No-Bake Vegan Oreo Cheesecake (No Cashews, No Tofu)
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No-Bake Vegan Oreo Cheesecake (No Cashews, No Tofu)
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A no-bake, dairy-free Oreo cheesecake without cashews. A crunchy, chocolate base topped with a smooth cookies and cream filling.
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Ingredients
For the base:
- 400 g Oreo cookies 14oz
- 100 g vegan margarine 1/3 cup + 1 tablespoon, melted
For the filling;
- 400 g vegan cream cheese (14oz)
- 100 g icing sugar (¾ cup)
- ½ Teaspoon vanilla extract
- 130 ml vegan cream ½ cup) I used Elmlea plant double cream, double cream
- 100 g Oreo cookies roughly crushed
To top:
- dairy-free chocolate melted
- Oreo cookie mini size
Instructions
For the base:
For the filling:
Notes
- I recommend Violife cream cheese or Sainsbury's vegan cream cheese for the best flavour and texture.
- Keep stored in the fridge for up to 5 days.
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