Vegan Oreo Millet Cheesecake

If you’re a fan of Oreo, this cheesecake recipe is the ultimate dessert for you. You’ll love the chocolate oreo base filled with a baked cheesecake filling and extra cookies on top. It’s easy to make, rich but not excessively sweet and, of course, vegan. Unlike most of the vegan cheesecake recipes, this one is nut-free and, optionally, soy-free because we’re using millet for the creamy filling. The texture closely resembles traditional dairy cream cheese filling. It is worth trying even if you don’t like millet: in this recipe it turns into super creamy and decadent cheesecake layer!

Kitchen Tools

• Big bowl
• Whisk
• Blender
• Spatula
• Baking tin
• Pot

Ingredients

• 23 oreos (14 + 9)
• 380 g plant-based milk of choice (180 g + 200 g)
• 40 g vegetable oil
• 1 tsp apple cider vinegar
• 100 g all-purpose flour
• 1 tbsp cacao powder
• 45 g sugar (15 g + 30 g)
• ¼ tsp baking soda
• 170 g dry millet
• 550 g water
• 1 lemon
• 1 tsp vanilla extract

Procedure

1. For the chocolate layer separate the oreo cream from 14 oreo cookies.
2. In a blender cup combine the cookies (without the cream), 180 g of milk, oil and vinegar and blend until smooth.
3. In a bowl mix flour, cacao powder, 15 g of sugar and baking soda. Then add the liquid mixture and whisk until well incorporated.
4. Transfer the batter into a baking tin (20×20 cm) and bake for 25 minutes at 180°C.
5. For the cheesecake cook the millet in water over medium heat until soft for about 15 minutes.
6. In the blender combine cooked millet with 200 g of milk, 30 g of sugar, juice of the lemon (40 g), lemon zest, vanilla extract and the oreo cream from the step 1. Blend until smooth.
7. Pour the mixture onto the chocolate base.
8. Put 9 oreo cookies on top to decorate.
9. Bake for 25 minutes at 180°C until the top is set.
10. Let the cheesecake cool and serve.

Nutritional Value

9 servings. 1 serving (1 slice) = 103 g.