These bright mini desserts are effortless to make and perfect for parties, picnics, or a simple weeknight treat. Lemon Meringue Cheesecake Jars layer tangy lemon, creamy cheesecake, and toasted meringue for crowd-pleasing texture and flavor. For a fun variation try our Easter egg cheesecake for seasonal entertaining.
Why You’ll Love This Lemon Meringue Cheesecake Jars
- Zesty lemon and creamy cheesecake in every spoonful.
- Quick prep with make-ahead convenience for gatherings.
- Portable jars are family-friendly and perfect for leftovers.
- Impressive presentation with toasted meringue peaks.
- Easy to scale up for parties or meal prep.
Ingredients Needed
-
Crust
- 1 cup graham cracker crumbs
- 4 tablespoons melted butter
- 1/4 cup granulated sugar (from divided amount)
-
Cheesecake filling
- 8 oz cream cheese, softened
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest (optional, for garnish)
- remaining 1/4 cup granulated sugar
-
Topping
- 1 cup heavy cream
- 3 large egg whites
- remaining granulated sugar (see steps for division)
Step-by-Step Instructions
- Prepare the crust by mixing graham cracker crumbs with 1/4 cup of granulated sugar and melted butter, then press into jars.
- Make the cheesecake filling by beating cream cheese with the remaining sugar, lemon juice, and vanilla until smooth, then fold in lemon zest.
- Whip the heavy cream until stiff peaks form and gently fold into the cream cheese mixture.
- Assemble the jars by spooning the cheesecake filling over the crust, filling them about three-quarters full.
- Make the meringue by beating egg whites until soft peaks form, then gradually add the remaining sugar until stiff peaks form.
- Top the cheesecake with meringue, creating peaks and swirls.
- Toast the meringue using a kitchen torch or under a broiler until golden brown, then chill the jars for at least 2 hours before serving, garnishing with lemon zest if desired.
Serving Suggestions Lemon Meringue Cheesecake Jars
- Garnish with extra lemon zest or a thin lemon slice for brightness.
- Serve with fresh berries or a small bowl of mixed berries on the side.
- Pair with a citrus-forward salad or light sorbet for a summer menu.
- Offer espresso or Earl Grey tea to balance the sweetness.
- For a matching citrus theme try pairing with garlic butter lemon orzo for a lemon-forward dinner.
Tips for Success Lemon Meringue Cheesecake Jars
- Use room-temperature cream cheese to avoid lumps in the filling.
- Whip cream to stiff peaks to keep the filling stable in jars.
- Gradually add sugar to egg whites to ensure glossy, stiff meringue.
- If broiling the meringue, watch closely—it browns in seconds.
- Chill at least 2 hours so the filling firms and flavors meld.
Variations
Here are a few easy ways to change it up:
- Berry Lemon: Fold in 1/4 cup pureed strawberries or raspberries into the filling.
- Coconut Crunch: Mix shredded toasted coconut into the crust for added texture.
- Dairy-free option: Use dairy-free cream cheese and coconut cream to mimic the filling.
Lemon Meringue Cheesecake Jars
These bright mini desserts layer tangy lemon, creamy cheesecake, and toasted meringue for a crowd-pleasing treat perfect for any occasion.
Ingredients
Crust
- 1 cup graham cracker crumbs
- 4 tablespoons melted butter
- 1/4 cup granulated sugar (divided into two amounts)
Cheesecake filling
- 8 oz cream cheese, softened Use room temperature to avoid lumps.
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest (optional, for garnish)
- 1/4 cup granulated sugar (remaining amount for filling)
Topping
- 1 cup heavy cream Whip to stiff peaks.
- 3 large egg whites
- remaining sugar granulated sugar (to sweeten meringue)
Instructions
Preparation
- Prepare the crust by mixing graham cracker crumbs with 1/4 cup of granulated sugar and melted butter, then press into jars.
- Make the cheesecake filling by beating cream cheese with the remaining sugar, lemon juice, and vanilla until smooth, then fold in lemon zest.
- Whip the heavy cream until stiff peaks form and gently fold into the cream cheese mixture.
- Assemble the jars by spooning the cheesecake filling over the crust, filling them about three-quarters full.
Meringue Preparation
- Make the meringue by beating egg whites until soft peaks form, then gradually add the remaining sugar until stiff peaks form.
- Top the cheesecake with meringue, creating peaks and swirls.
Cooking
- Toast the meringue using a kitchen torch or under a broiler until golden brown, then chill the jars for at least 2 hours before serving, garnishing with lemon zest if desired.
Notes
Use room-temperature ingredients for best results. Chill for at least 2 hours to allow flavors to meld.