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S’mores Upside Down Cheesecake (No Bake) is the ultimate summer dessert for anyone who loves the classic campfire flavour combination of chocolate, marshmallow and biscuits. This fun twist on a no bake cheesecake features a creamy vanilla cheesecake filling coated in biscuit crumbs and served upside down for a show-stopping finish. Topped with melted chocolate and toasted marshmallows, this S’mores Cheesecake is rich, indulgent and surprisingly easy to make – no oven required.
Ingredients
- Biscuit Layer
- 350g digestive biscuits, finely crushed
- 200g unsalted butter, melted
Cheesecake Filling
- 600g full-fat cream cheese, room temperature
- 180g icing sugar, sifted
- 1 tsp vanilla bean paste or vanilla extract
- 300ml double cream
- 4-5 large spoondfuls
Meringue
- 3 medium egg whites
- 180g caster sugar
Instructions
- Mix the crushed digestives and melted butter until evenly combined.
- Press the mixture firmly into the bottom and up the sides of an 8" x 2.5" round cake tin. Chill whilst you make the cheesecake.
- Beat the cream cheese, icing sugar and vanilla until smooth.
- In a separate bowl, whip the double cream to soft-medium peaks.
- Fold the whipped cream into the cream cheese mixture until fully combined and smooth.
- Spoon less than half of, then add the nutella. Place the remaining cheesecake mix on top. Make sure the top is level with a spatula.
- Refrigerate for at least 8 hours, preferably overnight.
- To serve upside down, place your serving plate over the tin and carefully flip
- Remove the tin so the biscuit-coated side becomes the exterior of the cheesecake.
Meringue
- Place the egg whites and sugar in a heatproof bowl set over a pan of barely simmering water (make sure the bottom of the bowl doesn't touch the water).
- Whisk continuously until the sugar has completely dissolved.
- Rub a little mixture between your fingers. It should feel completely smooth with no sugar grains.
- Remove from the heat and transfer to a stand mixer.
- Whisk on high speed until:
- The bowl feels cool to the touch.
- The meringue is thick, glossy, and holds stiff peaks.
- This usually takes 8–12 minutes.Spoon the meringue on top & torch.
- Spoon the meringue on top of the cheesecake before serving and torch with a kitchen torch.
Did You Make This Recipe?
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