This was my second attempt at making vegan miniature cheesecakes. The first attempt was edible, but the issue was that the top was gum-like, and the whole thing would then deflate in the center as they cooled. I crumbled Oreo cookies into the formed wells to hide the flaw.
Vegan Mini Oreo Cheesecakes
Makes 12 miniature Oreo cheesecakes.
You’ll need to start at least seven hours before serving.
- 1 Cup Cashews
- 19 Oreos
- 1/4 Block (4 oz) Firm Tofu
- 4 oz (115g) Vegan Cream Cheese (half a package)
- 4 oz (115g) Vegan Sour Cream
- ⅔ Cup Maple Syrup
- 1 Tbsp Lemon Juice
- 1 Tbsp Vanilla Extract
- Soak the cashews for two hours.
- Set the oven to 350 F.
- Place the 12 paper liners in the muffin tin. Put an Oreo cookie at the bottom of each.
- Drain the cashews and place in a large bowl. Add the tofu, cream cheese, sour cream, maple syrup, lemon juice and vanilla extract. Blend.
- In a small bowl, crunch up 5 Oreo cookies. Fold them into the cheesecake mixture.
- Spoon the mixture into the muffin cups.
- Bake for 20 minutes.
- Pull out from the oven and let cool.
- Refrigerate for 4 hours or overnight.
- When ready to serve, discard the paper liners and serve cookie side up.
A definite improvement over the previous attempt. Whereas I wouldn’t suggest others repeat the other mini Oreo cheesecake recipe I put together, I would be comfortable recommending this one.
That said, it has a flavour and texture onto its own which is distinct from a real cheesecake. It’s a bit more cake-like. Moving forward I think I’ll keep experimenting and see if there are other recipes for a cheesecake filling that are better. Perhaps this one is worth a shot. Or this one. I also won’t fold in crumbled cookies on the next attempt, to make the insides a uniform white look.
This is a good little treat, and perhaps calling them “Miniature Oreo Cakes” without referencing cheese would be better.