Wednesday, 22 January 2020

Cookies and Cream Cheesecake - No Bake!

A crispy cookie base with a creamy cookie texture - all with the help of delicious Oreo's!


One dessert I love to experiment with is a cheesecake. Especially with a vegan one it can be difficult to know what ingredients to use for the filling - cashews/coconut or vegan cream cheese substitutes. I went for a mix of both this time and I think it worked!

And with the added delight of Oreo's being the main attraction, this cheesecake is one to share. So moreish, I've easily managed a slice every night! Mix it around with different vegan biscuits if you fancy a change!

Check out my other recipes for more dessert inspiration!

Salted Caramel Cheesecake
Biscoff Cheesecake
Mini Pumpkin Cheesecakes




Recipe

Prep: 20 minutes
Cook: No bake - chilling time in between + chilled overnight for best results
Serves: 8 slices


Make ahead

Ingredients

Base
160g Oreos (15 approx) 
80g Vegan butter melted
Filling
230g Vegan Cream Cheese
x2 Cans Coconut milk - chilled in the fridge overnight
1 tsp Vanilla extract
200g Icing Sugar
4 Oreos
Topping
Coconut Whipped Cream(from coconut milk)
Oreo minis




Method

✿Grease and line a 20cm tart dish and set aside.
✿Crush your Oreo's in a food processor or in a zip-lock bag with a rolling pin until you have large crumbs not too fine. ✿Melt your butter and then in a large bowl, pour the butter over the crushed cookies. 
✿Mix together until it becomes sticky, add more butter if needed. Tip the cookie mixture into prepared dish and press with your fingers to spread it around evenly. Chill in the fridge.
✿Scoop out the white coconut flesh from both cans and save the liquid (put in smoothies or a curry!). Using an electric mixer whip the coconut cream until soft peaks form. ✿Gradually add some of the icing sugar about 60g and whip till combined. Leave to the side.
✿In another bowl, whip your cream cheese until it loosens up and becomes shiny. Add the icing gradually as your whisk and then add the vanilla. Adjust according to taste.
✿Fold in about ¾ of the coconut whipping cream to the cream cheese being careful not to over mix. 
✿Crush the 4 remaining oreos and stir those into the cheesecake. Pour filling on top of the cookie base and chill in the fridge for about 3 hours.
✿Put the remaining coconut cream into a piping bag and pipe swirls onto the cheesecake, topping with the mini oreos. For best results chill overnight or leave for a couple more hours. Enjoy!


Christina 
xx



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