Today’s Vegan MoFo theme is “focus on a nutrient” so I, uh, made Oreo cheesecake with speculoos cookie crust and aquafaba marshmallow topping. I’m sure there’s AT LEAST one nutrient in here. We’ll go with “sugar.”
Vegan Oreo Cheesecake with Speculoos Crust and Aquafaba Whipped Topping
Makes 1 cheesecake
Ingredients
Crust:
1 1/2 cups speculoos cookie crumbs
1/4 cup vegan margarine
1/4 cup sugar
1/4 teaspoon salt
Filling:
2 8-ounce tubs vegan cream cheese
3 tablespoons lemon juice
1/2 cup sugar
3/4 teaspoon vanilla bean paste or 1 teaspoon vanilla extract
10 Oreos, chopped
Aquafaba topping:
1/2 batch Marshmallow Fluff
Oreos
Chocolate chips
Instructions
For the crust: Preheat oven to 350 degrees F. Grease or spray a 9-inch pie plate.
Mix all of the crust ingredients in a medium bowl. If the mixture is too crumbly, add a splash of
soy milk. Press the mixture into the prepared pie plate. Bake for 15-20 minutes. Let cool. Leave the oven on.
For the filling: Stir together all ingredients except the Oreos, mixing well to combine. Fold in the Oreos, stirring to just combine (too much stirring will make the filling gray), then pour the cheesecake mixture into the crust. Bake for 25-28 minutes. Let cool before assembling.
To assemble: Prepare the Marshmallow Fluff. Pipe or dollop the fluff atop the cheesecake. Garnish with Oreos and chocolate chips.
