Taste Of The Week – Vegan Oreo Cheesecake

Clare FM

On Thursday’s Morning Focus Alan Morrissey was joined by Paul Knapps, The Firefighting Chef, from Killaloe. This week Paul shared a delicious recipe for vegan oreo cheesecake. Recipe: Ingredients Oreo Biscuit Base: 300g Oreo cookies 75g dairy free spread/ plant based butter (salted or unsalted both are ok) Oreo Cheesecake Filling: 400 g vegan cream cheese 100g icing sugar. 1 teaspoon vanilla extract 100 g vegan/dark chocolate melted and cooled slightly. 200 ml vegan cream 150 g Oreo cookies roughly crushed. Method To make the biscuit base: Mix the crushed Oreos (pop them into a plastic freezer bag and smash up or pulse in a food processor) add the melted dairy-free spread until moistened and holds itself together and then press the Oreo crumbs into a base lined 23cm springform tin until compact and put to one side while you make the cheesecake filling. To make the cheesecake filling: In a large mixing bowl whisk the vegan cream cheese, icing sugar and vanilla until smooth and now we cab fold through the melted chocolate until combined. In another large mixing bowl, whisk the dairy-free cream until soft peaks form and now we can old the cream into the chocolate cream cheese mixture until all the ingredients are incorporated and then finally fold through the crushed Oreos just be careful not to over mix . Spread the cheesecake filling on top of the biscuit base you prepared earlier and smooth the top with either the back of a spoon or a spatula. Cover the cheesecake and leave it to set in the fridge for at least 4 hours but preferably overnight. When ready to serve, remove the cheesecake from the springform tin and decorate as desired. I love serving it with some crushed Oreos and a little grated chocolate and not that it will ever happen, but this cheesecake will keep stored in the fridge for up to 3 days (some chance) enjoy !