This Oreo cheesecake is made with an oreo cookie crust, a creamy cheesecake filling and a silky chocolate ganache to top it off. I will assure you that this vegan cheesecake won't last long!
Recipe (10-12 slices) Prep time: 1 hour Crust:
25 Oreo cookies
50 grams vegan butter
300 grams (1 1/4 cup) vegan cream cheese
400 grams vegan quark (I used 1 tub Alpro's soy quark)
150 grams (3/4 cup) sugar
65 grams (8.5 tbsp) corn starch
3 tablespoons lemon juice
The crème of the 25 oreo cookies
1 teaspoon vanilla extract
300 ml coconut milk (1 1/3 cup)
1 bar dark chocolate 70%
Extra oreo cookies for on top
Preheat the oven to 180 degrees Celsius.
Remove the white crème from the Oreo's and crush the Oreo biscuits until a fine meal is formed.
Melt the dairy free butter and mix that into the cookie crumbs.
Line a pie pan with some baking paper and press the crust down.
Blend the cream cheese, quark, sugar, crème from cookies, lemon juice, cornstarch and vanilla extract in a blender and pour that into the pie pan.
Bake in the oven for 45 minutes.
Let the cheesecake completely cool down before placing it into the fridge.
Let the cheesecake set in the fridge.
Make the chocolate ganache by heating the coconut milk until it's boiling. Remove from the heat and add the bar of chocolate. Stir until the chocolate has completely melted and is mixed with the coconut milk.
Pour the ganache on top of the cheesecake and place it back into the fridge to set.
Top with some extra oreo cookies and enjoy!
Would love to see if you recreated this recipe. Tag me @nourishingfoods for a feature!