Vegan Oreo Cheesecake
To be honest, this is probably one of the unhealthiest vegan recipe that I have made. I am planning on making a different flavor that’s healthier soon, hopefully it works out. The Oreos are the worst part by far, but it’s not any worse than a dairy-based Oreo cheesecake. I used almost a whole pack of Oreos. Well, there were a few extra, but that’s close enough. This is the first vegan cheesecake that I have made, and I’ve been vegan for three years! I always read recipes made mostly with raw cashews, and I couldn’t bring myself to pay almost $20 in cashews alone to make a cheesecake. I also didn’t want to use tofu like some other recipes do because the second I tell someone that there is tofu in something, they get grossed out for some reason.
So, what did I make this thing out of then? Well, I still used cashews, but only a heaping cup instead of the usual 3-4 cups of cashews. The other ingredient is beans, crazy right? I personally used cannellini beans, but I would suggest using navy beans if you can get your hands on them. My grocery store doesn’t carry them. The cannellini beans do leave a slight savory taste, but with all of the Oreos, it’s still a pretty good cheesecake. I am going to be experimenting with some different ingredients to make another cheesecake soon, and I was able to find Northern beans, so I’ll see how those work. Basically, you need a light colored bean that is light in flavor. I also wonder if chickpeas would work, but I can’t make a cheesecake every week, so if you give it a try, let me know how it worked out. On a side note, you definitely need a food processor or some type of blending device to make this recipe. You can crush the Oreos by hand, but you will never be able to get the filling smooth enough by hand. Also, if you want to have a double chocolate cheesecake, you could use black beans and add cocoa powder. I doubt anyone would complain about at double chocolate Oreo cheesecake. Let’s go!
*This recipe does make for a thinner cheesecake as pictured, so you may want to double the filling. I have not done this, so I don’t know if the texture will be the same.
*Costs listed are my personal costs, they will differ upon availability, location, brands, and sales.
Vegan Oreo Cheesecake
- 26 Oreos $1.81
- 2-3 tbsp vegan butter, melted (I used Earth Balance) $0.37
- 15.5 oz can navy or cannellini beans $0.59
- 1 heaping cup raw cashews, soaked overnight $5.00
- ¾ cup granulated sugar $0.23
- 2-3 tbsp lemon juice, depending on desired tanginess $0.20
- 7 Oreos $0.49
- ¼ cup vegan chocolate (optional) *Cost varies drastically depending on brand
Total Cost: $8.69
Cost per serving: $1.09
- In a food processor, process 26 Oreos until they become crumbs. Add the melted butter and process until mixed.
- Very lightly grease a spring-form pan with your remaining melted butter. Press the Oreo mixture into the pan. Place in freezer while you prepare the filling.
- Combine all of the filling ingredients expect for the Oreos in the food processor. Blend for a few minutes until creamy and smooth.
- Break the remaining Oreos into chunks and mix them into the filling mixture. Once blended, pour into prepared crust.
- Bake the cheesecake at 350 F for 45 minutes, or until the edges turn golden brown.
- Remove cheesecake from the oven and allow to cool to room temperature. Place in the fridge overnight, or until cold.
- Once cooled, cut the cheesecake into 8 slices and serve as is or with a drizzle of chocolate on top. I honestly don’t suggest the extra chocolate, but it looks nice.
If you end up making this recipe, don’t forget to tag me on Instagram @emilymeansy
(excess chocolate not required)