Vegan Oreo Cheesecake Cups
Ingredients
Base
- 20 Oreo Biscuits
- 3 tbs Vegan Butter (melted)
Cheesecake Centre
- 1 1/2 cup Cashews (soaked)
- 2/3 cup Coconut Cream (@naturescharm_au)
- 1/2 cup Rice Malt Syrup
- 1/4 cup Coconut Oil
- 3 tbs Lemon Juice
- Oreo Chunks (amount to taste)
Ganache Top
- 50g Chocolate
- 1 tbs Coconut Oil
Preparation
Smash Oreos or blitz them in a food processor until they form a fine crumb. Mix in melted vegan butter and press the mixture into silicone muffin trays or cases. Place in the fridge to set.
In a blender, combine the cheesecake center ingredients (except Oreos) - soaked cashews, coconut cream, rice malt syrup, coconut oil, and lemon juice. Blend until smooth.
Gently fold Oreo chunks into the blended cheesecake mixture.
Pour the cheesecake mixture over the prepared bases in the muffin trays. Place the trays in the freezer to allow the cheesecakes to firm up.
Melt the chocolate and coconut oil together, and then pour the ganache over the top of the cheesecakes.
Place the cheesecakes in the fridge for a few hours to allow the ganache to set.
