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An Eton mess cheesecake with a strawberry cream filling, and homemade meringues on top – the perfect summer dessert! 

Say hello to the new summer dessert of your dreams… Eton mess cheesecake. It’s the marriage of some iconic desserts into the perfect summery dessert for all of you. Honestly, it’s beautiful, fresh and I love it. 

Eton Mess

Eton mess if one of those iconic desserts of the summer time that we all know and adore. It’s simply some deliciously lightly whipped cream, strawberries and meringue mixed together to make a light and fruity dessert. I love it. Even if I am absolutely and utter full, I will have enough room for a meringue based dessert like this, or even my spring pavlova

I tend to make my Eton mess myself with a homemade meringue, that is super easy as you can see below, lightly whip my cream together and fold through the fresh fruit.. but when it comes to a cheesecake version?! It’s even better. 

Cheesecake Base

The base of this cheesecake is the same as most of my others, where I use some blitzed digestive biscuits and mix with some melted butter. You can use most biscuits that you fancy, but I always think that the digestive is the classic here. If you want to use a filled biscuit, such as a custard cream, or a chocolate topped biscuit, you need to use less butter (about 2/3 of the total). 

I don’t mind switching between baking spread or unsalted block butter that has been melted as both work for me, but you can choose whichever you fancy to make it how you want – both work just as well as each other. 

Cheesecake Filling

This cheesecake filling is nice and simple and only five ingredients. You could make it less if you want by leaving out the vanilla, but I adore it in this recipe. 

  • Cream cheese – when it comes to the ‘cream cheese’ of a cheesecake, you MUST use a full-fat one. Full-fat soft cheese such as Philadelphia, or mascarpone both work really well. 
  • Cream – double cream is pretty much the only thing I would recommend here. If you are in another country it may have different name, such as heavy cream. You basically want the fattiest liquid cream that exists.
  • Sugar – I use icing sugar in my cheesecake fillings 
  • Vanilla – vanilla extract, vanilla pod, vanilla bean extract or anything works – a little extra sweetness 
  • Fruit – some fresh chopped strawberries folded through the mix 

Homemade Meringues

When it comes to making your own meringues, it is actually super simple and only two ingredients. Egg whites, and caster sugar. I used to make this recipe by adding a coloured stripe to my piping bag to colour the meringues, but this is optional and I prefer this without now to be honest.

When making a homemade meringue, you need to make sure that the bowl and whisk you are using is spotlessly clean and that your egg whites are not contaminated with any egg yolk as this protein can break down the meringue mixture really quickly. 

I whisk the egg whites to stiff peaks, add the sugar 1 tsp at a time, and whisk until glossy and lovely. Pipe onto the baking trays, and bake for a long time at a low temperature for the perfect bake. I also cool my meringues in the oven as this makes the perfect texture for your meringue. 

Of course, if you don’t want to make your own meringues, you can use shop bought ones as well, and there is no shame in that. The meringues in this recipe just decorate the top so it’s up to you if you want to make the effort. 

Tips & Tricks 

  • I use this cake tin
  • I use these piping bags
  • I use this piping tip
  • You can use shop bought meringues if you don’t want to make your own
  • Recipe updated March 2024 – only change is not adding colour to the homemade meringues 
  • I always set my cheesecakes in the fridge overnight otherwise they risk being a little sloppy still – you’re more likely to get a better result for the longer you leave it  :) 
  • This Cheesecake will last covered in the fridge for 3 days

No-Bake Eton Mess Cheesecake!

A Creamy, Sweet and Delicious No-Bake Eton Mess Cheesecake with Fresh Strawberries, Home Made Meringues, and oodles of Cheesecake Goodness!
Print Pin Rate
Category: Dessert
Type: Cheesecake
Keyword: Eton mess
Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes
Cooling & Decorating: 12 hours 40 minutes
Total Time: 14 hours 20 minutes
Servings: 12 Slices
Author: Jane's Patisserie


Mini Meringues

  • 3 medium egg whites
  • 150 g caster sugar

Biscuit Base

  • 300 g digestives
  • 150 g unsalted butter (melted)

Cheesecake Filling

  • 500-600 g full-fat cream cheese
  • 100 g icing sugar
  • 300 ml double cream
  • 1 tsp vanilla extract
  • 100-200 g strawberries (chopped)


  • 150 ml double cream
  • 2 tbsp icing sugar
  • fresh strawberries
  • freeze dried strawberries



  • Preheat the oven to 100ºc/90°c fan and line two large baking trays with parchment paper
  • Add the egg whites into a clean bowl and whisk to stiff peaks
  • Add the caster sugar, whilst whisking on a high speed, 1tsp at a time
  • Whisk for a further few minutes to make sure it's all mixed in, and then add your mix to a large piping bag with a piping tip
  • Pipe the meringues onto the baking sheets – I use a 1cm round tip to make my little meringue shells
  • Bake in the oven for 90 minutes and then turn the oven off and leave them to cool completely in the oven. This is useful to do whilst your cheesecake is made and setting in the fridge.

Cheesecake Base

  • Blitz the biscuits in a food processor to a fine crumb, or mash them up in a bag
  • Add the melted butter and mix to a wet sand texture
  • Press into the base of an 8" springform cake tin
  • Add the cream cheese to a large bowl and add the icing sugar and vanilla
  • Whisk together, and then add the double cream and whisk until thick. Alternately, whisk the cream separately and fold into the cream cheese mix.
  • Once its thick, fold through the chopped up strawberries.
  • Add onto the base, and make sure to spread the cheesecake until even. Set in the fridge for a minimum of 5-6 hours, but preferably overnight.
  • Carefully remove the cheesecake from the tin, and decorate with some double cream whipped with icing sugar, some strawberries, freeze dried strawberries and the mini meringues you made.


  • I use this cake tin
  • I use these piping bags
  • I use this piping tip
  • You can use shop bought meringues if you don't want to make your own
  • Recipe updated March 2024 - only change is not adding colour to the homemade meringues 
  • I always set my cheesecakes in the fridge overnight otherwise they risk being a little sloppy still – you’re more likely to get a better result for the longer you leave it  :) 
  • This Cheesecake will last covered in the fridge for 3 days


Find my other Dessert Recipes on my Recipes Page!

You can find me on:

J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.


  1. Yvonne Chequer on June 9, 2023 at 1:09 pm

    Hi I may have missed this, but do you mix crumbled meringues into the mascapone, cream & strawberries? I may have missed it in the recipe. Looking forward to making this later to take to a BBQ tomorrow. Thanks!

  2. Cara on October 9, 2021 at 8:06 am

    Hello! I want to make this but with freeze dried strawberries in the filling. Would I use the same amount as the fresh strawberries? Sorry if this is a silly question.
    Thank you. X

  3. Abi on July 23, 2021 at 9:40 am

    Hi I love the sound of this recipe, however is it possible to make it dairy free? Will the cheesecake still work? Thank you x

  4. Freya Karunaratne on July 17, 2021 at 4:15 pm

    5 stars
    I made this for my husband’s birthday as he’s a huge fan of both Eton mess and cheesecake – SUCH a hit! And really easy to make. Thank you! Will be trying the Eton mess layer cake next time

    • Jane's Patisserie on July 19, 2021 at 10:50 am

      Ahh how lovely – Happy Birthday to your husband! If you love this cheesecake you will definetly love my Eton Mess Layer Cake!x

  5. Susanne on May 15, 2021 at 3:51 am

    5 stars
    I’m working my way through your cheesecake recipes and this has become my new favorite!! So addictive!😁

    • Jane's Patisserie on May 15, 2021 at 9:24 am

      Ahh I love this, I am so pleased you love them as much as I do!xx

    • Vixels on September 26, 2022 at 9:13 pm

      I have a bottle of Eton mess Baileys. Could I add this instead of cream?

    • Jane's Patisserie on October 6, 2022 at 3:44 pm

      Hiya! Sadly not – they are two completely different ingredients! x

  6. Nilam Patel on March 31, 2021 at 4:06 am

    Can i bake this in a 7 inch pan? Also can i blitz half the strawberries and leave half of them in chunks?

    • Clare on June 7, 2021 at 2:24 pm


      Can I use ready made meringue instead of making them? If so how much would I need?

    • Jane's Patisserie on June 10, 2021 at 11:10 am

      Hey, you can do and how much you want is completely up to you x

  7. Sophie Mae Apps on March 23, 2021 at 11:35 am

    5 stars
    Hi Jane!
    Thank you for a wonderful recipe! This went down a treat at home and my mum (who isn’t usually the biggest fan of anything I make) had a second helping! I don’t think I’ve ever commented before on recipes, but this was amazing! Keep doing what you’re doing 🙂 xx

  8. Charlie on February 14, 2021 at 9:32 am

    My cheesecake hasnt set despite being in the fridge for 18 hours 🙁 Ive checked the ingredients and method and cant see where I went wrong, what could have happened??

    • Jane's Patisserie on February 14, 2021 at 11:07 am

      It could be a number of things – and it’s hard to say for certain as I don’t know exactly how you made it, or the ingredients used. Likely is it’s just not whisked enough, or the strawberries have caused a problem etc! It’s worth freezing for at least an hour to make it serve-able for now x

  9. Katie Hughes on December 7, 2020 at 9:15 pm

    5 stars
    Very easy to make and tastes amazing. I made extra meringue kisses so that it could be refrigerated.

  10. Broombrush on August 25, 2020 at 2:34 pm

    5 stars
    A real show stopper and tastes as good as it looks

  11. Allie on August 20, 2020 at 3:24 pm

    Am making this recipe tomorrow but will probably add more Strawberries. I drain them on and between kitchen paper for a while before I use fresh ones in a recipe as it soaks up the excess juice but leaves the texture and flavour intact. Just an idea you might like to try? 😁

    • Jane's Patisserie on August 20, 2020 at 3:57 pm

      Yep you can do that if that works for you..!

  12. Jenna on July 9, 2020 at 9:48 am

    5 stars
    I’m now finished with it, all decorations done and I’m very happy with the result. thank you so much for the recipe! I will definitely be making more desserts from your website! x

  13. Jenna on July 7, 2020 at 5:50 pm

    5 stars
    Hi Jane,
    I’m planning on making this recipe tomorrow, but I only have 360g of full fat cream cheese. can I substitute the rest with mascarpone or should I just buy some more? I’m very excited to make this by the way. thanks for the lovely recipe. x

    • Jane's Patisserie on July 7, 2020 at 7:52 pm

      Hey! You can definitely make the rest up with mascarpone! x

  14. Melissa on June 27, 2020 at 1:26 am

    5 stars
    Hello, I made this cheesecake yesterday and left it in the fridge overnight in my springform tin to set, when I took it out this afternoon it was a bit soggy at the bottom, I decorated it and transferred it to a different plate to serve, when I went back the plate was soaking with a liquid? Any idea why this may be? This also made the base split when I cut it. I made the raspberry and white chocolate one last week and it turned out perfectly, I followed the recipe exact but used Mascarpone instead of Philadelphia? It tasted good just looking for some advice to avoid the leaking next time. Love your recipes and can’t wait to try more!

    • Jane's Patisserie on June 27, 2020 at 9:57 am

      Hey! So this can happen sometimes due to the fruit (often I find strawberries are much more of a culprit compared to raspberries)! Other than the soggy bottom, did it set okay? x

    • Melissa on June 27, 2020 at 4:32 pm

      Yes it set perfectly apart from that and it tasted lovely, was just unsure where it was coming from, I did think it was the strawberries. Going to try making it again as it was popular! Thanks for the reply 🙂

  15. Nicola H on June 19, 2020 at 9:08 am

    Hi Jane!

    For the meringue kisses; if I wanted them all one colour, (I’m thinking pink!) when would I add the food colouring?
    Thank you! Love your recipes! xx

    • Jane's Patisserie on June 19, 2020 at 7:36 pm

      I would add the food colouring towards the end of whisking! xx

    • Nicola on June 23, 2020 at 5:07 pm

      Thank you! I’ve tried it as you said – they’re still baking in the oven at the moment but so far so good!

      Are they suitable for freezing?

    • Jane's Patisserie on June 23, 2020 at 7:42 pm

      Meringue can freeze, but you have to be careful when thawing them as they can go soggy! Meringue kisses can last for months though in an airtight container in a cool place though!

    • Nicola on June 25, 2020 at 1:22 pm

      Oh that’s good to know – thank you so much!

      They turned out really well for a first attempt! I had to keep patient with the whisking but I’m really happy with them!😃x

  16. Jude on June 17, 2020 at 12:02 pm

    Hi Jane
    Thanks for this lovely recipe, can I ask should the cream cheese be at room temperature or chilled before whisking ?
    Thank you

  17. Lucy on June 14, 2020 at 3:00 pm

    Hi Jane,

    Absolutely love all your recipes at the moment😍 thinking of making this cheesecake this week. For a 6 inch tin how would you recommend adapting the recipe? X

    • Jane's Patisserie on June 14, 2020 at 5:01 pm

      Hey!! Thank you! I would say half it for a 6″! X

  18. Gemma on June 3, 2020 at 2:11 pm

    Hi Jane,
    I want to make my sister a strawberry cheesecake but she’s asked that there is only lumps of strawberries on top and not inside the filling. Could I make a coulis and mix into the cream cheese filling? Just wondering whether the extra liquid would mess with the setting of it? Thank you 😊

    • Jane's Patisserie on June 3, 2020 at 6:53 pm

      Hiya! So the extra liquid could certainly cause a problem – but what you could do is just spoon a couple of teaspoons worth onto the top of the plain cheesecake, and swirl it through, or use a setting agent like gelatine! xx

  19. Susan on February 24, 2020 at 12:18 pm

    Can you freeze this? If so would you freeze it without the decoration on top? When should it be taken out of the freezer to thaw it?

    • Jane's Patisserie on February 24, 2020 at 4:03 pm

      Yes I would freeze without decoration – and I personally would thaw in the fridge as you don’t want it to get too warm, so probably 7-8 hours at least!

  20. Sophie on June 28, 2019 at 9:17 am

    Hi, thinking of making this but need it to be gluten free. Do you think it would work the same with gf digestive biscuits?

    • Jane's Patisserie on June 28, 2019 at 11:18 am

      Yes! My favourite GF ones are the Tesco ones, and I only add 135g of butter!

  21. Claire Ingram on June 16, 2019 at 7:39 pm

    Could I use raspberry instead?

  22. Karina on January 25, 2019 at 11:34 am

    Hi, i want to make this cheesecake but i want to put it in 10inch cake tin how can i adjust the recipe?

    • Jane's Patisserie on January 25, 2019 at 3:38 pm

      Technically for a 10″, you need to to do 1.6x the recipe, so add another two thirds on! Beware it can make it take longer to set! x

    • Karina on January 29, 2019 at 12:05 pm

      Oh lovely thanks a million for the reply 😉

  23. Tansy Hilden on September 11, 2018 at 3:49 am

    5 stars
    Hello, am wondering if I can use frozen/freeze dried strawberries for the cheesecake filling instead of fresh?

    • Jane's Patisserie on September 11, 2018 at 8:29 am

      I haven’t tried frozen as they’d obviously thaw, and I’m unsure of how that would work for the liquid content – but freeze dried would work!

  24. […] Get the Recipe […]

  25. Eve Bridger on July 6, 2018 at 7:28 pm

    I’m going to make this recipe this weekend! Could I add some crushed meringues to the cream cheese filling?

    • Jane's Patisserie on July 6, 2018 at 7:49 pm

      You could, but they tend to dissolve quite a bit so I don’t bother! X

  26. Jen on June 29, 2018 at 9:39 am

    Hi Jane,
    Im planning on making this dessert this weekend. I dont have Christmas red paste but do have Wilton red food gel… will this still be ok for the meringue kisses?

    Many thanks

    • Jane's Patisserie on June 30, 2018 at 8:29 pm

      Hiya! Yes the wilton one will do well! x

  27. Tina on May 16, 2018 at 6:54 pm

    5 stars
    I’ve made this several times – it’s a great recipe 🙂 I’m going to make a batch of mini versions next. Love all your recipes xx

  28. Emma on February 19, 2018 at 9:22 pm

    Hi Jane
    Planning on making this lovely cheesecake at the weekend and was wondering how far in advance could I make the meringue kisses….would 2 days be ok and store them in an air tight container? Also when cutting the strawberrys up for the filling are you cutting them up smaller than quarters?
    Thank you x

    • Jane's Patisserie on February 20, 2018 at 2:30 pm

      You can make the meringue kisses very far in advance, up to a month, as meringue itself once sealed into a container takes ages to go off so 2 days is easy! Depending on size I would say the pieces are about 1cm in size for the strawberries.

  29. Mark Thomas on December 25, 2017 at 12:24 pm

    Just finished making this as an alternative to Christmas pudding. Really easy recipe to follow and looks great 🙂 Thank You!

  30. Sue on October 30, 2017 at 12:08 pm

    Can it be frozen before you put the top decorations on? X

    • Jane's Patisserie on October 30, 2017 at 8:31 pm

      Yes! It must set in the fridge for at least 5-6 hours before freezing however.

  31. Dianne Whitehead on September 28, 2017 at 2:26 am

    I very rarely comment on blogs, but I just had to tell you how beautiful this is and what a clever idea you have come up with. I am going to adapt this to a Keto-friendly recipe and can’t wait to serve it at my next dinner party. Thanks for sharing!

  32. Monika Houghton on September 14, 2017 at 5:00 pm

    Love Eaton mess and love cheesecake….what a wonderful combination…thanks Jane

  33. Alexandria on July 30, 2017 at 2:32 pm

    Made this yesterday. Was so amazing, thank you for the recipe! I blended the strawberries for the filling instead. This is going to be a frequent dessert for me!

  34. Beth on May 23, 2017 at 4:01 pm

    I’m so excited to make this recipe, but I was just wondering if it would be possible to blitz the strawberries down, so there aren’t any chunks in the cream cheese filling?
    Would the recipe need altering or would it work ok?

    • Jane's Patisserie on May 24, 2017 at 11:47 am

      I would maybe use a bit less as it would be more liquid like, but it should still work. x

  35. Suzy Morton on April 9, 2017 at 1:34 pm

    My first attempt at a cheesecake and I made this one. Brilliant recipe and tastes so good!!
    Hope to make the mini creme egg cheesecake for Easter weekend (that’s if I don’t eat the mini eggs first!!! lol) ?

  36. Mrs Cookie on July 18, 2016 at 10:44 am

    Il est magnifique ! Il donne envie d’en prendre une part ! C’est un régal pour les yeux, merci !

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