Chocolate Oreo Cheesecake | Vegan

I have been meaning to post the recipe for this cheesecake for a good few months so considering it was International Cheesecake Day on Sunday (30th July) I thought now would be a good time to share it with you all.

I made this beauty for a yoga workshop that I went to at the beginning of June taught by the lovely Paula, have a look at the blog post I wrote about my experience with Iyengar Yoga here. I will try and publish an update on my yoga life soon. People that attend the workshops usually bring cakes, biscuits and a vast array of other vegan goodies! I decided to challenge and create a vegan cheesecake because I had never made one, to be honest, I don’t think I have ever made a cheesecake.

I followed the Vegan Oreo Cheesecake recipe by the lovely Holly Jade aka The Little Blog of Vegan, which is a couple of years old now but still a classic.

Chocolate Oreo Cheesecake
Serves: 8-10 depending on how big a slice you want!
Time: 45 minutes – 1 hour

Ingredients 
1-2 tins of coconut milk refrigerated so the ‘cream’ forms on the top
2 tbsps icing sugar
1/2 tsp vanilla extract + another 1tsp
1 & 1/2 packs of oreo biscuits + 10 for the filling
3 tbsps of melted margarine
228g vegan cream cheese (I used Tesco’s vegan soft cheese)
30g caster sugar
half bar of dark chocolate (approx 50g) melted
a handful of raspberries

1. Measure out 228g of the coconut ‘cream’ into a mixing bowl
2. Add in a tablespoon of icing sugar and 1/2 tsp vanilla extract and blend with a hand mixer. Once combined add another tablespoon of icing sugar and mix again
3. Place in the fridge to set for around 10-15 minutes

4. Blitz the oreos in a food processor until crumbled, or take the slow approach and let our your anger with them in a bag with a rolling pin – like I did!
5. Add to a bowl with the melted margarine and mix well
6. Spread the mixture into a round cake tin and press right to the edges. Place in the freezer whilst you prepare the filling

7. Mix the cream cheese, 1 tsp vanilla and caster sugar with a hand held whisk until light and creamy
8. Break up the remaining 10 oreos and add to the cream filling and fold in the coconut cream mixture made earlier
9. Spoon onto the base and spread out, then decorate. I topped mine with melted dark chocolate and raspberries. Then freeze for 20-25 minutes to set
Until next time,

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s