Yes, oreo cookies are vegan friendly! Simple, fast, no bake besides the optional baking of the crust!

~Ingredients:  

-Crust:

10 ounces crushed Oreo Cookies.*

2 Tablespoon Coconut Oil.**

-Filling:

1 1/2 Cups Raw Cashews (soaked in water for 4 - 6 hours then drained.)

  1 Large Lemon, juiced.***

1/3 Cup Coconut Oil, melted.

2/3 Cup Full Fat Coconut Milk.****

1/2 Cup Maple Syrup or Agave Nectar.

1/3 Cup Salted Natural Peanut Butter (creamy or crunchy).

-Chocolate Ganache Swirl:

3/4 Cup Dairy Free Semi Sweet Chocolate Chips.

3 Tablespoon Full Fat Coconut Milk (warmed to a simmer).

-Topping:

18 Mini Dark Chocolate Peanut Butter Cups (vegan friendly, chopped).

~Directions:

Step 1: Preheat the oven to 350 Degrees Fahrenheit. Line the cupcake / muffin tray with liners.

Making the Crust:

Step 2: In a food processor, crush the oreos until only fine crumbs remain.*****

Step 3: Add melted coconut oil (or vegan butter) and pulse once more.

Step 4: Add dd 1 generous spoonful of the crust mixture into each cup of the tray, then use a small cup or a spoon to pack it down as evenly as possible.

Step 5: Bake for 5 minutes. Then remove and set aside to cool. 

Step 6: Add in the drained cashews, the lemon juice, the coconut oil, the coconut milk, the maple syrup and the peanut butter to a blender and process until very smooth and creamy, about 3 - 4 minutes - scraping down sides of the bowl as needed. You need to make sure you get it really smooth with no small pieces or you'll taste them in the final result. If your mixture is too thick, add a bit more coconut milk or oil to thin out a bit. Taste and adjust seasonings as needed.

Step 7: Pour evenly into the muffin tins on top of the crust and gently tap on the counter to remove any air bubbles.

Making the Chocolate Ganache:  

Step 8: Simmer three tablespoon to a simmer in the microwave for 30 seconds or on the stove top in a small saucepan. 

Step 9: Place the chocolate chips in a small mixing bowl and pour the coconut milk on top. DON'T touch for 3 minutes so it has a chance to warm the chips. Then stir gently until smooth. Microwave or set over a double boiler briefly if the chocolate chips didn't fully melt.

Step 10: Spoon 1/2 Tablespoon of ganache over the cheesecakes and swirl with a toothpick or a knife.

Step 11: Sprinkle 3/4 of the peanut butter cups on top of the cheesecakes and press down slightly.

Step 12: Cover loosely with plastic wrap and freeze until firm - at least 3 hours.

Step 13: Serve immediately frozen or let it soften for 10-15 minutes.

Step 14: Top with any remaining ganache (reheat before using) and / or chopped peanut butter cups.

~Recipe Notes:

*You can find gluten free cookies in select stores (i.e Trader Joe's).

**You can sub melted or vegan butter. 

***1 large lemon equals 1/4 cup juice.

****For the coconut milk, we like to scoop the "cream" off the top because it provides a richer texture. But if yours is already all mixed together, just add it in as is.

*****Alternately, you can crush the Oreo's in a ziploc bag using a rolling pin. Then pour the crumbs in a bowl and using a spoon or fork you can combine it with the coconut oil or vegan butter.

Enjoy!

Please leave us a picture in the comments below if you make it!

~Hailey and Hannah :)