A stunning Eton Mess Cheesecake with a delicious buttery biscuit base, fresh strawberries, white chocolate and cream filling topped with berries, mini meringues and chocolate flakes.
All the best bits of Eton Mess in cheesecake form - and it's no-bake!
As the weather gets warmer I find myself craving lovely summery desserts. Making Eton Mess has got to be one of the easiest puddings out there. Just like my Dark Chocolate version served in cute individual mason jars.
If you have a bit more time on your hands you simply have to try this gorgeous Eton Mess cheesecake. Not only does it taste incredible - it looks totally stunning too!
The biscuit base
I used plain digestive biscuits for the base but you could easily use any type of biscuit you fancy or have on hand. I must say I liked going back to basics on this one with the plain Digestives because the texture lends itself so well to a cheesecake base.
You might look at this cheesecake and think there's a fairly large biscuit to cheesecake ratio. That was deliberate on my part because my husband's favourite bit of cheesecake is the biscuit base!
I mixed the crushed Digestives with melted butter and when I added them to my cake tin I pushed the sides up quite high. If you don't like as much base on your cheesecake you could safely use two-thirds of the amounts given for a slimmed-down version.
Strawberry cheesecake filling
I played around with the Eton Mess Cheesecake filling quite a bit. I wanted something really creamy that obviously tasted of strawberries! I found that the perfect amount of strawberries was around the 150g mark. Any more and the filling was too wet which meant the cheesecake didn't set well.
This cheesecake doesn't taste overly of white chocolate, however, it really helps towards the 'strawberries 'n' cream' flavour I was going for. Combined with the cream cheese and double cream the white chocolate gives the cheesecake a wonderful mousse-like texture.
It's honestly so delicious and one of the best cheesecake recipes I've ever come up with!
Toppings
As I had loads of strawberries I needed to use up, I whizzed up some strawberry puree to drizzle over the finished cheesecake. Then I topped it with fresh strawberries, raspberries, blackberries, mini meringues (for the Eton mess element!) and broken up Cadbury flakes.
I hope you love this stunning Eton Mess cheesecake as much as we did. It is so easy to make and a beautiful showstopper dessert.
Top Tips
- You can make this recipe using a handheld electric whisk, a stand mixer with the paddle attachment fitted or with a good old fashioned wooden spoon!
- Don’t press too hard when adding the biscuit crumbs into the baking tin otherwise you’ll have trouble releasing the cheesecake from the bottom of the tin.
- Make sure to use full-fat cream cheese or your cheesecake won't set.
- Whisk the cream cheese, sugar, white chocolate and strawberry puree and then fold in the whipped double cream.
- Refrigerate the undecorated cheesecake for at least 12 hours and up to 2 days.
- To release the cheesecake from the base of your tin, run a sharp knife around the bottom edge of the cheesecake and ease it off the tin.
- To tidy up the edges of the cheesecake, smooth it with a sharp knife or a palette knife.
- The strawberry puree on top is an optional step.
- Storage: leftovers should be stored in the fridge and will keep for 3-4 days. Eton Mess Cheesecake freezes well (without any decoration) for up to 3 months.
More Tempting No-Bake Cheesecake Recipes
- Millionaire's Cheesecake
- Oreo Cheesecake
- Lemon Cheesecake
- Galaxy Caramel Cheesecake
- Malteser Cheesecake
- Bounty Cheesecake
Stunning Eton Mess Cheesecake (No-Bake)
A stunning Eton Mess Cheesecake with a delicious buttery biscuit base, fresh strawberries, white chocolate and cream filling topped with berries, mini meringues and chocolate flakes.
Ingredients
Biscuit base
- 300 g Digestive biscuits
- 150 g unsalted butter, melted
Cheesecake filling
- 680 g Philadelphia cream cheese, at room temperature
- 130 g caster sugar
- 200 g white chocolate, melted
- 150 g strawberries
- 300 ml double cream
Strawberry puree (topping)
- 150 g strawberries
- 30 g caster sugar
Toppings
- 1 handful strawberries
- 1 handful blackberries
- 1 handful raspberries
- 12 mini meringues
- 2 Cadbury flakes, snapped in half
Instructions
To make the biscuit base
- Blitz the biscuits to a fine crumb using a food processor or put them into a ziploack bag and bash them up with a rolling pin. Add the melted butter to the crushed biscuits and mix well to combine.
- Tip the biscuit mixture into a 23cm springform cake tin. Use a glass tumbler or the back of a spoon to press the crumbs down until you have an even base. Put the tin in the fridge while you make the cheesecake filling.
To make the Eton Mess Cheesecake filling
- Put the cream cheese into a mixing bowl along with 100g of the caster sugar. Beat until the cream cheese has loosened. Break up the white chocolate and put it into a heatproof mixing bowl set over a saucepan of simmering water. When the chocolate has melted add it to the cream cheese mixture and beat well.
- Put 150g strawberries into a food processor with the remaining 30g of caster sugar. Whizz together until you have a puree. Add the strawberry puree to the cream cheese mixture and beat well.
- In a seperate bowl, whip the double cream until stiff peaks form then add it to the cream cheese mixture. Fold the whipped cream in gently until you can no longer see streaks of white and the cheesecake filling is a pale pink colour.
- Transfer the cheesecake filling on top of the biscuit base. Smooth it out using the back of a spoon. Cover and refrigerate overnight.
Strawberry puree topping and decoration
- To decorate, add 150g of strawberries into a food processor with 30g of caster sugar. Whizz together until you have a puree.
- When it's set, remove the cheesecake from the springform pan and place it on a serving plate or cake stand. Pour the strawberry puree over the top of the cheesecake allowing it to drip down the sides.
- Decorate with the fresh fruit, mini meringues and chocolate flakes.
Notes
- You can make this recipe using a handheld electric whisk, a stand mixer with the paddle attachment fitted or with a good old fashioned wooden spoon!
- Don’t press too hard when adding the biscuit crumbs into the baking tin otherwise you’ll have trouble releasing the cheesecake from the bottom of the tin.
- Make sure to use full-fat cream cheese or your cheesecake won't set.
- Whisk the cream cheese, sugar, white chocolate and strawberry puree and then fold in the whipped double cream.
- Refrigerate the undecorated cheesecake for at least 12 hours and up to 2 days.
- To release the cheesecake from the base of your tin, run a sharp knife around the bottom edge of the cheesecake and ease it off the tin.
- To tidy up the edges of the cheesecake, smooth it with a sharp knife or a palette knife.
- The strawberry puree on top is an optional step.
- Storage: leftovers should be stored in the fridge and will keep for 3-4 days. Eton Mess Cheesecake freezes well (without any decoration) for up to 3 months.
Nutrition Information:
Yield: 12 Serving Size: 1 gramsAmount Per Serving: Calories: 645Total Fat: 47gSaturated Fat: 27gUnsaturated Fat: 0gCholesterol: 127mgSodium: 327mgCarbohydrates: 48gFiber: 1gSugar: 34gProtein: 7g
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