“This recipe turned out great! It was much simpler than expected. Tasty, moist, perfect texture!”
Crust – 250 g Oreos – 75 g vegan butter – 600 g vegan cream cheese – 100 g powdered sugar – 400 g vegan white chocolate – 320 ml vegan cream
– Place Oreos in a food processor and grind finely. Add melted butter and mix until combined. – Press the mixture onto the bottom of the springform. Place in the refrigerator.
– Add cream cheese and sugar to a large bowl and mix with a hand mixer until combined. Add melted chocolate and mix until incorporated. Slowly and gently fold in whipped cream using a spatula.
– Add filling on top of Oreo crust and smooth it out. Let cheesecake sit in refrigerator overnight.
– The next day, heat the cream and pour over the chocolate. Then mix vigorously and once the chocolate is completely melted, pour the ganache over the cake.
Slice and serve right away. Store in the fridge for up to 3-4 days.