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Mini Lemon Cheesecakes

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  • Author: Elizabeth Buuck
  • Prep Time: 30
  • Cook Time: 25
  • Total Time: 55 minutes
  • Yield: 12 Mini Cheesecakes 1x


Classic vanilla cheesecake batter swirled with tangy lemon curd and topped with toasty meringue.



For the Graham Cracker Crust

  • 1 Sleeve of Honey Graham Crackers (9 Crackers)
  • 4 TBSP Unsalted Butter
  • 2 TBSP Brown Sugar
  • Pinch of Salt

For the Vanilla Cheesecake Batter

  • 8 oz Cream Cheese, at room temperature (1 package)
  • 1/4 C Granulated Sugar
  • 1 Lg Egg, at room temperature
  • 1/2 tsp Vanilla Extract
  • Pinch of Salt

For the Meringue Topping

  • 4 Lg Egg Whites
  • 1 C Granulated Sugar
  • Pinch of Salt
  • 2 tsp Vanilla Extract

For the Lemon Curd (Recipe by Martha Stewart)

  • 1 C Granulated Sugar
  • 1 TBSP Lemon Zest
  • 2/3 C Fresh Lemon Juice
  • 8 Lg Egg Yolks
  • 1/4 tsp Salt
  • 10 TBSP Unsalted Butter, cubed


For the Graham Cracker Crust

  • Preheat the oven to 350 and line one cupcake pan with 12 liners.
  • Crush the graham crackers, set aside.
  • In a medium bowl, melt the butter.
  • To the butter, add the crushed graham crackers, salt, and brown sugar. Mix to combine.
  • Divide the crust into the cupcake liners and press down into an even layer.
  • Bake for 7 minutes, then allow to cool.

For the Cheesecake Batter

  • Using a hand mixer, beat the cream cheese for 5 minutes.
  • Add the sugar and beat for an additional minute.
  • Add the egg, vanilla, and salt. Mix to combine. 
  • Divide evenly into the cupcake liners, spread into an even layer.
  • Swirl a dollop of lemon curd into each cheesecake.
  • Bake for 15 minutes, allow to cool.

For the Lemon Curd (from Martha Stewart)

  • In a medium saucepan off of the heat, whisk together the sugar, lemon zest, and egg yolks. Then whisk in the lemon juice and salt.
  • Add in the butter and place pan over medium-high heat. Cook, whisking constantly, until butter has melted, and the mixture is thick enough to coat the back of a spoon. About 5 minutes. Do not boil.
  • Remove from heat while continuing to whisk. Pour through a fine mesh sieve into a glass bowl. Refrigerate until cool.

For the Meringue Topping

  • Place a glass bowl over a saucepan filled with 2 inches of water.
  • Add egg whites, sugar, and a pinch of salt to the bowl.
  • Whisk over medium heat until the mixture reaches about 150-160 degrees, or until the sugar has completely dissolved. 
  • Pour mixture into the bowl of a stand mixer with the whisk attachment. 
  • Whisk on high until medium stiff peaks form, the meringue has cooled, and it’s glossy.
  • Add vanilla and mix to combine.
  • Pipe meringue onto cooled cheesecakes. (Or dollop on with a spoon if you don’t have piping bags and tips.)
  • Toast the meringue using a kitchen torch.


*Cheesecakes will keep in the fridge for up to a week.

*You can use your oven’s broiler to toast the meringue if you don’t have a kitchen torch, but remove the cupcake liners first and keep a close eye on them while they’re under the broiler.