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Recipes

OREO CHEESECAKE

7 July 2019

By 7th July 2019 No Comments

Its world Chocolate today! So we wanted a really special chocolate recipe to celebrate. Vegan food blogger @marylesplantry took on the task and totally nailed it. If you’re in any doubt as to whether this cheesecake tastes as good as it looks, take it from us it does! Happy baking!

Ingredients

 

 

You will need an 8 inch shallow cake tin

 

 

CRUST

 

200g Oreos + about 5-6 more to decorate

 

 

 

FILLING

 

200g Silken Tofu

 

2tbsp Agave syrup

 

80g Vegan white chocolate melted

 

Half the cream from a chilled tin of coconut milk

 

75g Almond butter

 

3/4 cup Oat milk

 

2tbsp ‘Crazy Good Cacao’ protein powder

 

One handful Oreos crushed

 

 

 

CHOCOLATE GANACHE

 

140g Dark vegan chocolate

 

Cream from one chilled tin of coconut milk

 

1tbsp Almond butter

Method

 

 

THE NIGHT BEFORE MAKING

 

Place the 2 tins of Coconut milk in the fridge to chill overnight.

 

 

CRUST

 

Preheat the oven to 180 degrees Celcius.

 

Place the biscuits a into a food processor and process until crumbly. Press into the bottom of your cake tin and refrigerate.

 

 

FILLING

 

Place the filling ingredients except the oreos and melted white chocolate into a food processor and process until smooth. While processing pour in the white chocolate gradually.

 

When completely smooth stir in the crushed oreos and quickly pour into the tin on top of the oreo base.

 

Bake at 180 degrees for about 50 minutes.

 

Take out of the oven but leave the cake in the tin and let cool completely.

 

 

GANACHE

 

Place all the ingredients in a saucepan and melt stirring all the time.

 

Pour over the cooled cake and let set in the fridge.

 

When set take out of the tin and decorate with Oreos.

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