Stunning Eton Mess Cheesecake (No-Bake)
Servings: 12 people
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.
- 300 g Digestive biscuits
- 150 g unsalted butter melted
- 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
- 1 handful strawberries
- 1 handful blackberries
- 1 handful raspberries
- 12 mini meringues
- 2 Cadbury flakes snapped in half
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.
- 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.
Calories: 645kcal | Carbohydrates: 48g | Protein: 7g | Fat: 47g | Saturated Fat: 27g | Cholesterol: 127mg | Sodium: 327mg | Potassium: 229mg | Fiber: 1g | Sugar: 34g | Vitamin A: 1446IU | Vitamin C: 18mg | Calcium: 119mg | Iron: 1mg