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Oreo Crust Chocolate Cheesecake

A deliciously chocolatey, no bake cheesecake.
Prep Time 30 mins
Course Dessert
Cuisine Cakes & Sweet Treats

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.
Keyword chocolate cheesecake, no bake cheesecake, oreo