Vegan Oreo Cheesecake Cups
A crisp Oreo biscuit base is topped with a sweet and tangy vegan cream cheese topping to make these simple yet incredibly tasty mini vegan Oreo cheesecakes.
Total Time: 10 mins
Prep Time: 12 hours (set in the fridge overnight)
Servings: 4
Total Time: 10 mins
Servings: 4
Ingredients
Method
Ingredients
(Servings: 4)
- For the crust
- 0.25 0.25 pack Oreo cookies (or other vegan sandwich cookies)
- 0.875 0.875 Tbsp melted coconut oil
- For the cheesecake filling
- 0.25 0.25 pack Violife Creamy Original
- 37.5 37.5 g full-fat coconut cream (only top part of the tin & placed in fridge overnight)
- 28.25 28.25 g maple syrup
- Zest of 1 lemon
- 0.5 0.5 Oreo cookies, crushed
- 0.25 0.25 tsp vanilla extract
- 0.0625 0.0625 tsp salt
Method
- To make the crust, add the Oreos and the melted coconut oil to a food processor and mix.
- Line a muffin tin with 12 cupcake liners and add 1 tbsp of mixture to each. Pat down with a spoon. Place in the fridge to set for two hours.
- To make the filling, add all ingredients to a mixer and whip until smooth. Using a spoon, top crust with the filling and then with some crushed Oreos.
- Place in the fridge overnight to set.
