I was in a very intense cheesecake phase when I came up with this recipe. I wanted my Oreo cheesecake to be creamy and ultra-rich. I was able to achieve that by not leaving it in the oven for too long, taking it out at just the right time. 


A 7” springform pan


1/3 cup melted vegan butter/coconut oil

1 cup Oreo biscuit crumbs

BAKE crust for 5 minutes at preheated oven at 150 C. Cool and place in 8” pan which in turn is inside a 10” pan.


1/3 cup coconut cream

1/3 cup sugar

½ cups cashew nuts, soaked overnight

1 teaspoon vanilla essence

12 oz vegan cream cheese

1 tablespoon lemon juice

2 tablespoons cornflour

POUR onto cooled crust. Pour boiling water into bottom pan until water comes up by 1 ½ inch.

BAKE at 130 C for 25 to 30 minutes, checking after the 20-minute mark to see if only the center jiggles when moved. If only the center jiggles, turn off oven and leave cheesecake inside for 30 minutes with oven door ajar.

REFRIGERATE overnight. Decorate with ganache, coconut cream and Oreo cookies if desired.

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