No-Bake Vegan Cookies & Cream Cheesecake Cups (No Cashews!)
Creamy no-bake vegan cookies and cream cheesecake cups with an Oreo crust, silken tofu and coconut cream. No cashews, no eggs and no dairy.
Dietary note: For a vegan result, choose Oreo cookies labelled vegan and dairy-free. Product ingredients vary.
Ingredients
CRUST
- 200 g (about 20) Oreo cookies (whole, filling included)
- 3 tablespoons (45g) vegan butter, melted
- Pinch of salt
FILLING
- 1 can (400ml) full-fat coconut cream, refrigerated overnight (use only the thick solid part)
- 250 g silken tofu drained and patted dry
- 3½ tbsp maple syrup adjust to taste
- 2½ tbsp fresh lemon juice
- 1 tsp lemon zest
- ½ tsp vanilla extract
- 2 tbsp refined coconut oil melted
- 1½ tbsp cornstarch for a firmer set
- Pinch of salt
- 40 g (about 4) Oreo cookies, finely crushed (folded in at the end - do not blend)
TOPPINGS
- Vegan frosting, piped on top https://shirleycooking.com/vegan-vanilla-buttercream/
- 2 Oreo cookies whole (one per mug, pressed into the frosting)
Instructions
Prep the coconut cream
- Refrigerate the can of coconut cream overnight (or at least 8 hours). When ready, open them and scoop out only the thick white solid at the top.
Make the Oreo crust
- Add the Oreo cookies (whole, with filling) to a food processor and blitz into fine crumbs.Alternatively, place in a zip-lock bag and crush with a rolling pin.
- Transfer crumbs to a bowl, add the melted vegan butter and salt, and stir until itresembles wet sand.
- Divide evenly between the 2 mugs (about 4–5 tbsp per mug) and press firmly into the base using the back of a teaspoon or a small flat-bottomed glass.
- Place in the freezer for at least 45 minutes - the crust must be completely frozensolid before the filling is poured on top.
Make the filling
- Drain the silken tofu and pat dry with paper towels.
- Add the silken tofu to a high-speed blender and blend until completely smooth, about 1 minute. Scrape down the sides.
- Add the chilled coconut cream (solids only), maple syrup, lemon juice, lemon zest, vanilla extract, melted coconut oil, cornstarch, and salt.
- Blend on high for 2–3 minutes until the mixture is perfectly smooth and creamy - no lumps at all.
- Taste and adjust: add more lemon for tang, add more maple syrup for sweetness.
- Pour into a bowl.
Assemble & chill
- Let the blended filling rest at room temperature for 10–15 minutes.
- Fold in the finely crushed Oreos - do not blend them in.
- Remove the mugs from the freezer and check the crust is rock solid before proceeding.
- Pour slowly - tilt each mug slightly and pour the filling down the inside wall of the glass. Divide evenly between the 2 mugs.
- Tap each mug gently on the counter a couple of times to release any air bubbles.
- Cover each with cling film and refrigerate for at least 4 hours, ideally overnight.
Serve
- Pipe your vegan frosting on top using a star nozzle for a beautiful swirl.
- Press one whole Oreo cookie upright into the frosting on each mug.
- Serve immediately for the best texture and presentation.
Video
Notes
• A high-speed blender (Vitamix, Ninja) gives the silkiest result. A food processor will
leave the tofu grainy - always use a blender. • Refrigerate at least 4 hours, ideally overnight. • Tilt each mug slightly and pour the filling down the inside wall of the glass
rather than directly onto the crust. This reduces impact and prevents the crust from
breaking up.
leave the tofu grainy - always use a blender. • Refrigerate at least 4 hours, ideally overnight. • Tilt each mug slightly and pour the filling down the inside wall of the glass
rather than directly onto the crust. This reduces impact and prevents the crust from
breaking up.