Today’s recipe is my Mini Oreo Cheescake that’s Vegan and Dairy Free.
When someone says Cheesecake, Cashews don’t usually spring to mind as a core ingredient.
However the cashew nut has long been used to create dairy free desserts, because of the fact that when it is soaked and blended it creates a silken kind of cream cheesy texture.
Because of my FODMAP diet, I try to avoid cream cheese, so I have been experimenting to get the the consistency of a cheesecake made from cashews correct.
The flavour just wasn’t what I wanted and tasted quite bland the first time round and I was getting frustrated having wasted a bag of cashews.
And then, I got a surprise drop from Oreo and I knew I had to turn this Cheesecake recipe into an Oreo version.
But first, the reason I got a drop from Oreo was to announce their new OREO PEOPLE campaign:
Oreo is calling on South Africans to ‘Twist, Lick, Dunk’ and SHARE an Oreo with other Oreo People. During August and September 2018, the ‘Twist, Lick, Dunk’ biscuit will be creating moments of sharing at mall pop-up stands, countrywide.
Dind the Oreo activations from 09h00 to 17h00 at the following venues:
- Canal Walk in Cape Town on 25th and 26th August 2018
- Gilwell Shopping Centre in East London on the 01st and 02nd September 2018
- Maponya Mall in Soweto from 22nd and 23rd September 2018
- Gateway in Durban on 29th and 30th September 2018
Also, from 01st August until the 30th September 2018, fans can also stand a chance to WIN one of three amazing prizes worth R75 000 each. (A shopping spree, a getaway or VIP access to a bunch of exciting events)
To enter, purchase any two of the participating OREO products and SMS the last five digits of the barcode to 120*766#.
Once you’ve purchased your two boxes of Oreo’s then it’s time to get cooking. (Although this recipe does not actually need to be baked or cooked!)
This recipe is:
Vegan because as mentioned before, Oreos are vegan, Dairy Free as it contains no cows milk/cheese.
As always, tag me if you decide to make this Cheesecake!
Have a Happy Week!
LE FAMISHED CAT’S DAIRY FREE OREO CHEESECAKE
- 1 and 1/2 Boxes of Oreo Original
- 200g Raw Cashews
- 200g Coconut Cream
- 2 TBSP of Maple Syrup
- 1/2 TSP of Vanilla Extract
- 1 TBSP of Lemon
- 2 TBSP Coconut Oil, melted
Pour cashews into a bowl and soak them in hot water for 2 hours
Prepare the bottom of a mini springform cake pan with baking paper or if you don’t have a mini pan, line a muffin pan with 6 cupcake liners
In a nutribullet or blender, blend 10 Oreo’s until they form a crumbly texture and then pour in the melted coconut oil and continue blending
Press the crumbs into the bottom of the cake pan / cupcake liners to form an even layer – you can use a spoon or your fingers
Freeze for 1 hour until the base is hard
Drain water from the soaking cashews and add them to the bowl of a food processor/Nutribullet and blend until very smooth. (2 – 3 minutes)
Then add coconut cream and another 10 Oreo’s, blending until fully incorporated (3 – 4 min),
Now add lemon juice and maple syrup, vanilla extract, blending again for another minute. By now you should have a silken cream cheese consistency
Remove the crust from the freezer and smooth out half of the filling over the bottom. Crumble the remaining scraped Oreos on top, then smooth out remaining filling over it. Decorate as desired.
Freeze for at least 1 hour before serving and once removed from freezer let the cake come to room temperature before removing from the pan and devouring!