Eton mess cheesecake recipe

Eton mess cheesecake
An impressive dessert piled with fruit and chocolate Credit: Kris Kirkham

This is such a pretty dessert, and so fun and easy to make.

Prep time: 20 minutes, plus chilling time ¦ Cooking time: 5 minutes 




For the base

  • 360g plain digestive biscuits
  • 80g unsalted butter, melted
  • 3 tbsp freeze-dried strawberries
  • 20g meringue, crushed

For the filling

  • 750g cream cheese
  • 100g caster sugar
  • 240g strawberries, hulled
  • 250ml double cream
  • 30g meringue, broken into large chunks
  • 80g flakey milk-chocolate bars, halved widthways

For the topping

  • 90g white chocolate
  • 90ml double cream
  • 230g strawberries, halved lengthways
  • 80g flakey milk-chocolate bars, halved widthways
  • 25g meringue, crushed
  • 1 tbsp white-chocolate buttons
  • 2 tbsp freeze-dried strawberries
  • edible flowers or fresh 
mint sprigs


  1. Whizz the biscuits into fine crumbs in a food processor 
(stick them in a sandwich bag and bash with a rolling pin if you haven’t got a processor). Add the melted butter and give the mixture a good stir to make sure that all the biscuit is nicely coated, then mix in the freeze-dried strawberries and crushed meringue.
  2. Pour into a 20cm, deep springform cake tin, and press down gently and evenly to make your base. Level off around the edge with the back of a spoon and place in the freezer 
for 15 minutes to firm up.
  3. Beat the cream cheese and 75g sugar together. Blitz 100g fresh strawberries with the remaining sugar to form a purée and add to the mix. Finely chop the remaining strawberries and add them as well, then mix together thoroughly.
  4. Whip the cream until you have soft peaks and fold it gently into the mix. Spoon into the cake tin, level off with a palette knife and run your forefinger and thumb around the rim of the tin to create a professional finish.
  5. Poke in the chunks of meringue and flakey chocolate bars so that some are completely submerged and some stick out the top. Tap the tin gently on a hard surface to remove any air bubbles and stick it back in the freezer for at least three hours to set.
  6. When you are ready to decorate, remove the cake from the freezer and take it out of the tin.
  7. To make a chocolate drizzle, blitz the white chocolate into coarse crumbs and whack it in a heatproof bowl. Heat the cream until piping hot (but not bubbling). Pour it on to the chocolate gradually, stirring as you go, until it is completely melted, smooth and lump-free. Then drizzle the topping on to the cake, starting in the middle and using the back of a spoon to gently encourage the chocolate over the edge.
  8. While the chocolate is still wet, add the remaining toppings. First, the fresh strawberries, then the flakey chocolate, followed by the meringue, buttons and freeze-dried strawberries. Garnish with flowers or mint to add colour. Allow to defrost in the fridge for 3-4 hours before serving.

Recipe from Pleesecakes by Joe Moruzzi and Brendon Parry (Quadrille, £15). To order your copy for £12.99 plus p&p, call 
0844-871 1514 or visit