Vegan Chocolate Oreo Cheesecakes
Oreos! Cheesecake! Let's combine both kingpins of dessert-y deliciousness into a pudding. And let's make it a vegan pudding...
These impressively easy vegan cheesecakes taste fabulously indulgent and are virtually indistinguishable from their non-vegan counterparts. Make a batch and chill a few hours ahead of serving to give them time to firm up. They keep beautifully in the fridge for a few days, so if you want to get baking a few days in advance you can save yourself some work on dinner party day!
Makes 12 mini cheesecakes
300g vegan soft cheese
3 tbs cornflour
180g caster sugar
1 ½ tsp vanilla extract
180g dairy-free plain yoghurt
90g dark chocolate (check ingredient list to make sure it is dairy-free)
3 tbs luke warm water
20 Oreo biscuits (you will need two standard size packs)
20g dairy-free butter
Tala Performance 12 cup bun tin
- Preheat the oven to 160 degrees Celsius fan (325 degrees Fahrenheit).
- In the large mixing bowl, mix the soft cheese, yoghurt, cornflour, sugar and vanilla until smooth – a whisk does the job nicely.
- Melt the chocolate in a small heat-proof bowl over a pan of boiling water or on low power in the microwave.
- Add the lukewarm water to the chocolate and mix to a loose flowing consistency.
- Whisk the chocolate sauce into the cheesecake mixture and set aside for a moment.
- Count out 12 whole oreos and set them aside for later. Take another 8 oreos and pulverise into crumbs (either in a food processor or place inside a plastic bag and bash them with a rolling pin).
- Melt the dairy-free butter, pour onto the oreo crumbs and stir to combine.
- Place the cupcakes cases into the bun tin and divide the buttered oreo crumbs equally between all of the cases. Pack them down with a spoon.
- Using a ladle, spoon the cheesecake mixture into the muffin cases, trying to fill them as equally as you can. Use a silicone-headed spatula to ensure every last drop of mixture is used up!
- Top each mini cheesecake with a whole oreo and bake for 20-25 minutes. The cupcakes should jiggle slightly, but they will set properly when cooled.
- Remove from the oven and allow the tin to cool on the side before transferring to the fridge (still in the tin, but loosely covered with clingfilm).
- When it comes to pudding time, simply peel off the muffin cases and serve.
Check your dark chocolate is dairy-free! The better quality chocolate is usually dairy free, but it is worth checking just to be sure.
I have chosen a coconut and soya based vegan soft cheese called Sheese, which I find works exceptionally well in cheesecakes.
For the yoghurt, I used Alpro and for the dairy-free butter I used Naturli.