Classic vanilla cheesecake batter swirled with tangy lemon curd and topped with toasted meringue all atop a buttery graham cracker crust.

These mini lemon cheesecakes are perfect for springtime with their tart lemon flavor. And it’s a small batch recipe, making 12 mini cheesecakes – so it’s perfect for your quarantined Easter party. No fancy equipment required, I just baked them up in a regular cupcake pan with some white cupcake liners. AND they’ll keep in your fridge for up to a week – but I doubt they’ll last that long. Let’s make them, shall we?

How to Make Mini Lemon Cheesecakes

Make the Graham Cracker Crust

Preheat the oven to 350 and line one cupcake pan with 12 cupcake liners. Crush the graham crackers. You can do that in a food processor, or just throw them in a gallon sized zip lock bag and roll them out with a rolling pin. Pop the butter in the microwave for a few seconds to melt it, then combine the melted butter, crushed graham crackers, salt, and brown sugar in a medium sized bowl. Mix to combine.

Divide the graham cracker mixture into the cupcake liners and press it down into the bottom. I do this using the bottom of a drinking glass. Bake for 7 minutes, then allow the crusts to cool. Keep the oven set to 350.

Make the Cheesecake Batter

While the crusts cool, we’ll make the cheesecake batter. In a medium sized bowl, beat the cream cheese for 5 minutes. Since this is such a small batch, I just used my hand mixer. Add in the sugar and mix to combine. Then, add in the egg, vanilla, and salt. Mix to combine.

For the lemon curd, I’ve included my go to recipe which is by the one and only Martha Stewart. (Here’s the link to her recipe on her website.) I feel like why mess with it and try to make my own because her recipe is perfection. You can also find great jarred lemon curd at the grocery store these days. I like this one and this one!

Divide the cheesecake batter into the pan and level it out the best you can with a mini rubber spatula or a spoon works too! Dollop some lemon curd on each cheesecake and swirl it around using a toothpick or butter knife. Bake for 15-17 minutes, then allow to cool on the counter top.

Make the Meringue Topping

Meringue topping seems difficult and fancy, but it is SO easy. Place a glass bowl over a small or medium sauce pan filled with about 2 inches of water. Place the sugar, salt, and egg whites into the glass bowl. Turn the burner to medium heat and whisk the mixture. You don’t have to whisk constantly, but don’t walk away from the stove.

Continue to cook and whisk the egg white mixture until the sugar dissolves. This will happen around 150-160 degrees, but if you don’t have a candy thermometer, you can put a little between your fingers and rub. If you don’t feel any sugar granules, you’re good to go. It will take about 10-15 minutes.

Once the sugar is dissolved, carefully pour the mixture into your stand mixer with the whisk attachment. Whisk on high speed until medium-stiff peaks form and the meringue cools down. Add vanilla and mix to combine. Put the meringue in a piping bag with your favorite tip – I used Wilton 8B – and pipe it on top of the cooled cheesecakes.

To get the toasty top on the meringue, I used my kitchen torch. If you don’t have a kitchen torch, you can use your oven’s broiler. You just need to be extra careful and watch it closely. I would recommend taking the cheesecakes out of the cupcake liners, so they don’t light on fire.

Once they’re toasted, pop them in the fridge if you like to eat your cheesecakes cold, or dig right in. You do you.