a pinch of salt. Whisk gently over medium heat until the sugar dissolves and the mixture registers about 150–160°F, or rub a small amount between your fingers — it should feel smooth, not gritty. This takes roughly 10–15 minutes.
Transfer the hot egg-white mixture to a stand mixer fitted with the whisk attachment, or use a hand mixer, and beat on high until medium-stiff, glossy peaks form and the meringue has cooled. Stir in 2 teaspoons vanilla extract. Fit a piping bag with your preferred tip (or use a spoon) and pipe or dollop the meringue onto the cooled cheesecakes.
To toast the meringue, use a kitchen torch for precise control and quick caramelization. If you don’t have a torch, the oven broiler can work—remove the liners first and watch closely to prevent burning or charring.
After toasting, chill the cheesecakes if you prefer them cold, or serve at room temperature. Either way, they’re delightful and bright with lemon flavor.
Description
Classic vanilla cheesecake batter swirled with tangy lemon curd and finished with a toasty meringue topping on a graham cracker crust.
Ingredients
For the Graham Cracker Crust
- 1 sleeve honey graham crackers (about 9 crackers)
- 4 tbsp unsalted butter
- 2 tbsp brown sugar
- Pinch of salt
For the Vanilla Cheesecake Batter
- 8 oz cream cheese, room temperature (1 package)
- 1/4 cup granulated sugar
- 1 large egg, room temperature
- 1/2 tsp vanilla extract
- Pinch of salt
For the Meringue Topping
- 4 large egg whites
- 1 cup granulated sugar
- Pinch of salt
- 2 tsp vanilla extract
For the Lemon Curd (adapted from a classic reliable recipe)
- 1 cup granulated sugar
- 1 tbsp lemon zest
- 2/3 cup fresh lemon juice
- 8 large egg yolks
- 1/4 tsp salt
- 10 tbsp unsalted butter, cubed
Instructions
For the Graham Cracker Crust
- Preheat oven to 350°F and line a 12-cup muffin tin with liners.
- Crush the graham crackers and set aside.
- Melt the butter and combine with crumbs, brown sugar and salt.
- Divide the mixture into the liners and press down to form an even crust.
- Bake 7 minutes, then cool.
For the Cheesecake Batter
- Beat cream cheese about 5 minutes until smooth.
- Add sugar and beat another minute.
- Mix in egg, vanilla and salt until combined.
- Divide batter among the crusts and smooth the tops.
- Add a dollop of lemon curd to each and swirl gently.
- Bake 15–17 minutes, then cool on the counter.
For the Lemon Curd
- Off heat, whisk sugar, lemon zest and egg yolks; then whisk in lemon juice and salt.
- Add butter and cook over medium heat, whisking, until the mixture thickens enough to coat the back of a spoon. Do not boil.
- Remove from heat, strain into a bowl, and refrigerate until cool.
For the Meringue Topping
- Set a glass bowl over a pan with 2 inches of simmering water.
- Whisk egg whites, sugar and a pinch of salt over the water until sugar dissolves (150–160°F or no gritty texture).
- Transfer to a mixer and whip on high until medium-stiff, glossy peaks form and mixture has cooled.
- Stir in vanilla, then pipe or spoon onto cooled cheesecakes.
- Toast with a kitchen torch or briefly under a broiler (remove liners first if using the broiler).
Notes
Cheesecakes keep in the refrigerator for up to one week.
If you don’t have a kitchen torch, the oven broiler can be used to brown the meringue—remove liners and watch closely to avoid burning.
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