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If you’re looking for a show-stopping no-bake Oreo cheesecake, this Oreo Meringue Cheesecake is guaranteed to impress. Made in a loaf tin and served upside down, this unique dessert features a buttery Oreo biscuit base, a light and creamy vanilla no-bake cheesecake, a hidden Nutella centre, and is finished with toasted meringue and crushed Oreo cookies for the ultimate chocolate lover’s dessert.
Perfect for birthdays, summer gatherings or whenever you’re craving an indulgent treat, this upside down cheesecake is surprisingly easy to make with no oven required. Every slice is packed with creamy cheesecake, crunchy Oreo biscuits, rich Nutella and fluffy toasted meringue, making it a dessert everyone will be asking you to make again.
Ingredients
Oreo cookie shell
- 400g Oreo cookies
- 100g butter
Vanilla cheesecake
- 400g cream cheese (full fat)
- 350ml double /heavy cream
- 120g icing sugar
- 1tsp vanilla extract
Meringue
- 3 egg whites
- 180g caster sugar
- 1tsp cornstarch
Other items needed
- Extra Oreo cookies for the top
- One jar of Nutella
Instructions
Oreo cookie shell
- Spray a 9x5" cake loaf tin with spray oil then line with two strips of baking paper.
- Blitz the Oreo cookies in a food processor until you have fine crumbs.
- Melt the butter in the microwave, pour over the biscuit crumb, mix until combined.
- Push the cookie crumbs into the cake loaf tin, start at the bottom, then the sides. Put in the fridge whilst you make the cheesecake.
Vanilla cheesecake
- In a bowl, mix the cream cheese with electric beaters until smooth and creamy.
- Add the sifted icing sugar and vanilla extract. Mix until combined.
- In a separate bowl whip the cream until soft peaks appear, do not over mix.
- Fold the cream into the cream cheese mix until combined.
Assemble
- Push half the cheesecake mix into the cake loaf tin, make sure there aren't any gaps.
- Make a little well and add 4 large spoonfuls of Nutella in the middle.
- Cover with the remaining cheesecake mix, smooth the top so it is flat.
- Cover with the remaining Oreo cookie crumbs. Make sure it nice and flat and refrigerate over night.
- Place the egg whites and caster sugar in a clean oil free bowl and place it over a pot of gently simmering water, creating a double boiler.
- Whisk the mixture occasionally until the sugar has fully dissolved and it feels hot to the touch.
- Remove from the heat, and whisk for a few minutes until it turns white, then add the corn starch. Keep whisking until you get glossy meringue with stiff peaks. (if you can hold the bowl over your head its ready)
- Pull the baking paper hanging out the sides of the loaf tin until you feel the cheesecake release from the tin.
- Place a wooden board on top and flip upside down.
- Remove the cake loaf tin from the cheesecake.
- Add large spoonfuls of the meringue on top of the cheesecake.
- Add 4 half Oreo cookies in the meringue, then toast the meringue with a kitchen torch.
- Dig in with a spoon, this cheesecake is not meant to be sliced and served. Enjoy!
- Make sure to keep refrigerated!
Did You Make This Recipe?
Let's see! Tag me on Instagram at @emsfoodiefix.
