When I found out Oreo Cookies were vegan, the song "Melodies from Heaven" instantlypoured out of my young heart; one less fave being ripped from my cookies and cream loving soul. Let us all give thanks and hit a dance of praise *tambourine hands*.
Once I regained my composure I popped in the kitchen and got to work. Cashews? Check. Coconut milk? Check. Vegan chocolate? Check, check, check. Peanut butter chocolate cheesecake is within my grasp; Oreo cookie crust? Yes ma'am.
1.5 Cup Raw Cashews, Soaked in Boiling Water for 1 hour | Juice of 1 Lemon | 1/3 Cup Melted Coconut Oil | 1/2 Cup + 2 Tbsp Full Fat Coconut Milk | 1/2 Cup + 2 Tbsp Agave or Pure Maple Syrup | 1/3 Cup Natural Peanut Butter
Chocolate Swirl Topping
3/4 Cup Dairy Free Semi Sweet Chocolate | 3 Tbsp Full Fat Coconut Milk
Prep: Pour pot of boiling water over cashews and set aside for an hour
Preheat the oven to 350 degrees. Pulse Oreo Cookies in a blender/food processor until fine. Mix in melted butter or coconut oil. Line a muffin pan with muffin tins or pieces of parchment paper. Scoop a generous amount into each tin and firmly press down with the bottom of a spoon until flat. Bake for 5 minutes, remove, and set aside to cool.
After cashews have soaked, drain them and add to blender with all of the ingredients for the filling. Blend for 3-5 minutes until smooth with no clumps. Pour into each muffin mold and tap pan on counter to eliminate any bubbles.
Add semi sweet chocolate to a bowl. Heat full fat coconut milk in the microwave for 30 seconds and pour on top of chocolate. Cover and let stand for 3-5 minutes. Once coconut milk has warmed the chocolate, beat with a fork or whisk until smooth. I added a spoonful of coconut sugar and beat it in, but, you can taste the chocolate and leave as is if you prefer.
Dollop 2/3 Tbsp of melted chocolate on each cake and swirl with the tip of a knife. Cover with foil and let rest in the freezer 2.5 - 3 hours.