Previous slide Next slide Carousel slide Pause slide movement Resume slide movement
use left or right arrow keys to navigate the tab,
Page First page Last page More pages Next page Previous page
Press Enter or Space to expand or collapse and use down arrow to navigate to the tab content
close menu open menu
Click to read more about this recipe
Includes
Your webbrowser is outdated and no longer supported by Microsoft Windows. Please update to a newer browser by downloading one of these free alternatives.
Everyday cooking

Mini Oreo Cheesecake Cups

Has average rating

Total rating count

  • preparation timePrep time10 min
  • difficultyDifficultyEasy
  • servingsServingsPortions 4
Dessert
American
Chocolate
recipe image Mini Oreo Cheesecake Cups
FOR THE CRUST :
  • 1 pack oreo cookies (or other vegan sandwich cookies)
  • 3½ tbsp melted coconut oil
FOR THE CHEESECAKE FILLING:
  • 1 pack Violife Just Like Cream Cheese Original
  • ½ cup full-fat coconut cream (only top part of the tin & placed in fridge overnight)
  • ⅓ cup pure maple syrup
  • Zest of 1 lemon
  • 2 cookies, crushed
  • 1 tsp vanilla extract
  • ¼ tsp salt
  1. To make the crust, add the Oreos and the melted coconut oil to a food processor and mix.
  2. Line a muffin tin with 12 cupcake liners and add 1 tbsp of mixture to each. Pat down with a spoon. Place in the fridge to set for two hours.
  3. To make the filling, add all ingredients to a mixer and whip until smooth. Using a spoon, top crust with the filling and then with some crushed Oreos.
  4. Place in the fridge overnight to set.
Violife

Did you make the recipe? Tell us what you think

Related Recipes

 

Related products