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.”
Not only is this cheesecake filled with Oreos and real vanilla bean paste, in addition, the crust is made with crushed Biscoff cookies. You know, these! Maybe you’ve had them on airplanes, or enjoyed them in cookie butter version from Trader Joe’s or under the brand name Lotus. It’s basically peanut butter, except made with sweet graham cracker-like cookies.
Vegan Oreo Cheesecake with Speculoos Crust and Aquafaba Whipped Topping
Makes 1 cheesecake
1 1/2 cups speculoos cookie crumbs
1/4 cup vegan margarine
1/4 cup sugar
1/4 teaspoon salt
1/2 batch Marshmallow Fluff
For the crust: Preheat oven to 350°F, then 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, then let cool. Leave the oven on for the next part.
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, then garnish with Oreos and chocolate chips.