VEGAN OREO CHEESECAKE

I made a vegan cheesecake with world’s favorite cookies!

Thank me later 😉

Ingredients

For Base:
  • 10 dates
  • 100 gr hazelnuts
  • 1 tablespoon coconut oil
  • 1 tablespoon raw cacao powder
For Cheesecake:
  • 1 1/2 cups raw cashews (soaked overnight in water and drained)
  • 3 tablespoons lemon juice
  • 2 teaspoons vanilla bean paste
  • 1/8 teaspoon sea salt
  • 7 tablespoons maple syrup
  • 4 tablespoons melted coconut oil
  • 12 oreos, chopped into pieces

Instructions

  • Start by placing the hazelnuts in your food processor.
  • Blend for 1 minute, until the nuts have crumbled.
  • Then add the remaining ingredients, pitting the dates before adding those.
  • Blend for another minute until a stick dough forms. Pat into the base of a springform tin.
  • To make filling, in a high power blender combine pre soaked cashews, lemon juice, vanilla bean paste, sea salt, maple syrup and coconut oil. Blend till smooth. This may take a while, but as the motor heats the mixture up a little, it will eventually come together.
  • Once smooth, pour mixture into a large bowl.
  • Tip your chopped oreos into the bowl and mix well. Once fully mixed through, spoon mixture into prepared base.
  • Freeze for 3 hours or overnight. This cake doesn't take very long to harden up!
  • Before serving, let the cake in the fridge for 30 minutes.
Tip: Leftovers can be kept in the freezer for up to a year.

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