Serves 8, prep time 30 minutes, chill time 2-3 hours
INGREDIENTS
2 packs of Oreo original sandwich biscuits (28 altogether)
60g vegan butter, melted
125g dark chocolate, broken up
50g coconut oil
450g plain vegan cream cheese
150g caster sugar
2 oranges, zest only
½ lemon, juice only
METHOD
Place 22 Oreo biscuits in a food processor and blitz to a fine crumb.
Stir in the melted vegan butter, mix thoroughly, then press firmly into a 20 cm springform cake tin. Pop the cheesecake base into the fridge while you prepare the filling.
Melt the chocolate and coconut oil in a bowl set over a pan of gently boiling water. Make sure the oil and chocolate are well combined.
Meanwhile, put the cream cheese, sugar, orange zest and lemon juice into the processor and blend until creamy.
Add the melted chocolate and coconut oil and pulse to thoroughly combine.
Roughly break up 4 more biscuits and add them to the mixture. Then spread your topping over the base, using the back of a spoon to cover it evenly.
Refrigerate for 2–3 hours. When the cheesecake has set, crumble the last 2 biscuits over the top and serve.
Extracted from The Official Veganuary Cookbook by Veganuary (Thorsons, £22).
Photography @marksetchfield.design