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.
The Marshmallow Fluff recipe I used is from Seitan is My Motor. Also, if you're using vanilla bean paste, you can find it at a specialty grocery store, or on Amazon. I've used Nielsen Massey brand, and it was great.
Get the recipe:
📖 Recipe
Vegan Oreo Cheesecake with Speculoos Crust and Aquafaba Whipped Topping
Vegan Oreo cheesecake with Biscoff cookie crust and homemade marshmallow fluff topping
Ingredients
Crust:
- 1 ½ cups speculoos cookie crumbs
- ¼ cup vegan margarine
- ¼ cup sugar
- ¼ teaspoon salt
Filling:
- 2 8- ounce tubs vegan cream cheese
- 3 tablespoons lemon juice
- ½ cup sugar
- ¾ teaspoon vanilla bean paste or 1 teaspoon vanilla extract
- 10 Oreos, chopped
Aquafaba topping:
- ½ batch Marshmallow Fluff from Seitan is My Motor, or other vegan marshmallow fluff
- Oreos
- Chocolate chips
Instructions
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).
- 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.
Notes
- Marshmallow Fluff from Chickpeas from Seitan is My Motor.
Nutrition Information:
Yield: 12 Serving Size: 1 sliceAmount Per Serving: Calories: 363Total Fat: 20gSaturated Fat: 7gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 0mgSodium: 202mgCarbohydrates: 44gFiber: 1gSugar: 27gProtein: 5g
All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on seitanbeatsyourmeat.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimates.
Finally, what is your favorite flavor of cheesecake? Did you like cheesecake before becoming vegan (I didn't!)?
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Brian D
I had it, it's so yummy!
mihl
That looks absolutely spectacular! Sugar is my favourite nutrient. Right next to sugar, of course. That topping is so beautifully piped.
Linda
That looks really good. Nice photos
fakemeattruelove
Gorgeous. Wow. Wow!
(Sugar's my favorite nutrient. So much so that it's inadvertently become one of the themes of our wedding.)
dimsimkitty
This is beautiful.
June @ How to Philosophize with Cake
OMG this looks amazing! Love the aquafaba topping, very pretty 🙂 I'm sure there are some nutrients in here, lol!
veganinbrighton
Hell yeah you did!
evelyn j herrera
There are no good measurements for the topping. Really would have liked a better description of way to make the top with enough specificity. Had to wing it. It would be nicer to feel more confident about a dessert for company.