Oreo funfetti no-bake cheesecake recipe
Vegan, quick & easy.
What could be better than a vegan cheesecake? Oh, I know...a cheesecake with a 2 ingredient no-bake Birthday Oreo crust, strawberry funfetti cream cheese filling, topped with coconut cream whips, mini Oreo cookies, fresh strawberries and a vegan confetti sprinkle- YUM!
This cheesecake is completely NO-BAKE and is full of colour and flavour!
The rich Oreo base goes beautifully alongside the silky smooth cream cheese filling. I added some strawberry jam into the filling to add an extra layer of flavour!
The confetti sprinkles I used are from Fancy Sprinkles- Classic Confetti. They are perfect for folding into the cheesecake filling mixture as they don't have much flavour so they won't affect the cheesecake at all!
What could be better than a vegan cheesecake? Oh, I know...a cheesecake with a 2 ingredient no-bake Birthday Oreo crust, strawberry funfetti cream cheese filling, topped with coconut cream whips, mini Oreo cookies, fresh strawberries and a vegan confetti sprinkle- YUM!
This cheesecake is completely NO-BAKE and is full of colour and flavour!
The rich Oreo base goes beautifully alongside the silky smooth cream cheese filling. I added some strawberry jam into the filling to add an extra layer of flavour!
The confetti sprinkles I used are from Fancy Sprinkles- Classic Confetti. They are perfect for folding into the cheesecake filling mixture as they don't have much flavour so they won't affect the cheesecake at all!
This cheesecake is quick & easy to make, perfect for any day requiring a bright and cheery dessert (especially birthdays)!
Happy "baking"- haha!
Happy "baking"- haha!
Preparation time- Overnight
Serves- 8-10
Chilling time- Overnight
Level- Easy
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Ingredients for the crust
-1 pack of Birthday Oreo cookies
-3 tablespoons of coconut oil (melted)
Ingredients for the filling
-230g of dairy-free cream cheese
-170g of golden caster sugar
-3 tablespoons of strawberry jam
-1 can of coconut cream (cream only)
-2 tablespoons of icing sugar
...
To make the crust
Step 1- Line an 8 inch cake tin with greaseproof paper.
Step 2- Place the cookies into a food processor/blender and whizz up until crumbly, but not too fine.
Step 3- Melt the coconut oil.
Step 4- In a bowl, add in the crushed cookies and pour over the coconut oil and mix until like wet sand.
Step 5- Press the mixture into the lined cake tin, making sure to compact it in using a spoon or clean hands.
Place into the freezer whilst you make the filling.
To make the filling
Step 1- Place the cream cheese into a bowl and whizz up until smooth and creamy. This will take a few minutes.
I use a stand mixer fitted with a balloon whisk attachment.
Step 2- Add in the caster sugar & strawberry jam and whizz up until smooth.
Step 3- In a separate bowl, add the thick coconut cream & icing sugar and mix until smooth.
I use my stand mixer with the balloon whisk attachment.
Step 4- Fold in the coconut whip and confetti sprinkles to the cream cheese mixture.
Don't overmix or the colours will bleed into the filling.
Step 5- Pour the filling onto the crust, level with a spoon and pop back into the freezer to set.
I use my stand mixer with the balloon whisk attachment.
Step 4- Fold in the coconut whip and confetti sprinkles to the cream cheese mixture.
Don't overmix or the colours will bleed into the filling.
Step 5- Pour the filling onto the crust, level with a spoon and pop back into the freezer to set.
Allow the cheesecake to set fully.
This will take overnight.
Store in a sealed container in the freezer and defrost fully before serving.
I served my cheesecake with some coconut whip swirls, fresh strawberry slices, an extra sprinkling of funfetti sprinkles and some mini Oreo cookies.
Delicious!
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Holly Jade
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