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No-Bake Vegan Oreo Cheesecake (No Cashews, No Tofu)
A no-bake, dairy-free Oreo cheesecake without cashews. A crunchy, chocolate base topped with a smooth cookies and cream filling.
Prep Time
30 mins
Additional Time
12 hrs
Total Time
12 hrs 30 mins
Servings: 12 slices
Calories: 380 kcal
Course:
Dessert
Cuisine:
Vegan
Ingredients
For the base:
- 400 g Oreos (14oz)
- 100 g Vegan margarine, melted (1/3 cup + 1 tablespoon)
For the filling;
- 400 g vegan cream cheese (14oz)
- 100 g icing sugar (¾ cup)
- ½ Teaspoon vanilla extract
- 130 ml Vegan double cream (½ cup) I used Elmlea plant double cream
- 100 g Roughly crushed Oreos
To top:
- Melted dairy-free chocolate
- Mini Oreos
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.