Oreo Cheesecake
Try out this super easy Oreo cheesecake recipe! You won’t even need to turn on the oven ;) Replace the Oreo’s with your favourite Kea Cookies for a gluten-free version!
Instructions:
For the base, blend two packets of Oreo’s or other biscuits until they form a fine crumb, then add 2 tbsp of dairy-free margarine and blend again.
Line a cake tin with baking paper and tip the crumb mixture in, press it down to form a base and then place the tin in the freezer. Leave the base in freezer to set for at least 30 minutes.
While the base is setting prepare the cheesecake filling. In a bowl place the Angel Food cream cheese, lemon juice and vanilla essence and whip with the electric mixer until there are no lumps. Then add the coconut condensed milk, icing sugar and corn starch and mix for another minute.
Take 1.5 packs of broken Oreo’s and stir through the cheesecake filling.
Garnish with whole cookies, and leave cheesecake to set for 2-4 hours in the fridge before serving.
Ingredients:
3 packs of Oreo’s or chosen biscuits
2 tbsp Nuttalex (or other dairy-free butter)
400g coconut condensed milk (we used Nature’s Charm)
1 cup icing sugar
3 tbsp corn starch
3 tbsp lemon juice
2 tsp vanilla essence