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.