Vegan White Chocolate Cheesecake with Oreo Crust
Servings: 10
Equipment
- 1 springform pan (⌀ 20 cm, 8 in.)
Ingredients
Crust
- 180 g Oreos ((6½ oz))
- 75 g vegan butter melted ((2½ oz))
Filling
- 600 g vegan cream cheese ((21 oz))
- 100 g powdered sugar ((3½ oz))
- 250 g vegan white chocolate melted in a water bath ((9 oz))
- 250 ml vegan whipped cream whipped up ((9 fl oz))
Ganache
- 150 g white chocolate ((6 oz))
- 70 g vegan cream ((2½ oz))
Topping
- 70 g Oreos optional halved ((2½ oz))
Instructions
Crust
- Cover the sides and bottom of a springform (Ø 20 cm, 8 in.) with baking paper. 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.
Filling
- 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.
Ganache
- The next day, place the chocolate in a bowl. Heat the cream and pour over the chocolate. Let rest for 2-3 minutes. Then mix vigorously and once the chocolate is completely melted, pour the ganache over the cheesecake.
Topping (optional)
- Top cheesecake with remaining Oreos and serve.