This recipe wasn´t supposed to be semi-vegan, but my husband accidentally bought vegan whipping cream made from coconut oil and Faba beans instead of regular whipping cream. I felt obliged to use it, but to make it work (it tastes sour out of the box) I had to add half a cup of sugar. If you use regular whipping cream the sugar can (and should be) reduced.
List of ingredients:
- 1 package of Oreos
- 50 g butter/margerine
- 1 package of cream cheese
- 1.5 small boxes of cream
- 2 – 3 tablespoons of sugar
- 1 bar of dark chocolate
- some white chocolate
Time needed: 1 hour.
Here is how I made it:
- Make the bottom layer
Separate the filling from the Oreo cookies and put all the cookies in a ziplock freezing bag. Get your frustrations out (or have the kids help out) smashing the cookies in the bag until they are generally even crumbs.
Melt the butter and pour the cookie mix into it. Stir until the cookie mix is coated with the butter and pour the cookie crumbs into a round tin or silicon mold (easier to loosen the finished cake).
- Make the cheesecake layer
Whisk the cream cheese and 1 box of cream together with the Oreo filling until it gets smooth. Add sugar to taste if needed.
Pour the filling onto the cookie crumbs and allow to cool down and set in the fridge for 15 min.
- Make the chocolate layer
Heat half a box of cream in the microwave with or without the dark chocolate broken into small pieces in the cream. Stir gently until the dark chocolate has dissolved. Add white chocolate to taste, or add other flavours as appropriate. Keep stirring until all the chocolate is blended with the cream has a shiny colour.
Pour the chocolate mix on the cheesecake and keep it in the fridge until the chocolate has set. Depending on the cream-to-chocolate ratio, it might not become very hard.
Transfer the cake to the freezer after 15 minutes to give it a more ice cream cake-type consistency.