Vegan Oreo Cheesecake

• Vegetarian

• Condiments

  • 7 tbsp Agave nectar or maple syrup
  • 3 tbsp Lemon juice
  • 2 tsp Vanilla bean paste

• Baking & Spices

  • 2 tbsp Cocoa butter
  • 7 tbsp Cocoa butter, Organic
  • 1/8 tsp Pink sea salt

• Oils & Vinegars

  • 4 tbsp Coconut oil, Extra Virgin

• Nuts & Seeds

  • 1 1/2 cups Cashews, raw

• Snacks

  • 22 Oreo

Found on crazyvegankitchen.com

Description

Ingredients

• For Base:
• 10 Oreos (crushed finely)
• 2 tablespoons Melted Cocoa Butter
• For Cheesecake:
• 1 1/2 cups Raw Cashews (soaked overnight in water and drained)
• 3 tablespoons Lemon Juice
• 2 teaspoons Vanilla Bean Paste
• 1/8 tsp Pink Sea Salt
• 7 tablespoons Agave Nectar or Maple Syrup
• 4 tablespoons melted Extra Virgin Coconut Oil
• 7 tablespoons melted Organic Cocoa Butter
• 12 Oreos, chopped into pieces

Directions

• To make the base of the cheesecake, combine finely crushed Oreos with melted cocoa butter. Pat into the base of a 7 inch springform tin. Set in the freezer to harden whilst making filling.
• To make filling, in a high power blender like a Vitamix, combine pre soaked cashews, lemon juice, vanilla bean paste, sea salt, liquid sweetener of choice, coconut oil, and cocoa butter. Blend till smooth. This may take a while, but as the motor heats the mixture up a little, it will eventually come together.
• Once smooth, pour mixture into a large bowl. Tip your chopped oreos into the bowl and mix well. Once fully mixed through, spoon mixture into prepared base. Level off and freeze for 3 hours or overnight. This cake doesnt take very long to harden up!
• Before serving, thaw cake in the fridge for 30 minutes. Leftovers can be kept in the freezer for up to a year. Enjoy!