Small Batch CREAMY Vegan Oreo Basque Cheesecake
This ultra creamy small batch Oreo Basque cheesecake features a brownie bottom and perfectly set, extra fluffy cookies and cream cheesecake batter, all made entirely without eggs and dairy! This is the perfect recipe for when the cheesecake craving hits, and no one will know it’s vegan!
Tell me about this small batch vegan cheesecake:
Lately, I’ve been absolutely obsessed with making small batch Basque cheesecakes. We have cookie dough Basque cheesecake, brownie Basque cheesecake, and even a brownie cookie dough Basque cheesecake!
So let me put you onto the Oreo Basque cheesecake. It’s everything you love about a cookies and cream cheesecake, made in small batch form, and more. Here’s what you need to know:
- Fudgy brownie base: While Basque cheesecakes don’t typically have a base, this one does just for extra fun. We have a fudge brownie base to just elevate all of the chocolate-y goodness of this cheesecake, but if you prefer, you can absolutely omit!
- PERFECTLY set Oreo Basque cheesecake batter: This is just the easiest cheesecake batter because we just need a hand mixer and a bowl, and it’s very forgiving and beginner friendly. No water bath needed either because we’re using a specific ratio of wet ingredients that, when baked, evaporates JUST enough liquid to leave you with a fluffy, moist cheesecake that is beautifully creamy (and not dry in the slightest!).
- Only bakes for 30 minutes! Seriously, this small batch Oreo cheesecake is the quickest cheesecake you’re going to make, and it’s all made in a loaf pan.
- No eggs nor dairy needed: Quite literally just from 6 ingredients, one of them being our vegan Oreo cookies. We’re using just cornstarch and vegan heavy cream, along with vegan cream cheese, to replace eggs and dairy entirely without sacrificing results. Trust me, it’s pure vegan baking magic.
Overview: Making a small batch Oreo Basque cheesecake:
For the full written instructions and ingredient measurements, see the bottom of this post in the recipe card. You can also hit the “jump to recipe” button at the top of this post! Here, we’ll go over a brief overview of the steps, along with providing visuals for a better understanding of the recipe.
What about vegan Oreos?
Well, this is true- they’re not quite considered vegan anymore with new revealing information coming to the surface about the company of Oreos. So while the ingredients are technically vegan, there is some question as to whether the product itself is suitable to vegans.
So I use Whole Foods 365 brand or Back to Nature. I’m not sure how perfect these brands are as well, but I do feel better about using this brand vs. actual Oreos lately.
🔑Key tip: Use a hand mixer!
When I’ve made previous versions of this small batch cheesecake, I used to make it with just a whisk (which definitely still can work) or a food processor. Since testing this recipe further, I’ve found that the food processor method doesn’t yield a fluffy enough batter to be able to bake with enough air (which helps our cheesecake get a bit more rise and maintain a fluffy and not stodgy texture!). The whisk method is a bit better, but the hand mixer method has given me the BEST results!
So while you can easily make the brownie batter with just a whisk, and it’ll yield the same results, I definitely recommend sticking to the hand mixer for the cheesecake portion. Your small batch Oreo cheesecake will TRULY leave people speechless as to how the heck it’s made entirely dairy free and eggless!
If you make this recipe, please be sure to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below. This helps others to find the recipes! As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there as well!
Print
Small Batch CREAMY Vegan Oreo Basque Cheesecake
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 large slices 1x
- Category: Cheesecake
- Method: Baking
- Cuisine: American
- Diet: Dairy-Free, Vegan
Description
This ultra creamy small batch Oreo Basque cheesecake features a brownie bottom and perfectly set, extra fluffy cookies and cream cheesecake batter, all made entirely without eggs and dairy! This is the perfect recipe for when the cheesecake craving hits, and no one will know it’s vegan!
Ingredients
Brownie Base:
- 1/4 cup (57 g) vegan butter or coconut oil, melted
- 1/4 cup (25 g) high quality Dutch-processed cocoa powder
- 3 ounces vegan chocolate
- 1/8 cup (40 mL) dairy free milk, room temperature
- 1/2 cup + 1 tbsp (125 g) granulated sugar
- 1/4 cup (50 g) dairy free yogurt
- 1/2 tsp vanilla extract
- 1/4 tsp sea salt
- 3/4 cup (100 g) all-purpose flour or gluten free 1:1 baking flour
- 1/4 cup (40 g) vegan chocolate chips, additional
Oreo Cheesecake Batter:
- 16 ounces (450 g) vegan cream cheese, room temperature
- 1/2 (120 mL) vegan heavy cream, chilled
- 3/4 cup (150 g) organic granulated sugar
- 5 tbsp (60 g) cornstarch or arrowroot starch
- 1 tbsp (12 g) flour
- 10 vegan Oreo cookies, crushed
Toppings:
- 1/2 batch vegan ganache
- Brownie bites from another batch of brownies, if desired
- Crushed vegan Oreo cookies
Instructions
- Prep: Preheat the oven to 400F, and line a 9×5 loaf pan with parchment paper. Keep in mind that if your loaf pan is smaller in width, you might need longer to bake. Read through the instructions and the ingredient list. We’ll make the brownie batter first, then the cheesecake batter.
- Make the fudge sauce: Heat the butter in the microwave until hot. Then pour the hot vegan butter over the 3 ounces of vegan chocolate in a heat-safe bowl. Let sit for 2 minutes to melt the chocolate, then stir until the chocolate is completely melted into the butter. Then add in the cocoa powder, and stir until dissolved. Set aside.
- Dissolve the sugar: In a medium bowl, use a hand mixer to cream together the dairy free milk, granulated sugar, brown sugar, dairy free yogurt, vanilla extract and sea salt. Mix on medium speed until the sugar is nearly dissolved. If you pinch the batter between your fingers, you should feel very small granules if at all.
- Finish the brownie batter: Pour in the chocolate fudge sauce, and mix with a hand mixer again until the chocolate mixture is combined. Then add in the flour, and mix on low speed JUST until the flour is integrated into the chocolate brownie batter.
- Fold in the remaining chocolate: Add in the additional chocolate chips, and fold with a silicone spatula to evenly distribute throughout the batter. Pour the brownie batter into the prepared pan, and spread the batter to the edges. Set aside.
- Make the Basque cheesecake batter: In a food processor or in a medium bowl with a hand mixer, add in all cheesecake ingredients, except for the chocolate chips, and blend until smooth. Once blended and smooth, carefully remove the blade of the food processor and add in the chocolate chips. Fold the chocolate chips into the batter.
- Assemble: Spoon the brownie batter into the cheesecake pan and spread the brownie batter to the edges of the pan. Then spoon the Oreo cheesecake batter on top and spread to the edges of the pan.
- Bake: Place the cheesecake pan into the oven to bake for 24 minutes. Then turn the oven onto broil, and broil for 1-2 minutes, until it begins to just burn on the top. Remove from the oven.
- Cool: Remove the cheesecake from the oven and allow it to cool for 20-30 minutes before covering and placing into the fridge to chill for at least 4 hours or overnight.
- Slice and serve: When ready to serve, top with vegan chocolate ganache and additional crushed vegan Oreo cookies and brownie bites for decoration, slice, and serve! Store any leftovers in an airtight container and in the fridge for up to 5 days.
Notes
Gluten-free: Use gluten-free measure-for-measure flour, such as King Arthur Baking Flour, and gluten-free vegan Oreo cookies for an entirely gluten-free Oreo Basque cheesecake.
