Vegan Oreo Cheesecake Gluten Free Abbey S Kitchen Place the 25 oreo cookies in a blender or food processor and pulse until they are fine crumbs. dump the crumbs into a large bowl along with the melted vegan butter and stir until moist. they will still be crumbly. pour the crumbs into a 9 inch pie dish and press evenly over the bottom and up the sides. 250 ml dairy free double cream the flora plant double cream and the elmlea plant double cream* both work great here aim for a cream with at least 31% fat content linked in faq section. 120 g icing sugar. 2 tsp vanilla extract optional. 160 g gluten and dairy free cookies and cream biscuits crushed.
Ultra Creamy Gluten Free Oreo Cheesecake Easy Best Recipe Step 2: transfer the crumbs to a prepared springform pan and spread it evenly with a spatula. step 3: to a food processor, add the cream cheese, cashew yogurt, sugar, vanilla and pulse until it is well combined, smooth and luscious. step 4: crush or chop 8 – 10 oreo cookies. Grease the edges of the pan with a bit of cooking or coconut oil as well. make the crust: in a food processor, pulse just the oreo cookies (save the filling for the batter below) until completely crushed. then add in the vegan butter, and pulse until crumbly and wet. press the dough onto the bottom of the springform pan. Sprinkle with remaining 2 tbsp. of crushed oreo cookies. step 9: bake for 45 minutes. test for doneness by inserting a toothpick if any batter sticks, cook 5 10 more minutes and test again. step 10: when done, allow to cool for 45 minutes in the springform pan. cool completely before releasing from the pan. Step 2 – put about 8 cookies in a sealed plastic bag and hit with the back of a wooden spoon a few times until they are crushed into pieces (about 1 4 inch in size) and set aside. step 3 – put dairy free cream cheese, lemon juice, vanilla, melted coconut oil, and sugar in a blender and blend until creamy.
Comments are closed.