Vegan Oreo Cheesecake
Vegan, Egg-free, Dairy-free
*NO BAKE* Simple Oreo Cookies & Cream Cheesecake with Oreo Cookies & homemade Cool Whip!
What can be better than that?
What can be better than that?
Oreo's are my all time favourite Cookie!I love the Cream in the middle mixed with the Rich chocolate biscuit (makes me hungry even thinking about it)
As this is a NO BAKE recipe, the Cheesecake requires no baking, all it needs is a nice cool Fridge/Freezer!
This Cheesecake isn't Sickly or overly Sweet, it is light & silky smooth in texture with a nice little crunch from the Oreo Cookie Base!
This Dessert would be great served up at an Event or Birthday.
Even make it with the Kids, as its fun for the whole family to get involved in...and to eat too!
Preparation time- 5-10 minutes
Chilling time- 25-40 minutes
Eating time- Just get stuck in!
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IngredientsIngredients for the vegan cool whip
-228grams of Chilled Coconut Cream
-2 Tablespoons of Icing Sugar
-1/2 a Teaspoon of Vanilla Extract
Ingredients for the base
-1 & 1/2 Pack of Oreo Cookies
-3 tablespoons of dairy-free margarine(Melted)
Ingredients for the filling
-1 teaspoon of vanilla extract
-228grams of vegan cream cheese (I used VioLife creamy)
-30grams of caster sugar
-10 oreo cookies
**You will need to chill 1 Can of Coconut Cream in the fridge overnight*
...
To make the cool whipStep 1- Place the chilled coconut cream in a mixing bowl.
Step 2- Add in 1 tablespoon of icing sugar and the vanilla extract, then mix together using a food processor or hand mixer. When its all combined and smooth, add in the remaining 1 tablespoon of icing sugar, then mix again.
Step 3- Pop into the fridge to set for 10-15 minutes
...
To make the cheesecake
Step 1- Place the oreo cookies into a sealed bag and mash until they are nice & crumbly. You could use a food processor to speed things up.
Step 2- Pour the crumbled cookies into a large mixing bowl. Melt the margarine, then pour it in-to the crumbled cookies and mix until well coated.
Step 3- Pour the mixture into a spring form pan or cake tin. Make sure you get right into the edges. Press down with a metal spoon and tap the pan on the worktop to make sure there are no air pockets.
Step 4- Pop the tin/pan into the freezer whilst you prepare the creamy filling.
Step 5- Mix together the vanilla extract, vegan cream cheese and sugar. Mix with a hand mixer or food processor, until light and creamy.
Step 6- Break up 10 Oreo Cookies and add them to the cream cheese mixture. Step 7- Fold in the cool whip.
Step 8- Spoon the filling onto the base and spread out.
Decorate with even more delicious Oreo Cookies however you like.
Step 10- Pop the cheesecake into the freezer for around 20-25 minutes to set. Then tuck in!
It would taste amazing with some fresh raspberries or a drizzle of vegan dark chocolate.
-228grams of Chilled Coconut Cream
-2 Tablespoons of Icing Sugar
-1/2 a Teaspoon of Vanilla Extract
Ingredients for the base
-1 & 1/2 Pack of Oreo Cookies
-3 tablespoons of dairy-free margarine(Melted)
Ingredients for the filling
-1 teaspoon of vanilla extract
-228grams of vegan cream cheese (I used VioLife creamy)
-30grams of caster sugar
-10 oreo cookies
**You will need to chill 1 Can of Coconut Cream in the fridge overnight*
...
To make the cool whipStep 1- Place the chilled coconut cream in a mixing bowl.
Step 2- Add in 1 tablespoon of icing sugar and the vanilla extract, then mix together using a food processor or hand mixer. When its all combined and smooth, add in the remaining 1 tablespoon of icing sugar, then mix again.
Step 3- Pop into the fridge to set for 10-15 minutes
...
To make the cheesecake
Step 1- Place the oreo cookies into a sealed bag and mash until they are nice & crumbly. You could use a food processor to speed things up.
Step 2- Pour the crumbled cookies into a large mixing bowl. Melt the margarine, then pour it in-to the crumbled cookies and mix until well coated.
Step 3- Pour the mixture into a spring form pan or cake tin. Make sure you get right into the edges. Press down with a metal spoon and tap the pan on the worktop to make sure there are no air pockets.
Step 4- Pop the tin/pan into the freezer whilst you prepare the creamy filling.
Step 5- Mix together the vanilla extract, vegan cream cheese and sugar. Mix with a hand mixer or food processor, until light and creamy.
Step 6- Break up 10 Oreo Cookies and add them to the cream cheese mixture. Step 7- Fold in the cool whip.
Step 8- Spoon the filling onto the base and spread out.
Decorate with even more delicious Oreo Cookies however you like.
Step 10- Pop the cheesecake into the freezer for around 20-25 minutes to set. Then tuck in!
It would taste amazing with some fresh raspberries or a drizzle of vegan dark chocolate.
YUM!
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I would love to see your take on my recipes. Tag me on social media using the hashtag
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Share my blog and follow me for more yummy posts to come!
Holly Jade
...
Make sure you follow me on my social media
Instagram- https://www.instagram.com/thelittleblogofvegan/
Facebook- https://www.facebook.com/littleblogofvegan/
Twitter- https://twitter.com/blogofvegan
Snapchat- blogofvegan
I would love to see your take on my recipes. Tag me on social media using the hashtag
#blogofvegan #thelittleblogofvegan
All of my social media links are in the side bar - come and say hi! :)
Share my blog and follow me for more yummy posts to come!
Holly Jade
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