Vegan Chocolate Oreo Cheesecake (no bake)

WHY SHOULD I MAKE THIS CHEESECAKE?

There are many reasons but for me it’s the texture. So creamy and indulgent it’s almost hard to believe that this cheesecake is Vegan. It’s super easy to make, no Tofu, Cashew nuts or weird ingredients in sight thanks to plant based cream cheese and cream.

ARE OREOS VEGAN?

The quick answer is yes, Oreo cookies are in fact Vegan. They are not made with animal products, however the labelling does not say they are Vegan. The reason for this is the location where they are manufactured also makes products they may contain animal products.

TIPS FOR THE BEST VEGAN NO BAKE CHEESECAKE?

1. Let the cheesecake set over night as it’s softer and melts quicker.
2. Do not forget to line the springform tin, it will be impossible to remove.
3. Do not leave this cheesecake out of the fridge for a long period of time, serve and pop it straight back in the fridge.

WHAT DOES THIS CHEESECAKE TASTE LIKE?

A chocolate cheesecake lovers dream. It’s rich, chocolatey and super creamy. The Oreo cookie base tastes amazing with the cheesecake and the chocolate ganache makes it top tier. Hum…I’d really like a slice myself right now!

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Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

Vegan Chocolate Cheesecake (no bake)

• 450g Philadelphia Plant-Based Almond & Oat Soft Cheese Alternative
• 230ml Elmlea 100% Plant Based Double Cream Alternative
• 1 cup cocoa powder
• 1 3/4 icing sugar

Oreo base

• 1 packet Oreo cookies
• 2tbsp vegan butter/plant based spread

Chocolate ganache

• 100g vegan dark chocolate
• 200ml Elmlea 100% Plant Based Double Cream Alternative
• 2tbsp agave/maple syrup

Instructions

Oreo base

1. 1. 1. 1. Crush 1 packet Oreo cookies, add melted vegan butter. Push into the bottom of 8” lined spring form cake tin. Set aside.

Vegan Chocolate Cheesecake (no bake)

1. 1. 1. 1. Mix Philadelphia Plant-Based Almond & Oat Soft Cheese Alternative, cocoa powder & icing sugar together until smooth. 
         2. Whip Elmlea 100% Plant Based Double Cream Alternative until thick. Fold into soft cheese mix.
         3. Spread chocolate cheesecake mixture into the cake tin. Pop in fridge overnight.

Chocolate ganache

1. 1. 1. 1. Melt vegan dark chocolate & Elmlea 100% Plant Based Double Cream Alternative together in microwave 20secs at a time until melted. Add agave/maple syrup to sweeten, stir until combined. If too thick add more cream alternative.
         2. Once cooled (but still runny) pour over cheesecake, top with Oreo cookies. Serve immediately or put back in fridge until ready.