Recipe details

Denise says:

  • This is an incredibly impressive ‘cheese cake’ without compromising on flavour and appearance.
  • Oreo biscuits come all flavours and sizes.
  • Do check if you want your cake to be ‘free from’ that you pick up the right packet.
  • Also soaking the cashew nuts in water is not essential; it just makes for a smoother consistency.

Ingredients:

  • Base
  • 25 Oreo cookies or 150g Oreo cookie crumbs
  • 2 tablespoons coconut oil
  • Filling
  • 75g raw cashews – soak in water for 4 hours or over night -then drain
  • 1 tin 400g coconut milk (I used full fat coconut milk)
  • 450g non-dairy cream cheese
  • 1 400g container silken tofu
  • 180g caster sugar or coconut sugar
  • 3 tablespoons cornflour
  • 110g non-dairy butter/ margarine
  • 1 tablespoon vanilla essence
  • 35g plain flour
  • 10-12 Oreos roughly chopped for the filling
  • 10-12 Oreos roughly chopped for the topping
 

Method

For the base
  1. Place the whole Oreo biscuits into a food processor and pulse until they reach a coarse crumbly texture. Add the coconut oil and pulse for another second or two to combine.
  2. Line and grease with a little vegetable oil a 22cm loose based cake tin using baking parchment paper.
  3. Press the biscuit crumb base into the prepared cake tin. Distribute evenly across the base and up the sides. Set aside.
For the Filling
  1. Place the raw cashews and the coconut milk in a food processor. Pulse the food processor for several seconds to break down the cashews until smooth and creamy.
  2. Add the vegan cream cheese and tofu and pulse again until smooth and even more creamy.
  3. Next add the sugar, cornflour, margarine, and vanilla. Pulse for several seconds, up to a minute until you have a nice smooth mixture.
  4. Add the flour and stir to combine.
  5. Add the 10-12 roughly chopped Oreos and give it one more stir to combine. Set aside.
  6. Preheat the oven to 160C.
  7. Pour the cheesecake filling into the prepared base and spread the 10-12 roughly chopped Oreos over the top.
  8. Bake for 60 minutes and then turn the oven off and leave the cheesecake in the oven for another hour.
  9. Remove from the oven and allow to cool before placing in the fridge. I recommend letting the cheesecake chill for at least four hours (or even a full day before) slicing and serving.

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