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Mini Cheesecake Pavlovas – Easy Recipes for a Dreamy Dessert

These mini cheesecake pavlovas combine crisp meringue shells with a creamy no-bake cheesecake filling, perfect for special occasions or weeknight treats.
Prep Time30 minutes
Cook Time1 hour 30 minutes
Total Time2 hours
Course: Desserts
Cuisine: American
Keywords: butter swim biscuits easy recipes, cheesey potatoes easy recipe, chicken stirfry easy recipe, dinner recipes, easy recipes, easy recipes ninja creami, recipes for dinner
Servings: 6 mini pavlovas
Author: Betty

Ingredients

For the Meringue Shells

  • 4 egg whites (room temperature)
  • 1 cup granulated sugar
  • 1 tsp white vinegar
  • 1/2 tbsp cornstarch
  • 1/2 tsp vanilla extract

For the Cheesecake Filling

  • 1/2 cup heavy whipping cream (cold)
  • 8 oz cream cheese (room temperature)
  • 1/3 cup powdered sugar
  • 1/2 tsp vanilla extract

For the Topping

  • Fresh berries (strawberries, blueberries, raspberries)
  • Crushed graham crackers (optional)

Instructions

For the Meringue Shells

  1. Preheat oven to 250°F (120°C) and line a baking sheet with parchment paper.
  2. Beat egg whites until foamy, then gradually add sugar while beating until stiff peaks form.
  3. Fold in vinegar, cornstarch, and vanilla gently.
  4. Pipe or spoon 6-8 mounds onto the baking sheet, forming small nests.
  5. Bake for 80-90 minutes, then turn off oven and let meringues cool inside for at least 1 hour.

For the Cheesecake Filling

  1. Beat the heavy cream until stiff peaks form; set aside.
  2. In a separate bowl, beat the cream cheese, powdered sugar, and vanilla until smooth.
  3. Gently fold the whipped cream into the cream cheese mixture until fully combined.

Assembly

  1. Fill each meringue shell with the cheesecake filling.
  2. Top with fresh berries and crushed graham crackers if desired.
  3. Serve immediately or chill for up to 2 hours.