Author: Catie Smith

From the Vgarden Test Kitchen: Vegan Cheesecake, White Chocolate and Cookie Crumbs.

Did you know the iconic Oreo cookies are 100% vegan? You can do more with these delicious cookies, loved my millions around the world, than untwist them – and dip them in milk!

In the Garden’s sponsor Vgarden is sharing this chocolate lovers recipe, just in time for the many holidays underway in December.


2 packs of Oreo cookies

2 Vgarden cream cheese 9%

1 Vgarden cream cheese 25%

1/2 cup coconut cream

2/3 cup sugar

1 teaspoon lemon juice

200 g. white chocolate

2 tablespoons oil


Crumble one pack of Oreo cookies at the bottom of 6 transparent glasses.

Melt the white chocolate with the oil on a double steamed pot (Bain Marie). In a food processor, grind together the cheese, whipped cream and sugar. Add 3-4 tablespoons of the cheese mixture to the melted chocolate and mix for a uniform mixture. Transfer it to the food processor and process the whole mixture. Taste the stuffing and balance the sweetness, if necessary, add a little more sugar or lemon juice.

Pour over the layer of Oreo cookies and crumble another layer of crumbled cookies over the stuffing. Put in the freezer for two hours.