A no-bake Oreo vegan cheesecake without cashews. A crunchy, chocolate base topped with a smooth cookie and cream filling.
Line a 9-inch springform pan with baking paper.
Crush the Oreos using a food processor or the back of a rolling pin until they become fine crumbs.
Pour over the melted vegan butter and mix until all the crumbs are coated. Spoon this mixture into your pan and press down using your fingers or the back of a spoon then place it in the fridge.
Whisk your cream cheese in a bowl until smooth. Add the vanilla extract and powdered sugar then whisk again until everything is combined.
Gently fold in the creme fraiche until just combined, being careful not to mix.
Roughly crush the Oreos and fold them into your filling mixture. Pour this over your pre-prepared base, then refrigerate for at least 12 hours.
Add the cream cheese, vegan butter, powdered sugar and cocoa powder to a bowl. Mix well until smooth.
Scoop the topping into a piping bag and pipe chocolate swirls around the top of the cheesecake. Decorate with Oreos to finish.
Cut into slices and enjoy!
*Keep stored in the fridge for up to 5 days.