Chocolate silk pie with oreo cheesecake layer

I have finally got some money, I am back working at hillside animal sanctuary (where I was working when I first started my blog) and so I decided to splash out on some essential, ya know- chocolate, vegan cream cheese and oreos. I was ment to be making some cupcakes for my friend to take to a non-vegan BBQ so there would be at least something vegan they could eat when they got there so brought some extra chocolate but all of a sudden I thought, hey why don’t I make a chocolate silk pie with a oreo crust instead? So using the things from my cupboard I made the chocolate silk pie, but hen I thought “hey, why waste the filling from those oreos?” And I ended up with a cheese cake topping. I think this is hands down my most impressive kitchen experiments everything just fell into place. It was just perfect. This recipe makes two 8″ pies so feel free to half it.
Chocolate silk- oreo cheese cake 2
Ingredients:

2 1/2 packs oreos, the cookie part for the base (reserve the filling for the cheese cake layer)
6-8 tbsp melted vegan margarine
4 tbsp golden unrefined caster sugar

1 cup soy milk
3 tbsp golden flaxeseed
1/2 cup canola oil
1 tsp cider vinegar
1/4 cup agave syrup
3 tbsp cocoa powder
200g quality dark chocolate

the filling from the oreos
1/2 packet of toffruti vegan cream cheese
1 cup icing sugar
4 tbsp soy milk
Chocolate silk- oreo cheese cake1
Method:
Grease two 8″ pie dishes well. Scrape out the innards of the oreos with a knife and reserve for the topping,break the oreo cookies into little pieces and process in a food processor until you have cookies crumbs. Mix in a mixing bowl with the golden unrefined caster sugar and the melted vegan margarine and press into the prepared pie dishes, if it sticks to your fingers dampen your fingers by dipping in a dish of water. Place in the fridge to set. In a food processor process the flax seed with the soy milk, cider vinegar and agave until slightly thickened, now add the oil 2-3 tbsp’s at a time and process until combined and lovely and thick. Scrape into a bowl and whisk in the cocoa powder. Melt the chocolate carefully in a microwave by heating it 30 seconds at a time and them stirring for a few minutes and microwaving again. Do this until the chocolate is smooth. Poor the chocolate into the rest of the mix whilst whisking it until you have a thick smooth mixture and then you can split it between the two pie crusts and smooth it out with a spatula. For the cheese cake layer, beat together the oreo filling, vegan cream cheese until smooth and add the soy milk, beat until smooth before whisking in the icing sugar carefully. Top with extra chunks of oreo cookies and chill until firm.

Chocolate silk- oreo cheese cake 3

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17 thoughts on “Chocolate silk pie with oreo cheesecake layer

    • only reacently, they have been vegan in the US for a while but after a large pettion they made them vegan in the UK. Besure to check the packaging as they are phasing out the ones with milk in and there may still be a few lurking about in stores.

      • That’s great, thanks for the info Alexander, I will be sure to check the labels before I buy. It makes sense as I remember checking them a while back as I saw a US vegan recipe using oreos but they weren’t vegan at the time and haven’t bothered to check since! So glad to have seen your recipe as now I know and who doesn’t love oreos?! πŸ˜€

  1. I only found out a couple of weeks ago that Oreos were vegan (they weren’t here until recently) and I am addicted … Seriously πŸ™‚ I will def be making this – if I can keep myself from scoffing all the Oreos that is! πŸ™‚

    • I made the full recipe, took one pie to a Labor Day event and kept one for myself. I think they turned out quite well, and the one that I took to the party was completely eaten by the time it was over. Thanks for posting!

      When making the chocolate part of the filling, I substituted 4 T of corn starch for the flax meal, 1/4 c. of unrefined sugar for the agave, soybean oil for the canola oil, and white vinegar for the cider vinegar. This made the recipe a little bit cheaper and easier, since I already had those ingredients on hand, and I think the taste and texture of the filling is still excellent.

      The one negative is that the crumb crust didn’t hold together very well. This may be my fault … I don’t have a food processor, so I couldn’t pulverize the cookies as well as I probably should have. Also, make sure you keep this pie in the refrigerator until ready to serve. I couldn’t do this at the party (the fridge was full!) and the cheesecake topping got very runny.

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