When life hands you marshmallows you have to make… rocky road? Usually. But I wasn’t feeling rocky road, so I decided to make something I’ve not had since I started this new cruelty-free lifestyle: baked cheesecake!
I’m not lying: I’ve really not had a baked cheesecake since I gave up dairy! In fact, the last time I had one was the day that I got engaged. We were in New York, and to celebrate our engagement Ad and I went to Juniors and got a slice of their plain cheesecake. We shared it on the rooftop of our hotel with a cups of tea and coffee in paper cups. We’re classy like that.
Well, nearly 20 months later we’re married and vegan. How time flies! Since then I have had a couple of raw vegan cheesecakes but… eh. It doesn’t help that the last cheesecake I ate was also simply hands down the best cheesecake I ever ate. They pale in comparison! So, I decided it was time to try and recreate that. This isn’t quite a plain cheesecake however: check out that marshmallow layer on top.
Skip the expensive vegan cream cheese
Just… skip it. So many recipes I looked at online before this included vegan cream cheese! I know it’s traditionally what cheesecakes are made of, however, my food budget is not unlimited. Vegan cream cheese is not something I buy every week, or even every month. Yogurt however – that I have around quite often. Silken tofu? That too. Cashews? Always. We’re cashew fiends in our house.
The good news is that you don’t even need both tofu and yogurt. Pick one and go with that. I’ve tested this with yogurt, and I’ve tested with silken tofu. The results are both delicious. You will need cashews either way, though.
I like to serve with strawberry sauce, or strawberries. Ice cream is probably more traditional but.. Oreos + Marshmallows AND strawberries? Trust me.
The recipe I use doesn’t produce the world’s sweetest cheesecake layer. Taste it before pouring over the base and adjust with a little more lemon for acidity/sourness or more maple syrup for sweetness. This is because of the marshmallow layer on top being, basically, melted sugar. I like to get a triple layer in every bite of chocolate Oreo biscuit, cheesecake-y goodness, and sweet grilled mallows to get the best combination.
Baked Marshmallow & Oreo Cheesecake (vegan)
- ½ pack of Oreos 6 cookies, ~75g
- 2 tsp 10g vegetable spread (like Vitalite or Pure), melted
- 50 g cashews ~⅓ cup, soaked for at least 4 hours in hot water
- 2 tsp lemon juice
- 2 tsp vanilla extract
- 8 tsp arrow root powder
- 1 pinch pinch salt
- 8 tsp vanilla SF syrup
- 8 tsp maple syrup
- 160 g plain, dairy free yogurt ~⅔ cup, see notes for substitute
- 55 g vegan vanilla marshmallows
- Grease 2 silicone moulds or grease and line 2 ceramic/tin moulds with greaseproof baking parchment. I used 2 ceramic heart dishes.
- First, the base. Separate the Oreo cream filling from the biscuits with a knife. Set the filling aside for now. Add the biscuits to a blender and add the melted vegetable spread. Blitz until very fine, then press into greased tins. Put in the fridge for at least 30 minutes to firm up.
- Next, the cheesecake filling. Preheat the oven to 180°C (fan). If you haven't soaked your cashews yet, boil them for 10 minutes to make them nice and soft, then drain off the water. If you did soak them, drain off the soaking water.
- Once the base has chilled, add the reserved Oreo fillings, cashews, lemon juice, vanilla extract, arrowroot powder, salt, maple syrup, sugar free syrup and tofu OR yogurt to a blender and blitz until completely smooth. Set aside.
- Pour the vanilla filling into tins and smooth out.
- Bake for about 45 minutes, until the tops are golden.
- Preheat the grill to a medium-high heat.
- Cover the tops of the cheesecakes completely with a single layer of marshmallows.
- Pop the cheesecakes under the grill and keep an eye on them - grill under the marshmallows are golden. They'll puff up as they melt, so don't put them too close to the element! Mine only take about two minutes.
- Remove from the grill, leave to cool for 10 minutes before putting them in the fridge to chill entirely - at least 1-2 hours in my experience.
- Don't use kitchen foil to line your tin/ceramic dishes. I tried it and it was a mess!
- Taste the blended mixture before pouring over the base and adjust with a little more lemon for acidity/sourness or more maple syrup for sweetness
- * I've substituted the yogurt for or 160g silken tofu with good results