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Chocolate Cheesecake Pavlovas recipe

Chocolate Cheesecake Pavlovas recipe

  • Recipes
  • Dish type
  • Cake
  • Cheesecake
  • Chocolate cheesecake

This elegant dessert is quick and easy to prepare. Meringue nests are topped with a chocolate cheesecake filling, whipped cream and raspberries.

2 people made this

IngredientsServes: 8

  • 8 ready-made meringue nests
  • 250g cream cheese, softened
  • 200g chocolate mousse
  • 125ml cream
  • 100g chocolate, broken into chunks
  • whipped cream to serve
  • fresh raspberries to serve

MethodPrep:15min ›Cook:3min ›Extra time:3hr chilling › Ready in:3hr18min

  1. Mix together cream cheese and chocolate mousse until well combined.
  2. Microwave cream and chocolate in a microwave-safe jug in 20 second intervals, stirring until well combined and slightly thickened.
  3. Add melted chocolate to cream cheese mixture. Stir until thoroughly combined. Refrigerate a few hours or overnight.
  4. Arrange meringue nests onto serving dishes. Divide chilled mixture amongst the nests, top with cream and raspberries. Serve.

Watch how!

Watch our video to see how to make the easiest no-bake chocolate cheesecake ever! Watch now!

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Reviews in English (1)

by imageele

Something else.if you can't find the chocolate dessert you can make a small chocolate mousse to mix with the cream cheese-09 May 2009(Review from this site AU | NZ)

Mini Chocolate Pavlovas

I have a wonderful Aussie friend who introduced me to the pav, and I have modified a recipe to make smaller portion controlled ones.

I usually put a bit of cool whip and fresh fruit on top- raspberries are customary. ( Id id not include the toppings in calorie counts)

Mine made 10 using an ice cream scoop, but you may change the size depending on your preference.

Picture not mine, although mine look just the same! I have a wonderful Aussie friend who introduced me to the pav, and I have modified a recipe to make smaller portion controlled ones.

I usually put a bit of cool whip and fresh fruit on top- raspberries are customary. ( Id id not include the toppings in calorie counts)

Mine made 10 using an ice cream scoop, but you may change the size depending on your preference.

Picture not mine, although mine look just the same!

Recipe Summary

  • 4 large egg whites, room temperature
  • 1/4 cup dark-brown sugar
  • 3/4 cup superfine sugar
  • Pinch of salt
  • 1/2 teaspoon pure vanilla extract
  • 2 tablespoons Dutch-process unsweetened cocoa powder
  • Dark-Chocolate Cream
  • 1 1/4 cups heavy cream, whipped to soft peaks
  • Milk-Chocolate Curls, for garnish

Make the meringue: Preheat oven to 300 degrees. Line a rimmed baking sheet with parchment. Draw an 8-inch circle on parchment, then flip. Mix whites, sugars, and salt in a mixer bowl set over a pan of simmering water. Whisk constantly until sugars dissolve and mixture is warm, about 3 minutes. Remove from heat, and whisk on medium-high speed until stiff peaks form, about 8 minutes. Beat in vanilla.

Sift cocoa powder over meringue, and fold until barely any streaks remain. Using an offset spatula or a large spoon, spread meringue into a round, using circle as a guide. (Be careful not to spread out too much meringue will spread more during baking.) Form a well in center, being careful not to spread meringue too thin.

Bake meringue until dry to the touch, about 1 hour. Let cool on sheet on wire rack. Meringue will keep, covered, for up to 1 day.

To assemble pavlova: Spread dark-chocolate cream evenly in center of meringue, leaving a 1/2-inch border from edge. Spread whipped cream over chocolate cream. Garnish with chocolate curls, and serve immediately.

How to make a Water Bath:

A water bath is simply the term bakers use when they place a baking pan – in this case, our spring form pan – into a larger pan that’s been filled partially with hot water. Taking this extra step helps insulate the pan from direct heat on all sides while it bakes. The water bath method helps your cheesecake bake gently, ensuring the finished product doesn’t burn, curdle, or crack. It also helps the cheesecake maintain its silky smooth texture.

When it comes to choosing a pan or large baking sheet for your water bath, choose one that is as tall as the cheesecake pan and large enough to leave a few inches between the cheesecake pan and the outer rim you want enough room for the water to circulate easily.

IMPORTANT: If you’re using a springform pan, it’s essential to wrap the pan in MULTIPLE LAYERS of heavy-duty aluminum foil. Otherwise water will seep in and destroy your chocolate cheesecake. And that would be a SIN! So I suggest wrapping the pan from every angle and pressing the foil in, up, and around the pans edges.

When you’re ready to make your water bath, here’s what you do:

  1. Adjust an oven rack to the middle position. Preheat oven to called for temperature. When the oven is preheated, carefully (using an oven mitt) pull out the middle rack and place your large pan on it.
  2. Fill the pan with 1 and 1/2 inches of boiling hot water, then place the filled cheesecake pan in the center of the water bath.
  3. Slowly slide the rack back to its full inserted position and close the door. Bake the cheesecake according to instructions.

If you’d like to avoid making a water bath at all costs, you can place the roasting pan on the rack beneath the cheesecake. This work about 70% of the time for me, but occasionally when I do this my cheesecake still gets some little cracks on top. But since you’ll be covering this cheesecake with chocolate ganache, a few cracks aren’t the end of the world.

Pro Tip: Be sure to cool the baked cheesecake in the springform pan until you’re ready to serve it! This includes the time the cheesecake chills in the refrigerator.

Recipe Summary

  • 1 ½ cups chocolate cookie crumbs
  • 2 tablespoons white sugar
  • ¼ cup butter, melted
  • ¼ cup semisweet chocolate chips
  • ¼ cup heavy whipping cream
  • 3 (8 ounce) packages cream cheese, softened
  • 1 cup white sugar
  • ⅓ cup unsweetened cocoa powder
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1 ½ cups semisweet chocolate chips
  • ¼ cup heavy whipping cream
  • 1 teaspoon vanilla extract

Preheat oven to 350 degrees F ( 175 degrees C). Lightly grease a 9 inch springform pan.

In a small bowl, mix together 1 1/2 cups chocolate wafer crumbs, 2 tablespoons sugar, and melted butter. Press onto the bottom and 1 1/2 inch up the sides of the prepared 9 inch springform pan. Bake at 350 degrees F (175 degrees C) for 10 minutes. Allow to cool. Reduce oven temperature to 325 degrees F (165 degrees C).

To Make Filling: In a small saucepan, heat 1/4 cup whipping cream and 1/4 cup chocolate chips, stirring constantly, until chips are melted. Remove from heat.

In a large mixing bowl, beat cream cheese and 1 cup of sugar until smooth. Add cocoa and beat well. Add eggs and beat on low until just blended. Stir in 1 teaspoon vanilla and reserved chocolate mixture until blended. Pour over crust. Bake at 325 degrees F (165 degrees C) for 45 to 50 minutes or until center is almost set.

To Make Topping: In a small saucepan, heat 1/4 cup whipping cream and 1 teaspoon vanilla until just before boiling. Stir constantly and be careful not to boil over. Have 1 1/2 cups chocolate chips ready in a small bowl. Pour in the hot cream and stir with a spoon until smooth. Spread over baked cheesecake and refrigerate overnight.

Recipe Summary

  • 6 egg whites
  • ¼ teaspoon salt
  • ¼ teaspoon cream of tartar
  • 1 ½ cups granulated sugar
  • 3 tablespoons unsweetened cocoa powder
  • 2 teaspoons cornstarch
  • 1 tablespoon vinegar
  • 2 teaspoons vanilla extract
  • 2 (1 ounce) squares bittersweet chocolate, melted
  • 3 cups fresh strawberries, hulled and halved
  • 1 ½ cups whipping cream
  • 2 teaspoons granulated sugar
  • 1 (1 ounce) square bittersweet chocolate, melted

Preheat oven to 275 degrees F (135 degrees C).

Beat together egg whites, salt, and cream of tartar to soft peaks in a large bowl. Beat in sugar, about three tablespoons at a time, until stiff and glossy peaks form. Sift cocoa and cornstarch over egg whites, and gently fold in. Gently fold in vinegar, vanilla, and melted chocolate.

Line a baking sheet with parchment paper, and spread the meringue into an eight inch circle. Bake in the center of the oven for 1 1/2 hours until the outside is crispy and the center is soft. Using a metal spatula, loosen the meringue from the parchment paper, and remove to cool on a wire rack. Allow to cool completely, about one hour.

Whip cream with the sugar, and spread over the meringue. Arrange strawberries decoratively over the top, and drizzle with chocolate.

These individual pavlovas are perfect for a special occasion. Served with delicious chocolate ganache and a quick raspberry sauce.

I love pavlova and I love them even more when I get one to myself, this recipe will feed a crowd and makes 12 Mini Pavlovas. The combo with raspberry sauce, whipped cream and a warm chocolate ganache will be sure to be a hit with your guests.

Some people find pavlova quite daunting to make but it only takes a few ingredients and the mixer will do all of the work. I chose to use dark chocolate for my sauce but you could swap to milk or white chocolate too.

My KitchenAid mixer whipped the egg whites into meringue beautifully, there is something so pretty about the soft white peaks.

You will need 2 large trays for this recipe, I use a little dab of meringue to make the baking paper stick to the tray. The oven starts off at 170ºC then once your mini pavlovas are ready to bake turn the temperature down to 120ºC.

I like to let my pavlova cool completely in the oven with the door ajar. This will result in a pav that is crispy on the outside and soft in the centre.

Both of these sauces are made in minutes with the help of a microwave. You can make them ahead of time and store them in the fridge until ready to serve, just make sure you warm the chocolate sauce as it may firm up in the fridge.

Serve your mini pavlovas piled up on one large plate sprinkled with icing sugar and decorated with fresh raspberries. Have both of the sauces and the whipped cream on the table so your guests can help themselves to create the ultimate dessert.

Grease a 20cm round spring-form cake tin with cooking oil. Line base and sides with baking paper.

Put biscuits into the bowl of a food processor and process until fine crumbs form, then transfer to a large bowl and stir in butter.

Step 2 Photo: Andre Martin

Pour into prepared tin and use bottom of a glass to smooth surface. Freeze for 15 minutes.

Step 3 Photo: Andre Martin

Meanwhile, to make filling, put gelatine into a small jug and mix with water. Set aside for 5 minutes. Microwave on high/100% for 30 seconds or until gelatine has dissolved, then set aside to cool for 2 minutes.

Put cream cheese, icing sugar mixture and vanilla into a large bowl and beat with an electric mixer on low until the sugar is incorporated, then increase speed to medium and beat until mixture is smooth. Add gelatine mixture and beat again until well incorporated. Fold in whipped cream. Break 5 meringue nests into bite size pieces and fold into the cream cheese mixture. Spoon mixture on top of chilled biscuit base and smooth surface using the back of a spoon. Chill in fridge for 2 hours to set.

Step 5 Photo: Andre Martin

Remove cake from tin and transfer to a serving plate. Dollop with cream, spreading to cover the top of the cake.

Step 6 Photo: Andre Martin

Decorate with remaining meringue nests, broken into pieces. Use as little or as much as you desire. Top with strawberries, blueberries, mango and cherries. Garnish with mint leaves and drizzle with passionfruit pulp.

What is Pavlova Cake?

When I told my neighbor the "amazing" dessert was a salted caramel cheesecake pavlova cake topped with glazed walnuts, and he replied ,"Yes those words all sound like something I ate."

But what is a pavlova cake? It's a baked meringue-based cake with the crisp shell and a pillowy marshmallow-like center. Cracking the shell gives way to cloud-like airy filling with a slight chewy texture. A bit of corn starch added to the meringue helps to stabilize the egg whites and creates the chewy marshmallowy center. Traditionally pavlova cakes are topped with whipped cream and fruit.

Here we're mixing things up by swirling in salted caramel to the meringue and topping them with whipped cheesecake and glazed nuts. These toppings create a texturally delicious dessert.

Individual Chocolate Ripple Pavlovas

Frangelico is a wonderful hazelnut liqueur, but you can use Amaretto, Cointreau, Kahlúa or even Baileys if you like (or replace the booze with 1tsp vanilla bean paste).

These light clouds of meringue deliciousness are topped with Frangelico (hazelnut liqueur) flavoured cream, melted dark chocolate and chopped hazelnuts. They are the perfect way to round of any special occasion meal, especially around Easter time.

dark chocolate, 70% cocoa solids, chopped

Frangelico or other liqueur

chopped roasted hazelnuts

  1. Melt chocolate in a heatproof bowl set over a pan of barely simmering water. Remove bowl and allow chocolate to cool completely, but not set.
  2. Preheat oven to 140°C (120°C fan) mark 1. Line 2 baking sheets with baking parchment. Put egg whites into a large, clean bowl and beat with a handheld electric whisk until they hold firm peaks. Gradually add caster sugar, a spoonful at a time, beating well after each addition. Beat in the cornflour and vinegar, whisking until meringue is thick and glossy.
  3. Spoon into 6 even dollops on the lined sheets, spacing apart. Flatten the tops slightly. Drizzle a scant 1tsp cooled chocolate on to each and set remaining chocolate aside. Use a cutlery knife to gently swirl the chocolate into the meringue.
  4. Bake for 30min, then turn oven off and leave to cool inside for 30min &ndash the meringues should be crisp and peel away easily from the baking parchment. Cool completely at room temperature on the trays.
  5. To serve, re-melt remaining chocolate as before. Whip cream and icing sugar to firm peaks, then add the Frangelico/liqueur and whisk again briefly to combine. Arrange meringues on a serving plate and top each with cream and a drizzle of chocolate. Scatter over hazelnuts and serve.

Make meringues up to a day ahead cool and store in an airtight container at room temperature. Cover remaining chocolate and set aside at room temperature. Complete recipe to serve.

  1. Cool the cheesecake completely before freezing. You can allow it to cool on the counter or you can place it in the fridge over night to chill before freezing.
  2. Use a knife to remove the outer springform ring. Use the knife to gently remove the cheesecake from the bottom of the pan. Place the cheesecake on a round cardboard circle that’s been covered in aluminum foil. Make sure the cardboard circle is the same size as the cheesecake.
  3. Wrap the entire cheesecake (without any toppings) well in plastic wrap. Then wrap the cheesecake in aluminum foil for extra protection. Place in the freezer for up to 3 months. To thaw, place the cheesecake in the fridge overnight. Add toppings before serving.

More Cheesecake Recipes

For a step-by-step of how to make this chocolate cheesecake recipe, watch this short video: