Find VRC | veganrecipeclub.org.uk on TwitterFind VRC | veganrecipeclub.org.uk on FacebookFind VRC | veganrecipeclub.org.uk on InstagramFind VRC | veganrecipeclub.org.uk on YouTube

All recipes are deliciously vegan.

Vegan Baked Chocolate Oreo Cheesecake (and no it's not healthy!)

kid friendly
freezable
1 spoon difficulty rating

120

Serves: 8-10

Vegan Baked Chocolate Oreo Cheesecake (and no it's not healthy!)

This baked chocolate Oreo cheesecake is lots of fun to make and to decorate and of course to enjoy afterwards! Get the kids involved... they'll enjoy bashing the biscuits up and decorating the cake with broken biscuits and squirty cream (or if you're a big kid, like most of us here, you'll love this part too!). 

Here's the final cake

Ingredients: 

Crust 

  • 3 packets of Oreo (154g per packet) biscuits 
  • 3 tbsp vegan margarine 
  • 1 tbsp coconut oil 

Filling

  • 100g/1 cup ground almonds
  • 500g/4¼ cups vegan cream cheese (eg Bute Island, Tofutti, Tesco, Sainsbury’s, Violife)
  • 1 x 400ml tin/1½ cups plus 1 tbsp of coconut milk
  • 200g caster sugar
  • 6 tbsp plain flour, sieved
  • 4 tbsp corn flour
  • 1 tbsp coconut oil, melted
  • 170g/1 cup plus 2 tbsp vegan dark chocolate 
  • ½ tsp cocoa powder, dissolved in a tiny amount of boiling water
  • Pinch of salt
  • 2 tsp vanilla paste or extract
  • 1-2 tsp lemon juice (fresh or bottled)

Topping

  • 250ml/1 cup vegan chocolate sauce (eg Askeys Crackin Chocolate Chunk) 
  • Vegan squirty cream (eg Soyatoo or Food Heaven)
  • 1 packet of Oreo

Method: 

Base

  1. Pre-heat the oven to 150˚C/300˚F/Gas Mark 2.
  2. Grease a loose bottom cake tin (20cm diameter and 7cm deep) with vegan spread.
  3. Blend the Oreo until fine or place in a clean tea towel and bash with a rolling pin.
  4. Gently melt the margarine and coconut oil in a small saucepan on a low heat until fully dissolved. Combine thoroughly with the blended digestives in a large mixing bowl.
  5. Empty the mixture into the greased cake tin and evenly distribute along the bottom and up the sides of the tin. Place in the fridge until you need it.

Cake

  1. Blend the ground almonds, cream cheese, coconut milk, sugar, flour, cornflour, lemon juice and vanilla paste until smooth.
  2. Melt the dark chocolate and coconut oil using a double boiler (a glass or ceramic bowl that fits on a saucepan of simmering water but doesn’t touch the bottom) and then pour immediately into the cake mix and blend.
  3. Take the base out of the fridge and pour the cake mix straight onto the base. Give it a bit of a shake to make sure the mixture is evenly distributed.
  4. If you would like to add raspberries to the cake mix, push them evenly into the mixture until they are fully submerged.
  5. Fill a deep baking tray with water (around 1 inch). If you are using a cake tin with a loose bottom, make sure it is really securely covered with foil before placing it into the water.
  6. Put the tray with the cake into the pre-heated oven and bake for 1 hour 30 minutes.
  7. When the cake is ready, take it out of the oven and leave it to cool for an hour before putting it into the fridge to set overnight.
  8. Once set, remove from the cake tin using a hot knife.

Topping

  1. Pour vegan chocolate spread all over the top of the cake (and down the sides if you fancy it). 
  2. Decorate with squirty cream and Oreo biscuits. 
  3. Keep refrigerated. 

Share on FacebookShare on Twitter

Did you know that Vegan Recipe Club is run by a charity?

Viva! is a UK-registered charity which educates people about the realities of factory farming and how it impacts our health, the planet and animals. Vegan Recipe Club is part of our project to make going – and staying – vegan really easy by providing amazing recipes which make even meat-eaters’ mouths water!

We’re doing it because veganism saves animals, protects our planet and is better for the environment and your health.

We don’t receive any government funding. We can only keep going with YOUR help. Please consider donating to Viva! to help us continue to offer these life-saving services.

New recipes

Displaying 1 - 17 of 17
Chestnut, Mushroom & Red Wine Pithivier
Beautiful to look at, rich, tasty and easy to create, this pithivier makes for the perfect Christmas centrepiece or if...See recipe »
Apricot & Chestnut Stuffing
This stuffing is really delicious, easy and compliments a range of dishes. Makes the perfect filling for our Turkey-less roast...See recipe »
Simple Pear & Walnut Tarte Tatin
A number of people in the Viva! office said this is the best dessert they've ever had! Let's not mention...See recipe »
Easy Vegan Turkey-less Roast
Oh wow! This roast is just heavenly and the ultimate centrepiece for your Christmas dinner! It's actually very straightforward to...See recipe »
Frangipane Tart
This is one of my favourite dessert recipes: light, crisp pastry with a frangipane topping over a delicate layer of...See recipe »
Celebration White Nut Roast with Herb Stuffing
Here is the answer to the question people always ask vegetarians and vegans: ‘what on earth do you eat for...See recipe »
Eton Mess
This is delicious. Vegan meringues really do work! They can be prepared ahead and stored in an airtight container until...See recipe »
Thai Green Curry
You can make this authentic, fragrant Thai green curry from scratch or do the quick version if you're short of...See recipe »
Mutta Thoran (Keralan Coconut Scramble)
This is a veganized version of a traditional Keralan dish and a delicious alternative to your standard tofu scramble!See recipe »
Mango Salsa
Fresh, zingy and delicious... this salsa goes great with Carribean and Mexican dishes!See recipe »
Jerk Tofu with Rice & Peas
Bring the carnival to your kitchen with this hearty, protein-rich and delicious dish! Comfort food at it's best...See recipe »
Chocolate & Marshmallow Dessert Pizza
Here we have deliciously decadent, hand-stretched, artisan egg-shaped pizzas with melted chocolate sauce, roasted marshmallows and more chocolate... mmm!See recipe »
The Meatless Feast Pizza
This is a hand-stretched artisan pizza with homemade tomato sauce, red onion, pulled jackfruit, plant-based meats in a BBQ sauce...See recipe »
Pumpkin, Blue 'Cheese' & Walnut Pizza
A delicious way to use up pumpkin after Halloween. Enjoy this unusual twist on a classic dish :)See recipe »
Cherry & Almond Chocolate Brownies
These brownies are rich, moist, chocolatey and delicious! One of the Viva! staff said they were the best brownies they'd...See recipe »
Creamy Cashew & Tofu Curry
This is a lovely rich and creamy curry, full of flavour and protein. It's easy to make and could be...See recipe »
Potatas Bravas
This classic Spanish tapas dish is soo delicious and easy too! Serve it with a green salad and it feels...See recipe »