No-Bake Vegan Oreo Cheesecake

No-Bake Vegan Oreo Cheesecake

Ingredients:

Oreo Crust:

– Oreo cookies (or any vegan chocolate sandwich cookies)

– Vegan unsalted butter, melted

Cheesecake Filling:

– Vegan cream cheese, softened (Violife works great)

– Powdered sugar

– Vanilla extract or vanilla bean paste

– Dairy-free whipped cream

– Oreo cookies, roughly chopped

Toppings:

– More chopped Oreos

– Dairy-free whipped cream, sprinkles (optional)

Instructions:

1. Pulse Oreos in a food processor until finely ground (or crush in a zip-lock bag with a rolling pin). Mix with melted vegan butter until the crumbs hold together when pressed.
2. Line an 8-inch springform pan with parchment paper. Press the crust firmly into the bottom and up the sides. Freeze for 15-20 minutes.
3. Beat softened vegan cream cheese until smooth. Add powdered sugar and vanilla, beat until combined.
4. Gently fold in dairy-free whipped cream with a spatula. Don't overmix or the whipped cream deflates.
5. Fold in chopped Oreos. Spread the filling over the crust and smooth the top.
6. Top with more chopped Oreos. Refrigerate at least 4 hours, overnight is better.
7. Run a knife around the edge, release the springform, and slice.

Tips: Use a high-fat vegan cream cheese (Violife, Tofutti, Miyoko's). Cheaper brands may not set firm. Run your knife under hot water between cuts for clean slices.