Yep, you read that right, Oreo.
Do you know there are vanilla Oreos now? I may like them even more than the original. Although I know either choice would be good in this crust, I went with Golden.
I’m going to add to the conversation about Oreos being vegan, and throw my hat into the “yes they are” side of the ring. Healthy? Not at all. Tasty?
As a crust for cheesecake bars? Absolutely. Throw them in the food processor, filling and all. I still added melted butter, but reduced the amount. This crust is good.
You may want to throw a few extra cookies into into the processor, if you taste test like me.
raspberry cheesecake oreo bars
dairy and egg free, vegan
one half package Golden Oreos
1 tablespoon butter (Earth Balance), melted
Process Oreos in to crumb; add melted butter and combine. Press into 9×9 baking dish, bake at 375 for 10 minutes.
2 packages cream cheese (8 oz Tofutti), room temperature
2 tablespoons Ener-G egg powder
3 tablespoons NuNaturals More Fiber Baking Blend
2 tablespoons almond milk
2 tablespoons agave, divided
1 pint fresh raspberries
Combine cream cheese, egg powder, baking blend, almond milk and 1 tablespoon agave. Divide in half and set aside. In saucepan over medium heat, combine raspberries and remaining 1 tablespoon agave. Stir until raspberries make a syrup, leaving some berries intact.
Combine berries with half cheesecake batter. Pour ‘plain’ batter over crust, top with ‘berried’ batter. Bake at 375 for 37-42 minutes or until set. Cool completely on counter before cutting; store covered in refrigerator.
This is one of the last in my series of Valentines desserts – although it also works for a random Saturday.
Cuteness for the day – a sheep-herding rabbit.