Crispy meringues topped with creamy no-bake strawberry cheesecake.
Meringues: In a big metal bowl, place egg whites and sugar and mix.
Strawberry Cheesecake: Melt chocolate in the microwave for about 2 minutes, stirring every 30 seconds; or use the water bath method. Let it cool.
Strawberries: Wash and pat dried strawberries. Place them on parchment paper.
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.