Mini Vegan Oreo Cheesecake Recipe

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This Mini Vegan Oreo Cheesecake Recipe is the perfect no-bake dessert for Oreo lovers. With a buttery Oreo biscuit base, a rich and creamy vanilla cashew cheesecake filling, and a smooth chocolate ganache topping finished with a whole Oreo, these individual cheesecakes are ideal for parties, birthdays or whenever you want an impressive vegan dessert.

TL;DR

• No-bake individual vegan Oreo cheesecakes.
• Crunchy Oreo biscuit base with a smooth vanilla cashew cheesecake filling.
• Topped with rich chocolate ganache and a whole Oreo.
• Perfect for birthdays, parties and special occasions.
• Make ahead friendly and freezer suitable.
• Makes 15 mini cheesecakes.

Mini Vegan Oreo Cheesecake Recipe

Ingredients

For the Oreo base

• 175g Oreo biscuits
• 85g melted vegan butter

For the cheesecake filling

• 180g cashews, soaked overnight and drained
• 80g melted coconut oil
• 150g full fat coconut milk
• 120g golden syrup
• 1 tsp vanilla extract

For the topping

• 100g dairy free dark chocolate
• 100g coconut milk (from a tin)
• 1 pack of Oreos

How to Make Mini Vegan Oreo Cheesecake Recipe

Step 1: Prepare the base

Grease 15 deep mini foil pie tins with vegan butter.

Place the Oreo biscuits into a food processor and blend into fine crumbs. Add the melted vegan butter and pulse until evenly combined.

Divide the mixture between the pie tins and press down firmly, making sure the base reaches all the edges.

Step 2: Make the cheesecake filling

Drain and thoroughly dry the soaked cashews.

Place them into a high-powered blender with the melted coconut oil, coconut milk, golden syrup and vanilla extract.

Blend until completely smooth. Depending on your blender this may take several minutes, and you may need to pause occasionally to prevent it from overheating.

Pour the filling over each biscuit base, leaving about 1cm at the top of each pie tin.

Freeze for 1 hour.

Step 3: Make the chocolate topping

Heat the coconut milk in a saucepan until just beginning to simmer.

Remove from the heat and add the chopped dark chocolate. Stir until completely smooth and leave to cool slightly.

Remove the cheesecakes from the freezer and pour the ganache over each one, leaving around ½cm from the top.

Working quickly before the ganache begins to set, press one Oreo into the top of each cheesecake.

Leave the cheesecakes at room temperature for around 30 minutes before serving.

Top Tips

• Soak the cashews overnight for the smoothest cheesecake filling.
• A high-powered blender will give the creamiest texture.
• Allow the ganache to cool slightly before pouring so it doesn’t melt the cheesecake layer.
• Press the biscuit base down firmly so it holds together when serving.
• Work quickly when adding the Oreos before the ganache sets.

Serving Suggestions

These Mini Vegan Oreo Cheesecakes are perfect for birthdays, parties, afternoon tea or as an impressive make-ahead dessert. Serve them chilled with fresh berries, a drizzle of vegan chocolate sauce or a scoop of vegan vanilla ice cream for an extra indulgent treat.

Storage

Store the cheesecakes in the fridge for up to 4 days in an airtight container.

They also freeze brilliantly for up to 1 month. Defrost at room temperature for around 30 minutes before serving for the best texture.

FAQs

Are Oreos Vegan?

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Mini Vegan Oreo Cheesecakes

Servings

15

servings

Prep time

2

hours 

30

minutes

An Oreo base, vanilla cashew cheesecake centre and chocolate ganache is topped with an Oreo for these creamy and chocolatey Individual treats.

Ingredients

• For the Base

• 175g Oreo Biscuits

• 85g Melted Vegan Butter

• For the Cheesecake

• 180g Cashews (soaked in water overnight)

• 80g Melted Coconut Oil

• 150g Full Fat Coconut Milk

• 120g Golden Syrup

• 1 tsp Vanilla Extract

• For the Topping

• 100g Dairy Free Dark Chocolate

• 100g Coconut Milk (from a tin)

• 1 Pack of Oreos

Directions

• For the Base
• Set out 15 mini foil pie tins (deep ones) and grease with vegan butter.
• Use a food processor to make the Oreo Biscuits into crumbs and add the melted Vegan butter. Pulse until mixed.
• Divide into the pie tins and press into each tin making sure you get into all the edges.
• For the Cheesecake
• Make sure the cashews are drained and dried after soaking overnight. Put into a blender with the melted coconut oil, coconut milk, vanilla extract and golden syrup. Blend until smooth (this takes a while depending on your blender and you might need to take breaks if the blender starts to overheat).
• Pour over the biscuit base of each pie tin leaving about one centimetre to the top of the tin. Freeze for 60 minutes.
• For the Topping
• In a saucepan melt the coconut milk on the hob. Remove from the heat and break up the dark chocolate into the saucepans. Mix until smooth and allow to cool slightly.
• Once the cheesecakes have been frozen remove them from the freezer. Pour the chocolate and coconut mix over each one leaving half a centimetre to the top of each tin. Push an Oreo into the chocolate one top of each cheesecake, working quickly before the chocolate sets.
• Leave them at room temperature for 30 minutes before serving. If you are serving them later you can keep them in the fridge or freeze them for up to one month and remove from the freezer 30 minutes before serving.

Comments

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