Discover the most beloved recipe from Lenna Omrani's renowned blog, The Every Day Vegan: our decadent Vegan Oreo Cheesecake. Chocolate and Oreo fans, this no-bake delight is tailor-made for you. With minimal ingredients and straightforward steps, it's a crowd-pleaser every time.
Prep time: 15 minutes
Chill time: 4 hours
Serves: 8-12
Tools needed: Saucepan, food processor, 24 cm round cake tin
Ingredients
For the base:
85 g plant-based butter
30 Oreo cookies
For the filling:
400 ml coconut milk
275 g dark chocolate (85% cocoa), chopped
4 tbsp agave syrup
Pinch of salt
To garnish:
Oreo cookies, finely chopped blackberries
Preparation
- Melt the plant-based butter in a saucepan over medium heat.
- Pulse the Oreo cookies in a food processor until they form fine crumbs.
- Combine the crumbs with the melted butter until well mixed.
- Press the mixture firmly into the bottom and up the sides of the cake tin, creating a ½ cm edge. Start with the sides, then the base, using your hands for an even layer. Chill in the fridge while preparing the filling.
- Warm the coconut milk in a saucepan over medium heat. Add the chopped dark chocolate and stir until fully melted.
- Mix in the agave syrup and salt until smooth.
- Remove from heat once the mixture is glossy and uniform.
- Pour the filling into the prepared tin. Refrigerate for at least 4 hours to set.
- Top with crushed Oreos and fresh blackberries before serving.
