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hand adding meringue to 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?

Close up of Eton Mess Cheesecake with slice taken out

My favourite 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 colour of this stuff.

close up of Eton Mess Cheesecake toppings

My mum asked me what Eton mess is?

I sent my mum photos of this cheesecake a couple 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 because 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 Eton Mess 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 you need for to make this Eton Mess 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 Eton Mess Cheesecake

Crust

Making Eton Mess Cheesecake Crust

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

2. Add melted butter and blitz to coat crumbs

Finishing Eton Mess Cheesecake crust

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

Making Eton Mess Cheesecake Filling 01

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.

Folding Eton Mess Cheesecake filling

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.

Swirling raspberry in Eton Mess Cheesecake

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.

Eton Mess Toppings

Making whipped cream topping for Eton Mess Cheesecake

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.

Chilled Eton Mess Cheesecake

3. Take the cheesecake out of the springform pan

4. Transfer to a serving plate.

Decorating Eton Mess Cheesecake 01

5. Top with half the cream.

6. Drizzle with raspberry sauce.

Decorating Eton Mess Cheesecake 01

7. Add meringues and raspberries.

8. Repeat.

Tips for making Eton Mess Cheesecake

  1. Cool your melted butter for the crust before using to prevent your crust from turning into a 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!

I hope you guys enjoyed this simple but delicious cheesecake recipe with me. Please comment in the comments section below, or feel free to share with your family and friends on social media. I’ll see you all on the following recipe. Happy baking!

N x

hand adding meringue to Eton Mess Cheesecake

Eton Mess Cheesecake

Serves 12

5 from 2 votes
Prep Time: 30 mins
Total Time: 2 hrs 40 mins
Course: Dessert
Cuisine: British

Ingredients

Crust

  • 2 cups digestives can sub with graham crackers
  • 1/2 cup unsalted butter

Cheesecake

  • 2 blocks Philadelphia cream cheese
  • 1 cup white chocolate melted
  • 1 cup heavy/whipping cream
  • 1/2 cup mascarpone cheese
  • 1 tsp vanilla extract
  • 5 tbsp raspberry sauce or jam

Eton Mess Toppings

  • 1 1/2 cups heavy/whipping cream
  • 1 tsp vanilla extract
  • 2 tbsp mascarpone cheese
  • 10-15 mini meringues
  • 1/2 cup raspberry sauce or jam
  • 1 cup fresh raspberries


Instructions

Crust

  • Add the digestives to the bowl of a food processor and blitz until you reach fine crumbs. Add the butter and blitz to coat the crumbs.Pour the mixture out onto a 20cm (8-inch) springform pan. Firmly press the crumbs on the bottom of the pan and chill in the fridge.

Cheesecake

  • Begin by melting the chocolate in a heatproof bowl in the microwave. Microwave for 30 seconds at a time, stirring each time until melted. You can also do this using the double boiling method. Set aside to cool slightly.
  • To a separate bowl, add the cream cheese and mix using an electric hand mixer until creamy. Add the slightly cooled chocolate and mix until well combined.
  • To a separate medium sized bowl add the cream and whip until you reach soft peaks. Add the mascarpone cheese and vanilla extract and whip to stiff peaks. Transfer the whipped cream to the cheesecake mixture. Use a spatula to fold through until well combined.
  • Transfer the mixture to the chilled cake tin and spread around evenly using a spoon. Drizzle with raspberry sauce. Use a skewer to swirl around. Chill in the fridge for 2 hours to set.

Eton Mess Toppings

  • Add the cream and vanilla extract to a large mixing bowl. Use an electric hand mixer to whip to stiff peaks.
  • Carefully run a sharp knife around the cheesecake while still in the baking tin. Take out of the springform pan and transfer to your serving plate. Top with half the cream, drizzle with raspberry sauce. Swirl using a spoon or spatula. Top with fresh raspberries and mini meringues. Repeat once more. Slice and serve!

Notes

Cheesecake can be stored in an airtight container for up to three days.
For a fresher look, add toppings right before serving.

Nutrition

Calories : 246kcal
Carbonhydrates: 18g
Protein: 3g
Fat: 18g
Saturated Fat: 11g
Trans Fat : 1g
Cholesterol: 35mg
Sodium: 116mg
Potassium : 61mg
Fiber: 1g
Sugar : 10g
Vitamin A: 406IU
Vitamin C: 1mg
Calcium: 53mg
Iron: 1mg
Nutrition Disclosure

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