Description
These Lemon Meringue Cheesecake Cupcakes combine the creamy richness of cheesecake, the tangy brightness of lemon curd, and the airy sweetness of meringue into a bite-sized dessert that’s perfect for any occasion.
Ingredients
Scale
- 16 oz cream cheese (full-fat preferred)
- 1/2 cup granulated sugar (for cheesecake filling)
- 2 eggs
- 1 tsp vanilla extract
- 1 tsp lemon zest (for cheesecake filling)
- 1 cup graham cracker crumbs
- 3 tbsp unsalted butter (melted)
- 2 tbsp granulated sugar (for crust)
- 3 egg yolks
- 1/2 cup granulated sugar (for lemon curd)
- 1/4 cup fresh lemon juice
- 2 tbsp lemon zest (for lemon curd)
- 4 tbsp unsalted butter (for lemon curd)
- 3 egg whites
- 1/4 tsp cream of tartar
- 1/4 cup granulated sugar (for meringue)
Instructions
- Preheat the oven to 325°F (163°C) and line a 12-cup muffin tin with cupcake liners.
- Crush graham crackers into fine crumbs (about 1 cup). Mix with 3 tbsp melted butter and 2 tbsp sugar. Divide evenly among the liners and press firmly to form a crust. Bake for 5 minutes, then let cool.
- Beat 16 oz cream cheese with 1/2 cup sugar until smooth. Add 2 eggs, one at a time, and mix well. Stir in 1 tsp vanilla extract and 1 tsp lemon zest. Spoon the filling over the cooled crusts, filling each about 3/4 full.
- Bake the cheesecakes for 20-25 minutes, or until the centers are set. Remove and let cool completely.
- In a double boiler, whisk 3 egg yolks, 1/2 cup sugar, 1/4 cup lemon juice, and 2 tbsp lemon zest. Cook until thickened, about 8-10 minutes. Remove from heat and stir in 4 tbsp butter until smooth. Chill the curd.
- Spread a thin layer of lemon curd over the cooled cheesecakes.
- Beat 3 egg whites with 1/4 tsp cream of tartar until soft peaks form. Gradually add 1/4 cup sugar and continue beating until stiff peaks form.
- Spoon or pipe the meringue over the lemon curd layer.
- Use a kitchen torch to lightly brown the meringue, or place under the broiler for 1-2 minutes, watching closely to avoid burning.
- Refrigerate the cupcakes for at least an hour before serving.
Notes
Let cream cheese and eggs come to room temperature for smoother mixing. Avoid overmixing the cheesecake batter to prevent cracks. Watch the meringue closely while toasting to avoid burning.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250300
- Sugar: 20
- Sodium: 150
- Fat: 12
- Saturated Fat: 7
- Carbohydrates: 30
- Protein: 4
Keywords: lemon meringue, cheesecake cupcakes, lemon dessert, easy dessert, spring dessert