No-Bake Oreo Chocolate Cheesecake
(Accidentally dairy-free!)
Quick, easy and heavenly- for chocoholics everywhere…?
What you’ll need for the base:
- 4 packs of oreos
- 180 ml melted coconut oil
What you’ll need for the filling:
- 4oo g silken tofu ( so important that it’s the smooth silky type)
- 500 g dark chocolate ( we use chips as much easier to melt)
- 60 ml non dairy milk ( we prefer oat)
- 85 g maple syrup
Pop on your Apron or Tabard!???
Cutie ♡
What to do for the base:
Crush the Oreos with a rolling pin or pop in a food processor to get a fine crumb. Add the melted oil and mix together. Spoon into the base of a 21cm loose bottom tin and press firmly to create an even layer. Pop in the fridge while you make the filling.
What to do for the filling:
Put the silken tofu in a food processor, add the melted chocolate. Then add milk and maple syrup. Spoon onto the biscuit base.
Leave to set for 4 hours or overnight. Freezes really well
See our full range of Children’s Aprons and Tabards here ⬇️
https://rachelellen.co.uk/bags-accessories/childrens-aprons-tabards/
