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Festive Pavlova Cheesecake

8 generously

2 hours plus overnight chilling

A rich, creamy no bake vanilla cheesecake with pavlova inspired toppings and citrus coulis - the perfect centrepiece dessert.

9 Farmdrop products in this recipe


Here’s how you do it

  1. Butter the sides and line the base of a 20cm springform tin with greaseproof paper (turn the base upside down and leave an overhang of paper for easy removal).
  2. Blitz the biscuits to crumbs in a food processor or bash in a sealed bag with a rolling pin. Mix with the melted butter, press into the base of the tin compacting as much as possible. Freeze/chill until firm.
  3. Briefly beat the cream cheese, sugar and vanilla essence together until smooth. Add the double cream and lemon zest and beat until just combined. Smooth down into the tin, avoiding air pockets, making the top as flat as possible. Chill overnight.


  1. Blend 140g (about 2) peeled clementine segments and 20g caster sugar then cook over a low heat in a small pan to melt the sugar, about 5 minutes. Chill.


  1. Preheat the oven to 150˚C/130˚C fan/300F. Whisk the egg white to stiff peaks, then gradually add the caster sugar, whisking back to stiff peaks with each addition. Pipe meringue kisses onto a paper lined baking tray (or make a few small meringue nests with a spoon).
  2. Bake for 40 minutes or until they easily lift off the paper. Prevent cracking by letting them cool in the turned off oven.


  1. Whisk 200ml double cream with icing sugar until just holding its shape.

To Assemble:

  1. Carefully release the edges of the cheesecake with a knife or palette knife, place on a tin can and carefully pull the sides of the tin down. Slip off the base onto a serving plate (the overhang of paper will help here) then ease the paper out.
  2. Decorate just before serving with the whipped cream in the centre then top with the fruit, meringues, mint leaves and a drizzle of coulis.



  • 600g cream cheese
  • 300ml double cream
  • 2 tsps vanilla essence
  • 100g icing sugar
  • zest of ½ lemon*


  • 200g digestive biscuits
  • 75g unsalted butter, melted


  • 1 egg white*
  • 50g caster sugar

Coulis & Topping:

  • 200ml double cream
  • 1-2 tbsps icing sugar
  • 3-4 clementines or other citrus fruit of your choice
  • 20g caster sugar
  • a few sprigs of mint
  • dried orange slices to decorate (optional)

*From the larder

Suitable for

  • Vegetarians

What’s in this recipe


Green Mint

1 Bunch (min. 15g)


Save 10%

Taylor & Colledge

Organic Vanilla Bean Extract (Fair Trade)

1 Bottle (100ml)




Organic Icing Sugar

1 Bag (500g)



Doves Farm

Organic Digestive Biscuits

1 Pack (400g)



Berkeley Farm

Organic Double Cream