Ingredients
For the crust:
24 Oreo cookies (or any chocolate sandwich cookies)
1/4 cup coconut oil, melted
For the filling:
1 1/2 cups raw cashews (soaked in water for at least 4 hours)
1 cup full-fat coconut milk (canned)
1/2 cup maple syrup or agave syrup
1/2 cup cocoa powder
1 teaspoon vanilla extract
1 tablespoon lemon juice
A pinch of salt
For the topping:
Crushed Oreos
Dairy-free chocolate sauce (optional)
Instructions
Prepare the crust:
Preheat your oven to 350°F (175°C).
In a food processor, pulse the Oreo cookies until they resemble fine crumbs.
Add the melted coconut oil and pulse until well combined.
Press the mixture into the bottom of a 9-inch springform pan to form an even layer.
Bake for about 10 minutes, then let it cool while you prepare the filling.
Make the filling:
Drain and rinse the soaked cashews.
In a blender or food processor, combine the cashews, coconut milk, maple syrup, cocoa powder, vanilla extract, lemon juice, and salt. Blend until completely smooth and creamy.
Pour the filling over the cooled crust and smooth the top.
Chill the cheesecake:
Refrigerate for at least 4 hours, or overnight if possible, to allow it to set.
Serve:
Before serving, top with crushed Oreos and drizzle with dairy-free chocolate sauce if desired.
Slice and enjoy your decadent vegan chocolate Oreo cheesecake!
Tips
For a richer chocolate flavor, you can add a bit of melted dark chocolate to the filling.
Make sure to soak the cashews well; this helps achieve a creamy texture.
Enjoy
