Italian Meringue Cheesecake
No bake chocolate cheesecake with Italian meringue, Oreo cookie crust, topped with freshly whipped cream and melted chocolate.
I´ve been thinking of ways to make my non bake Cheesecakes set without using gelatin, so I´ve used whipped cream and it works quite well but needs setting overnight, I used ganache, works ok too and this time I tried using Italian Meringue.. 🙂 Verdict: all 3 these methods need to set overnight in the fridge (especially during summer) to get the results needed but they work really well 🙂
I´m a huge fan of whipped meringue and folding it into a delicious Chocolate Oreo cheesecake batter is delightful to say the least, I needed to stop myself from eating the whole bowl before I even had time to pour it into the mold for setting 🙂
Ingredients
- ¡Clic aquí para ver /imprimir la receta en Español!
- (makes 1 x 24cm / 9 inch mold)
- 2 x Ful lCream cream cheese (softened to room temperature)
- ½ cup Sifted cocoa powder
- ½ cup Sifted Icing Sugar
- Pre-made Italian Meringue Click here to see my Recipe
- 1 teaspoon Vanilla essence
- 3 packs Oreos (for the crust)
- 75g Melted Butter (for the crust)
- 1 pack Mini Oreos (for decoration)
- Pre-made Whipped Cream (for decoration) Click here to see my Recipe
- 75g Melted dark chocolate (for decoration)
Instructions
- Pre-prepare your mold (I used melted butter) & pre-heat your oven to 175ºC.. Separate your Oreo cookies with sharp knife and leave the white part to the side (we will use this in the Cheesecake mix). Crush the cookie part until fine and mix with the melted butter to form a base for your Cheesecake. Press down into the mold and make sure the base is even. Bake for 5-10 minutes. Take it out the oven and let it cool.
- In your stand mixer, cream your cream cheese and when soft add your sifted cocoa powder and icing sugar. When well combined add the white parts of the Oreos, blend well. Lastly add the vanilla essence.
- Fold the Italian Meringue into the mixture with a spatula. Make sure to do this slowly and with wide circles to ensure the air remains in the mixture. Scoop the mixture onto the cooled Oreo base and let set in the fridge overnight.
- When the cheesecake has set properly, remove it by running a sharp knife dipped into hot water around the sides before removing it from the mold. Decorate with whipped cream, mini Oreos and drizzle with melted dark chocolate (cut in pieces and melt in microwave for 2 minutes at 30 second intervals until melted).
- This Cheesecake is to be ENJOYED!
- Click HERE for the printable version of this recipe (scroll down for the English version)
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Have a great week guys!!
Johlene
xoxo
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Omg! This looks amazing!
This looks so rich and indulgent!! I must try the meringue technique sounds awesome!!
Thanks Elizabeth! Please do, it taste so good 🙂 xoxo
I’m obsessed with Italian meringue and any way to use it. You are so creative in the kitchen to add it to cheesecake.
Thanks Laura! It was an experiment and it worked! Yay! 🙂 xoxo
This looks absolutely amazing!
Hi there! Thanks so much! xoxo
Looks delicious! I’ve never tried adding Italian meringue to a cheesecake base, but it makes total sense, and probably gives it an awesome fluffy texture. Hats off to you, smarty-pants! 🙂
Thanks friend! Me too, 1st time..haha..try it cause it works and it´s really delicious! xoxo
This is a brilliant move! I always bake cheesecake, but I’ll have to try this next. It looks so good–all the chocolate, oh my!
Thanks friend! Next step: I want to make an authentic style NY cheesecake 🙂 xoxo
oh my! i wish i could have a piece of that cake right now! looks wonderful Johlene!
Thanks so much! Wish I could send you a piece to Toronto 😉 xoxo
Awesome!!! ^_^
Ah thanks for your comment Sonia 🙂 xoxo
Oh my gosh – I think you just made my husband’s favorite cheesecake! He is the hugest fan of oreos! I can’t wait to show him and watch him drool! Looks amazing!!!
Thanks friend! I hope you make this for your husband 🙂 xoxo