• MLV

Biscoff Oreo "Cheesecake"



Now, we know what you're thinking: "Oreos? Oreos aren't vegan..." Well they actually are. That "cream" center is not made with any dairy or animal products. This delectable Biscoff Oreo "Cheesecake" is 100% vegan, it may not be the healthiest (although it does have some very wholesome ingredients) but it will definitely fulfill your sweet craving.


This "cheesecake" is made with cashews and coconut milk. Each layer of the cake brings its own flavor: nutty, chocolaty, Biscoff-y, and vanilla-y (we're aware those last two words aren't words, but they do accurately describe this yummy cake). We hope you love this cake as much as we do. So let's get started!



First we start with soaking the cashews. You have two options: soaking them in water overnight (8-12 hours) or soaking them in hot water for 1 hour. Now there will be a difference. If you soak the cashews overnight, you will get a much smoother texture for your "cheesecake". If you soak them in hot water for an hour, you will still get a smooth texture, but the cashews will not puree completely in the food processor/blender. For this recipe we soaked them in hot water, but do whatever you have time for.



While that sits, you will prep the crust. The crust is made up of only 4 ingredients: walnuts, Oreos, dates, and coconut oil. In a food processor you will chop up the Oreos first, then add the walnuts, pitted dates, and coconut oil. Once those are all combined you will place the crust mixture in a spring-formed pan and and press it down flat. Place the crust in the freezer while you make the filling.



The base filling is made up of the soaked cashews, coconut milk, coconut oil, maple syrup, lemon juice, and vanilla. You'll want to drain the cashews, and then put them in a food processor with the coconut milk. Puree them until well combined and the mixture looks smooth. Then add the maple syrup, coconut oil, lemon juice and vanilla, and puree until smooth. Separate the mixture into 3 equal parts.



Here comes the layering of flavors! In 1/3 of the mixture you'll add Biscoff, in another third you'll add Oreos, and then the last third you will let be. In a food processor mix the Oreos and the 1/3 cashew filling until smooth, and then place in a bowl. Then mix the other third of the mixture with Biscoff, in the food processor. Next you'll create your layers. On top of your crust, put on the Oreo filling layer and spread it flat with a spatula. Place in the freezer for 20 minutes, then pull it back out and spread the Biscoff filling on top of the Oreo filling. Place back in the freezer for 20 minutes and pull out again and spread the plain vanilla filling on top of the Biscoff layer. Place Oreos around the perimeter of the cake and put back in the freezer for at least 2 hours. This cake can be in the freezer for up to a week, as long as you cover it in plastic wrap.



This last part isn't necesary, but we drizzled melted, dairy-free chocolate on top after it had been in the freezer for 2 hours. And BAM! That is how you make one of the best desserts you will ever eat.



We hope you enjoy this recipe as much as we did! This is a great recipe to share with your friends: vegans, vegetarians, and meat eaters alike.


Biscoff Oreo "Cheesecake" (V)

Ingredients

For the Crust:

10 Oreos

1/2 cup Walnuts

2 Pitted Dates

2 tbsp Coconut Oil


For the Filling:

2 cups Soaked Raw Cashews (soaked in hot water for 1 hour or in room temp water for 8-12 hours)

1/2 cup Coconut Milk

1/4 cup Coconut Oil

1/3 cup Maple Syrup

1 tbsp Lemon Juice

2 tbsp Vanilla Extract

6 Oreos

1/2 cup Biscoff


Directions

1. First soak your cashews. You have two options: either soak them in water overnight (8-12 hours) or soak them in hot water for 1 hour. Whichever you have time for.


2. Rub some coconut oil on the inside of the spring formed pan with a paper towel. This will ensure your mixture will not stick to the pan.


3. While your cashews are soaking, prep the crust. In a food processor you will chop up the 10 Oreos first, then add the walnuts, pitted dates, and coconut oil. Chop the ingredients until they are well combined. Next place the crust mixture in a spring-formed pan and press it down flat with the bottom of a measuring cup. Place the crust in the freezer while you make the filling.


4. Drain the cashews, and then put them in a food processor with the coconut milk. Puree them until well combined and the mixture looks smooth. Then add the maple syrup, coconut oil, lemon juice and vanilla, and puree until smooth. Separate the mixture into 3 equal parts.


5. In a food processor mix the 6 Oreos and 1/3 of the cashew filling until smooth, and then place in a bowl. Then mix another 1/3 of the mixture with the Biscoff, in the food processor until well combined and smooth. Leave the remaining 1/3 of the mixture as is (plain vanilla).


6. Remove the crust from the freezer. First put the Oreo filling layer on the crust and spread it flat with a spatula, place in the freezer for 20 minutes. Then pull back out of the freezer and spread the Biscoff filling on top of the Oreo filling, place back in the freezer for 20 minutes. Pull out again and spread the plain vanilla filling on top of the Biscoff layer. Place Oreos around the perimeter of the cake and put back in the freezer for at least 2 hours. This cake can be in the freezer for up to a week, as long as you cover it in plastic wrap.


NOTE: When ready to serve, let it sit out of the freezer for 20 minutes, just to soften enough to be able to slice it with a chef's knife.

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