Vegan Oreo Cheesecake Cups | Vegan Food & Living

Vegan Oreo Cheesecake Cups

Author: Violife

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 (set in fridge overnight)

Servings: 4

Total Time: 10 mins (set in fridge overnight)

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

  1. To make the crust, add the Oreos and the melted coconut oil to a food processor and mix.
  2. 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.
  3. 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.
  4. Place in the fridge overnight to set.

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