- 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.
- 25 Oreo cookies or 150g Oreo cookie crumbs
- 2 tablespoons coconut oil
- 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
For the base
For the Filling
- 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.
- Line and grease with a little vegetable oil a 22cm loose based cake tin using baking parchment paper.
- Press the biscuit crumb base into the prepared cake tin. Distribute evenly across the base and up the sides. Set aside.
- 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.
- Add the vegan cream cheese and tofu and pulse again until smooth and even more creamy.
- Next add the sugar, cornflour, margarine, and vanilla. Pulse for several seconds, up to a minute until you have a nice smooth mixture.
- Add the flour and stir to combine.
- Add the 10-12 roughly chopped Oreos and give it one more stir to combine. Set aside.
- Preheat the oven to 160C.
- Pour the cheesecake filling into the prepared base and spread the 10-12 roughly chopped Oreos over the top.
- Bake for 60 minutes and then turn the oven off and leave the cheesecake in the oven for another hour.
- 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.
Tagged in: Cashew Nuts
, Cheese cake
, Coconut Milk
, coconut sugar
, Family dinner dessert
, Free From
, non dairy cream cheese
, Oreo biscuits
, vanilla essence