A plate serving Eton mess cheesecake

Eton mess cheesecake

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(19 ratings)

Prep: 20 mins Plus at least 4 hours chilling. No cook


Serves 8 - 10

If you’re after a summer dessert to impress, try this decadent Eton mess cheesecake filled with creamy mascarpone, topped with meringues and strawberries

Nutrition and extra info

Nutrition: Per serving

  • kcal669
  • fat52g
  • saturates32g
  • carbs43g
  • sugars33g
  • fibre3g
  • protein6g
  • salt0.8g
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  • 100g butter, plus extra for the tin



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 200g digestive biscuits
  • 375g mascarpone
  • 420g full-fat cream cheese
  • 150g icing sugar, plus 2 tbsp for the strawberries
  • 1 vanilla pod, seeds scraped, pod reserved
  • 225ml double cream
  • 600g strawberries, hulled, larger ones cut in half



    Once available in Britain for just a brief period during the summer, strawberries are now a year…

  • 1 tbsp balsamic vinegar
    Balsamic vinegar

    Balsamic vinegar

    bal-sam-ick vin-ee-gah

    True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…

  • 10 shop-bought mini meringues
  • edible flowers to decorate (optional)


  1. Butter a 20cm springform cake tin and line the base with baking parchment. Put the biscuits in a plastic bag and use a rolling pin to bash them into crumbs – or blitz in a food processor. Melt the butter, then stir it into the biscuit crumbs, mixing thoroughly. Tip into the tin, press down to create a firm layer and put in the fridge for 1 hr to set.

  2. Using an electric whisk, beat the cheeses, sugar, vanilla seeds and a pinch of salt until thick and smooth. Pour in the double cream and whisk until only just combined. Spoon the filling onto the base, smooth the top and return to the fridge for at least 4 hrs or overnight.

  3. Half an hour before serving, put the strawberries in a bowl with 2 tbsp icing sugar, the balsamic and scraped vanilla pod. Mix once, then leave the strawberries to soften slightly and release their juices. Push 1/4 of the strawberries through a sieve along with the juices to create a thick purée – or blitz in a food processor.

  4. To serve, run a knife around the outside of the cheesecake, release it from the tin, then top with the strawberries dotted with the meringues, crushing some as you go. Drizzle over the purée and decorate with flowers, if using.

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Comments, questions and tips

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Keith Ewart's picture
Keith Ewart
6th Jun, 2020
also did not set . I am a chef and followed exact recipe and since I am not the only one this has happened to I don't think this is a good recipe and doesn't have a good success rate. I do not recommend this at all , its needs to be adapted. Cream should be whipped first and folded into the mascarpone and cream cheese for this to 100% set.
6th Aug, 2018
Made this for a BBQ, looked stunning (even without the edible flowers) and tasted out of this world. Very rich, but it was so worth it! The only downside was it looked like a total war zone as soon as I cut into it, I suppose partly due to the warm weather. But as this was an 'Eton mess' cheesecake, nobody minded. Will definitely make again.
Rosalyn Hollidge's picture
Rosalyn Hollidge
2nd Jul, 2018
So easy and was polished off very quickly in our house. Thank you!
26th Dec, 2017
followed your recipe to the letter, and it DID NOT SET!!!! was in fridge overnight, and mixed well. You need to follow your recipe as you have written it. Have googled and found that if mixed in food processor the cream cheese will loose its emulsion and not set. You need to point out to people that the cheese should only be mixed by hand or with a handmixer! Otherwise mixture tasted excellent, but was embarrassing to serve an unset cheesecake!
Ashleigh Cowie
31st May, 2020
We have had the exact same problem and did not over mis it. We were very cautious. Gutted. Took so long to make and now it's a waste of time.
goodfoodteam's picture
19th Jun, 2018
We're sorry to hear your cheesecake did not set. We do recommend using a hand mixer in this recipe and at what point to stop mixing. We can't unfortunately include all variations and always recommend following the recipe as stated for best results. Your comments will be useful for future readers. Thank you.
23rd Jul, 2017
easy to make and tasted delicious. I used 2/3 of the quantities stated in the recipe and it worked fine.
18th Jun, 2017
Made this yesterday absolutely delicious would recommend
Emily Crowther's picture
Emily Crowther
26th Jun, 2019
Can this be frozen
goodfoodteam's picture
27th Jun, 2019
Thanks for your question. We haven't tested freezing this recipe and there may be some separation so we'd recommend not doing so for best results.
26th Jun, 2017
I made this for a BBQ but the cheese mixture was runny and did not set at all even after chilling overnight. In the end I served it in glasses with the biscuit mixture broken into pieces and it tasted lovely it's just a shame it didn't set. Can anyone suggest where it went wrong?
henrytic's picture
2nd Jul, 2017
Hazarding a guess that maybe you didn't use full fat cream cheese. Has to be full fat when using in cheesecake or most recipes if stated fullfat. Hope this helps.
goodfoodteam's picture
28th Jun, 2017
We're sorry to hear you cheesecake didn't work out. The mixture should be thick and smooth before going onto the base. We'd suggest whisking it a bit more if you decide to try it again to ensure the right consistency. If it's too runny once the double cream is added, then beat it a little at this point too.
2nd Jul, 2017
Thanks, I'll try it again this weekend. I definitely used full fat philidelphia as I make a cream cheese frosting a lot and only full fat will do! I'll try beating it a bit more and hopefully I'll get it right as it tasted amazing!
22nd Jun, 2017
Do you think I could top this a couple of hours in advance of serving it?
goodfoodteam's picture
28th Jun, 2017
Thanks for your question. We'd suggest saving the drizzle and the flowers to the last minute but you could do the rest.
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