Happy belated birthday to Pickles & Honey! Yep, I missed my own blog birthday by two weeks (October 5th was the official day). I had this vegan Oreo Cheesecake recipe all set and ready to go, and then Aaron and I got sucked into a home renovation project refinishing our deck that was way, way more work than we anticipated. We ended up using a week’s worth of vacation time to try to get it done (it’s still not done), I got sick (and tried to power through it—not recommended!), and then I basically felt like a shell of a person and could not for the life of me summon the mental energy to write a thoughtful “happy birthday” blog post. October has been a doozy, but on the plus side, I now sort of know how to refinish a deck.
Another plus side? We had these killer vegan Oreo Cheesecakes in our freezer during this whole process, so despite the super long days of manual labor our dessert/snack game was strong. When I was brainstorming what to make to celebrate six (!!!) wonderful years of blogging, I kept thinking about the Oreo Chocolate Cake I made for my blogiversary back in 2015. We were in Santa Barbara at the time, on month four of a year-long cross-country road trip. We had the sweetest airbnb host who made us feel like family, we fell head-over-heels in love with Santa Barbara, and it was the first time I had access to a well-stocked full kitchen in months. That simple Oreo cake was one of the best things I made while we were there, and it’s also become one of the most popular recipes on Pickles & Honey. Re-envisioning it as cheesecake was a no-brainer.
True to form, these mini vegan Oreo Cheesecakes are super easy to prepare, with only 10 ingredients and no baking required. They have an Oreo cookie crust, Oreo-swirled vanilla cheesecake, and Oreo-studded coconut whipped cream topping…with more crushed Oreos on top. Clearly, I was on a mission to cram as many chocolate sandwich cookies into my cheesecake as possible.
I hope this goes without saying, but I so appreciate you reading here and making my recipes. It puts the biggest smile on my face when you tag me on Instagram or leave a comment letting me know you enjoyed a particular recipe. Blogging can feel a little bit one-sided at times (am I talking to anyone on the other side? are people liking the content I’m creating?), and your feedback is 100% what keeps me going. Thank you for allowing me to do what I love and for your support over these last six crazy and awesome years. As always, if you have any thoughts on what you’d like to see more (or less) of in the coming months, I’d be grateful for your input. xo Amanda
- 18 Oreo cookies (or other vegan sandwich cookies)
- 3½ tablespoons melted unrefined coconut oil, plus additional for greasing the tins
- 1½ cups raw cashew pieces, soaked for 2 hours, rinsed and drained
- ½ cup full-fat coconut milk
- ⅓ cup pure maple syrup
- ¼ cup melted unrefined coconut oil
- 3 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- ¼ teaspoon sea salt
- 3 Oreo cookies, finely crushed
- 1 (14 ounce) can full-fat coconut milk, refrigerated for 24 hours
- 2 tablespoons organic powdered sugar
- 6 Oreo cookies, crushed, plus additional for decorating
- To make the crusts, add the Oreos to a food processor or blender and pulse until finely ground. Add in the melted coconut oil and pulse a few more times to combine.
- Line a muffin tin with 12 cupcake liners. Add 1 tablespoon of crust mixture. Use a small glass to tightly pack it down into an even, flat layer. Repeat for the other tins; set aside.
- Make the filling: Add all of the filling ingredients to a high-speed blender. Process for 1-3 minutes, or until the texture is very smooth. Pour the filling evenly over the crust.
- Spoon approximately 1 teaspoon crushed Oreos over each of the mini cheesecakes, then run a knife through the top of the filling (without touching the bottom layer of crust) to create Oreo swirls. Freeze until firm, about 2 hours.
- Prepare the cookies & cream topping: Open the can of coconut milk and scoop the solid cream into a medium mixing bowl. Using electric beaters, mix the coconut cream and powdered sugar on low speed until combined, then crank the beaters up to high speed for 1 minute, or until the frosting is light and fluffy. Use a spatula to fold in the crushed Oreo cookies.
- For best and creamiest texture, allow the cheesecakes to soften slightly (about 10 minutes) before topping with a generous dollop of cookies & cream topping. Garnish with additional crushed Oreo cookies.
If you'd prefer not to use Oreo cookies, any vegan sandwich cookie should work. I usually buy the 365 brand of chocolate sandwich cookies at Whole Foods.
Recipe adapted from my Vegan Key Lime Cheesecake.