Oreo Blender Cheesecake

Oreo Blender Cheesecake

  • Servings: 4-6
  • Difficulty: Easy
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Ingredients

  • 1 packet Oreos
  • 2 tbsp (35g) Spread (I used Funky Fields)
  • 1 C (135g) Cashews (soaked for an hour in boiling water to soften)
  • 1 C (200ml) Coconut Cream – solid part only (I used Woolworths Macro Organic brand and put it in the fridge overnight to help it separate)
  • 1 tub Sheese Cream Cheese
  • 1/2 C (85g) Brown Sugar
  • 1 tbsp (15ml) melted Coconut Oil
  • 1.5 tbsp (15g) Arrowroot Powder
  • 3 tsp (15ml) Vanilla
  • 1 packet Oreos
  • 1 C (135g) Icing Sugar
  • 1 tsp (5ml) Vanilla Essence
  • 1.5 tbsp (26g) Spread
  • 1 tbsp (8g) Cocoa
  • 1 tbsp Hot Water

Directions

Base

  • 1 packet Oreos
  • 2 tbsp (35g) Spread (I used Funky Fields)
  1. Blend until combined, then press into a lined cake tin.
  2. Put in the freezer to set while you make the filling.

Filling

  1. 1 C (135g) Cashews (soaked for an hour in boiling water to soften)
  2. 1 C (200ml) Coconut Cream – solid part only (I used Woolworths Macro Organic brand and put it in the fridge over night to help it separate)
  3. 1 tub Sheese Cream Cheese
  4. 1/2 C (85g) Brown Sugar
  5. 1 tbsp (15ml) melted Coconut Oil
  6. 1.5 tbsp (15g) Arrowroot Powder
  7. 3 tsp (15ml) Vanilla
  8. 1 packet Oreos
  9. Put all ingredients except Oreos into the blender and blend until smooth, stir through broken Oreos then pour over the base.

ICING (optional)

  1. 1 C (135g) Icing Sugar
  2. 1 tsp (5ml) Vanilla Essence
  3. 1.5 tbsp (26g) Spread
  4. 1 tbsp (8g) Cocoa
  5. 1 tbsp Hot Water

Mix together in a bowl until combined then apply to cake with a piping bag.

Recipe Creator
Name: Tammy
Country: Australia

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