113.5ozCanned Full Fat Coconut Milkchilled in the fridge
1tsp Vanilla Extract
For the Oreo Crust:
30Dark Chocolate or regular Oreo Thins*
1/8cupCoconut Oil - melted
For the Dairy-Free Peppermint Oreo Cheesecake filling:
18ozVegan Cream Cheese (we used the Daiya brand)softened
1cupCoconut Whip Cream (ingredients above or store bought)
Green Food Dyeoptional
4Mint Oreosfor decoration
To make the Coconut Whip Cream:
Multiple hours prior to making the whip cream or the day before, place the can of Coconut Milk into the fridge to chill.
After chilling, carefully remove the can of coconut milk from the fridge. Making sure to not shake up the can.
In a bowl of a stand mixer, scoop out the hardened coconut milk. Leaving as much of the separated liquid in the can (you only want the solids).
On a medium speed, begin to cream the coconut milk until it begins to soften. Then add the 1/2 cup of Powdered Sugar and 1 tsp of Vanilla Extract.
Turn the speed up to medium high, scraping down the sides as necessary. Allow to whip together until firm peaks form - about 6-8 minutes.
Once stiff peaks are visible and whip cream is light and fluffy, scoop it into a separate bowl and set aside.
To make the Oreo Crust:
Preheat oven to 350 degrees Fahrenheit.
In a food processor or a Ziploc bag, pulverize the 30 Oreo Thins until they are a sand-like consistency.
In a small bowl, add the pulverized Oreos and pour the 1/8 cup melted Coconut Oil stirring together to evenly distribute oil.
In a 9in pie pan, evenly press the Oreo mixture across the bottom and up the sides of the pan using your fingers or the back of a spoon.
Bake for 8 minutes to set the crust and then remove to cool while you prepare the filling.
To make the Dairy-Free Peppermint Oreo Cheesecake filling
In a bowl of a stand mixer, add the softened 8oz of vegan cream cheese. On a medium speed, begin to cream the cream cheese until it begins to soften. Then add the 1/4 cup of Powdered Sugar, 1 tsp of Peppermint Extract and 1 tsp of Vanilla Extract.
Turn the speed up to medium high until the mixture is light and fluffy, scraping down the sides as necessary.
While the cream cheese mixture is mixing, in a food processor or Ziploc bag, crush 8 mint Oreos to small chunks.
Once the cream cheese mixture is light and fluffy, manually fold in the 1 cup of Coconut Whip Cream and crushed Oreos with a spatula or spoon.
If using green food dye, add 5-8 drops now and stir in to incorporate.
Once the mixture is uniformly combined, scoop into the Oreo crust and smoothing the top with the back of a spoon.
Cut the 4 Mint Oreos in half, placing them equidistance apart on top where each slice will be.
Cover with saran wrap or foil and place in the freezer to set for at least 2 hours.
After the initial freeze time, it can then be moved to the refrigerator until it is time to serve!
*We used Oreo Thins for the crust to cut down on the filling which is not needed for the crust, but you can use regular Oreos instead if that's what you have! You'll probably only need 20-25 instead.