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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!

head on photo of No-Bake Eton Mess Berry Cheesecake with sparklers in background of photo

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.

overhead photo of No-Bake Eton Mess Berry Cheesecake before chilling and adding toppings

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.

raspberry sauce in bowl

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?

head on photo of No-Bake Eton Mess Berry Cheesecake with raspberry sauce being drizzled over cake

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!

front on photo of No-Bake Eton Mess Berry Cheesecake before adding whipped cream

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.

close up over head photo No-Bake Eton Mess Berry CheesecakeYou 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.

head on photo of No-Bake Eton Mess Berry Cheesecake

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!

head on photo of No-Bake Eton Mess Berry Cheesecake with slice removed from cake

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.

No-Bake Eton Mess Berry Cheesecake slice

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.

Prep Time 30 minutes
chill time 6 hours
Total Time 6 hours 30 minutes
Servings: 8
Calories Per Serving: 1182 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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Ingredients

Crust

Filling

Instructions

  • 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!

Notes

*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.
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  1. 5 stars
    Made for the 4th and it was a big hit! I just omitted the creme fraiche (since I didn’t have any) and also the meringue. It didn’t look exactly like your beautiful one but it tasted great and everyone loved it!

  2. My supermarket doesn’t have meringues, any subs? graham cracker chunks? Or should I make them myself?

    1. Hey Brittney! Happy 4th of July! Graham crackers would be great as would toasted marshmallows. Or just omit the meringues all together. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  3. Hi Tieghan,
    What a lovely dessert! If I use a spring-form pan, I would just pat the crust flat, correct?
    Thanks!

    1. Hi Michelle! Yes, you can past the crust flat. That will be so great! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  4. 5 stars
    This pie is crazy good!! While I was making this, I remembered I’m not a very good baker, but it didn’t matter, the recipe is very easy to follow and while I had to make a few changes, it still was fun to make and turned out delicious. I used store bought meringues, they were chocolate chip, so, I used chocolate syrup instead of the raspberry sauce. I even tossed a few chocolate chips on top with the strawberries, I make no apologies, like I said, it was crazy good!
    Thank you again Tieghan…….

    1. SO glad this turned out amazing Cindy! Thank you so much for trying this out and making it your own!! xTieghan

  5. 5 stars
    Tieghan.. I had to tell you that I made this yesterday for company and “everyone” raved about it. I even made a small batch of meringues (had never made them before and they turned out perfect as well) My sons wife kept saying mmm the entire time she was eating it and said she would have to get the recipe. So there you have it! Thanks ! Oh..and I just used vanilla Greek yogurt (because that’s all I had) in place of the crème fraîche and it worked out fine.

    1. HI Jacqueline! No more than 30 minutes I would say. This cake is best kept chilled and served as chilled as possible. If you can, keep the cake in the fridge right up until you are ready to slice. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  6. Hi,
    This looks amazing. Thinking about making this for a potluck lunch. Would the whipped cream hold for 12+ hrs?

    1. Hey Sam! Yes, you can make the whipped cream up to a day ahead of time. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  7. 5 stars
    I just finished making the crust and filling for this. The filling is absolutely delicious, my husband is licking the bowl. It was fun to make. I couldn’t believe how nicely the cream cheese and cream whipped up. Only wish we didn’t have to wait for it to set to eat it. Can hardly wait til tomorrow to put it all together and dive in! Thank you, I think this will be our favourite summer dessert!!

  8. Eaton Mess is maybe my all time favorite dessert because of its bright, tangy flavors, the differing textures of the meringue with the soft whipped cream and the fact that it’s dead simple to make. Cheesecake is my second favorite dessert, so the combination of these two things is a sure winner. And we’ve got some egg allergy issues at the party we’ll be attending which precludes us from being able to make a regular cheesecake. Thanks for a fabulous creation!

    1. Hi Lisa! I recommend using 1/3-1/2 cup powdered sugar to your taste! Just add more as you go until it’s sweet enough for you. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  9. 5 stars
    Tieghan..this looks scrumptious! I’ve heard of an Eton Mess before, but have never seen or tasted one. Looks so good! Is there a substitute for crème fraîche? Do you think yogurt or Greek yogurt would work? Maybe thinned a bit? It’s been years since I’ve seen crème fraîche, But not so sure of it’s consistency anymore. Is this the weekend you’re going to Costa Rica? Aww!,, if so, make sure you “chillax” and have a great time with the fam! ??

    1. Hey Colleen! You can just omit the creme fraiche and use equal amount of additional heavy cream in it’s place. That will still be delicious! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  10. I’m not a huge fan of Eaton Mess – don’t like meringue myself – but this take sounds absolutely scrumptious!!