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Oreo Cheesecake

Oreo Cheesecake


Would you believe that i just recently found out at that Oreos are vegan? For me, any treat which is dairy free is always a win win. I couldn’t wait to create something using these delicious cookies. Now, i know they’re not gluten free, or sugar free or entirely healthy just because they’re vegan, but i only used 4 of them in the entire cake, and you could easily omit them altogether and replace with cacao nibs if you’re looking for a super healthy raw cake which you can have for breakfast guilt free;)

I absolutely believe in everything in moderation including moderation – so i’m going to have my cake and eat it too ( my hubby just pointed out to me the other day that this saying makes absolutely no sense, because what else would you want to do with cake besides eat it? ;p)  ok i digress…

Hope you enjoy this guys! if you make it tag me on instagram #thefitfabfoodie so i can see your gorgeous creations!

Base ingredients

1/2 cup pecans
1/2 cup dates (pitted)
1 teaspoon cacao powder
3 teaspoons coconut oil

Filling ingredients

1/2 cup cashews soaked for at least four hours or overnight
1/4 cup coconut cream
2 teaspoons coconut oil
2 tablespoons maple syrup
1 teaspoon vanilla extract

4 Oreo cookies (omit if you’re following the paleo diet and replace with two tablespoons of cacao nibs)

Note: this makes a 5″ cake. If you want a larger cake, double the ingredients.

Add all your base ingredients to your food processor and grind until well combined and crumbly. The mixture will start to come together in a ball.

In a lined 5″ pan turn out the mixture and gently press in with your fingers until you have a smooth flat base. Put this into the freezer as you prepare your filling.

For the filling:

Drain your cashews and put into your food processor. Add in the rest of the filling ingredients EXCEPT the Oreos. Blend well until you’re left with a smooth cream. Lightly crush two Oreo cookies and stir them into the cashew cream. Remove your cake tin from the freezer and pour the cream over the pecan crust. Smooth this over and then crush one more Oreo cookie and press this gently into the filling. Return the cake tin to the freezer for at least four hours, preferably overnight.

Decorate your cake with Oreos, some chocolate sauce and crushed nuts.

Remove from the freezer atleast 5 minutes before slicing (and 10 minutes before serving). Tip: I find using a warm very sharp knife helps get you a clean slice.


About the author

Meera Vadgama

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