A no-bake Oreo cheesecake without cashews. A crunchy, chocolate base topped with a smooth cookies and cream filling.
Crush the Oreos using a food processor or the end of a large rolling pin until they become fine crumbs.
Pour over the melted vegan margarine and mix until all the crumbs are coated. Spoon this mixture into your pan and press down very firmly using your fingers or the bottom of a cup. Place it in the fridge while you prepare the filling.
Mix the cream cheese and icing sugar in a bowl until smooth. Add the vanilla extract and mix again.
Add the plant double cream and whisk for a few minutes using an electric whisk or stand mixer. It should be thick and the peaks should hold themselves.
Add the roughly crushed Oreos and gently fold them into your filling mixture.
Spoon the filling onto your base and spread it out evenly. Place it in the fridge for 12 hours to set.
After the cheesecake has set, remove the springform and decorate with melted chocolate and mini Oreos. Then just cut into slices and enjoy!