No-Bake Oreo cheesecake pots recipe
Vegan, No-Bake, quick & easy.
Say hello to cookies & cream cheesecake pots!
I love baking (or in this cake 'No-baking') cookie & cream desserts as they go down a storm with everyone! Even if you don't like cheesecake or cookies....I'm sure with one bite of these cheesecake pots....you'll love them!
My favourite cookie & cream cookies have to be Oreos!
They are vegan and truly scrumptious!!!
These cheesecake pots have a cookie base, topped with a creamy cream cheese filling, Oreo coconut whip topped with more cookies!
They are so simple and easy to whip up, use a few ingredients, and taste delicious!
These little pots would be perfect for a quick yet effective dessert or to serve up at a party!
Everyone will be very impressed (just don't tell them how easy they are to make)- haha!
Preparation- 5 minutes
Chilling time- 1 hour
Makes- 4
Level- Easy
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Ingredients
-100g of Oreo biscuits
-170g of vegan cream cheese
-160g of dairy-free plain yoghurt
-1 tablespoon of icing sugar
-1 teaspoon of vanilla bean paste
-50g of crushed Oreo cookies (crumbs)
+
-Mini & original Oreo cookies
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Step 1- Place the biscuits into a food processor and whizz up until chunky crumbs.
Divide between the pots.
Step 2- In a large mixing bowl, add in the cream cheese, yoghurt, icing sugar and vanilla bean paste.
Whizz up until fluffy and combined.
I use my Kitchenaid stand mixer with the balloon whisk attachment.
Step 3- Fold in the Oreo crumbs.
Step 4- Divide the cream cheese mixture on top of the cookie crumbs and pop into the fridge to set for around 1 hour.
Step 5- Fold in some crushed Oreo cookies into the coconut whip (Get my easy recipe here) and place into a piping bag fitted with a large open star tip nozzle then pipe a swirl of whip ontop of the fillings of each pot.
Finish with some Oreo cookies and crumbles.
Store in the fridge before serving.
Best eaten fresh, day of making.
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Holly Jade
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