This Oreo crust chocolate cheesecake is the perfect, no bake recipe to make for your loved one this Valentine’s Day. It’s silky smooth, chocolatey and doesn’t require any cooking whatsoever! This is a super easy recipe and also completely plant based. To create the creamy filling, I’ve used cashew nuts, avocado and thick coconut cream. This combination creates such a divine, silky chocolate cheesecake that you won’t believe it’s dairy free!
What will you need to make Oreo crust chocolate cheesecake?
- Oreo Cookies: you might have guess this one from the name and, in case you didn’t know, these are actually vegan!
- Cashews: these are one of the key ingredients for achieving that ultra creamy filling.
- Coconut cream: this will also help create a perfectly smooth cheesecake layer. I like to use a thick, full fat coconut milk for this.
- Coconut oil: coconut oil is key for helping your cheesecake to set as it will solidify when placed into a cold environment. The flavour also complements the cake perfectly!
- Dark chocolate: I like to choose a high percentage dark chocolate for this. Also, make sure your chocolate is vegan if needed!
- Vegan protein powder: this could be substituted for cocoa powder, however I like the additional sweetness and added protein that this provides. I’ve used a vegan chocolate blend- linked here.
- Avocado: This is another element which makes up that deliciously creamy chocolate ganache. Don’t worry, you can’t taste any weird avocado undertones whilst eating the cake!
- Agave syrup: I’ve used agave syrup as my natural sweetener of choice in this recipe, but you could also substitute this for maple syrup or another liquid sweetener of your choosing.
Why you need to make this cake
- It’s perfect for Valentines Day- chocolate, chocolate and more chocolate!
- Easy to make and doesn’t require any cooking!
- It’s completely plant based!
- Tastes delicious!
- Can be stored in the freezer, so you’ll always have cheesecake to hand!
- Is sweetened mostly with natural sweetener, so is lower in refined sugar than most desserts.
Tips for the perfect Oreo Crust Chocolate Cheesecake
- Make sure to thoroughly blend the filling until you’re left with a completely smooth and silk texture. This might take a while, depending on your blender/food processor, but it’s so worth it!
- Be sure to use gluten free ‘oreo’ cookies if you’d like to adapt this recipe to be gluten free.
- For easier blending, you can soak your cashews in water for 3 hours prior to making this. This step is not essential, but will help if you have time.
- For a really rich, indulgent flavour, I recommend using a high percentage cocoa chocolate In your filling. A good quality chocolate makes such a difference in both texture and flavour.
- When serving, allow your cheesecake to thaw and come to room temperature before tucking in! This will insure that the consistency is lovely and creamy.
Oreo Crust Chocolate Cheesecake
A deliciously chocolatey, no bake cheesecake.
Equipment
- Food processor
Ingredients
Base
- 10 Oreo cookies
- 1 cup desiccated coconut
- 1 tbsp non dairy spread (I used a light variety)
Filling
- 11/2 cup cashews (soaked if possible)
- 3/4 cup thick coconut milk (canned)
- 4 tbsp extra virgin coconut oil
- 1/3 cup agave syrup (can adjust to taste)
- 100 g high quality dark chocolate
- 3 heaped tbsp vegan chocolate protein powder
- 1 ripe avocado
- 1 cup water
- Pinch salt
Instructions
- To make the base, pop the biscuits into your food processor and pulse to lightly crush. Add in your butter and coconut, then blend to fully combine.
- Press the mixture into a lined, loose bottom cake and firmly pack down. Pop this into the freezer to set whilst you prepare the filling.
- For the cheesecake filing, combine all of the ingredients into your food processor (you could also use a high speed blender if you have one) and blend until creamy.
- Melt the chocolate, then add this into the mixture and continue to blend. Once you're left with a perfectly smooth mixture, pour this over your base layer and place the cake back into the freezer.
- You will now need to be patient (hard I know) and leave the cheesecake for 5 hours to completely set.
- Once ready, allow the cake to thaw a little before decorating and slicing into portions! I love to top this with some fresh berries and a drizzle of melted chocolate.
