These tarts are the perfect treat to make when you are craving just a little bit of sweetness in your life. This Oreo-style cheesecake is melt-in-your-mouth goodness. Share them with the other Oreo-lovers in your life or keep them all to yourself. We won't tell.

Oreo Cheesecake Tartlet With Chocolate Ganache Drizzle [Vegan, Gluten-Free]


5 medium tarts or 1 large tart



For the Chocolate Oreo Cookie Crust:

  • 1 1/2 cups oats
  • 6 tablespoons of cacao powder
  • 3/4 cup pitted Medjool dates
  • 1/4 cup cacao butter, melted
  • 2 tablespoons of almond milk, or as needed

For the Vanilla Cream:

  • 1 14.5-ounce can coconut milk, refrigerated overnight
  • 1 cup cashews, soaked overnight and drained
  • 1/4 cup maple syrup
  • 1/2 teaspoon vanilla powder
  • 1/4 cup cacao butter, melted
  • Coconut water/milk (from the can), only if needed

For the Chocolate Ganache Drizzle:

  • 3 tablespoons of cacao powder
  • 3 tablespoons of cacao butter, melted
  • 3 tablespoons of maple syrup
  • 1/4 teaspoon of vanilla powder
  • 1/4 teaspoon of cinnamon
  • Pinch of salt (optional)


To Make the Cookie Crust Dough:

  1. Place the oats in a food processor and process to a fine flour. Add in the remaining ingredients and process until a sticky ball of dough forms. If too dry, add more almond milk as needed.
  2. Press into tart tins and place in the freezer for at least 20 minutes. Crumble the leftover dough and place on a lined baking dish.
  3. Pre-heat the oven to 350°F and bake for about 5-6 minutes until the bits become hard and crumbly like an Oreo cookie. Remove from the oven and allow to cool.

To Make the Vanilla Cream:

  1. Place only the cream of the coconut milk (should be right on top) into the blender along with the other cream ingredients. Blend in a high-speed blender.
  2. Add it to the crust and freeze again for 15 minutes more.

To Make the Chocolate Ganache:

  1. Stir the ganache ingredients together in a cup.

To Assemble the Tartlets:

  1. Add the crumbled cookie bits to the vanilla cream and drizzle ganache sauce on each tart. Freeze overnight.
  2. Prior to serving, thaw for half an hour. Store in the freezer for a cheesecake feel or refrigerator for a softer, meltier feel, for up to five days.