How To Make My Delicious Vegan Oreo Cheesecake

A super moorish treat for all occasions!

Ingredients

Base

  • Hazelnuts

  • Half a pack of Oreo Biscuits

  • 2 tablespoons of Ground Cinnamon

  • Pinch of Sea Salt

  • 1 tablespoon of Cacao Powder

  • 6 Dates

  • 50ml Coconut Oil

  • 50ml Maple Syrup

Filling

  • 500g Cashew Nuts

  • Half a pack of Oreos

  • 120ml Coconut Oil

  • Pinch of Ground Cinnamon

  • 5ml Vanilla Paste

  • 50ml Maple Syrup

  • 200g Vegan Cream Cheese

  • 500ml Plant-Based Milk

Topping

  • As many Oreos as you’d like

  • 250g Melted Chocolate

  • 20g Brazil Nuts

Method

For the base

  • Place all of the dry ingredients (everything aside Dates, Coconut Oil and Maple Syrup) into a blender or food processor and blend together.

  • Once blended add in your Coconut Oil, Dates and Maple Syrup to help the base stick together. Return to the blender once these additional ingredients have been added.

  • Blend until you are left with a nice sticky dough.

  • Empty the contents of your blender into a bottomless cake ring and with a slightly damp hand evenly spread out the base mixture.

  • Place the base into the fridge to set once you have finished flattening your ingredients.

For the filling

  • Add all of the ingredients into your blender and blend for a couple of minutes until the contents turn super thick and smooth.

  • Once the filling is nice and thick, grab your base out of the fridge and pour in your filling. I like to pour in a swirling motion using the cake ring as a guide making my way into the centre of the base.

  • Return to the fridge for a few hours.

For the topping

  • Drizzle melted chocolate across the cheesecake.

  • Decorate the top of the cheesecake with the Oreos and Brazil Nuts. This can be done in whatever way you please! My personal favourite is to have a number of whole Oreos and blend some up to sprinkle across the top with the Brazil Nuts.

There is no right or wrong way to complete the topping of this cheesecake, you can have as much fun as you’d like and I encourage you all to add your favourite additions! A few of my favourite extras are white chocolate, pistachios and sliced coconut.

I hope you all enjoy making this! Make sure you tag me on Instagram when you give it a go.

Jay Halford

Based in the Cotswolds, Jay Halford is a seasoned culinary professional known for his health retreats and upscale wedding catering. With over 15 years of experience, including roles in Michelin-star restaurants and event catering, Jay excels in delivering innovative, health-conscious menus. His culinary expertise and unique approach to food make him a highly sought-after figure in the industry.

https://www.reekaevents.com/
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The Ultimate Breakfast - Cashew Nut Smoothie Bowl