Vegan Oreo Cheesecake
- FOR THE OREO BASE:
- 9 Oreos
- 2 Tablespoons Melted Cocoa Butter
- FOR THE CHEESECAKE FILLING:
- 1-1/2 cup Raw Cashews, Soaked Overnight In A Bowl Of Water Then Drained
- 3 Tablespoons Lemon Juice
- 2 teaspoons Vanilla Bean Paste
- 1/4 teaspoons Sea Salt
- 7 Tablespoons Agave Nectar
- 4 Tablespoons Melted Virgin Coconut Oil
- 7 Tablespoons Melted Cocoa Butter
- 12 Oreos, Chopped Into Pieces
- FOR THE TOPPING:
- 3 Oreos, Crushed Finely
- For the base of the cheesecake: Crush the Oreos in a food processor. Combine finely crushed Oreos with melted cocoa butter. Pat into the base of a 7-inch spring form tin. Set in the freezer to harden whilst making filling.
- For the filling: In a high powered blender like a Vitamix, combine the soaked and drained cashews, lemon juice, vanilla bean paste, sea salt, liquid sweetener of choice, coconut oil and cocoa butter. Blend until smooth. This may take a while, but as the motor heats the mixture a little, it will eventually come together.
- Once smooth, pour mixture into a large bowl. Tip your chopped Oreos into the bowl and mix well. Once fully mixed through, spoon mixture into prepared base. Level off the top and freeze for 3 hours or overnight. This cake doesn't take very long to harden up!
- Before serving, thaw cake in the fridge for 30 minutes. Sprinkle with crushed Oreos for the topping.
- Leftovers can be kept in the freezer for up to a year. Enjoy!
oreo base, oreos, cocoa, filling, cashews, lemon juice, vanilla bean paste, ubc, virgin coconut oil, cocoa, oreos, oreos
Taken from tastykitchen.com/recipes/desserts/vegan-oreo-cheesecake/ (may not work)