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Sunday, 22 April 2018

Oreo funfetti no-bake cheesecake recipe

Vegan, quick & easy.

What could be better than a vegan cheesecake? Oh, I know...a cheesecake with a 2 ingredient no-bake Birthday Oreo crust, strawberry funfetti cream cheese filling, topped with coconut cream whips, mini Oreo cookies, fresh strawberries and a vegan confetti sprinkle- YUM!

This cheesecake is completely NO-BAKE and is full of colour and flavour!
The rich Oreo base goes beautifully alongside the silky smooth cream cheese filling. I added some strawberry jam into the filling to add an extra layer of flavour!

The confetti sprinkles I used are from Fancy Sprinkles- Classic ConfettiThey are perfect for folding into the cheesecake filling mixture as they don't have much flavour so they won't affect the cheesecake at all!
This cheesecake is quick & easy to make, perfect for any day requiring a bright and cheery dessert (especially birthdays)!
Happy "baking"- haha!

Preparation time- Overnight
Serves- 8-10
Chilling time- Overnight
Level- Easy

Ingredients for the crust
-1 pack of Birthday Oreo cookies
-3 tablespoons of coconut oil (melted)

Ingredients for the filling
-230g of dairy-free cream cheese
-170g of golden caster sugar
-3 tablespoons of strawberry jam
-1 can of coconut cream (cream only)
-2 tablespoons of icing sugar
-Vegan confetti sprinkles
-Mini Oreo cookies

To make the crust
Step 1- Line an 8 inch cake tin with greaseproof paper.

Step 2- Place the cookies into a food processor/blender and whizz up until crumbly, but not too fine.

Step 3- Melt the coconut oil.

Step 4- In a bowl, add in the crushed cookies and pour over the coconut oil and mix until like wet sand.

Step 5- Press the mixture into the lined cake tin, making sure to compact it in using a spoon or clean hands. 
Place into the freezer whilst you make the filling.

To make the filling
Step 1- Place the cream cheese into a bowl and whizz up until smooth and creamy. This will take a few minutes.
I use a stand mixer fitted with a balloon whisk attachment.

Step 2- Add in the caster sugar & strawberry jam and whizz up until smooth.

Step 3- In a separate bowl, add the thick coconut cream & icing sugar and mix until smooth.
I use my stand mixer with the balloon whisk attachment.

Step 4- Fold in the coconut whip and confetti sprinkles to the cream cheese mixture.

Don't overmix or the colours will bleed into the filling.

Step 5- Pour the filling onto the crust, level with a spoon and pop back into the freezer to set.
Allow the cheesecake to set fully.
This will take overnight.

Store in a sealed container in the freezer and defrost fully before serving.

I served my cheesecake with some coconut whip swirls, fresh strawberry slices, an extra sprinkling of funfetti sprinkles and some mini Oreo cookies.



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Holly Jade

1 comment

  1. WOW this is one stunning birthday cake! Simply delicious ♥


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