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Eton mess cheesecake

A delightful dessert combining the classic Eton mess with a creamy cheesecake.
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Prep Time 30 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dessert
Cuisine: British
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Cheesecake Base
  • 200 g digestive biscuits crushed
  • 100 g butter melted
Cheesecake Filling
  • 300 g cream cheese softened
  • 100 g sugar
  • 200 ml whipping cream whipped
  • 1 tsp vanilla extract
Toppings
  • 200 g strawberries sliced
  • 50 g meringue crumbled

Method
 

Prepare the Base
  1. Mix the crushed digestive biscuits with melted butter and press into the bottom of a springform pan.
Make the Filling
  1. In a mixing bowl, combine softened cream cheese and sugar until smooth.
  2. Fold in the whipped cream and vanilla extract until well combined.
Assemble the Cheesecake
  1. Pour the cheesecake filling over the biscuit base and smooth the top.
  2. Refrigerate for at least 4 hours or until set.
Serve
  1. Top with sliced strawberries and crumbled meringue before serving.

NUTRITION INFORMATION:

Serving: 1 serving Calories: 350cal (18%) Carbohydrates: 30g (10%) Protein: 4g (8%) Fat: 24g (37%) Saturated Fat: 15g (94%) Polyunsaturated Fat: 1g Monounsaturated Fat: 8g Trans Fat: 0g Cholesterol: 70mg (23%) Sodium: 150mg (7%) Potassium: 200mg (6%) Fiber: 1g (4%) Sugar: 20g (40%) Vitamin A: 500IU (10%) Vitamin C: 30mg (36%) Calcium: 50mg (5%) Iron: 1mg (6%)
Keywords: cheesecake, Eton mess, no bake

Notes

For best results, chill overnight.

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