Let's Bake...

No-Bake Oreo Chocolate Cheesecake

(Accidentally dairy-free!)

Quick, easy and heavenly- for chocoholics everywhere…?

Recipe and photos created by Rachel Ellen Designs.

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 ⬇️