Indulge in this dairy free and peanut free chocolatey treat! Our Triple Chocolate Vegan Cheesecake has a gluten free option and requires no baking Vegan, Gluten Free option; Free of: peanuts, tree nuts (except coconut)
Add the Oreo (or gluten free sandwich cookies) to a large food processor and process the cookies until fine crumbs.
Melt the coconut oil and stir the melted oil into the cookie crumbs until well combined. Press the cookie crumb mixture into a pie pan and chill while you mix the filling.
In a medium bowl, beat the non-dairy cream cheese with a hand mixer until softened.
Beat in the cocoa powder, powdered sugar, vanilla, and non-dairy whipped cream until well blended, stopping to scrape down the sides of the bowl a couple times to make sure it all gets mixed in.
Scoop the cheesecake mixture into the prepared cookie crust, and spread it out evenly. Chill for 4+ hours until well set.
Chocolate ganache drizzle
Melt the chocolate chips in the microwave (30 seconds at a time, stirring after each time), OR in a double boiler.
Once the chocolate chips are completely melted, stir in the coconut milk. Allow this to cool a bit before drizzling on top of our cheesecake.
Store this at room temperature for up to 3 days. Enjoy!
*If you want a gluten free sandwich cookie for this recipe, use the Kinnikinnick gluten free sandwich cookies, they are nut free, peanut free, and soy free and work well for this. **So Delicious CocoWhip is a coconut-based dairy free and soy-free whipped creamThis recipe should work good with other brands of non-dairy cream cheese and non-dairy whipped cream, but since I haven't tried this with other brands, I can't guarantee the results if you try it with a different brand.