No-Bake Eton Mess Berry Cheesecake.
This no-bake dessert is so delicious and perfect for the 4th of July. The filling is made with 5 base ingredients...cream cheese, heavy cream, honey, vanilla extract, and fresh berries.
Calories: 1182kcal
Ingredients
Crust
- 9 full-size graham cracker sheets finely, crushed (about 1 1/4 cups when crushed into crumbs)
- 6 tablespoons salted butter, melted
- 4 ounces white chocolate, melted
Filling
- 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
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.
Nutrition
Calories: 1182kcal