Oreo & Peanut Butter Cheesecake (no bake, vegan)

Cheesecake is my ultimate favourite dessert, and one of the things I really expected to miss when I went vegan. Over the last five years, however, I’ve learned that vegan cheesecake can be just as good, if not better, than its dairy counterpart. This cheesecake recipe is adapted from one of my old recipes. I’ve changed things up a bit and replaced the strawberry jam with everyone’s favourite sandwich cookie, Oreos. The Oreo and peanut butter flavour combo is inspired by Ben & Jerry’s non-dairy PB & Cookies flavour.

Is there anything better than a scrumptious cheesecake?

This cheesecake is super simple to make; all you need is a food processor. This is a no-bake cheesecake which you can set in the freezer in order to speed up the process, meaning that you could be eating this cheesecake just two hours after putting it together! Who wouldn’t want that? And the taste… the crunchy base contrasts perfectly with the rich, creamy filling, which is laced with chunks of Oreo cookie!

The creamy filling is laced with chunks of Oreo cookie

The cheesecake can be stored in the freezer and defrosted for 30 minutes or so before eating. However, it’s not necessary to do this unless you want to, although I would recommend keeping it in the fridge if its going to be around for more than a day or two. As for serving size, this is a large cheesecake. The one you see in the pictures was made in a 23cm spring-form pan, though you could make it in a smaller size pan for a taller cheesecake. I’ve opted to put the number of servings at 8+, because who am I to dictate how big a cheesecake serving you like?!

Peanut Butter & Oreo Cheesecake (serves 8+)

Ingredients

For the base:

  • 2 packs Oreos
  • 4 tbsp coconut oil
  • 4 tbsp peanut butter

For the filling:

  • 2 x 350g packs silken tofu
  • 200g vegan cream cheese (I used Violife)
  • 3 tbsp coconut oil
  • 3 tbsp peanut butter
  • 3 tbsp agave or maple syrup
  • 1 pack Oreos

Method:

  1. Grease a loose-bottomed or spring-form cake tin.
  2. To make the base: Add the two packs of Oreos to the food processor. Process until crumbled. Melt the coconut oil and peanut butter together in the microwave. Stir well. Add to the food processor and process until fully combined. Spread out on the bottom of the cake tin and press down evenly.
  3. To make the filling: Add the silken tofu and cream cheese to the food processor (there is no need to clean it) and process until completely mixed, stopping to scrape down the sides of the processor if necessary. Add the coconut oil, peanut butter and agave or maple syrup and process until fully combined. Taste and add a little more syrup if you want it sweeter.
  4. Add the filling to the cake tin. Break up six Oreos into pieces and add to the tin. Carefully fold them into the filling, making sure not to disturb the base. Spread the filling evenly around the tin and smooth the top with a spatula. Decorate the top with the remaining Oreos, pressing them gently into the filling.
  5. Place in the freezer to set for at least two hours. Defrost for at least 30 minutes before eating.

Published by Sara Walker-Phillips

Hi, I'm Sara (pronounced Sarah). I live in Stoke-on-Trent, UK with my partner Steve and my two sons, six-year-old Frankie and fourteen-year-old Connor, who has autism and severe learning difficulties. I am a huge food lover and have been vegan for five years.

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