Ingredients
For the crust
1 ½ cups (150 g) digestive biscuits or graham crackers, crushed
¼ cup (60 g) unsalted butter, melted
2 tablespoons (25 g) sugar
For the cheesecake filling
2 cups (450 g) cream cheese, softened
¾ cup (150 g) caster sugar
1 teaspoon vanilla extract
1 cup (240 ml) double or heavy cream
1 tablespoon lemon juice
For the Eton Mess topping
1 ½ cups (250 g) fresh strawberries, hulled and sliced
1 cup (150 g) raspberries
1 cup (100 g) mini meringues or broken meringue nests
1 tablespoon icing sugar
½ cup (120 ml) whipped cream
Instructions
Begin by stirring together the crushed biscuits, melted butter, and sugar until the crumbs are well coated. Press this mixture into the base of a springform pan, smoothing it out evenly with the back of a spoon. Chill it in the fridge while you prepare the filling.
In a large bowl, beat the cream cheese with sugar and vanilla until smooth and creamy. Add the lemon juice, then fold in the whipped cream gently until the mixture becomes light and airy. Spoon this over the chilled crust, smoothing the top evenly. Refrigerate for at least 4 hours, or overnight for best firmness.
Just before serving, toss the strawberries and raspberries with a dusting of icing sugar to bring out their sweetness. Lightly fold in the broken meringues and whipped cream to create that signature Eton Mess texture—crisp, creamy, and juicy. Pile this colorful mixture generously over the top of the cheesecake.
The result is a dessert that’s both elegant and playful—the buttery biscuit base, the creamy cheesecake heart, and the joyful chaos of Eton Mess crowning it all, making every slice a celebration of summer sweetness.