How is the base for this no-bake cheesecake prepared?

The base is made by whizzing 3 and 1/2-ounces of Oreo biscuits in a food processor until chunky crumbs form, then dividing them between individual pots.

What ingredients create the creamy cheesecake filling?

The creamy filling is a blend of 6-ounces of vegan cream cheese, 6-ounces of dairy-free plain yogurt, 1 tablespoon of icing sugar, and 1 teaspoon of vanilla bean paste, whisked until fluffy.

How long does this no-bake Oreo cheesecake need to set?

After assembling, the cheesecake pots need to be placed in the fridge to set for approximately 1 hour.

What is used for the topping and garnish?

The topping is a coconut whip, into which crushed Oreo cookies are folded. It's then piped onto the pots and garnished with additional mini and original Oreo cookies and crumbles.

Can I prepare these vegan cheesecake pots in advance?

Yes, once the cheesecake pots have set for an hour in the fridge, they can be kept refrigerated until you are ready to serve them, making them ideal for advance preparation.

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No-Bake Oreo Cheesecake
[Vegan]

HJ By: Holly Jade

Author Bio

Holly Jade is the face behind The Little Blog of Vegan, a multi-award-winning vegan food... Read More

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Individual no-bake vegan Oreo cheesecake pots, topped with a swirl of white coconut whip, crushed Oreos, and a whole mini Oreo cookie.

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No-Bake Oreo Cheesecake [Vegan]

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Say hello to cookies & cream cheesecake pots! Even if you don't like cheesecake or cookies....I'm sure with one bite of these cheesecake pots....you'll love them!

Ingredients You Need for No-Bake Oreo Cheesecake [Vegan]

3 and 1/2-ounces of Oreo biscuits
6-ounces of vegan cream cheese
6-ounces of dairy-free plain yogurt
1 tablespoon of icing sugar
1 teaspoon of vanilla bean paste
2-ounces of crushed Oreo cookies (crumbs)
Coconut whip
Mini & original Oreo cookies

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How to Prepare No-Bake Oreo Cheesecake [Vegan]

Place the biscuits into a food processor and whizz up until chunky crumbs. Divide between the pots.
In a large mixing bowl, add the cream cheese, yogurt, icing sugar and vanilla bean paste.
Whizz up until fluffy and combined.
I use my mixer with the balloon whisk attachment. Fold in the Oreo crumbs.
Divide the cream cheese mixture on top of the cookie crumbs and pop into the fridge to set for around 1 hour.
Fold in some crushed Oreo cookies into the coconut whip (Get my easy recipe here) and place into a piping bag fitted with a large open star tip nozzle then pipe a swirl of whip on top of the fillings of each pot. Finish with some Oreo cookies and crumbles.