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–+ servings
A Eton mess cheesecake with a crumbly base, topped with fresh strawberries and dollops of whipped cream, sits on a wooden board dusted with powdered sugar.

Eton Mess Cheesecake

Lauren
All my favourite things in an Eton Mess - vanilla whipped cream, fresh berries, meringue and a vibrant, zingy sauce - combine perfectly with soft cream cheese and a biscuit base to create this hard-to-beat Eton Mess Cheesecake.
5 from 1 vote
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Prep Time 10 minutes
Refrigeration Time 4 hours 30 minutes
Total Time 4 hours 40 minutes
Course Dessert
Cuisine British
Servings 8 people
Calories 705 kcal

Equipment

  • 1 Cheesecake Tin 21cm diameter by 7cm depth (8x2.5in)

Ingredients
  

Cheesecake Base

  • 320 g biscuits 160g digestive and 160g hobnobs - see Notes
  • 150 g unsalted butter

Cheesecake Filling

  • 300 ml double cream
  • 400 g full fat soft cheese
  • 100 g icing sugar
  • 1 teaspoon vanilla extract
  • 400 g raspberries drained (retain liquid for topping)

Strawberry Jelly

  • 350 g strawberries
  • 12 g gelatine powder 1 sachet or 4 leaves gelatine

Topping

  • meringues
  • strawberries

Instructions
 

Cheesecake Biscuit Base

  • Melt 150 g unsalted butter in microwave
  • Either blitz up in a food processor or crush in a bag with a rolling pin 320 g biscuits and mix through the melted butter until combined
  • Press down the biscuit base into the bottom of a cheesecake tin (21cm x 7cm/8 x 2.5in) using a glass (this ensures an even base with no air pockets) - put in the fridge for 30 minutes to set

Cheesecake Filling

  • Use a sieve and silicon spatula to squeeze juice from the 400 g raspberries (this ensures the cheesecake doesn’t get overly wet or leak excess water) - retain this excess liquid for the jelly topping
  • Using hand mixer, whip together 400 g full fat soft cheese, 300 ml double cream, 100 g icing sugar and 1 teaspoon vanilla extract
  • Fold the drained raspberries through the whipped cream cheese
  • Remove cheesecake based from the fridge and spoon whipped cream cheese mixture on top of biscuit base, spreading with spatula again to remove any potential air pockets and smooth the top
  • Tip: wipe around the side with a cloth so when you pour the jelly on top it has clean edges

Cheesecake Jelly

  • Cut the stems off of 350 g strawberries and blend them into a puree for the jelly
  • Combine the strawberry puree with the liquid from drained raspberries and measure your volume before adding gelatine (6g of gelatine sets 285ml or ½ pint of liquid or 12g of gelatine sets 570ml or 1 pint of liquid)
  • Dissolve 12 g gelatine powder in approx. 8 tablespoon boiling water if you have the full volume (or half it if necessary)
  • Pour the melted gelatine into the fruit puree before pouring on top of the cheesecake, refrigerate for 4 hours, but ideally overnight

Cheesecake Topping

  • Remove the Eton mess cheesecake from the fridge and top with meringues and halved strawberries before serving

Notes

Biscuits: other options include shortbread or gingernuts or if you're US based, then you can use Graham crackers or any other biscuit available to you
 

Nutrition

Calories: 705kcalCarbohydrates: 57gProtein: 9gFat: 51gSaturated Fat: 29gPolyunsaturated Fat: 4gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 133mgSodium: 380mgPotassium: 318mgFiber: 5gSugar: 30gVitamin A: 1717IUVitamin C: 39mgCalcium: 129mgIron: 2mg
Keyword eton mess, eton mess cheesecake, eton mess cheesecake no-bake, No Bake Cheesecake
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