This firecracker No-Bake Eton Mess Berry Cheesecake is an easy, no-bake, so delicious, dessert, perfect for the 4th of July. The filling is made with 5 base ingredients…cream cheese, heavy cream, sugar, vanilla extract, and fresh berries. The crust is a mix of sweet graham crackers, salted butter, and a touch of white chocolate. When the crust is combined with this creamy cheesecake filling it makes a luscious, no-bake cheesecake that’s sweet, creamy, and filled with berries. The cake is finished off with a drizzle of raspberry sauce, dolloped with whipped cream, and topped with crushed meringues and fresh blueberries for a red, white, and blue Eton mess inspired cheesecake!
And just like that, the 4th of July is only days away. How, I don’t know, but the time is here to celebrate America. And I am ready! Ready for some time off, ready for time in the sun, and ready for a berry-filled cheesecake with a British twist.
Leave it to me to put a British spin on a 4th of July dessert. But hey, it’s festive, easy, and so delicious, and that’s really what matters most. And when I say delicious, I really mean it. Each bite is filled with a little sweet crunch, creamy filling, juicy berries, and sweet meringues. It’s roll your eyes back good, and one of those desserts that everyone loves.
First, let me break this cheesecake down so that we’re all clear on exactly what this dessert consists of. It’s part classic cheesecake, parch classic Eton Mess…
1st Layer: classic graham crust, but made better with the addition of some white chocolate.
2nd Layer: cream cheese, honey, heavy cream, a splash of vanilla and all the red and blue berries.
3rd Layer: sweet raspberry sauce
4th Layer: whipped cream + crushed meringue cookies (the Eton mess layer)
Last layer: MORE BERRIES!
No oven. Nothing too fancy. Simple prep time. Easy.
For the crust, I knew I wanted to keep it simple, but I also knew I wanted to create a no-bake dessert. In an effort to do both simple AND no-bake, I stirred a little melted white-chocolate into the crust. Once the chocolate hardens it really helps to create a firm crust that’s easy to cut into and holds up well. I thought this was important for a 4th of July dessert. Messy is great, but we want a crust that can hold up well when serving guests. This is that crust.
While the crust stiffens up in the freezer, get to work on the filling. It’s honestly the simplest thing in the world, but also so delicious. Just whip together cream cheese, sugar, vanilla, and heavy cream and you’re done. You have a no-bake cheesecake filling that’s so creamy and luscious…I’m not really sure why you’d ever use eggs?
The last step is to spoon the cream cheese filling into the crust and swirl with lightly mashed raspberries and blueberries. Then just like that, you have a red, white, and blue cheesecake.
You see, so easy!
Now, you can simply stop here and call it a day. OR, you can do as I do and take this cheesecake one step further by adding a topping.
I like to make a simple raspberry sauce to spoon overtop the cheesecake. Then I dollop on freshly whipped cream, very lightly crushed store-bought meringues, and finish with fresh berries. Trust me, these finishing touches are a game-changer and make for a really fun no-bake cheesecake.
You can even make this no-bake cheesecake a day or so ahead, making it perfect for entertaining.
What’s also great? This cheesecake is completely NO BAKE. Which, to be honest, I could kind of care less about, since the temperatures have yet to go above 70 degrees here in the mountains. But I figured the rest of you might appreciate a no-bake dessert that does not require turning the oven on and heating up your kitchen during these hot summer months.
And with that, I’m leaving you for the day, as my brain is well into weekend-mode.
Have a great FRIDAY and please…have yourself an Eton Mess!
PS. If you’ve never heard of an Eton mess, it’s an English dessert. Traditionally it consists of strawberries, whipped cream, and lightly crushed meringues. It’s simple, sweet, and perfect. In the past, I created my take on the classic Eton mess with this Eton Mess Layer Cake. It’s nothing quite like this cheesecake, but still another delicious option.
If you make this no-bake Eton Mess berry cheesecake, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
No-Bake Eton Mess Berry Cheesecake.
Calories Per Serving: 526 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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- 2 packages (8 ounce) cream cheese, at room temperature
- 1/3-1/2 cup powdered sugar, to your taste
- 3 teaspoons vanilla extract
- 2 cups heavy cream
- 2 1/2 cups fresh raspberries, plus more for serving
- 1 1/2 cups fresh blueberries, plus more for serving
- 2 tablespoons lemon juice
- 3 tablespoons honey
- 2 teaspoons cornstarch
- 1/3 cup crème fraîche
- 6-8 meringues, store-bought or homemade
- 1. To make the crust. In a small bowl, mix the graham cracker crumbs, melted butter, and melted chocolate until moistened. Press the crumbs into an 8 or 9 inch tart pan, or spring-form pan with a removable bottom, to form a flat even crust. Transfer to the freezer to harden. 2. To make the filling. Using an electric mixer, whip the cream cheese, powdered sugar, and 2 teaspoons vanilla together until smooth. Add 1 cup cream and whip until soft peaks form, 2-3 minutes. Spoon the cream cheese filling into the crust. 3. In a small bowl, mash 1/2 cup of the raspberries with a fork until saucy. Gently swirl the mashed raspberries into the cream cheese, then sprinkle with a few blueberries (about 2 tablespoons). Wrap in plastic and refrigerate at least 8 hours, or overnight.4. In a small saucepan over medium-high heat, combine 1 cup raspberries with the lemon juice, and 1 tablespoon honey. Cook, stirring, until raspberries break down, 2 to 3 minutes. Whisk together cornstarch and 2 tablespoons water until smooth. Stir into berry mixture and bring to a boil, cook 1 minute. Remove from heat stain into a heatproof bowl, discarding the seeds. Stir in the remaining 1/2 cup whole raspberries. Let cool completely and spoon berry mixture over chilled cheesecake. 5. Make the whipped cream. Using an electric mixer, whip the remaining 1 cup cream and 1 teaspoon vanilla on medium-high speed until soft peaks form, 2 to 3 minutes. Add the crème fraîche and 2 tablespoons honey and beat until incorporated, 30 seconds. Chill until ready to use. 6. Remove the cake from the tart pan. Just before serving, dollop the cake with whipped cream and then crush the meringues over the cream. Decorate with fresh berries. Enjoy!
*The cheesecake can be made a day or two ahead of time and assembled through step 5. Keep chilled in the fridge and then finish as directed just before serving.