Eton Mess Cheesecake!

An Eton mess cheesecake with a strawberry cream filling, and homemade meringues on top – the perfect summer dessert! 

Say hello to the new summer dessert of your dreams… Eton mess cheesecake. It’s the marriage of some iconic desserts into the perfect summery dessert for all of you. Honestly, it’s beautiful, fresh and I love it. 

Eton Mess

Eton mess if one of those iconic desserts of the summer time that we all know and adore. It’s simply some deliciously lightly whipped cream, strawberries and meringue mixed together to make a light and fruity dessert. I love it. Even if I am absolutely and utter full, I will have enough room for a meringue based dessert like this, or even my spring pavlova. 

I tend to make my Eton mess myself with a homemade meringue, that is super easy as you can see below, lightly whip my cream together and fold through the fresh fruit.. but when it comes to a cheesecake version?! It’s even better. 

Cheesecake Base

The base of this cheesecake is the same as most of my others, where I use some blitzed digestive biscuits and mix with some melted butter. You can use most biscuits that you fancy, but I always think that the digestive is the classic here. If you want to use a filled biscuit, such as a custard cream, or a chocolate topped biscuit, you need to use less butter (about 2/3 of the total). 

I don’t mind switching between baking spread or unsalted block butter that has been melted as both work for me, but you can choose whichever you fancy to make it how you want – both work just as well as each other. 

Cheesecake Filling

This cheesecake filling is nice and simple and only five ingredients. You could make it less if you want by leaving out the vanilla, but I adore it in this recipe. 

• Cream cheese – when it comes to the ‘cream cheese’ of a cheesecake, you MUST use a full-fat one. Full-fat soft cheese such as Philadelphia, or mascarpone both work really well. 
• Cream – double cream is pretty much the only thing I would recommend here. If you are in another country it may have different name, such as heavy cream. You basically want the fattiest liquid cream that exists.
• Sugar – I use icing sugar in my cheesecake fillings 
• Vanilla – vanilla extract, vanilla pod, vanilla bean extract or anything works – a little extra sweetness 
• Fruit – some fresh chopped strawberries folded through the mix 

Homemade Meringues

When it comes to making your own meringues, it is actually super simple and only two ingredients. Egg whites, and caster sugar. I used to make this recipe by adding a coloured stripe to my piping bag to colour the meringues, but this is optional and I prefer this without now to be honest.

When making a homemade meringue, you need to make sure that the bowl and whisk you are using is spotlessly clean and that your egg whites are not contaminated with any egg yolk as this protein can break down the meringue mixture really quickly. 

I whisk the egg whites to stiff peaks, add the sugar 1 tsp at a time, and whisk until glossy and lovely. Pipe onto the baking trays, and bake for a long time at a low temperature for the perfect bake. I also cool my meringues in the oven as this makes the perfect texture for your meringue. 

Of course, if you don’t want to make your own meringues, you can use shop bought ones as well, and there is no shame in that. The meringues in this recipe just decorate the top so it’s up to you if you want to make the effort. 

Tips & Tricks 

• I use this cake tin
• I use these piping bags
• I use this piping tip
• You can use shop bought meringues if you don’t want to make your own
• Recipe updated March 2024 – only change is not adding colour to the homemade meringues 
• I always set my cheesecakes in the fridge overnight otherwise they risk being a little sloppy still – you’re more likely to get a better result for the longer you leave it   
• This Cheesecake will last covered in the fridge for 3 days

No-Bake Eton Mess Cheesecake!

A Creamy, Sweet and Delicious No-Bake Eton Mess Cheesecake with Fresh Strawberries, Home Made Meringues, and oodles of Cheesecake Goodness!

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Category: Dessert

Type: Cheesecake

Keyword: Eton mess

Prep Time: 10 minutes minutes

Cook Time: 1 hour hour 30 minutes minutes

Cooling & Decorating: 12 hours hours 40 minutes minutes

Total Time: 14 hours hours 20 minutes minutes

Servings: 12 Slices

Author: Jane's Patisserie

Ingredients

Mini Meringues

• 3 medium egg whites
• 150 g caster sugar

Biscuit Base

• 300 g digestives
• 150 g unsalted butter (melted)

Cheesecake Filling

• 500-600 g full-fat cream cheese
• 100 g icing sugar
• 300 ml double cream
• 1 tsp vanilla extract
• 100-200 g strawberries (chopped)

Decoration

• 150 ml double cream
• 2 tbsp icing sugar
• fresh strawberries
• freeze dried strawberries

Grams - Ounces

Instructions

Meringues

• Preheat the oven to 100ºc/90°c fan and line two large baking trays with parchment paper
• Add the egg whites into a clean bowl and whisk to stiff peaks
• Add the caster sugar, whilst whisking on a high speed, 1tsp at a time
• Whisk for a further few minutes to make sure it's all mixed in, and then add your mix to a large piping bag with a piping tip
• Pipe the meringues onto the baking sheets – I use a 1cm round tip to make my little meringue shells
• Bake in the oven for 90 minutes and then turn the oven off and leave them to cool completely in the oven. This is useful to do whilst your cheesecake is made and setting in the fridge.

Cheesecake Base

• Blitz the biscuits in a food processor to a fine crumb, or mash them up in a bag
• Add the melted butter and mix to a wet sand texture
• Press into the base of an 8" springform cake tin
• Add the cream cheese to a large bowl and add the icing sugar and vanilla
• Whisk together, and then add the double cream and whisk until thick. Alternately, whisk the cream separately and fold into the cream cheese mix.
• Once its thick, fold through the chopped up strawberries.
• Add onto the base, and make sure to spread the cheesecake until even. Set in the fridge for a minimum of 5-6 hours, but preferably overnight.
• Carefully remove the cheesecake from the tin, and decorate with some double cream whipped with icing sugar, some strawberries, freeze dried strawberries and the mini meringues you made.

Notes

• I use this cake tin
• I use these piping bags
• I use this piping tip
• You can use shop bought meringues if you don't want to make your own
• Recipe updated March 2024 - only change is not adding colour to the homemade meringues 
• I always set my cheesecakes in the fridge overnight otherwise they risk being a little sloppy still – you’re more likely to get a better result for the longer you leave it   
• This Cheesecake will last covered in the fridge for 3 days

ENJOY!

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