Vegan Double Whipped Oreo Cheesecake
Recipe by @charlotteemmma
Cooking time
Prep time45 minutes
Servings8 portions
Ingredients
- 50 g vegan butter
- 600 g oreos
- 750 g vegan cream cheese
- 200 g icing sugar
- 270 ml Elmlea Plant
- 270 ml Elmlea Plant
| Energy (kcal) | 449 kcal |
| Energy (kJ) | 1880 kJ |
| Protein (g) | 4.2 g |
| Carbohydrate incl. fibre (g) | 77.9 g |
| Carbohydrate excl. fibre (g) | 75.8 g |
| Sugar (g) | 55.2 g |
| Fibre (g) | 2.1 g |
| Fat (g) | 14.8 g |
| Saturated fat (g) | 4.8 g |
| Unsaturated fat (g) | 9.0 g |
| Monounsaturated fat (g) | 6.4 g |
| Polyunsaturated fat (g) | 2.7 g |
| Trans fat (g) | 0.0 g |
| Cholesterol (mg) | 0 mg |
| Sodium (mg) | 345 mg |
| Salt (g) | 0.86 g |
| Vitamin A (IU) | 1 IU |
| Vitamin C (mg) | 0.0 mg |
| Calcium (mg) | 17 mg |
| Iron (mg) | 6.52 mg |
| Potassium (mg) | 162 mg |
Instructions
- Melt the butter and add to a food processor with 300g Oreos. Pulse until it forms a fine rubble that sticks together when pressed between your fingers.
- Tip into a 9” cake tin (ideally with a Springform/push-out bottom) and use the back of a spoon to tightly pack the mixture over the bottom of the tin and about halfway up the sides. Place in the fridge while you make the cheesecake mixture.
- Use a butter knife to scrape the cream from the middle of the remaining 300g Oreos and place into a small saucepan. Set aside the biscuits.
- Add 60ml of the Elmlea Plant Cream to the saucepan and heat gently until the Oreo cream and Plant Cream have melted together. Set aside.
- In a large bowl, beat the cream cheese with an electric hand whisk until smooth (about 2 minutes). Add in the icing sugar and the melted white chocolate mixture and whisk again until well combined.
- Pour in an additional 240ml Plant Cream and beat until thick and fluffy (3 – 4 minutes).
- Place the remaining 300g Oreos into a zip-lock bag and use a rolling pin to crush into pieces – don’t crush them into dust, you want a few large chunky bits!
- Reserve a handful or two of the Oreo rubble for topping, pour the remainder into the cheesecake mix and fold through.
- Pour the Oreo cheesecake mixture onto the base and fill the tin to the top. Smooth using the back of a spoon and refrigerate for 5 – 6 hours or overnight.
- Whip the remaining 270ml Plant Cream with an electric hand whisk for 5 – 6 minutes, until it is thickened and formed soft peaks. Dollop on top of the cheesecake and top with the reserved crushed Oreos. Store in the fridge.
