Vegan Oreo Cheesecake

February 11, 2022February 13, 2022 What Jessica Baked Next1 Comment

No-bake vegan white chocolate Oreo cheesecake. Ultra creamy and mousse-like cheesecake made without any dairy.

This is officially my first new recipe in 2022, it’s been two months since I last posted on here. As you might have read from my Facebook post here, the end of 2021 and start of this year have been a difficult time for me and I needed to take a break. I have my mojo back and I’m ready to crack on with blog content and sharing new recipes.

I finally picked up my camera again, after last working on my blog properly in November. It’s been nice to get back to blogging, taking the time off made me realise how much I missed it!

After sharing my Vegan Biscoff Cheesecake last year, this recipe has become one of the most viewed vegan dessert recipes on the blog.

So far, I’ve made a Biscoff version and a classic No-Bake Vegan Cheesecake. There’re three vegan cheesecake recipes on this website, if you have any cheesecake flavours you want to see, then just comment below and let me know your ideas!

Recently, I incorporated one of the best accidentally vegan biscuit/cookies into my classic vegan cheesecake recipe.

Oreos are my guilty pleasure. They’re sweet, chocolatey and an opened pack never seems to last long when I’m around!

To make this cheesecake, start by picking your favourite biscuit for the cheesecake base. I went for Oreos, but digestives or another chocolate cream filled biscuit would work (such as bourbon creams).

Because I used Oreos, I use slightly less butter – you don’t want the base too wet, with these measurements it’s just perfectly crumbly but still holds together when sliced. If you choose to use digestives instead of Oreos, increase the butter in the biscuit base part of the recipe to 140g instead of 75g (if using Oreos).

The cheesecake filling is made by combining vegan cream cheese with icing sugar, vanilla extract and melted dairy-free white chocolate, then folding through whipped dairy-free cream and crushed Oreos.

I said before, I didn’t think cheesecake would be on the menu anymore for me following a vegan lifestyle. But how wrong I was!

This Vegan Oreo Cheesecake is not only dairy-free, it’s nut-free and easy to make gluten-free. It’s a great make-ahead dessert and perfect for feeding a hungry crowd!

Vegan Oreo Cheesecake

No-bake vegan white chocolate Oreo cheesecake. Ultra creamy and mousse-like cheesecake made without any dairy.

Prep Time 30

Total Time 6 30

Servings 12

Author What Jessica Baked Next

Ingredients

Oreo Biscuit Base:

300 g Oreo cookies
75 g baking block or dairy-free spread (salted or unsalted) melted

Oreo Cheesecake Filling:

200 g vegan cream cheese
3 tablespoons icing sugar
1 teaspoon vanilla extract
100 g vegan white chocolate melted and cooled slightly
250 ml vegan cream
154 g Oreo cookies roughly crushed

Instructions

To make the biscuit base: Mix the crushed Oreos with the melted dairy-free spread until moistened. Press the Oreo crumbs into a 23cm springform tin until compact. Put to one side while you make the cheesecake filling.
To make the cheesecake filling: In a large mixing bowl whisk the vegan cream cheese, icing sugar and vanilla until smooth. Fold through the melted vegan white chocolate until combined. In another large mixing bowl, whisk the dairy-free cream until soft peaks form. Fold the cream into the white chocolate cream cheese mixture until all the ingredients are incorporated, then finally fold through the crushed Oreos - be careful not to over mix.
Spread the cheesecake filling on top of the biscuit base you prepared earlier and smooth the top with either the back of a spoon, a spatula or a palette knife. Cover the cheesecake and leave it to set in the fridge for at least 6 hours or overnight.
When ready to serve, remove the cheesecake from the springform tin and decorate as desired. I love serving it with extra whipped cream and some crushed Oreos. The cheesecake will keep stored in the fridge for up to 3 days.

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Baking · Brownies · Buttercream and Frosting · Chocolate · Vegan

Vegan Chocolate Orange Brownies

December 10, 2021March 19, 2022 What Jessica Baked NextLeave a comment

Vegan Chocolate Orange Brownies: rich and fudgy chocolate orange flavoured brownie with a chocolate orange buttercream.

In case you missed them, the festive recipes I’ve blogged so far: 3 Ingredient Oreo Truffles (perfect Xmas gift idea), Orange Chocolate Chip Cookies, Vegan Shortbread, Vegan Gingerbread Loaf Cake and Vegan Cinnamon Rolls. My first year baking entirely vegan Christmas recipes!

Since sharing this Vegan Brownies recipe last year, I’ve been desperate to put a twist on the recipe. These vegan brownies are perfect for fans of fudgy brownies. I know I am, I’ll take a fudgy brownie over a cakey brownie any day.

The orange flavour in these brownies comes with a real punch, the way I’ve incorporated so much orange flavour is by adding orange extract instead of vanilla and adding the zest from one large orange.

I make my own vegan chocolate orange – they’re delicious and so easy to do! I have a 9-segment mould and melt 75g of vegan chocolate and once the chocolate has melted I stir through 1/4 teaspoon of orange extract.

The buttercream is optional, these brownies taste divine without it just served warm with vegan whipped cream or ice cream. The chocolate orange buttercream is made by creaming softened vegan butter and sifted icing sugar until lightened. Then adding orange extract and gently mixing in melted chocolate plus enough vegan cream or milk until the buttercream is a spreadable consistency.

I also decorate with extra orange zest and homemade chocolate orange segments. This brownie will make an impressive Christmas Day dessert, it’s pretty rich so only a small piece is needed – though I went overboard with these pictures as three of us ended up sharing one piece!

The recipe serves 16 depending on how big or small you slice the brownie up.

Vegan Chocolate Orange Brownies

Vegan Chocolate Orange Brownies: rich and fudgy chocolate orange flavoured brownie with a chocolate orange buttercream.

Prep Time 10

Cook Time 25

Servings 16

Author What Jessica Baked Next

Ingredients

Brownie Batter:

100 g dark chocolate
200 g caster sugar
Zest from 1 large orange
140 g plain flour
20 g cocoa powder
1 teaspoon baking powder
80 ml vegetable oil
240 ml plant milk
1 teaspoon orange extract
100 g vegan chocolate chips/chunks (optional)

Chocolate Orange Buttercream:

75 g vegan butter softened
150 g icing sugar sifted
1/4 teaspoon orange extract
75 g vegan chocolate
2 tablespoons vegan cream or plant milk

Instructions

Make The Brownie Batter:

Preheat oven to 180°C / 160°C Fan / 350°F / Gas Mark 4. Line a 20cm square cake tin with parchment paper and set aside.
Break the dark chocolate up and add to a small heatproof bowl set over a pan of simmering water (bain-marie) - make sure the base of the bowl is not directly touching the water. Gently melt the dark chocolate until it’s smooth.
In a large mixing bowl, mix the sugar and orange zest together. Now sift together the flour, cocoa powder and baking powder. Give these ingredients a quick whisk together to combine then whisk in the oil, plant milk and orange extract until you have a smooth batter. Whisk in the melted chocolate until incorporated. Finally, if using fold through the extra chocolate chips/chunks.
Transfer the brownie batter to the lined tin.
Bake the brownies for 25-30 minutes - I always bake mine for 25 minutes because I like the brownies extra fudgy. Leave to cool completely in the tin before cutting in to 16 squares. We left ours overnight before cutting.

Make The Buttercream:

Cream the butter and icing sugar for about 2 minutes until light and fluffy. Add the orange extract, melted chocolate and vegan cream and mix until combined. Spread the buttercream over the top of the brownie or slice the brownie up and pipe the buttercream on top.
The brownies will keep stored in an airtight container at room temperature for up to one week.

My other Christmas recipes you’ve been enjoying!

Scottish Shortbread

Vegan Biscoff Cheesecake

Terry’s Chocolate Orange Cheesecake

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Baking · Bread · Breakfast · Vegan

Vegan Cinnamon Rolls

November 27, 2021February 13, 2023 What Jessica Baked Next5 Comments

The BEST fluffy vegan cinnamon rolls. Enriched dough filled with a buttery cinnamon sugar filling and once baked decorated with icing.

The next bake in my Christmas recipe instalment is Vegan Cinnamon Rolls.

I based this vegan cinnamon roll recipe on the Cinnamon Rolls already on my blog. I’ve altered the recipe and taken out a bit of the strong white bread flour and replaced that with cornflour, which makes these cinnamon rolls super moist and fluffy without any dairy or egg.

The cinnamon filling I’ve kept exactly the same, we’re using equal measures of vegan butter and brown sugar with a tablespoon of ground cinnamon. We find this has just the right amount of cinnamon flavour, but if you love more cinnamon then add extra.

Prepare the enriched dough and leave it to rise for around an hour until doubled in size. Once the dough has doubled in size, make the buttery cinnamon sugar filling. Now roll the dough out into a large rectangle, then spread the cinnamon filling over the dough, then from the long side roll the dough up into a log. Trim the edges (I usually bake these off to enjoy as well) and slice the dough up into 12 pieces.

Liberally grease a baking tin with vegan butter and then place the cinnamon rolls in the tin. There should be some space between the cinnamon rolls so they have room to join up on the second rise.

I love those cinnamon swirls you simply take out from the fridge, unroll, slice and bake. Those are great for ease, but these homemade cinnamon rolls are far superior with their soft pillowy texture. This recipe does require quite a bit of time investment, but the finished bake is absolutely worth all the waiting!

It won’t be at all long before I make these cinnamon rolls again! They are one of our favourite breakfast recipes along with these incredible Fluffy Vegan Pancakes!

Vegan Cinnamon Rolls

Best fluffy vegan cinnamon rolls. These make a delightful weekend breakfast, brunch or sweet treat. You cannot even tell they're plant-based!

Prep Time 2 15

Cook Time 25

Total Time 2 35

Servings 12

Author What Jessica Baked Next

Ingredients

Dough:

475 g strong white bread flour
25 g cornflour
50 g caster sugar
14 g fast-action dried yeast
1/2 teaspoon salt
325 ml plant milk
75 g vegan butter

Cinnamon Filling:

125 g vegan butter softened
125 g dark or light brown sugar
1 - 1 + 1/2 tablespoons ground cinnamon

Icing:

100 g icing sugar
2-3 tablespoons water (add more or less depending on your preferred consistency)

Instructions

To make the dough: In a large mixing bowl, place the flour, cornflour, sugar, yeast and salt. Mix to combine.
In a small pan, gently heat the milk and butter until the butter has melted and the milk is just warm.
Add the wet ingredients to the dry and mix until a dough comes together. Knead the dough by hand or with a dough hook attachment in a stand mixer for 7 minutes until smooth and elasticated. Place the dough in an oiled bowl, cover and leave the dough somewhere warm for 60 minutes or until the dough has doubled in size.
To make the filling: Cream together the sugar, butter and cinnamon until thoroughly combined. Set aside for later.
Grease the base and sides of a 23cm x 30cm / 13 x 9-inch baking tin with extra butter. When the dough has doubled in size, tip it out the bowl and knock the air out. The dough is very soft, so you might need to add some extra flour to make rolling out easier. Lightly flour a work surface and roll the dough into a large, neat rectangle about 50cm x 30 cm / 20 x 12-inches and with one of the longer sides nearest to you.
Evenly spread the cinnamon mixture over the dough, ensuring the mixture reaches all the edges.
Starting with the long side of the rectangle, roll the dough up into a sausage shape. Using a sharp knife (I find a serrated bread knife best for this), trim the edges of the dough and then cut the dough into 12 rolls.
Place the rolls side by side in the baking tin, with the spiral facing upwards. Cover and leave somewhere warm until they’ve all joined up and have nearly doubled in size – this should take approx. 45-60 minutes.
Preheat oven to 200°C / 180°C Fan / 400°F / Gas Mark 6. Bake the rolls for 10 minutes, then turn the oven down to 180°C / 160°C Fan / 350°F / Gas Mark 4 and bake for a further 15-20 minutes until the rolls are a light golden colour on top. Leave to cool in the tin for about 15-20 minutes.
To make the icing: Mix together the icing sugar and enough water until the icing reaches your preferred consistency. Drizzle the icing over the top of the cinnamon rolls and leave to set for about 5-10 minutes.
Once the icing has set, the cinnamon rolls are ready to eat. The rolls will keep in an airtight container at room temperature for up to 2-3 days.

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Baking · Cakes · Vegan

Vegan Gingerbread Loaf Cake

November 19, 2021November 25, 2021 What Jessica Baked NextLeave a comment

Gingerbread loaf cake that’s free from dairy and egg. This vegan cake has all the yummy spices you associate with autumn and winter.

‘Tis the season to start baking all the autumnal and wintery cakes.

When I made this gingerbread loaf it lasted less than 24 hours! Because it was thoroughly enjoyed so much by my taste testers, I’ve been keen to share this special cake recipe with you.

I’ve got my festive bake on and I’ve been getting busy in the kitchen creating some recipes for you to enjoy over Christmastime. The whole of November and up to Christmas Day, all the bakes you see will be festive so you have some new recipes to try out in December to celebrate Christmas and the New Year.

I made this Gingerbread Loaf Cake using a fabulous recipe from Cozy Peach Kitchen a couple of weeks ago and honestly I’ve dreamed of it ever since. This cake is the epitome of gingerbread perfection if you love a fiery ginger flavour in your bakes, it has various spices in the cake batter and once baked, the top and sides they’re drizzled with orange glacé icing.

With gorgeous flavour from ground ginger, cinnamon and nutmeg. This cake is stunning and perfect for baking throughout the autumn and winter months. A slice of this gingerbread loaf cake and a mug of coffee, tea or hot chocolate is complete and utter bliss.

Vegan Gingerbread Loaf Cake

Gingerbread loaf cake that's free from dairy and egg. This vegan cake has all the yummy spices you associate with autumn and winter.

Prep Time 15

Cook Time 45

Total Time 1

Servings 8

Author What Jessica Baked Next

Ingredients

Gingerbread Cake:

300 ml hot water
80 ml golden syrup (substitute with black treacle or molasses)
100 g dark or light brown sugar
80 ml vegetable oil
1 tablespoon apple cider vinegar
1 teaspoon vanilla extract
240 g plain flour
1 teaspoon bicarbonate of soda
1/2 teaspoon baking powder
2 teaspoons ground ginger
1 + 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg

Orange Icing:

100 g icing sugar
2-3 tablespoons orange juice (add more or less depending on your preferred consistency)

Instructions

Preheat oven to 180°C / 160°C Fan / 350°F / Gas Mark 4. Grease and line a 900g / 2lb loaf tin with parchment paper and set aside.
In a small bowl, whisk together the hot water and golden syrup until combined. In a jug mix the brown sugar, vegetable oil, apple cider vinegar and vanilla extract to combine.
Place a sieve over a large mixing bowl, sift the flour, bicarbonate of soda, baking powder, ginger, cinnamon, nutmeg and a small pinch of salt.
Add both liquid mixtures to the bowl of dry ingredients and whisk until you have a smooth batter - it will be very runny.
Transfer the batter to the loaf tin and bake for 40-45 minutes or until a cake tester comes out clean.
Once baked leave the cake to cool in the tin for 10 minutes, then carefully remove and place on a wire rack and allow to cool completely - at this point I recommend leaving the gingerbread overnight to let the flavours develop, but this is optional.
When the cake is cooled, now is the time to make the icing. Combine the icing sugar with the orange juice, adding more or less until you have the desired consistency. You don't want it too runny, but thick enough to coat the cake.
Drizzle the icing over the top of the loaf cake. Leave the icing to set before slicing. Store the cake in an airtight container or a cake plate with a cover for up to 3 days.

I love the flavour this tangy orange icing adds, but if you don’t have orange then a lemon is a good alternative or make your icing with water instead. The icing is optional as the loaf tastes gorgeous without it too.

We sliced our cake up and I served my slice with vegan whipped cream and orange zest. We all enjoyed this so much, we’re now even contemplating having it for Christmas Day pudding with toffee sauce. Yum!

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Baking · Biscuits and Cookies · Vegan

Vegan Shortbread

November 8, 2021March 13, 2022 What Jessica Baked Next3 Comments

Easy 5 ingredient recipe for vegan Scottish-style shortbread biscuits.

We’re edging closer to Christmas and now it’s November, I think it’s about time to let the festive baking truly begin. My first one of which I shared last week with these Orange Chocolate Orange Chip Cookies. As well as my previous recipe and this one I’m sharing with you today, over the weekend I photographed another Christmas recipe too. I’m on a roll with my festive creations for the blog and can’t wait to bake more!

One bake we indulge with over the festive season is shortbread. My shortbread recipes are greatly popular, with this Scottish Shortbread being one of the most viewed recipes ever and many of you have made this recipe and enjoyed it.

These shortbread biscuits have a delicate vanilla flavour and are crisp, crumbly and will just melt in your mouth. I used this Shortbread Biscuits recipe and swapped the butter for vegan baking block and upped the amount of sugar in the recipe slightly.

I use vanilla sugar and find that really enhances the flavour in this shortbread dough. You could also add some grated lemon, lime or orange zest. If you don’t have vanilla sugar, then add the seeds from a vanilla pod to your shortbread dough.

The shortbread dough is easy and speedy to make. Take softened vegan baking block and cream together with the caster sugar until fluffy. Now add the sifted flours (this recipe uses a mix of plain and self-raising flour, but using just plain flour is fine). Mix until a crumbly dough has formed and then wrap the dough up in clingfilm and chill it for a recommended 15 minutes.

Chilling the shortbread dough makes it easier when rolling the dough out and ensures that the biscuits will hold their shape during baking.

I sprinkle my shortbread biscuits with sugar before baking and little extra sugar after they’ve baked. But a light dusting of icing sugar also looks and tastes great too!

Once baked, decoration is optional, I add another sprinkling of caster sugar to the tops of my shortbread biscuits. You could dip or drizzle the biscuits with melted chocolate also.

Beautiful, sweet and crumbly shortbread biscuits. Skip buying tins of readymade shortbread this Christmas and make your own instead!

Vegan Shortbread

Easy 5 ingredient recipe for vegan Scottish-style shortbread biscuits.

Prep Time 15

Cook Time 20

Total Time 35

Servings 20 biscuits

Author What Jessica Baked Next

Ingredients

200 g vegan baking block softened
100 g caster sugar (I use vanilla sugar)
150 g plain flour
150 g self-raising flour
1/2 teaspoon vanilla extract

Decoration:

Instructions

Line two large baking trays with parchment paper or silicone baking mats and set aside. Preheat oven to 160°C / 140°C Fan / 325°F / Gas Mark 3. Cream the softened vegan baking block and the sugar until light and pale in colour (about 1-2 minutes).
Now sift the flours and add to the creamed baking block and sugar mixture along with the vanilla extract. Continue to mix until a crumbly and soft ball of dough comes together. Don’t overwork the dough, try to touch it as little as possible. At this point you can wrap the dough in clingfilm and chill it for 15 minutes, however this is an optional step - it does make rolling the dough out easier.
On a lightly floured surface roll the dough out to about 1/2 cm thickness. Using your favourite biscuit/cookie cutters, cut out shapes from the dough and transfer to the lined baking trays. Sprinkle the top of each biscuit with a little extra sugar or you can dust each baked biscuit with icing sugar after baking if you prefer.
Bake the biscuits for 15-20 minutes until they’re crisp and slightly golden around the edges - all ovens are different so they may need baking for longer. I like adding a little extra sugar to the tops at this point.
Once baked, leave to cool on the baking trays for 5-10 minutes, then carefully transport to a wire rack and allow the biscuits to cool completely to room temperature.
Shortbread will keep in an airtight container for up to one week.

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Baking · Chocolate · Cookies · Vegan

Orange Chocolate Chip Cookies

November 2, 2021November 18, 2021 What Jessica Baked NextLeave a comment

Orange chocolate chip cookies ready in one hour – these zesty cookies are sure to steal your heart if you love all things chocolate orange!

I shared these Vegan Chocolate Chip Cookies in January and have made those cookies many times since. Lately, I’ve been experimenting adding different flavours/ingredients to the original recipe.

I will pretty much find any way of combining chocolate into a recipe! Chocolate can be paired with so many different flavours, my favourites are white chocolate and cranberry, dark/milk chocolate and peanut butter and chocolate and orange.

The last flavour combination inspired me to share this new vegan cookie recipe!

If you’re from the UK like me, then you’ll be familiar with Terry’s Chocolate Oranges. For anyone who’s never tried one of these, they’re basically chocolate shaped like an orange and you break off segments of the chocolate. Before going vegan, I was literally obsessed with TCO and would eat so much of this chocolate. But seeing as there’s no exact vegan version of a TCO currently available, I’ve made my own so I don’t have to miss out anymore!

The cookie dough before baking: I love the big chunks of chocolate!

To really get the orange flavour to come through in each bite of this cookie, I do my usual trick of rubbing the sugar and orange zest together before creaming with the butter. The natural oils in the orange zest release and they infuse into the sugar, making the baked cookies taste incredible with a hint of citrus.

I took a few cookies into work for my colleagues to taste and they were well received, with one of my co-workers requesting the recipe. That’s the best feeling when you’ve made something, knowing someone has enjoyed what you’ve put your love and effort into!

This recipe makes 15 deliciously soft, gooey cookies that have perfectly crispy edges. We love ours eaten fresh from the oven, but they are amazing warmed up in the microwave and topped with vegan whipped cream or ice cream!

Orange Chocolate Chip Cookies

Prep Time 45

Cook Time 12

Total Time 57

Servings 15

Author What Jessica Baked Next

Ingredients

200 g dark or light brown sugar
Zest from 1 large orange
112 g dairy-free baking block softened
60 ml plant milk (my favourites are soya and oat)
1 tablespoon vanilla extract
250 g plain flour
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
2 teaspoons cornflour
1/2 teaspoon salt
100 g bar vegan dark chocolate broken into pieces
125 g vegan dark chocolate chips plus extra to press into the tops of each cookie

Instructions

In a large mixing bowl mix the sugar and orange zest together until the orange starts to release it's aroma. Now add the the softened plant butter to the bowl and beat until the mixture is creamy and fluffy.
Now add the plant milk and vanilla extract and mix to combine. The mixture might look like it's seperated at this point, but don't worry as once the dry ingredients are added the cookie dough will come together.
Place a sieve over the top of the mixing bowl and sift all the dry ingredients (flour, baking powder, bicarbonate of soda, cornflour and salt) and mix until a dough starts to come together.
Stir through the chocolate chips/chunks until evenly distributed throughout the dough. Cover the bowl and leave the dough in the fridge to chill for 30 minutes – this an optional step but I find it makes rolling the cookie dough easier, you can skip this step and roll the cookie dough straight away.
Preheat oven to 180°C / 160°C Fan / 350°F / Gas Mark 4. Line two large baking trays with baking parchment or silicone baking mats. Divide the dough into 15 equally sized pieces. I like to weigh mine to be exact (aim for approx. 60g portions). Place the balls of cookie dough out on the baking trays and leave room between each piece of cookie dough to allow the cookies to spread - I bake my cookies in batches, and usually only bake 4 on a tray at one time.
Bake the cookies for 10-12 minutes or until they’ve turned a light golden colour. Once the cookies are out of the oven press a few extra chocolate chips/chunks into the tops of each cookie if desired.
Allow the cookies to cool completely on the baking trays – as they cool they’ll firm up.
Once the cookies are cooled store them in an airtight container. The cookies will keep for up to 3 days, but like most baked goods they’re best enjoyed on the day of baking. Try warming the cookies in the microwave and serving with either whipped cream or ice cream.

Try these vegan cookie recipes next!

Vegan Chocolate Chip Cookies

Pret’s Dark Chocolate Almond Cookies

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Baking · Biscuits and Cookies · Cheesecake · Chocolate · No-Bake

3 Ingredient Oreo Truffles

October 26, 2021October 26, 2021 What Jessica Baked Next65 Comments

Cookies and cream cheesecake truffles. Crushed Oreo cookies are mixed with cream cheese, rolled into balls and coated with melted chocolate. This is an easy and fun recipe everyone will enjoy getting involved in making!

Originally posted in February 2015, recipe and photographs updated October 2021.

Oreo + cheesecake + chocolate = one heavenly creation!

I first made this recipe for my blog in 2015 and now years later, I’ve updated the recipe with clearer instructions and improved photography.

This year I’ve been focussing on vegan baking and cookery, but some recipes like this one can easily be veganised with some simple ingredient swaps.

The biscuit/cookie we’re using is a Oreo. If you weren’t already aware, Oreos are 100% vegan-friendly so there’s no need to substitute. If you fancy something different to Oreos, why not try bourbon cream biscuits instead or another biscuit/cookie you enjoy.

My original recipe uses full-fat cream cheese, I’m using a tub of my go-to vegan cream cheese, which is a coconut based cream cheese alternative. I use it in my Vegan Biscoff Cheesecake and No-Bake Vegan Cheesecake recipes.

So to make this easy truffle recipe, you start by crushing the Oreos – there’s no need to remove the crème filling.

Tip the Oreo crumbs into a mixing bowl and add the cream cheese. Using a spatula or wooden spoon, mix the two ingredients together until the mixture has begun to clump/stick together.

Take a teaspoon measure and scoop pieces of the creamy Oreo mixture and roll into balls. Continue doing this until all the mixture is used up. I made 25 truffles in total, but how many you make will depend on how big or small you roll the truffles.

Place the Oreo truffles on a tray or container that’s been lined and chill for at least one hour. This allows the Oreo balls to firm up enough, so they won’t fall apart when dipping into the melted chocolate in the next step.

You can make the recipe up to this step and leave them to chill overnight, I did this and found coating the truffles easier.

To coat the truffles, take your favourite chocolate, either dark chocolate, milk or white chocolate and melt the chocolate. Dip each Oreo ball one at a time in the melted chocolate, coating the entire Oreo ball completely, shake off the excess chocolate using a fork and place the Oreo balls on a lined baking tray.

Once they’re all coated in chocolate, place the Oreo truffles back in the fridge for another 30 minutes or until the chocolate has set – at this point you can decorate further by drizzling the tops of each truffle with melted white chocolate and scatter over extra Oreo crumbs.

3 Ingredient Oreo Truffles

Cookies and cream cheesecake truffles. Oreo cookies are crushed and mixed with cream cheese, rolled and then generously coated in melted chocolate.

Course Dessert

Prep Time 1 10

Servings 25

Author What Jessica Baked Next

Ingredients

400 g Oreos (don't remove the crème filling)
200 g cream cheese
375 g chocolate (dark, milk or white chocolate)
35 g white chocolate (optional for decoration)

Instructions

Line a large baking tray with parchment paper and set aside. Crush the Oreos in a food processor or in a sealed food bag until they're fine crumbs.
Tip the Oreo crumbs into a large mixing bowl and add the cream cheese. Stir the Oreo crumbs and cream cheese together until the mixture starts to clump/stick together.
Take a teaspoon of the Oreo mixture at a time and roll into a ball. Place the Oreo truffles on the lined baking tray and chill for one hour until firm. You can chill these overnight if you want to.
Melt the chocolate and dip each Oreo truffle one at a time in the melted chocolate, coating the truffles completely. Using a fork, carefully remove the truffles and leave and place on the lined baking tray. Pop the truffles back in the fridge for about 30 minutes or until the chocolate has set.
This step is optional, but I like to decorate my truffles with some melted white chocolate and extra crushed Oreos. Once I've decorated the truffles, I place them back in the fridge until the chocolate drizzle has set and then serve.
The Oreo truffles will keep stored in the fridge in an airtight container/covered plate for up to one week.

The truffles will keep in the fridge for up to one week, but they can frozen for up to 3 months. I saved some truffles and stashed them away in the freezer ready for when a chocolate craving hits!

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Cheesecake · No-Bake · Vegan

No-Bake Vegan Cheesecake

October 8, 2021January 26, 2023 What Jessica Baked Next2 Comments

Silky smooth vegan vanilla cheesecake (without tofu or nuts) served with homemade raspberry coulis. I challenge you to tell the difference between this vegan version and a dairy cheesecake!

I promised with this Vegan Biscoff Cheesecake that it wouldn’t be long before you saw another vegan cheesecake creation from me!

Really, I should’ve started my vegan cheesecake recipes with a classic and plain vanilla cheesecake. With this cheesecake I planned to recreate both my Best No-Bake Cheesecake and White Chocolate Cheesecake recipes.

I used the Biscoff cheesecake as a base recipe, with a little free-styling as I went along!

My vegan cheesecakes are made without tofu or nuts and they can be made gluten-free too.

The biscuit base is pretty simple: made by mixing crushed digestive biscuits and melted vegan butter. That is followed by the ultra creamy cheesecake layer, which is made by combining vegan cream cheese (I recommend Violife) with icing sugar (I used vanilla sugar which was kindly gifted to me from Santa Maria) and a bar of melted vegan white chocolate.

The vanilla sugar is divine, it smells gorgeous and it really enhances bakes. I’m looking forward to adding it to buttercream, cake batter and more cheesecakes I plan to make. If you don’t have vanilla sugar though, you can scrape the seeds from a vanilla pod and add that to your cheesecake mix or add 1 teaspoon of vanilla extract instead.

I served my cheesecake with raspberry coulis. This is such a quick and easy sauce to make, take fresh or frozen raspberries, heat those in a small saucepan with sugar and lemon juice/water until the raspberries have broken down and the sauce has thickened. Pass the raspberry mixture through a fine mesh sieve, discard the seeds and chill the coulis until ready to serve.

Drizzle the coulis over the top of your slice of creamy vegan cheesecake. I love the cheesecake on its own, but drizzling the raspberry sauce make this a spectacular dairy-free dessert that’s certainly worthy of appearing on a restaurant menu.

I also served the cheesecake with extra whipped vegan cream and some mini jammie dodgers.

But as this cheesecake is plain, you can flavour it however you like or serve the dessert with other sauces such as caramel or melted chocolate.

No-Bake Vegan Cheesecake

Silky smooth vegan vanilla cheesecake (without tofu or nuts) served with homemade raspberry coulis. I challenge you to tell the difference between this vegan version and a dairy cheesecake!

Course Dessert

Prep Time 30

Total Time 6 30

Servings 12

Author What Jessica Baked Next

Ingredients

360 g digestive biscuits finely crushed
140 g baking block or dairy-free spread (salted or unsalted) melted
250 ml dairy-free cream
200 g vegan cream cheese (such as Violife)
50 g icing sugar (I used vanilla sugar)
100 g vegan white chocolate melted and cooled slightly

Instructions

To make the biscuit base: Mix the crushed biscuits with the melted dairy-free spread until moistened. Press the biscuit crumbs into a 23cm springform tin until compact. Put to one side while you make the cheesecake filling.
To make the cheesecake filling: In a large mixing bowl whisk the vegan cream cheese and icing sugar until smooth. Fold through the melted vegan white chocolate until combined. In another large mixing bowl, whisk the dairy-free cream until soft peaks form. Fold the cream into the white chocolate cream cheese mixture until all the ingredients are incorporated - be careful not to over mix.
Spread the cheesecake filling on top of the biscuit base you prepared earlier and smooth the top with either the back of a spoon, a spatula or a palette knife. Cover the cheesecake and leave it to set in the fridge for at least 6 hours or overnight.
When ready to serve, remove the cheesecake from the springform tin and decorate as desired. I love serving it with homemade raspberry coulis, some extra whipped cream and some mini jammie dodgers.
The cheesecake will keep stored in the fridge for up to 3 days.

So now I have two vegan cheesecake recipes on my website, I’ll be continuing to add more. I have near enough a page full of various cheesecake ideas/recipes I want to make! If you have any requests, then be sure to comment below.

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Gluten-Free · Italian Cuisine · Main Meals · Rice Dishes · Vegan

Roasted Tomato Risotto

August 31, 2021March 11, 2022 What Jessica Baked NextLeave a comment

Roasted tomato risotto: a gluten-free and vegan dinner. It’s comforting, warming and rich in tomato flavour. Delicious served up in bowls and garnished with fresh basil leaves or crispy garlic breadcrumbs.

As we start to see out the last few weeks of summer, I wanted to share a dinner we’ve loved all summer long. A tasty creamy and flavourful tomato risotto you’re going to want to cook not just in the summer, but throughout the year.

I’ve made a few rice dishes for the blog including Mexican Red Rice (the very first recipe ever posted on this blog), Saffron Rice and Lemon Herb Rice. Apart from sharing these Double Cheese Arancini, I’ve not shared a risotto recipe, which surprises me as risotto is something we eat quite often and a go-to dinner of ours.

If you’re not familiar with risotto, it’s a traditional Northern Italian dish of rice cooked in broth/stock. Traditionally arborio or carnaroli rice is used because these types of rice absorb liquid and release starch, they’re both sticker in consistency compared to long grain rice. It depends on what I have in, but I tend to use arborio, but sometimes I’ll use carnaroli – the latter will produce the creamiest risotto.

I’ve eaten different risotto recipes and my personal favourites include mushroom (risotto ai funghi), butternut squash/pumpkin risotto (risotto alla zucca) and now this tomato version.

We made this risotto only a couple of weeks ago and we enjoyed it so much. Roasted tomatoes are a veggie can’t get enough of, I have them roasted and spread over toast for breakfast, with pasta, on top of polenta or blended up in soup.

The flavour of this risotto reminded me of tomato sauce I used to eat when I was younger, it had sweetness, tangy tomato flavour and the rice/sauce was creamy without needing any butter or cream.

Serve the risotto with some grated cheese (if you’re vegan then just use your favourite dairy-free alternative or nutritional yeast flakes) with a side salad and garlic bread. When we first made this, we ate the risotto with vegan sausages and homegrown green beans and recently with roasted onion and bell peppers.

Dish the risotto up and garnish with some fresh basil leaves or another herb of your choice. I love how vibrant the basil looks on top of the risotto. If you don’t have any basil on hand, even just a sprinkle of dried oregano will look and taste great.

Roasted Tomato Risotto

Roasted tomato risotto is delicious served with a side salad and garlic bread for a dinner your family and friends will love.

Course Main Course

Cuisine Italian

Prep Time 15

Cook Time 30

Total Time 45

Servings 6

Author What Jessica Baked Next

Ingredients

325 g baby plum or cherry tomatoes left whole
2 tablespoons olive oil one for the risotto and the other for roasting the tomatoes
Salt and black pepper to taste
1 red or white onion finely diced
2 cloves of garlic finely chopped
300 g risotto rice
500 ml tomato passata
900 ml vegetable stock, plus extra if needed I use a mix of vegetable and white wine stock cubes

Instructions

To prepare the roasted tomatoes: Take the baby plum/cherry tomatoes and place in a small baking dish. Drizzle with one tablespoon of the olive oil and season well with salt and black pepper. We will roast these later on once the risotto has started cooking.
To make the risotto: Heat the other tablespoon of olive oil in a large pan (I'd recommend using a frying pan). Over a medium to high heat sauté the onion and garlic for a 2-3 minutes until softened. Season well with salt and black pepper.
Now add the risotto rice to the pan and toast over the heat for another minute.
In a large jug mix together the pasatta and vegetable stock until combined. Turn the heat down slightly and add a ladel of the tomato/stock liquid to the risotto. Keep adding the liquid bit by bit until it's absorbed, stirrring well in between each addition.
Once the risotto has been cooking for about 10 minutes, pop the tomatoes you prepared earlier in the oven at 200°C / 180°C Fan / 400°F / Gas Mark 6. Roast the tomatoes for 15-20 minutes. Once they're ready, take out from the oven ready for later.
Cook the risotto for roughly 25-30 minutes or until the rice is cooked through, add more boiling water or stock to get the consistency as you desire.
Once the risotto rice is cooked, add 3/4 of the roasted tomatoes and stir through. Serve the risotto in a large bowl or seperate bowls, garnish with the remaining roasted tomatoes and fresh basil leaves.

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Biscuits and Cookies · Cheesecake · Vegan

Vegan Biscoff Cheesecake

August 20, 2021November 13, 2021 What Jessica Baked Next8 Comments

No-bake vegan Biscoff cheesecake. Vegans shouldn’t miss out on enjoying cheesecake, this dairy-free dessert is quick and easy to make and super delicious.

So we’re more than halfway through the year and I now have lots more vegan bakes under my belt. I wanted to focus on sharing basic vegan recipes at first and as I get my mojo and gain confidence, I’ll explore more vegan recipe options.

I’ve had creating a vegan cheesecake on my mind for a while and today I have my FIRST completely vegan cheesecake recipe. It’s no-bake, has 6 ingredients and reminds me of this No-Bake Biscoff Cheesecake!

Not everything goes perfectly when food blogging and creating recipes in my kitchen. This cheesecake was a disaster when I first tested the recipe. I made the silly error of over mixing the cheesecake filling and from the moment I realised what I’d done wrong, I instantly regretted it! The cheesecake tasted great so I knew I was onto a winner in the taste department, but the texture was wrong because of over mixing it.

Being the perfectionist I am, I wasn’t happy at that point to share the cheesecake, so I decided to make it again as soon as I could!

The biscuit base is soft and crumbly and you can make it with any biscuit/cookie you want. Gingernuts, speculoos or digestives/graham crackers are all brilliant choices.

For the biscuit base, mix the biscuit crumbs with melted dairy-free butter/spread until the biscuit crumbs are moistened, then transfer to a 23cm / 9-inch springform cake tin and press down until firm.

The cheesecake filling is made with a pack of dairy-free cream cheese. This can be quite pricey, but my recipe uses just one pack to keep costs down, however that doesn’t mean we’re skimping on flavour or that perfect creamy cheesecake texture.

To the dairy-free cream cheese I mix in Biscoff spread (crunchy or smooth) – I used the crunchy spread this time as I got 1.5kg as a birthday present and am finding numerous ways of incorporating it into my recipes!

To that I added some icing sugar and whisked until the mixture was combined and smooth (if you use the crunchy Biscoff spread it won’t be completely smooth because of the biscuit chunks).

In a separate bowl, whisk dairy-free cream until soft peaks form. Add the whipped cream to the Biscoff mixture and fold until everything is just combined. Pop the cookie butter cheesecake layer on top of the biscuit base and smooth it over. Chill the cheesecake for at least 6 hours or overnight if you’re not in such a rush to eat it!

The cheesecake serves 10-12, we found it produced 10 generous slices. I’m excited now to crack on and create lots of vegan cheesecakes, it certainly won’t be long before you see more!

Vegan Biscoff Cheesecake

Divine no-bake vegan cookie butter cheesecake with spiced biscuit base and a layer of dairy-free Biscoff flavoured cheesecake!

Course Dessert

Prep Time 30

Total Time 6 30

Servings 12

Author What Jessica Baked Next

Ingredients

360 g speculoos biscuits (such as Lotus brand) finely crushed
140 g baking block or dairy-free spread (salted or unsalted) melted
200 g vegan cream cheese
200 g Lotus Biscoff spread (crunchy or smooth)
50 g icing sugar
250 ml dairy-free cream

Instructions

To make the biscuit base: Mix the crushed biscuits with the melted dairy-free spread until moistened. Press the biscuit crumbs into a 23cm springform tin until compact. Put to one side while you make the cheesecake filling.
To make the cheesecake filling: In a large mixing bowl whisk the vegan cream cheese, Biscoff spread and icing sugar until smooth (this mixture won't be completely smooth if using the crunchy Biscoff spread). In another large mixing bowl, whisk the dairy-free cream until soft peaks form. Fold the cream into the Biscoff cream cheese mixture until all the ingredients are incorporated - be careful not to over mix.
Spread the cheesecake filling on top of the biscuit base you prepared earlier and smooth the top with either the back of a spoon, a spatula or a palette knife. Cover the cheesecake and leave it to set in the fridge for at least 6 hours or overnight.
When ready to serve, remove the cheesecake from the springform tin and decorate as desired. I melted some extra Biscoff cookie butter spread and drizzled that over each slice of cheesecake and scattered over some Speculoos biscuit crumbs.
The cheesecake will keep stored in the fridge for up to 3 days.

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