Mini Lemon Meringue Cheesecake Bites
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  • 1 1/2 cups of graham cracker crumbs
  • 1/4 cup unsalted butter
  • 2 8 oz pkgs
  • 2/3 cup sugar
  • 2 tsp vanilla extract
  • 2 Large eggs
  • 2 Large egg whites
  • 1/4 tsp lemon juice
  • 1 1/2 tsp cornstarch
  • 350 degrees
  • 325 degrees Beat the cream cheese until smooth and fluffy, then gradually add the sugar while still beating, scraping the sides of the bowl often. Beat in the cornstarch, lemon zest, lemon juice, and vanilla. Add the eggs one at a time, scraping well after each addition. Spoon or pipe cheesecake filling into the cooled mini muffin tins and bake for about 18 minutes, until the cheesecake still moves a little when the pan is shaken gently. Let the cheesecakes cool to room temperature, then chill for at least 2 hours
  • 375 degrees With an electric mixer, whip the egg whites with the lemon juice until foamy



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