It’s been a while since I created a cheesecake recipe, but seeing as it’s a new year and many people are doing Veganuary, I thought now was the time to experiment. Usually, I just rock up to any celebration with my tried and tested Lotus Biscuit Cheesecake, but new year, new me and all that.* So I set about creating something just as tasty, but just as dairy free.
I’ll be honest, over the past year I’ve tried to create a few cheesecake masterpieces, and they’ve failed spectacularly. For my mum’s birthday in the summer I created a dairy free lemon, raspberry and gin cheesecake. Which would have been delicious if it had actually set…instead I had to drive to her house with what was essentially a tin full of liquid, and spoon it out onto people’s plates, while they politely declined seconds. (It actually took 2 days to fully set in the end, and it did taste good but nobody has time for that faff!)
I also experimented with a dairy free mint chocolate cheesecake which was marginally more successful, but again, took a very very long time to set. And if there’s one thing I know about no-bake cheesecakes, it’s that the beauty of them is they’re quick and easy. If you can watch the entire 8 series of Game of Thrones before your dessert solidifies, then it’s not a winner.
But, then along came an invitation to celebrate with friends, and in turn the opportunity for a new cheesecake creation. I’ve wanted to try an Oreo cheesecake for a while now, but after my previous disasters was very cautious about this one’s fate. So cautious in fact that I made it a day in advance just to ensure I had time to go to the supermarket and buy a reserve dessert should this one fail. But, good news cake lovers – it didn’t! And now I’ve got my lazy bum in gear and finally written up the recipe so you can enjoy it too.
*I should be at a gym class right now but instead I’m writing about dessert – definitely not new year new me…
For the base:
- 50g dairy free digestive biscuits (This time I used Ms Molly’s digestive biscuits from Tesco as they’re vegan, but in the past to make cheesecakes I’ve also used the Waitrose digestives as they’re also dairy free.)
- 100g Oreo biscuits
- 75g dairy free butter/spread
For the topping:
- 340g dairy free soft cheese (I used this one from Tesco but there are other alternatives available)
- 100g Oreo biscuits
- 100g icing sugar
- 1tbsp cocoa powder
- 2tsp vanilla extract
Optional – chocolate buttercream frosting for decoration. (Scale up the amounts below for more, or reduce if you’re making less!)
- 75g dairy free butter
- 75g icing sugar
- 2tbsps cocoa powder
- Melt the butter so it’s nice and runny, then blitz the biscuits in a food processor or beat with a rolling pin until they’re a fine crumb consistency, and mix the two together.
- Press down into the base of the tin and then pop it into the fridge to help it set.
- Break up 50g of your remaining Oreos, (use a food processor for smaller pieces or just smash up for larger chunks) and set aside.
- Add all of your other ingredients into an electric mixer, and mix together until smooth. Then, add your Oreo pieces and mix in until they’re fairly evenly distributed throughout.
- Remove your tin from the fridge, and spoon the mixture on top of it, ensuring it’s level all the way around.
- Pop back in the fridge and allow to chill for several hours, or if you’re in a hurry, put it in the freezer first (the topping can take a while to set for this cheesecake so do factor that in when making!)
- If you’ve decided to decorate using chocolate buttercream frosting, make this while the cheesecake is chilling. Sift the icing sugar and cocoa powder into the butter, and mix together until smooth.
- Once it’s set, remove the cheesecake from the tin, and use the remaining Oreo biscuits to decorate however you wish! I piped chocolate buttercream on to the top of the cheesecake in circles, then cut my Oreos in half and placed them into the buttercream.