No-Bake Eton Mess Cheesecake!

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A Creamy, Sweet and Delicious No-Bake Eton Mess Cheesecake with Fresh Strawberries, Home Made Meringues, and oodles of Cheesecake Goodness!

It’s Summer, it’s hot.. and all I want is Eton Mess. I have made my Eton Mess with Homemade Meringues so many times I can’t count. However, I wanted to try something a little different. Therefore, Eton Mess Cheesecake happened! It’s a delicious mix of a classic Buttery Biscuit base for the base of the Cheesecake, with a Fresh Strawberry & Philadelphia filling.

It has freshly whipped cream on top, with some homemade mini meringue kisses, with even more fresh strawberries, meringues and freeze dried strawberries. I wasn’t too sure how to approach making the filling to be strawberry like. In reality, you can make it strawberry like by using a coulis instead of fresh strawberries like in my No-Churn Strawberry Cheesecake Ice Cream, but this time I went fresh.

I’ve tried this recipe several times now, and you can add a few more fresh strawberries to the filling, but you risk it not setting quite so much. I chopped mine quite fine, but they work in bigger chunks easily as well. If they are bigger, you can easily add more. I didn’t want the cheesecake to be overly strawberry flavoured, so I left it at that.


I made some homemade mini meringue kisses to top the cheesecake with, and they’re so much easier to make than you think. Simply whip the egg whites to soft peaks, and then start adding one teaspoon of caster sugar a time whilst whipping, and it’ll slowly turn into meringue! I used some Sugarflair Christmas Red Food Colouring to make my meringue kisses stripey, but this is entirely optional of course!

I honestly adore this recipe, and it’s the perfect summer dessert. If you’re not a fan of strawberries then you can easily make it with raspberries, blackberries, etc! I hope you love this as much as I do… ENJOY!

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!
5 from 5 votes
Print Pin Rate
Category: Dessert
Type: Cheesecake
Prep Time: 10 minutes
Cook Time: 10 minutes
Meringues: 1 hour 40 minutes
Total Time: 20 minutes
Servings: 12 Slices
Author: Jane's Patisserie


Mini Meringues!

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


For the Meringues

  • Preheat the oven to 100C/90°C Fan and line two Baking Trays with Parchment Paper!
  • Separate the eggs into a spotlessly clean bowl (stand mixer bowl) and discard the yolks – or use them to make something else!! – but be careful not to get anything else in the egg whites such as a spot of yolk as this will ruin the meringue!
  • Whisk the Egg Whites on their own until soft peaks are form – it’ll double/triple in volume and look foamy and white, nothing like the normal egg white! Continue whisking the eggs on a Medium-High Speed and add the Caster Sugar a teaspoon at a time making sure its whisked in before you add the next spoonful. I realise this is time consuming, but adding the sugar any quicker will ruin it!
  • Once the sugar is all in the mixture with Meringue should be ultra white, glossy, and if you hold the bowl upside down nothing will fall out! If you’re brave, hold it above your head when you test it ? Put the 1cm round tip that you’re using into a Disposable Piping Bag with the end removed. Brush a few stripes of the Sugarflair Christmas Red Food Colouring into the inside of the Disposable Piping Bag that you’re using – I did three lines to make a pattern!
  • Pipe the Meringues onto the baking sheets – I use a 1cm round tip to make my little Meringue shells – Bake in the oven for 1 & 1/2 hours and then turn the oven off. Leave the Meringues to cool off completely in the oven till the oven is cold! This is very important that you leave them to cool off completely as if you take them out any sooner they will taste amazing, but they won’t crush down and they’d have the Chewy Meringue feel you can get sometimes!

For the Cheesecake

  • Blitz the biscuits in a food processor to a fine crumb, or mash them up in a bag and add the melted butter – pulse a few times until it is combined well. Tip into a 8″/20cm Deep Springform Tin and press down firmly – chill in the refrigerator whilst you do the rest!
  • With an electric mixer (I used my KitchenAid) Mix the Philadelphia and Icing Sugar together until smooth, it’ll only take a few seconds – whilst whisking slowly, pour in the liquid double cream & Vanilla and continue to Whip the Cream Cheese/Cream Mixture until it is starting to thicken. (Don’t whip it too fast, I whisk it on level 6/10 on my kitchenaid maximum. Too fast and it may split.. better to be slightly under whipped than over whipped!)
  • Once its thick, fold through the chopped up strawberries. It might look a little odd at first as its quite a moist fruit mixing into a mixture, but be gentle and thorough! Spread onto the biscuit base and spread evenly. Leave to set in the fridge, covered, for 5-6 hours, or preferably over night.
  • Carefully remove the cheesecake from the tin, and decorate with some whipped creamed and top each swirl of cream with one of your homemade meringues. Put some fresh whole strawberries into the middle of the cheesecake, crush over some meringues, and some freeze dried strawberries! Enjoy!


  • I recommend using a 8″/20cm Deep Springform Tin and Disposable Piping Bagin this recipe!
  • I use my Sugarflair Christmas Red Food Colouring for the food colouring as I only use concentrated colourings like these – supermarket ones won’t work as they’re too liquid.. but gel ones might!
  • I personally used Philadelphia Cream Cheese in this recipe as I find it the best Cream Cheese by far and it’s available in nearly every supermarket ever! You can also use Mascarpone, but they both MUST be Full-Fat!
  • 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!
Nutrition Facts
No-Bake Eton Mess Cheesecake!
Amount Per Serving
Calories 413 Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 17g106%
Cholesterol 97mg32%
Sodium 267mg12%
Potassium 132mg4%
Carbohydrates 30g10%
Sugar 17g19%
Protein 5g10%
Vitamin A 1110IU22%
Vitamin C 5.1mg6%
Calcium 73mg7%
Iron 1.1mg6%
* These are only estimates and can vary dependant on brands of ingredients and serving sizes.


Find my other Dessert Recipes on my Recipes Page!

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About Author

Hiya! I'm Jane, and I adore baking, cooking and all things delicious. I'm also partial to homewares, lifestyle posts and more!


  • Jenna
    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

  • Jenna
    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
      July 7, 2020 at 7:52 pm

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

  • Melissa
    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
      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
      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 🙂

  • Nicola H
    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
      June 19, 2020 at 7:36 pm

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

    • Nicola
      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
      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
      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

  • Jude
    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

  • Lucy
    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
      June 14, 2020 at 5:01 pm

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

  • Gemma
    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
      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

  • Susan
    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
      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!

  • Sophie
    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
      June 28, 2019 at 11:18 am

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

  • Claire Ingram
    June 16, 2019 at 7:39 pm

    Could I use raspberry instead?

  • Karina
    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
      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
      January 29, 2019 at 12:05 pm

      Oh lovely thanks a million for the reply 😉

  • Tansy Hilden
    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
      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!

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  • Eve Bridger
    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
      July 6, 2018 at 7:49 pm

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

  • Jen
    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
      June 30, 2018 at 8:29 pm

      Hiya! Yes the wilton one will do well! x

  • Tina
    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

  • Emma
    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
      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.

  • Mark Thomas
    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!

  • Sue
    October 30, 2017 at 12:08 pm

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

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

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

  • Dianne Whitehead
    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!

  • Monika Houghton
    September 14, 2017 at 5:00 pm

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

  • Alexandria
    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!

  • Beth
    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
      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

  • Suzy Morton
    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) ?

  • Mrs Cookie
    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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