Vegan No-Bake Oreo and Caramel Cheesecake

I DID IT !!

I promised I would!

I admit it took me a while to make this vegan no-bake oreo and caramel cheesecake, but I did it.

I made the original deep Oreo and Caramel Cheesecake last March and then I made another no-bake cheesecake for my last cake club and I was asked for a vegan version, so it's been on my mind since then.

Oreo and Caramel Cheesecake

Vegan Cheesecake

I wanted to make a vegan cheesecake, but I didn't want to use tofu, so I was thinking about it for a while. Would I use vege-gel, aquafaba or coconut milk? I decided coconut milk would be my replacement for double dream and it worked like a dream.

A Vegan Alternative to Whipped Cream

Do you know the wonderful thing about coconut milk? It's a great vegan and dairy free alternative to whipped cream.

Pop a tin of coconut milk in the fridge overnight. Next day turn it upside down and open the tin. Pour the coconut water into a glass to use in smoothies and scoop the thick cream into a bowl. Add some icing sugar and whip it with a hand or electric hand whisk until it's thick and stiff like whipped cream. 

You can use it instead of whipped cream on trifles, in mousse, in cheesecake or served alongside pie. Try adding some vanilla extract while you are whipping it and it will taste even more awesome.

Vegan Caramel

I have to admit I didn't make my own caramel. I found a wonderful vegan caramel in M&S called Hey Boo. It's also made from coconut milk (isn't everything these days?). It's rather pricey, so just a drizzle and a few Oreos and dark chocolate chips to finish the cheesecake off.

Biscuit Base

For the biscuit base I crushed Tesco Oaty Biscuits. They are labelled vegetarian, but are actually suitable for vegans. I crushed them and mixed them with melted dairy free spread.

And yes those are the ingredients and no it's not a healthy recipe. It's a treat. An occasional treat! I do hope you try it. It's not as firm as my dairy style cheesecake, but it holds it's shape nicely and tastes great.

Graham was in seventh heaven having such a decadent dessert to eat, bless him. He also had to fight off Cooper who wanted to work his way through it.

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Vegan No-Bake Oreo and Caramel Cheesecake

Written by Jacqueline Meldrum

March 31, 2017

A dairy-free, no-bake cheesecake. A crunchy oaty base topped with a creamy coconut and vanilla cheesecake filling and finished with a drizzle of dairy-free caramel, Oreos and dark chocolate chips. A really luxurious dessert for vegans and those on a dairy-free diet.

Ingredients

• 100g dairy free spread
• 200g Tesco Oaties (or other dairy free biscuits)
• 400g tin coconut milk, left in the fridge overnight
• 4 tbsp icing sugar
• 2-3 tsp vanilla bean paste or extract (taste it and add more if you like a strong vanilla flavour)
• 2 x 200g dairy free cream cheese (I like Violife)
• 2-3 tbsp coconut water to loosen up the mixture a little, if it needs it.
• 2 tbsp dairy free caramel (I like Hey Boo from M&S)
• 8 Oreos for decoration 
• 1 tbsp dark chocolate chips to decorate

Instructions

1. Line a cake pan with greaseproof paper or use baking spray. 
2.Melt the dairy free spread. 
3. Crush the oatie biscuits until they are a fine crumb (I do this with the end of a rolling pin, but you can use a food processor) then stir in the melted spread and press the mixture into the cake tin and pop in the fridge. 
4. Take the tin of coconut milk out of the fridge, turn it upside down and open it. Pour the coconut water into a glass (set aside for smoothies) and whisk the thick cream with the sugar and vanilla paste until thick. 
5. Beat the cream cheese until soft, then whip into the whipped coconut cream.
6. Pour into the cake tin, smooth the top put it back in the fridge for a few hours. 
7. Carefully remove the cheesecake from the tin, then give the caramel a good stir until smooth and drizzle some across the cheesecake 
8. Decorate with Oreos and chocolate chips. 
9. Enjoy!

Details

Total time: 35 mins (not including chill time)

Yield: serves 8