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Mini meringues with strawberry cheesecake

Mini Meringues with Strawberry Cheesecake

Crispy meringues topped with creamy no-bake strawberry cheesecake.
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Servings 12
Calories 385kcal
Author Lizet Bowen


  • Meringues:
  • 6 large egg whites, at room temperature (200g)
  • 2 cups granulated white sugar (400g)
  • 2 teaspoons pure vanilla extract
  • Strawberry Cheesecake:
  • 1 cup white chocolate cut into small pieces or chocolate chips (175g)
  • 3 tablespoons orange juice
  • 8 ounces cream cheese, at room temperature (226g)
  • 1/2 cup icing sugar (62.5g)
  • 1 tablespoon orange zest
  • 1 cup heavy whipping cream, chilled (240g)
  • 1-1/2 cups chopped strawberries
  • Topping:
  • 12 whole strawberries
  • 1/4 cup white chocolate (45g)


  • Meringues: In a big metal bowl, place egg whites and sugar and mix.
    egg whites and sugar in a bowl
  • Place a saucepan with 2 inches of water over low heat. Once it is simmering, place the bowl over the saucepan stirring constantly, heat the mixture until the sugar has melted and is warm to the touch (about 2-5 minutes).
  • With an electric mixer beat on high speed until the meringue is stiff, about 5 minutes. Add vanilla, and mix.
    meringue in a bowl
  • Preheat the oven to 250F (130C). Cover 2 cookie sheets with parchment paper.
  • Divide the meringue into 12 equal portions on the parchment paper.
    individual meringues on baking sheet
  • As soon as you put the meringues into the oven, reduce the temperature to 200 F (100C) and bake the meringues for 1 hour and 10 minutes. Turn off the oven and leave the meringues for another 30 minutes.
  • Remove from oven and place on a wire rack to cool completely. The meringues can be stored in an airtight container at room temperature for up 2 weeks (depending on humidity).
    baked mini meringues on baking tray
  • Strawberry Cheesecake: Melt chocolate in the microwave for about 2 minutes, stirring every 30 seconds; or use the water bath method. Let it cool.
  • In a large bowl, beat cream cheese, icing sugar, orange juice, and zest. Add melted chocolate and mix.
  • In a medium bowl, beat heavy cream with an electric mixer for 4 to 6 minutes. It does not have to be firm, only creamy. Fold whipped cream to the cream cheese mixture with a spatula. Add chopped strawberries and fold.
    strawberry cheesecake in a bowl
  • Keep refrigerated until ready to use. It keeps well for up to one week.
  • Strawberries: Wash and pat dried strawberries. Place them on parchment paper.
  • Melt chocolate in a microwave-safe container for about 1 minute and 30 seconds, stopping every 30 seconds to mix. Place chocolate in a small plastic bag and cut the tip. Drizzle chocolate over the strawberries.
  • Place strawberries in the refrigerator until ready to use.
  • Assemble: Place meringues on a platter, top each one with about 1/4 cup of the strawberry cheesecake. Drizzle white chocolate. Place a strawberry in the middle. Serve.


Keep meringues in an airtight container at room temperature for up to 2 weeks.
Keep strawberry cheesecake refrigerated for up to 1 week.
Once it's all put together, it keeps well in the refrigerator for up to 3 days.


Calories: 385kcal