Description
A delicious vegan Oreo cheesecake made with cashews and chock-full of Oreos!
Ingredients
- FOR THE OREO BASE:
- 9 Oreos
- 2 Tablespoons Melted Cocoa Butter
- FOR THE CHEESECAKE FILLING:
- 1-½ cup Raw Cashews, Soaked Overnight In A Bowl Of Water Then Drained
- 3 Tablespoons Lemon Juice
- 2 teaspoons Vanilla Bean Paste
- ¼ teaspoons Sea Salt
- 7 Tablespoons Agave Nectar
- 4 Tablespoons Melted Virgin Coconut Oil
- 7 Tablespoons Melted Cocoa Butter
- 12 Oreos, Chopped Into Pieces
- FOR THE TOPPING:
- 3 Oreos, Crushed Finely
Preparation
For the base of the cheesecake: Crush the Oreos in a food processor. Combine finely crushed Oreos with melted cocoa butter. Pat into the base of a 7-inch spring form tin. Set in the freezer to harden whilst making filling.
For the filling: In a high powered blender like a Vitamix, combine the soaked and drained cashews, lemon juice, vanilla bean paste, sea salt, liquid sweetener of choice, coconut oil and cocoa butter. Blend until smooth. This may take a while, but as the motor heats the mixture 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. Level off the top and freeze for 3 hours or overnight. This cake doesn’t take very long to harden up!
Before serving, thaw cake in the fridge for 30 minutes. Sprinkle with crushed Oreos for the topping.
Leftovers can be kept in the freezer for up to a year. Enjoy!
