- The Goode Baker
Vegan Mini Oreo Cheesecakes
If there is one thing I've missed most since going dairy-free, it's been cheesecake. It almost feels wrong when you eat cheesecake. Your first bite and you're like WOAH - that's rich. Then for half a second, you're like, "Do I actually like this?" Then by the end, your brain is telling your mouth WHERE IS THE REST? And really, nothing will ever be as good as the real deal, but this is pretty close. 😉
The base is just good ol' Oreo's and Melt Dairy Free Butter. Super simple. Then you blend up soaked cashews, some coconut milk, honey, more Oreos, and vanilla. Stick 'em in the freezer and BAM you're done (not without a heaping squeeze of coconut whip, of course). Ready? Make some.👇
Crust 5 Oreos 1 Tbsp Melt Organic (Melted) Cashew 'Cheeze' 3/4 cup cashews 1/2 lemon, squeezed 2.5 Tbsp Melt Organic Butter (melted) 1/3 cup coconut milk 1/4 cup maple syrup if vegan or if not, honey (I love using Bach Organics honey) Crushed Oreos
Preheat oven to 350 degrees. In a food processor, make the crust by blending Oreos and Melt Organic butter until fine. Press into the bottom of a 6 piece silicone baking tray and bake at 350 for 5 minutes. Let cool. Bring a kettle of water to a boil. Quick soak your cashews by pouring the boiling water over them and allow them quick soak for 5 minutes. In a bowl of a cleaned food processor, add drained cashews (quick-soaked), lemon, melted Dairy-free butter, coconut milk, and honey. Pulse until as smooth as possible. Using a spoon, mix in crushed Oreos. Pour blended cashew mixture over the baked and cooled Oreo crusts and freeze for at least 4 hours or overnight. When you're ready to eat. Plop them out of the silicone tray and top with your favorite vegan whipped cream and a cute little half chunk of Oreo. Enjoy!