No Bake Mini Oreo Cheesecake!

NO Bake Mini Oreo Cheesecake!

Growing up vegan I’ve always been told I’m missing out. Whether it be my 5-year-old buddies in kindergarten, high school mates and even the checkout chick at the grocery store, everyone always assumed vegan meant bland.

Over the years I’ve learned that the best way to prove them all wrong is not with statistics, quotes and anecdotes BUT with delicious food that you already know made with love…and a tonne of Oreos!

Oreos have been my saviour as a vegan baby. They were always so accessible and put a smile on my face whenever the teachers handed me a pack so I wouldn’t feel left out when all the other kids had cake.

Because of that, these mini Oreo cheesecakes have been my go to vegan WEAPON ever since I was in Elementary school. Locked and loaded full of flavour, tried and tested by all ages, these cheesecakes have been a hit at childhood birthday parties, the perfect snack at teen house parties and even followed me into the workplace (Might as well include them on my resume). They even turned a select few vegan!

With only 6 ingredients, these cheesecakes are so simple to make and all items can be easily found at your local grocery store. I’m no recipe enthusiast, however these can be made by everyone - the unexperienced in the kitchen as well as top notch chefs. This recipe can be used to make mini cheese cakes as well as full sized. Free from the constraints of baking and almost impossible to mess up – these versatile, beautiful and delicious little treats will be a new staple in your recipe roster! Let’s get making!

What You’ll Need:

3 Packets Oreos (Double stuff if you like a little extra filling!)

2 Tofutti Cream cheese (Or Cream cheese of your choice)

1 Silken Tofu

½ Cup Sugar

½ Cup melted butter or Coconut oil

Vanilla Extract

Fresh Berries for Decorating (Optional)

Method:

Step 1

In a medium pot combine cream cheese and silken tofu on low heat. Stir continuously until melted. It may look clumpy at this stage – totally normal! Once mostly smooth, fold in sugar (Start slow and add to taste). Leave to simmer while completing step 2.

Step 2

Using a butterknife, separate the cream filling from the Oreos and place into separate bowls. Put the Oreo cookies into a zip lock bag and crush with a rolling pin. Place Oreos back into bowl and set aside. (Save a few for decoration if you wish)

Step 3

Take the cream cheese filling off of the heat and add in Oreo Cream and Vanilla Extract (to taste). Once combined, blend smooth with an electric mixer (Optional – I personally do if the mixture is still a little lumpy)

Side note: (At this stage, it is safe to add any extra flavours you may wish to have in your cheesecake! i.e. raspberry flavouring, scoff, peanut butter. If you like a crunchy and chunky cheesecake you can even add in Oreo chunks.) Or if you like it simple simply keep as is!

Step 4

Combine melted butter / or coconut oil with the crushed Oreo cookies and mix until sticky. Spoon the mixture into a silicon cupcake tray about 1/3 full.

Step 5

Fill the remainder of the cupcake tray with the cream cheese filling and scrape off excess with a cake scrapper of butter knife.

Place into the freezer overnight or until easily removable.

Step 6 (Optional)

Now for the fun part! I like to decorate my cheesecakes with fresh berries and crushed Oreos. The decoration process is absolutely free reign so go for it!! For a fancier look I will add some white chocolate on top with edible gold if I’m trying to impress!

Thanks for reading and I hope you enjoy these cheesecakes as much as i have over the years :)