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Cheesecake with Oreo Crust ❤

cheesecake mit oreo-boden | cheesecake with oreo crust (vegan) ❤
cheesecake mit oreo-boden | cheesecake with oreo crust (vegan) ❤

Recipe for a 24 cm cake springform pan:

For the filling:
600 g (2,5 cups / 21,2 oz.) vanilla soy yoghurt (you can use more vegan cream cheese as well)
300 g (1 1/4 cups / 10,5 oz.) vegan cream cheese
150 ml (0,62 cups / 5 fl.oz. US) milk (any plantbased milk will do the trick)
125 g (1 stick / 4,4 oz.) margarine (plantbased)
175 g (6,1 oz.) raw cane sugar (or normal sugar)
1 tsp. ground vanilla
2 packages of vanilla custard powder
2 tbsp. lemon juice

For the cake base:
30 oreo cookies
60 g (2,1 oz.) margarine (melted)

Up front: Its best if you bake the cake one day in advance, so it can cool down very good! 🙂

For the cake base:
Put the oreo cookies in a food processor (just some at a time) and let them be chopped really small. Or you can put them (not all at once) in a freezer bag and chop them small with a rolling pin. Let the margarine melt in a small pot, put it over the crumbled cookies and knead everything into a dough.
Grease the cake springform pan with margarine, spread the dough and press it into the pan until the dough is firm (press the dough a bit into the sides of the pan).

For the filling:
Take a little pot and put in together the milk, raw cane sugar and the margarine and let everything boil up. Take it off the stove and let it cool down a bit.

Put the cream cheese together with the vanilla soy yoghurt in a big bowl and mix it well (I let my food processor do the job). After taht add the vanilla custard powder, the ground vanilla and the lemon juice and stir well. Then pour in the sugar-milk-margarine-mixture and mix it until its a smooth filling. Next put the filling on top of the oreo cake base and smooth it down.

Heat up the oven to 170 °C (340 °F) top and bottom heat and bake the cheesecake for about 70 to 80 minutes on the lowest rail of your oven. You don’t have to preheat your oven. You know best how your oven works. The cake should at least bake for 60 minutes. My oven is pretty hot and fast, but I let him in there for 80 minutes. 🙂

Switch out your oven and open it a gap. Put in a wooden spoon to let the cake cool down in the oven but with a gap open (about 3-4 hours). Then let the cake cool down in the fridge over night. After that: Enjoy your tasty cheesecake with oreo crust!

Enjoy – Bon appétit!

cheesecake mit oreo-boden | cheesecake with oreo crust (vegan) ❤
cheesecake mit oreo-boden | cheesecake with oreo crust (vegan) ❤

Cheesecake with Oreo Crust

Print Recipe
Serves: 1 cake Cooking Time: 5,5 hours

Ingredients

  • Recipe for a 24 cm cake springform pan:
  • For the filling:
  • 600 g (2,5 cups / 21,2 oz.) vanilla soy yoghurt (you can use more vegan cream cheese as well)
  • 300 g (1 1/4 cups / 10,5 oz.) vegan cream cheese
  • 150 ml (0,62 cups / 5 fl.oz. US) milk (any plantbased milk will do the trick)
  • 125 g (1 stick / 4,4 oz.) margarine (plantbased)
  • 175 g (6,1 oz.) raw cane sugar (or normal sugar)
  • 1 tsp. ground vanilla
  • 2 packages of vanilla custard powder
  • 2 tbsp. lemon juice
  • For the cake base:
  • 30 oreo cookies
  • 60 g (2,1 oz.) margarine (melted)

Instructions

1

Up front: Its best if you bake the cake one day in advance, so it can cool down very good! 🙂

2

For the cake base:

3

Put the oreo cookies in a food processor (just some at a time) and let them be chopped really small. Or you can put them (not all at once) in a freezer bag and chop them small with a rolling pin. Let the margarine melt in a small pot, put it over the crumbled cookies and knead everything into a dough.

4

Grease the cake springform pan with margarine, spread the dough and press it into the pan until the dough is firm (press the dough a bit into the sides of the pan).

5

For the filling:

6

Take a little pot and put in together the milk, raw cane sugar and the margarine and let everything boil up. Take it off the stove and let it cool down a bit.

7

Put the cream cheese together with the vanilla soy yoghurt in a big bowl and mix it well (I let my food processor do the job). After taht add the vanilla custard powder, the ground vanilla and the lemon juice and stir well. Then pour in the sugar-milk-margarine-mixture and mix it until its a smooth filling. Next put the filling on top of the oreo cake base and smooth it down.

8

Heat up the oven to 170 °C (340 °F) top and bottom heat and bake the cheesecake for about 70 to 80 minutes on the lowest rail of your oven. You don't have to preheat your oven. You know best how your oven works. The cake should at least bake for 60 minutes. My oven is pretty hot and fast, but I let him in there for 80 minutes. 🙂

9

Switch out your oven and open it a gap. Put in a wooden spoon to let the cake cool down in the oven but with a gap open (about 3-4 hours). Then let the cake cool down in the fridge over night. After that: Enjoy your tasty cheesecake with oreo crust!

10

Enjoy – Bon appétit!

cheesecake mit oreo-boden | cheesecake with oreo crust (vegan) ❤
cheesecake mit oreo-boden | cheesecake with oreo crust (vegan) ❤
cheesecake mit oreo-boden | cheesecake with oreo crust (vegan) ❤

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