If you are looking for a ridiculously tasty dessert to serve your friends and family, this vegan oreo cheesecake is perfect!
This cheesecake is so easy to make and tastes amazing, you wont be able to get enough!
We usually make recipes with no soya, due to Maxine's allergies, but I couldn't resist this one.
I made this cheesecake for a family dinner, but unfortunately was unable to go, so I've had to eat the cheesecake with only Joss to help eat it.
I've had a fork in the fridge next to the cheesecake so I can sneak a bite or two when I go in the fridge. It's so tasty that I can't resist!
This cheesecake serves at least 8, but you will defintiely want seconds.
I decided I wanted to make an oreo cheesecake and looked at other recipes for inspiration; however all the other recipes I saw seemed to make it over complicated and with alot of extra ingredients. One recipe had you bake the cheesecake for an hour, then turn the oven off for an hour and then put it in the fridge for 2 hours to finish it off. That was way too complicated for me.
So with the knowledge of making basic cheesecakes that I had, I decided to try it this way. I was so happy when it came out perfectly first time and it's so simple!
To make cheesecake;
First you need to make the base.
Add the oreos into a food processor and blitz until you have a crumbly mix.
If like me you don't have a big food processor, you can do this in parts and pour the crumbs into a small bowl.
Add the melted butter to the crumbs and mix until you have a wet, sticky mix.
You can add the melted butter in the food processor if you would like but it's just as easy to mix with a spoon.
Press the mix into the bottom of a spring form tin, spreading it as evenly as possible.
Place in the fridge while you make the filling.
Make the filling;
Place all the ingredients, except the oreos, into a large bowl.
Mix the ingredients until you have a smooth mix.
This is easier with a hand mixer but I used a spoon, it just may take a little while longer if the cream cheese is solid.
Blitz the oreos until you have some cumbly and some chunks of oreos left. You can make it completely crumbly if you don't want chunks in your cheesecake.
Mix the oreos in with the filling mix until it's fully combined.
Pour the mix onto the base and smooth it out as evenly as possible
Decorate the top however you would like.
I put some whole oreos around the edge and then sprinkled some crumbs over the top.
Place in the fridge until completely set. This should only take 2-3 hours.
Remove from the tin
Serve and Enjoy!
I hope you love this as much as I do!
If you have any questions please send us a message. You can message us on here, facebook, instagram and youtube. We look forward to talking with you!
Please don't forget to tag us if you try any of our recipes @marisasveganrecipes on instagram and facebook. We can't wait to see what you make!
Marisa
Oreo Cheesecake - Serves 8
Ingredients
Base;
25 Oreos
2 -3 tbsp Melted Butter
Filling;
1 Tin Coconut Milk (Full fat, kept in the fridge overnight. Only use the white, solid cream.)
220g Cream Cheese (Any vegan cream cheese will work)
1 Cup Caster Sugar
1 Sachet Vege Gel
½ Cup Butter
1 tbsp Vanilla Essence
12 Oreos
Top;
12 Oreos
Method
Base;
Prepare a 8” spring form tin
Place the oreos in a food processor and blitz until you have a crumbly mix.
Transfer the mix into a small bowl.
Add the melted butter and mix until you have a wet, sticky mix.
Transfer the mix into your prepared tin.
Press the mix evenly into the tin.
Place in the fridge while you make the filling.
Filling;
Place all the ingredients except the oreos into a large bowl.
Mix until you have a smooth mix.
Place the biscuits in the food processor until you have some crumbs and some chunks (if you want some chunks in your cheesecake)
Pour the oreos into your filling mix and mix to combine.
Pour the mix onto your base
Top;
Decorate with the leftover oreos however you would like.
I put some whole ones in the mix and crumbled some to sprinkle over the top
Finish;
Place in the fridge until the cheesecake has set. This should only take 2-3 hours.
Remove the cheesecake from the tin.
Serve
Enjoy!
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