No-Bake Choco-Crunch Delight
Gluten-Free, Vegan, Serves 12
For the crust:
- 2 cups gluten-free Oreo-style cookies
- 1/4 cup coconut oil, melted
For the filling:
- 2 cups raw cashews, soaked overnight
- 1/2 cup coconut cream
- 1/4 cup agave syrup
- 1/4 cup coconut oil, melted
- 1 teaspoon vanilla extract
- 2 tablespoons of lemon juice
- Pinch of salt
For the topping:
- Gluten-free Oreo-style cookies, halved, for garnish
Directions:
Grease a 9-inch springform pan with coconut oil or line it with parchment paper. In a food processor, pulse the gluten-free Oreo-style cookies until they are finely ground. Add the melted coconut oil to the cookie crumbs and pulse until well combined. Press the mixture evenly into the bottom of the prepared springform pan. Use the back of a spoon or a flat-bottomed glass to press it down firmly. Place the pan in the refrigerator while you prepare the filling. Drain the soaked cashews and rinse them under cold water.
Combine the soaked cashews, coconut cream, maple syrup or agave syrup, melted coconut oil, vanilla extract, lemon juice, and a pinch of salt in the same food processor. Blend until smooth and creamy, scraping down the sides of the food processor as needed. It may take a few minutes to achieve a silky-smooth texture. Remove the crust from the refrigerator and pour the filling over it. Use a spatula to smooth out the top. Tap the pan gently on the counter to remove any air bubbles. If desired, sprinkle crushed gluten-free Oreo-style cookies over the top of the filling for garnish. Cover the pan with plastic wrap or aluminum foil and place it in the refrigerator to set for at least 4 hours or preferably overnight. Once the cheesecake is set, carefully remove it from the springform pan. Slice into wedges and serve chilled. Enjoy your delicious vegan and gluten-free no-bake Oreo cheesecake!
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