Rolling pin for smashing up your biscuits, or a food processor
Whisk or blender to mix the filling
For the filling
250ml coconut cream (refrigerated for a few hours so it’s a little firmer)
170ml free from cream cheese (coconut based alternative, I use Sainbury’s own as it matches the coconutty taste of the cheesecake)
2 packets of Double Stuff Oreos (just the cream inside!)
1 tbsp of Agave Syrup
For the base
2 tbsp of Coconut oil, melted.
2 packs of Double Stuff Oreos (Just the biscuits this time)
Let’s get making!
Prep your baking tin with greaseproof paper so the cheesecakes won’t get stuck to the bottom! I cut little strips, and secure these in the bottom of the tray with a little coconut oil, topping these with little greaseproof circles too!
Leave the strips just a little too long, so you can use them as tabs to pull your cheesecakes out when they are ready… simple little hack.
Start with the base…
Put all the biscuits into a food processor and blend, if you don’t have a processor this is where to let all of your anger out… get smashing.
Once you have the oreos crushes into fine crumbs, pop into a bowl and stir in your coconut oil.
Next, you want to put an equal amount of the mixture into your cupcake tins, pressing down the base so that it is firm.
Pop in the freezer for 10 mins while you prep your filling!
Finally the filling!
If you’ve read any of my recipes before, you should know how this goes…
Put all of your filling ingredients into the blender, and blend until it’s nice and smooth.
Grab your bases out of the freezer, and fill to the brim.
I added three mini oreos to the top of my Mini Vegan Oreo cheesecakes because it looks adorable.
Pop these in the freezer for an hour and a half until set, and voila, you have the cutest Mini Oreo cheesecakes EVER.
If you get round to making these yummy vegan delights, let us know if you enjoy them!