Lemon Meringue Cheesecake Bites
This Lemon Meringue Cheesecake Bites recipe is a refreshing, bite-sized twist on classic lemon meringue pie with creamy cheesecake and fluffy meringue topping.
Servings: 12 servings
Ingredients
- 1 cup cream cheese softened
- 1/2 cup powdered sugar
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 1/4 cup granulated sugar for whipped cream
- 1 cup crushed graham crackers
- 1/4 cup unsalted butter melted
- 1/4 cup granulated sugar for meringue
- 2 large egg whites
- 1/4 teaspoon cream of tartar
Instructions
- In a medium bowl, combine the crushed graham crackers with melted butter and 1 tablespoon of granulated sugar. Mix until the crumbs are evenly coated and hold together when pressed. Press about a tablespoon of this mixture into each cup of your muffin tin, creating a firm base. Place the tin in the fridge to chill while you prepare the filling.
- In a large bowl, beat the softened cream cheese and powdered sugar until smooth and fluffy. Add the fresh lemon juice, lemon zest, and vanilla extract, mixing until fully incorporated. In a separate bowl, whip the heavy cream with 1/4 cup granulated sugar until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture, being careful to keep the filling light and airy.
- Remove the muffin tin from the refrigerator. Spoon or pipe the cheesecake filling evenly over the chilled graham cracker crusts, filling each cup almost to the top. Return the tin to the fridge to firm up while you prepare the meringue topping.
- In a clean bowl, beat the egg whites with cream of tartar until soft peaks form. Gradually add the 1/4 cup granulated sugar, continuing to beat until stiff, glossy peaks form. This meringue will top your cheesecake bites with a fluffy, cloud-like texture.
- Using a spoon or piping bag, dollop or pipe the meringue over each cheesecake bite. For a beautiful golden finish, you can use a kitchen torch to lightly toast the meringue; if you don’t have a torch, placing the bites under a broiler for a minute or two works well—just watch carefully to avoid burning. Chill the bites for at least 2 hours to set everything perfectly.
- Once set, carefully remove the cheesecake bites from the muffin tin. Serve chilled and enjoy the burst of lemon with every bite! These are perfect finger foods for parties or a delightful dessert for your family.
Equipment
- Mixing Bowls
- Electric Mixer or Stand Mixer
- Spatula
- Measuring cups and spoons
- Muffin tin or silicone mini muffin mold
- Parchment paper or cupcake liners
- Zester or microplane
- Whisk
Notes
- Use full-fat cream cheese for the creamiest texture and richest flavor.
- Ensure heavy cream is cold before whipping for best volume and stability.
- For longer storage, freeze cheesecake bites without meringue and add fresh meringue before serving.