Mini Vegan Oreo Cheesecakes

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Craving a rich, creamy dessert that’s completely plant based? These Mini Vegan Oreo Cheesecakes are the perfect indulgence! Made with a luscious cashew based filling and a crunchy Oreo crust, they are dairy free but just as satisfying as the classic version. The finishing touch? A silky, dairy free chocolate ganache made with dark chocolate and coconut milk for an extra layer of decadence.

The key to achieving the smoothest, creamiest texture is soaking your cashews. This step is crucial. It softens them, making them blend seamlessly into a velvety filling. If you have time, soaking them overnight is ideal, but a quick soak in boiled water for at least an hour works in a pinch. You will also want to blend the filling thoroughly. This may take a while and you may need to take breaks if your blender starts to heat up, but patience pays off with a dreamy, melt in the mouth texture.

They are topped with a rich chocolate ganache made from dark chocolate and tinned coconut milk and finished off with a whole Oreo biscuit. These mini cheesecakes are the ultimate no bake treat. Whether you are making them for a party, a special occasion, or just a personal indulgence, they are guaranteed to impress! 

If you want to eat them right away you just need to let them stand at room temperature for 30 minutes to let the middles defrost. When you are serving them later on the same day or the next day they are best kept in the fridge and taken out 15 minutes before serving. You can also keep these mini vegan Oreo cheesecakes in the freezer for up to a month. Let them defrost at room temperature for around an hour.

If you would like to try more vegan cheesecake recipes why not try my Vegan Biscoff Cheesecake Recipe which serves 8-10 and is perfect or a celebration.

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.