Try this Eton mess cheesecake recipe then check out our vanilla cheesecake, raspberry cheesecake, strawberry cheesecake, lime cheesecake, no-bake cheesecake and more best cheesecake recipes.


  • 200g Hobnobs
  • 50g unsalted butter, melted
  • 200g white chocolate, roughly chopped
  • 200ml double cream
  • 200g full-fat soft cheese
  • 150g tub mascarpone
  • 200g raspberries


  • 200ml double cream
  • 2 tbsp icing sugar
  • 300g raspberries
  • 3 large meringues, broken into pieces


  • STEP 1

    Put the Hobnobs in a food processor and whizz to crumbs, then add the butter and whizz again briefly.

  • STEP 2

    Tip into the base of a 20cm non-stick springform tin.

  • STEP 3

    Press the mix into an even layer and chill while you make the filling.

  • STEP 4

    Gently melt the chocolate in a heatproof bowl set over (but not touching) a pan of simmering water (or in short blasts in the microwave), then leave to cool slightly.

  • STEP 5

    Beat the cream, soft cheese and mascarpone in a bowl with a wooden spoon or spatula until it thickens – don’t over-beat or it will be too stiff to stir in the chocolate.

  • STEP 6

    Stir in the melted chocolate until the mixture is smooth.

  • STEP 7

    Spoon this onto the biscuit base dropping in the raspberries as you go, then put the cheesecake back in the fridge for at least 3-4 hours, but preferably overnight.

  • STEP 8

    To make the topping, softly whip the cream with 1 tbsp of the icing sugar.

  • STEP 9

    Whizz 100g of the raspberries with another tbsp of icing sugar to a purée, then push through a sieve

  • STEP 10

    Pile up the cream, meringue pieces, raspberry sauce and raspberries on top of the cheesecake, drizzling the raspberry sauce as you go.

Watch our step-by-step recipe video here


Janine Ratcliffe Portrait
Janine RatcliffeFood director

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