Oreo Cheesecake Recipe with Speculoos Biscoff Crust (2024)

Ingredients

Crust:

• 1 ½ cups speculoos cookie crumbs
• ¼ cup vegan margarine
• ¼ cup sugar
• ¼ teaspoon salt

Filling:

• 2 8- ounce tubs vegan cream cheese
• 3 tablespoons lemon juice
• ½ cup sugar
• ¾ teaspoon vanilla bean paste or 1 teaspoon vanilla extract
• 10 Oreos, chopped

Aquafaba topping:

• ½ batch Marshmallow Fluff from Seitan is My Motor, or other vegan marshmallow fluff
• Oreos
• Chocolate chips

Instructions

For the crust:

1. Preheat oven to 350°F, then grease or spray a 9-inch pie plate.
2. Mix all of the crust ingredients in a medium bowl. If the mixture is too crumbly, add a splash of soy milk.
3. Press the mixture into the prepared pie plate.
4. Bake for 15-20 minutes, then let cool. Leave the oven on for the next part.

For the filling:

1. Stir together all ingredients except the Oreos, mixing well to combine.
2. Fold in the Oreos, stirring to just combine (too much stirring will make the filling gray).
3. Pour the cheesecake mixture into the crust.
4. Bake for 25-28 minutes. Let cool before assembling.

To assemble:

1. Prepare the Marshmallow Fluff. Pipe or dollop the fluff atop the cheesecake, then garnish with Oreos and chocolate chips.

Notes

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on seitanbeatsyourmeat.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimates.