Vegan Oreo Cheesecake
- Prep Time: 180 minutes
- Cook Time: 120 minutes
- Total Time: 300 minutes
- Yield: 12 servings
- Difficulty: 4 (1 - 5)
-
Allergens: Soy
- Categories: Desserts Pies & Tarts
Indulge in the creamy, chocolatey goodness of this vegan Oreo cheesecake! With a gluten-free chocolate base, a luscious tofu and soy yoghurt filling studded with crushed Oreos, and a decadent chocolate ganache topping, this dessert is sure to impress vegans and non-vegans alike. Perfect for special occasions or when you're craving a slice of pure indulgence!
Base Instructions
- Take your vegan butter out of the fridge to soften. Leave it on the counter while you prep other ingredients.
- In a mixing bowl, whisk together all the dry ingredients for the base: gluten-free flour, sugar, cocoa powder, baking powder, and a pinch of salt.
- Add the apple sauce and softened vegan butter to the dry mix. Mix it all up with your hands. Don't worry if it doesn't form a smooth ball – it should be a bit crumbly.
- Press this crumbly mixture into the bottom of a 22cm (9-inch) cake pan. Use your fingers to even it out. Pop this in the fridge while you work on the filling.
Filling Instructions
- Crush the Oreos either by putting them in a freezer bag and rolling with a rolling pin, or pulsing them in a food processor. Leave some chunks for texture.
- Preheat your oven to 180°C (350°F).
- In a food processor, blend all the filling ingredients except the Oreo chunks until silky smooth.
- Fold in the Oreo chunks with a spoon, distributing them evenly.
- Pour this mixture over your chilled base. Give the pan a little shimmy to even it out.
- Create a water bath by placing your cheesecake pan in a larger baking dish. Fill the larger dish with hot water, about halfway up the sides of your cheesecake pan.
- Carefully transfer this to your preheated oven and bake for 1 hour.
- After an hour, turn off the oven but don't open the door! Let the cheesecake cool in the oven for another hour.
- Take your cheesecake out and let it cool completely at room temperature.
- Once cool, refrigerate the cheesecake overnight.
Decoration Instructions
- Put canned coconut milk in the fridge for a few hours so the cream separates from the water.
- In a microwave-safe bowl, combine vegan chocolate and the cream from the chilled coconut milk (use only the solid part).
- Microwave in 20-second bursts, stirring between each, until you have a smooth, glossy ganache.
- Pour the ganache over your chilled cheesecake and smooth it out with a spoon or spatula.
- Refrigerate for at least 30 minutes to set the ganache.
- When ready to serve, whip the vegan cream and pipe it around the edges of the cheesecake using your favorite piping tip.
- Optionally, sprinkle with chocolate shavings, curls, or any topping of your choice.
- Store in an airtight container in the fridge for up to a week.
Nutrition Facts
12 Servings per container
Serving Size 1 servings (100 g)
Amount per serving
Calories 320
% Daily Value
Total Fat 22 g
28%
Saturated Fat 12 g
60%
Cholesterol 0 mg
0%
Sodium 200 mg
9%
Total Carbohydrate 30 g
11%
Dietary Fiber 4 g
16%
Total Sugars 20 g
40%
Protein 10 g
20%
Vitamin D 0 mcg
0%
Calcium 200 mg
15%
Iron 2 mg
11%
Potassium 400 mg
11%
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily
diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is an estimate and has been calculated automatically