Eton Mess Cheesecake

Eton Mess is a British classic! Combine it with a deliciously creamy, no-bake cheesecake and you have an indulgent dessert that everyone will love! Layers of Fluffy whipped cream, raspberries and crispy meringue! I mean, can it get any better?

My favorite about this cheesecake is how creamy it is! It’s perfect for those of you who don’t like things that are too sweet. This cheesecake is topped with delicious, sweet toppings so it all evens out sweetness-wise. Oh! I shouldn’t forget the 5-minute raspberry sauce on top! I made that from scratch by adding 1 cup raspberries and 1 cup sugar to a saucepan. Add a squeeze of lemon juice and stir for 5 minutes until the raspberries have stewed. Super easy to make, tastes phenomenal and it’s bright red! You just can’t beat the color of this stuff.

My mum asked me what Eton mess is?

I sent my mum photos of this cheesecake a couple of days before I shared it here with you guys and she asked me: what is Eton mess? Well, it’s a traditional English dessert consisting of a mixture of meringue, typically strawberries, and whipped cream. I subbed the strawberries for raspberries because I like them better. Still red, so it still looks great!

I didn’t make the meringues from scratch. Simply because I didn’t have time, so I used store bought ones to speed things up and simplify my life.

The reason it’s called Eton mess is that it’s traditionally served at Eton college’s annual cricket game. I mean, what’s more British than serving cream, meringue and fruit as a celebratory sports food?

What does no-bake cheesecake taste like?

It’s so delicious! Fluffy whipped cream, crispy meringue and fruit. So you have

• sweetness from the meringue
• creaminess from the fluffy whipped cream
• sourness from the fresh fruit. Again, typically strawberries but I used raspberries.

What do you need to make this no-bake cheesecake?

Crust

Digestives – these are very similar to graham crackers and can be subbed with graham crackers if you need.

Unsalted butter – Melt your butter ahead of time and let it cool slightly before using.

Cheesecake

Cream cheese – make sure you cream cheese is softened. Take it out of the fridge for an hour before using OR microwave for 15-20 seconds.

White chocolate – melt your chocolate in a heatproof bowl over a pot of simmering water. Alternatively, you can melt it in the microwave. Microwave for 30 seconds at a time, stirring each time.

Heavy/whipping cream – You want to make sure your cream has at least 30% fat content. That’s the same cream you use to make whipped cream.

Mascarpone – The mascarpone ads a subtly tang to this cheesecake and in the whipped cream topping. It also helps stabilise the cheesecake and whipped cream. That means you can make this ahead of time without risking the cream collapsing.

Vanilla extract – use pure vanilla extract for the best flavour results in this recipe.

Raspberry sauce – I made my own raspberry sauce. It’s really easy. Simply add 1 cup raspberries (fresh or frozen) to a saucepan. Add 1 cup of sugar and allow to simmer for 5 minutes on medium heat. Cool to room temperature and use.

Eton Mess Toppings

Mini meringues – I bought mine from our local supermarket. You can make your own. I just wanted to simplify this recipe, so I used store-bought meringues. So much easier!

Fresh raspberries – In place of fresh raspberries, you can use strawberries. You can pretty much use any fresh fruit you like. This would be gorgeous with pomegranate if it’s in season in your area.

How to make the no-bake cheesecake crust

1. Add the digestives to a bowl and blitz to reach fine crumbs

2. Add melted butter and blitz to coat crumbs

3. Add the wet crumbs to a 20cm springform pan and pat down firmly. Chill in the fridge. Let’s move onto the cheesecake filling!

Cheesecake

1. Add cream cheese to a large mixing bowl. Use an electric hand mixer to whip them together until creamed and fluffy.

2. Add the melted (and cooled) chocolate and mix until well combined. Set aside.

3. To a medium sized mixing bowl add the cream, mascarpone and vanilla extract and whip to stiff peaks.

4. Add to the whipped cream to the cheesecake mixture. Fold through.

5. Add the mixture to the chilled springform pan and use a spoon to spread around evenly. Getting it nice and flat ensures your toppings go on neater!

6. Drizzle with raspberry sauce and swirl around. Chill the cheesecake in the fridge for 2 hours or overnight to help everything set nice and firmly.

No-bake cheesecake – Eton Mess Toppings

1.  Add the cream and vanilla extract to a large mixing bowl. Whip to soft peaks.

2. Add mascarpone and whip to stiff peaks. Once whipped, set aside.

3. Take the cheesecake out of the springform pan

4. Transfer to a serving plate.

5. Top with half the cream.

6. Drizzle with raspberry sauce.

7. Add meringues and raspberries.

8. Repeat.

Gave this a go? Don’t forget to rate the recipe and leave a comment below! Hungry for more? Join me on Instagram, Facebook, Pinterest and TikTok for more great recipes!

Tips for making no-bake cheesecake

1. Cool your melted butter for the crust before using to prevent your crust from turning into smooth cookie butter when you blitz it.
2. If using home-made meringues, add right before serving otherwise they will soften and weep.
3. If you want to make this more authentic, sub the raspberries for strawberries. It’s the traditional fruit for this recipe! I prefer raspberries.
4. I would highly recommend making my 5-minute raspberry sauce. Tastes so good!

Did you make this? Be sure to leave a review below and tag me @thescranline on Facebook and Instagram!

N x