Vegan Oreo Cheesecake Balls

Vegan Oreo Cheesecake Balls

Vegan Oreo Cheesecake Balls
These Vegan Oreo Cheesecake Balls is one of my all time favourite and decadent vegan desert recipes. With very few ingredients, they are so simple to make, exceptionally tasty and WARNING… highly addictive. Enjoy!
Depending on how many you want to make, just vary the measurements below. I made about 20 golf ball sized ones with the following quantities:
  • 4 packets of standard oreo’s.
  • 200gms of plain cashews.
  • 1 to 1 & 1/2 cups of soya milk.
  • 1 tablespoon of agave syrup (can use sugar instead, but I find the syrup blends better).
  • 1/2 teaspoon vanilla essence (not essential, but helps for flavour).
  • 300gms Dessicated Coconut.
  1. Vegan Oreo Cheesecake Balls preparationPlace all the cashews into a bowel and submerge in soya milk until they all sit under the liquid line. Cover in cling film, place in the fridge and let soak for at least four hours (can be overnight).
  2. Crush all the oreo’s in a food processor (I use a blender) or by hand and place aside, into a large mixing bowel. *Tip: I have found that you have to crush the oreo’s at half a packet at a time to have an even crumble, without lumps.
  3. Tip all of the softened cashews and remaining soya milk into the blender along with the agave syrup and vanilla essence and mix until it is a thick but smooth (not gritty) paste. Here is where you may need to add a half cup of extra soya milk to get the consistency right. The consistency you want, is thick a heavily whipped cream and almost to what cream cheese is like. This is just practice more than anything, to get the consistency right.
  4. Pour and spoon out the cashew purée mixture into the mixing bowel and fold into the crumbly oreo mix. *Tip: Spoon out 1/3 of the cashew purée mixture at a time into the oreo mix. It is better to have a drier mixture to begin with and add more as you see fit when folding together. You don’t want this mixture too wet, for they become very messy to roll otherwise.
  5. Place a good amount of dessicated coconut onto a plate and with your hands, roll a heaped teaspoon sized portion of the mix into a ball and then roll into the coconut to coat.
  6. Repeat this process, until you have made all of your balls and the mixture is gone. Place the balls onto a plate, cover in cling film and into the fridge for a couple of hours (again, overnight is best), for the balls to set properly.
  7. Enjoy these decadent little suckers 🙂
And there you go.

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