🍓 Eton Mess Cheesecake (No-Bake)
🛒 Ingredients
For the crust:
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200g (about 7 oz) digestive biscuits or graham crackers
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80g (⅓ cup) unsalted butter, melted
For the filling:
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300g (10 oz) cream cheese, softened
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300ml (1¼ cups) double cream or heavy whipping cream
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100g (½ cup) powdered sugar
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1 tsp vanilla extract
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1–2 cups fresh strawberries, chopped
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4–5 small meringue nests, crushed (store-bought or homemade)
For topping (optional but lovely):
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Extra crushed meringue
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Strawberries (sliced or halved)
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Strawberry sauce or coulis
👩🍳 Instructions
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Make the crust:
Crush the biscuits into fine crumbs (using a food processor or a rolling pin).
Mix with melted butter and press firmly into the base of a springform pan (20cm / 8-inch).
Chill in the fridge for at least 20 minutes to firm up. -
Make the filling:
In a large bowl, beat cream cheese, powdered sugar, and vanilla until smooth.
In a separate bowl, whip the cream until soft peaks form.
Gently fold the whipped cream into the cream cheese mixture.
Fold in most of the chopped strawberries and crushed meringue (reserve a little for topping). -
Assemble:
Spoon the filling over the chilled crust and smooth the top.
Cover and chill for at least 4 hours or overnight for best texture. -
Decorate & serve:
Top with remaining strawberries and meringue. Drizzle with strawberry sauce if desired.
Slice and serve chilled.
✅ Tips
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For a tangier twist, use mascarpone or add a squeeze of lemon juice to the filling.
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Meringue softens as it sits—assemble close to serving if you want crunch.
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Use raspberries or mixed berries for variety.
Would you like a baked version, a mini/jar version for parties, or a gluten-free crust suggestion?