No-bake Light & Fluffy Vanilla Cheesecake (no cashews)

This is our version of the new Frankie & Benny’s vegan vanilla Oreo cheesecake. It’s so quick to make and with no baking so no fuss! It’s proving to be a winner with vegans and non-vegans alike!

Gluten free

Wheat free

Freezable

Kids recipe

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Meal

vegan-desserts

Ingredients

Base

300g/10.5 oz digestive biscuits (use GF if necessary)
150g/⅔ cup vegan butter (eg Naturli)

Cake

600g/2⅓ cups vegan cream cheese
400ml/1½ cups vegan double cream (eg Elmlea Plant), whipped
2 tsp vanilla paste or extract
1 tsp lemon juice
200g/1¾ cups icing sugar, sieved
Pinch salt

Topping

Handful Oreo biscuits, broken into small pieces
50g/⅓ cup vegan chocolate, melted (or use ready-made chocolate sauce eg Askey’s Crackin Chocolate)

Instructions

Base

Grease a loose bottom cake tin with vegan spread.
Blend the digestives until fine or put in a clean tea towel and bash with a rolling pin until smooth.
Gently melt the margarine in a small saucepan on a low heat until fully dissolved. Combine thoroughly with the blended digestives in a large mixing bowl.
Empty the mixture into the greased cake tin and evenly distribute along the bottom, packing firmly with the back of a spoon or with your hands. Place in the fridge until you need it.

Cake

In a large mixing bowl, using an electric whisk (or balloon whisk) whip the cream until stiff (don’t overwhip).
Add all the other cake ingredients and whip again until thoroughly combined.
Pour the mixture onto the chilled base and spread evenly. Place into the fridge to set overnight.

Topping

Sprinkle over the broken Oreo.
Pour over the melted chocolate and serve with ice cream or enjoy as it is 🙂

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