Lemon Blueberry Mini Pavlovas With Cheesecake Filling

These lemon blueberry mini pavlovas with cheesecake filling are light, crisp meringue nests filled with a creamy lemon cheesecake layer and topped with a bright blueberry sauce.

The combination of tart citrus, sweet berries, and airy meringue makes each bite feel fresh and balanced.

It’s an elegant blueberry dessert recipe that’s perfect for spring and summer gatherings, brunch spreads, or anytime you want something that looks impressive but is surprisingly simple to make.

How To Make These Lemon Blueberry Mini Pavlovas With Cheesecake Filling

Step-by-Step Guide

1. Preheat your oven to 320°F (top and bottom heat) and line a baking tray with parchment paper.

2. Add the egg whites and salt to a mixing bowl and whip using a hand mixer or stand mixer until you get airy, firm peaks.

3. Slowly add the sugar in three or four batches while continuing to beat on medium speed.

Mix until the meringue becomes thick, glossy, and smooth.

4. Turn off the mixer, and add cornstarch, vanilla sugar, and lemon juice to the bowl, then beat again for about 10 seconds to combine all the ingredients.

5. Using two large spoons or a piping bag, shape six meringue nests on the baking sheet. 

Form the edges slightly higher than the center of the meringue nest to hold the filling later. 

6. Place the tray in the oven and immediately reduce the temperature to 215°F.

7. Bake for about 1 hour and 15–20 minutes.

8. Turn off the oven and let the pavlovas cool inside for about an hour (keep the door closed!).

9. After an hour, check that the pavlovas are hard on the outside but soft on the inside. If they’re still sticky to the touch on the outside, leave them in the oven to cool further. 

10. Let the pavlovas cool completely before filling!

11. In a small bowl, mix cornstarch with water until completely smooth.

12. In a small saucepan, combine blueberries, lemon juice, lemon zest, and sugar.

13. Simmer gently for 5–10 minutes until the berries soften and start to burst.

14. Give the cornstarch mixture another stir, turn off the heat, stir the cornstarch into the sauce, and mix until it has thickened.

15. Let the sauce cool completely.

16. In a medium-sized bowl, mix heavy cream with sugar until it dissolves, then whip it into stiff peaks.

17. Add the softened cream cheese and lemon zest, and whip again until smooth.

18. Keep the filling chilled until you’re ready to assemble the pavlovas.

19. Spoon about 1 tablespoon of blueberry sauce into each pavlova nest.

20. Add a layer of cheesecake filling on top in a small heap.

21. Top with more blueberry sauce and garnish with fresh mint leaves if desired.

22. Serve your blueberry pavlovas immediately to keep the nests crisp.

Important Recipe Notes

• Make sure the sugar fully dissolves into the meringue. Give it a taste as it starts to become thick and glossy – it should not feel grainy.
• The meringue is ready when you can turn the bowl upside down without the filling slipping. Once you reach a thick consistency and glossy appearance, you’re usually at this stage.
• There are different methods for baking the pavlovas, but I’ve had the most consistent results with first preheating the oven to a higher temperature, then lowering it immediately once the pavlovas are in. I’ve found that baking them at one even, higher temperature tends to turn them brown on top.
• If you notice your pavlovas starting to brown, reduce the temperature.
• Fill the pavlovas immediately before serving, or they’ll lose their delicious texture and crunch.
• If you want to make more filling, use a 1:1 ratio of cream cheese and heavy whipping cream.
• Unfilled pavlovas can be stored at room temperature for up to 2 days in an airtight container.
• The lemon blueberry cheesecake filling will stay fresh and hold its shape for a couple of hours in the fridge. The blueberry sauce can be made the day before, but make sure to store it in an airtight container.

Why You’ll Love This Recipe

• Light, airy dessert with a creamy center
• Bright lemon and blueberry flavor combination
• Elegant presentation for gatherings
• Make-ahead friendly components
• Perfect balance of sweet and tangy

📌 Lemon Blueberry Mini Pavlovas With Cheesecake Filling (Recipe Card)

Ingredients

Pavlovas:

• 2 egg whites
• Pinch of salt
• ½ cup sugar
• ½ teaspoon cornstarch
• 1 teaspoon vanilla sugar
• 1 teaspoon lemon juice

Filling & Topping:

• 1 cup blueberries
• 3 teaspoons lemon juice
• ½ teaspoon lemon zest
• 1 teaspoon sugar
• 2¼ teaspoons cornstarch + water
• 3 ounces heavy cream
• 2–3 tablespoons sugar
• 3 ounces cream cheese
• ½ teaspoon lemon zest
• Mint (optional)

Instructions

• Preheat oven to 320°F and whip egg whites with salt.
• Gradually add sugar and beat until glossy.
• Add cornstarch, vanilla sugar, and lemon juice.
• Shape into 6 nests and reduce oven to 215°F.
• Bake 1 hour 15–20 minutes and cool in oven.
• Cook blueberries with lemon juice, zest, and sugar; thicken with cornstarch mixture.
• Whip cream with sugar, then mix in cream cheese and zest.
• Fill pavlovas with blueberry sauce and cheesecake cream.
• Top with more sauce and garnish.
• Serve immediately.

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