ETON MESS CHEESECAKE

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Eton Mess Cheesecake

⏱️ Prep: 30 min
🔥 Cook: 0 min
🕒 Total: 4 hr+ chilling
👨‍👩‍👧‍👦 Servings: 6-8

A creamy, fruity Eton Mess Cheesecake with a buttery biscuit base, smooth mascarpone filling, fresh strawberries, and a luscious strawberry sauce. Perfect for dessert lovers!

💖 Why You’ll Love This Recipe

  • ✅ Rich and creamy cheesecake with a fruity twist
  • ✅ Easy to prepare and no-bake
  • ✅ Beautifully marbled filling with fresh strawberries
  • ✅ Perfect for parties or special occasions

💡 Cooking Tips

  • Use a glass or bottom of a cup to press the base evenly in the tin.
  • Fold the whipped cream and mascarpone filling gently to prevent splitting.
  • Chill the cheesecake at least 4 hours or overnight for best results.

🍴 Serving Suggestions

  • Serve chilled for a refreshing dessert.
  • Top with extra fresh strawberries or whipped cream if desired.

❄️ Storage & Reheating

  • Store in the fridge in an airtight container for up to 2 days.
  • Always serve fresh, avoid freezing for best texture.

🔄 Variations

  • Add chocolate curls or shavings for a chocolate-strawberry version.
  • Use raspberries or blueberries instead of strawberries.
  • Swap biscuit base for Oreo crumbs for a chocolate base.

❓ FAQs

  • Can I prepare it ahead of time? Yes, prepare the cheesecake base and filling a day ahead and chill overnight.
  • Can I use low-fat cream cheese? Yes, but the texture may be slightly less creamy.
  • Can I make individual servings? Yes, use small jars or ramekins for single-serve cheesecakes.

📝 Ingredients

Cheesecake Base

  • 100g Digestive biscuits
  • 100g Shortbread biscuits
  • 50g Butter (melted)

Filling

  • 200g Cream cheese
  • 250g Mascarpone
  • 100ml Double cream
  • 100g Icing sugar
  • 1 tsp Vanilla extract
  • 5 tsp Strawberry conserve
  • Handful fresh strawberries

Strawberry Sauce

  • 5 tsp Strawberry conserve
  • 20ml Water
  • Handful fresh strawberries (diced)
  • 3 tbsp Cornstarch mixed with water

Toppings

  • Whipped cream
  • Strawberry sauce
  • Meringue nests
  • Fresh strawberries

👨‍🍳 Instructions

  1. Crush or blend the biscuits for the base. Melt butter and mix with biscuit crumbs.
  2. Line a 7-inch baking tin with parchment paper and press in the base evenly. Chill in fridge.
  3. Whisk cream cheese, mascarpone, and icing sugar until smooth.
  4. Whip double cream until almost firm and fold gently into cheesecake mixture along with strawberry conserve and chopped strawberries.
  5. Mix lightly to create a marbled effect. Chill for at least 4 hours or overnight.
  6. For strawberry sauce: Heat strawberry conserve with water, add fresh diced strawberries, and simmer. Gradually add cornstarch mixture to thicken.
  7. Decorate chilled cheesecake with whipped cream, strawberry sauce, crumbled meringue, and fresh strawberries.
  8. Serve immediately and enjoy fresh!
📊 Nutrition (per serving)
Calories: ~450 | Protein: 6g | Carbs: 40g | Fat: 28g

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