I am a big fan of Halloween so when I had the idea for this Halloween Meringue Bone Cheesecake Pie I was so excited to share it with you! It has a pastry base - but don't let that scare you! If you don't want to make your own pastry you can use a shop bought one, or change it into a biscuit base (I've included full instructions in the recipe notes). It's filled with sweet strawberry jam and creamy vanilla no bake cheesecake. The blood splatters are red coloured white chocolate and the bones are made from meringue - for that extra crunch! I think it's the perfect mix of pretty and creepy!

This Halloween Meringue Bone Cheesecake Pie is so yummy! All the elements come together so well, and it's kind of like an eton mess with the strawberry jam, cheesecake, pastry and meringue all combined.

Ingredient Tips & Equipment Information

I used unsalted butter for the pastry, you can also use a baking spread like Stork.
You can use shop bought pastry, or even a pre-baked pie shell, if you need to save time.
You can use any other jam besides strawberry but I recommend a red one for the 'blood' effect!
The meringue mixture will make a few more "bones" than you need to decorate the pie, but you can serve each slice with one.
It's really important to use full fat cream cheese and double cream for the cheesecake filling, and mix until it's very thick and holds it's shape, otherwise it won't set.
Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.

For the full recipe with measurements, head to the recipe card at the end of this post.

How to make a Meringue Bone Cheesecake Pie

To make the pastry base, rub the butter into the icing sugar and plain flour with your fingers until it resembles breadcrumbs. Or you can do this in a food processor. Add milk and bring it together into a dough. Wrap it in cling film and chill it in the fridge for 30 minutes.

Roll the pastry out, I like to roll it out onto cling film as it makes it very easy to pick up and transfer to the tin. If you don't want to do this, flour your surface well before rolling it out. Line the tin with pastry and prick the base with a fork all over. Line the pastry with baking paper and baking beans and bake it for 15 minutes. Take the baking paper and baking beans out, and bake the pastry again for another 10 minutes. Leave to cool fully.

Fill the pastry case with a thin layer of strawberry jam, then make the cheesecake mixture by whisking the cream cheese, icing sugar and vanilla together until smooth. Add the double cream and whisk again until the mixture is thick and holds it's shape. Fill the pastry case with the cheesecake and smooth it over. To make the meringue, whisk the egg white and cream of tartar together with an electric whisk until stiff peaks form. Then add the caster sugar whilst mixing continuously. Then keep mixing for 5 minutes until the meringue is thick and glossy. Pipe out bone shapes onto a lined baking tray using a piping bag fitted with a circular nozzle. Bake for 1 hour, then leave them to cool.

To decorate the pie, melt the white chocolate, then add the vegetable oil and red food colouring. Flick and splatter it over the top of the pie using a fork. Then add the meringue bones on top.

For the full recipe with measurements, head to the recipe card at the end of this post.

Can you make this pie with a biscuit base instead?

If you want to give the pie a biscuit base instead, use a food processor or a rolling pin to bash up 350g digestive biscuits. Mix in 150g melted butter then line the tin all around the bottom and sides with the mixture, bake for 10 minutes on 160C Fan/180C/350F/Gas Mark 4. Leave to cool fully before adding the filling.

Can you make the pie with shop bought pastry?

Yes, if you prefer to use shop bought pastry then follow the instructions for blind baking it in the recipe card below before filling it with the jam and cheesecake mixture. You can also use a pre-baked pie shell for an even quicker method. Just add the fillings straight into it!

How do you make sure the cheesecake filling sets?

When you’re mixing the filling, you want it to get to a stage where you can scoop some up with your spatula or spoon and you have to give it a tap on the side of the bowl or slight flick of the wrist to get the mixture off the spoon. If it’s sloppy and slides right off the spoon without any encouragement needed, then you need to mix it more. Always use an electric mixer for best results. It’s also very important to use full fat cream cheese and double cream (heavy cream), as any low fat versions will affect the setting of the cheesecake. I always set my cheesecake overnight in the fridge, I’d suggest a minimum of 4 hours.

Can this recipe be made gluten or dairy free?

Yes, for gluten free you can replace the plain flour in the pastry with a gluten free plain flour blend. You might also like to add 1 tsp xantham gum for better texture. Or you could use a shop bought gluten free shortcrust pastry. Unfortunately this recipe is not suitable for making dairy free. This recipe is egg free if you don't serve it with the meringue bones - or you could use aquafaba for the meringue bones instead to make them egg free.

How should the pumpkin pie be stored and can it be frozen?

The pie is best stored in the fridge, on a plate covered with clingfilm or in an airtight container. It will last up to 3 days. If you're making the pie in advance, it's best to store the meringue bones separately before topping the pie with them. Put them in an airtight container in a cool place, they will last for 2 weeks.

You can freeze the pie without the chocolate and meringue. You do need to set the cheesecake filling in the fridge first, then move it to the freezer. To freeze the pie, wrap it well in clingfilm and freeze for up to 2 months. To defrost, remove the cling film and set onto a plate to defrost on your kitchen counter for several hours, or you can defrost it overnight in the fridge.

Troubleshooting

If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!

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