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A cheesecake on a white plate topped with whipped cream, meringue kisses, fresh raspberries, and drizzled with raspberry sauce, with the sauce dripping down the sides.

Eton Mess Cheesecake

Eton Mess is a British classic! Combine it with a deliciously creamy, no-bake cheesecake and you have a refreshingly indulgent dessert that everyone will love! My fresh Eaton mess cheesecake is the perfect way to impress your family and friends during warmer weather!
Author: Nick Makrides
4.41 from 10 votes
Print Recipe Pin Recipe
Prep 30 minutes
Total 2 hours 40 minutes
Course Dessert
Cuisine British
Servings 12
Calories 246 kcal

Ingredients

Crust

  • 2 cups (200 g) digestives can sub with graham crackers
  • 1/2 cup (100 g) unsalted butter

Cheesecake

  • 2 blocks (500 g) Philadelphia cream cheese
  • 1 cup (200 g) white chocolate melted
  • 1 cup (250 ml) heavy/whipping cream
  • 1/2 cup (150 g) mascarpone cheese
  • 1 tsp vanilla extract
  • 5 tbsp raspberry sauce or jam

Eton Mess Toppings

  • 1 1/2 cups (375 ml) heavy/whipping cream
  • 1 tsp vanilla extract
  • 2 tbsp mascarpone cheese
  • 10-15 mini meringues
  • 1/2 cup (150 g) raspberry sauce or jam
  • 1 cup (100 g) 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!

Video

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 | Carbohydrates: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
Keyword Cheesecake, Meringue, Raspberries
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