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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



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


  • 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



  • 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.


  • 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!


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


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