Vegan Oreo Cheesecake
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Vegan Oreo Cheesecake

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!

Total Time
300 min
Difficulty
Servings
12 servings
Categories: Desserts Pies & Tarts
Allergens: Soy Gluten

Base Instructions

  1. Take your vegan butter out of the fridge to soften. Leave it on the counter while you prep other ingredients.
  2. 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.
  3. 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.
  4. 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

  1. Crush the Oreos either by putting them in a bag and rolling with a rolling pin, or pulsing them in a food processor. Leave some chunks for texture.
  2. Preheat your oven to 180°C (350°F).
  3. In a food processor, blend all the filling ingredients except the Oreo chunks until silky smooth.
  4. Fold in the Oreo chunks with a spoon, distributing them evenly.
  5. Pour this mixture over your chilled base. Give the pan a little shimmy to even it out.
  6. 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.
  7. Carefully transfer this to your preheated oven and bake for 1 hour.
  8. After an hour, turn off the oven but don't open the door! Let the cheesecake cool in the oven for another hour.
  9. Take your cheesecake out and let it cool completely at room temperature.
  10. Once cool, refrigerate the cheesecake overnight.

Decoration Instructions

  1. Put canned coconut milk in the fridge for a few hours so the cream separates from the water.
  2. In a microwave-safe bowl, combine vegan chocolate and the cream from the chilled coconut milk (use only the solid part).
  3. Microwave in 20-second bursts, stirring between each, until you have a smooth, glossy ganache.
  4. Pour the ganache over your chilled cheesecake and smooth it out with a spoon or spatula.
  5. Refrigerate for at least 30 minutes to set the ganache.
  6. When ready to serve, whip the vegan cream and pipe it around the edges of the cheesecake using your favorite piping tip.
  7. Optionally, sprinkle with chocolate shavings, curls, or any topping of your choice.
  8. Store in an airtight container in the fridge for up to a week.

Notes

  • Water bath tip: place the cake pan into a larger baking dish before adding hot water to reduce spills.
  • For cleaner slices, chill well and wipe your knife between cuts.

Equipment Needed

  • Mixing Bowl
  • Whisk
  • Kitchen Scale
  • Cake Pan
  • Spatula
  • Oven
  • Food Processor
  • Rolling Pin
  • Spoon
  • Baking Dish
  • Kettle
  • Microwave
  • Hand Mixer
  • Piping Bag
  • Grater
  • Food Storage Container

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

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