No bake oreo cheesecake, this is how you take all the goodness of vegan oreos and transformed them into a cheesecake. Instead of eating them let be creative by using them to make a delicious creamy chocolatey cheesecake. What I love about it’s filled to the brim with oreo cookies, so crunchy, creamy and delicious.
250 grams (25 cookies) oreo cookies
60 grams (1/4 cup) unsalted butter
500 grams (2 and 1/2 cups) vegan cream cheese, room temperature
65 grams (1/3 cup) castor sugar
1 teaspoon vanilla extract
240 mo (1 cup) thickened none-dairy heavy whipped cream
60 ml (1/4 cup) none dairy sour cream
150 grams (15 cookies ) oreo cookies chopped
240 mo (1 cup) whipped cream, to decorate
Oreo cookies, to decorate
Oreo cookies, crushed, to decorate
1.Lightly grease on 8 inch springform baking tin with butter and line the bottom with baking or parchment paper.
2.Add Oreo cookies (cream and all) to a food processor and blend then pour over crushed oreos and whiz again until the mixture resembles wet sand.
3.pour oreo mixture into a prepared tin and press down gently using the back of a spoon to form an even layer. Pop in fridge.
4. Add cream cheese, sugar and vanilla to a large mixing bowl and beat with and electric mixer until smooth and creamy. Add cream and best for a few minutes or until mixture becom a thick and holds it’s shape. Add sour cream and mix until smooth.
5. Gently fold through chopped Oreos. Pour cheesecake mixture on top of the oreo cookie crust, smooth the top and refigerate for at least 6 hours or overnight.
6.Add whipped cream to a piping bag fitted with a large star tip and pipe swirls of cream along the edges. Decorate with mini oreo cookies and crushed red cookie crumbs.
Allow your cheesecake to set in fridge for at least 6 hours, or overnight. This recipe has no gelatine but by beating the vegan double cream with an electric mixer the whipped cream will easily allow the cheesecake to hold its shape.