Description
This no-bake vegan Oreo cheesecake is a creamy, indulgent dessert perfect for Oreo lovers seeking a dairy-free treat. Featuring a crunchy Oreo crust and a luscious cashew-based filling studded with Oreo pieces, it's sweetened naturally with maple syrup and set without the need for baking, making it an easy and impressive dessert option.
Ingredients
Crust
- 20 original Oreos (200g)
- 50g vegan block butter
- ¼ teaspoon sea salt
Filling
- 200g cashews (soaked ahead of time)
- 450g vegan cream cheese
- 120g vegan Greek-style yogurt
- 120ml pure maple syrup
- 30g cacao butter or coconut oil (melted)
- 1 tablespoon lemon juice
- 2 tablespoons vanilla extract
- 16 original Oreos (160g), roughly chopped
Topping
- ½ batch vegan ganache (prepared before serving)
- 3-6 original Oreos and/or mini Oreos for decoration
Instructions
- Prepare: Soak the cashews in water for 4 hours or quick-soak them in boiling water for 30 minutes, then rinse and drain. Line the base and sides of a 7.5 or 8-inch springform cake pan with parchment paper.
- Make the crust: Place the Oreos, vegan butter, and sea salt in a food processor. Blitz until the mixture sticks together when pressed between your fingers.
- Form the crust: Press the crust mixture firmly and evenly into the base of the prepared pan using your fingers or a spoon. Refrigerate to set while preparing the filling.
- Make the filling: In a high-speed blender, combine the soaked cashews, vegan cream cheese, vegan Greek-style yogurt, maple syrup, melted cacao butter or coconut oil, vanilla extract, and lemon juice. Blend until completely smooth and creamy, ensuring no lumps remain.
- Incorporate Oreos: Roughly chop the Oreos for the filling and crumble some for varied texture. Fold these cookie pieces gently into the cheesecake filling using a spatula.
- Set the cheesecake: Pour the filled batter over the crust in the pan. Refrigerate for at least 6 hours or overnight to allow it to set firmly. Alternatively, freeze for 4 hours for quicker setting.
- Unmold the cheesecake: Carefully remove the sides of the springform pan and peel away the parchment paper from the cheesecake edges. Use a cake scraper to clean up any rough edges if needed.
- Prepare the ganache: Make the vegan chocolate ganache according to your recipe and allow it to cool to room temperature. Place the cheesecake in the freezer for 30 minutes to firm up before topping.
- Garnish: Pour the cooled ganache evenly over the top of the cheesecake. Spread gently with a spatula or palette knife. Decorate with Oreo halves or crushed Oreos as desired.
- Storage: Store the cheesecake in an airtight container or wrapped in plastic wrap in the refrigerator for up to 5 days. For longer storage, freeze portions in a sealed container for up to 2 months. Defrost individual slices at room temperature for about an hour before serving.
Notes
- Soaking cashews is essential for achieving a creamy and smooth filling texture.
- If short on time, quick-soaking cashews in boiling water for 30 minutes is an effective alternative to longer soaking.
- Use vegan cream cheese and yogurt brands suitable for your dietary preferences to maintain the vegan integrity.
- The cheesecake can be set in the freezer to speed up the chilling process, but refrigeration is recommended for best texture.
- Portioning the cheesecake before freezing makes for easy individual servings later.
- Prep Time: 25 minutes (plus 4 hours or 30 minutes soaking time)
- Cook Time: 0 minutes (no baking required)
- Category: Dessert
- Method: No-Cook
- Cuisine: Vegan, American-inspired
