Do you want a vegan cheesecake

Maybe make 12 mini ones?

Sainsbury's supermarket in the UK has launched its Vegan Cheese range*. As soon as I found out they did soft cheese, my brain was whirring with exciting Cheesecake ideas. Then it hit me, why not re-bake my Oreo Cheesecake with vegan cheese? With a little tinkering of the recipe, I was ready. But it had to be musical, and since my original Oreo Cheesecake was based on Let it Go from Frozen, I decided to revisit the movie for inspiration. 

*You can use any vegan soft cheese for this recipe.


(1/2 this recipe if you are making 12x mini cheesecakes)


700g Oreos* (biscuit only, keep the filling) (300g for the mini cheesecakes)

100g Vegan butter

100g Vegetable shortening

Cheesecake (1/2 this recipe

800g Vegan Soft Cheese (Sainsbury's Deliciously Free From is what I used)

200g Caster Sugar

4 tbsp Plain Flour

1 tbsp cider vinegar

2 tsp vanilla extract

7g/I sachet- Veggie Jelly Powder/Agar powder (use same amount for mini cheesecakes)


Oreo Filling (left over from making your base)

30-50g coconut oil 

Extra Oreos


*Before we begin, there is a chance that Oreos are not vegan as they could be cross contaminated in the factory. If you are concerned, use another biscuit, like a bourbon biscuit, using the filling as the topping in the same way. 

Also- If you are making the mini cheesecakes, follow the recipe- but split your mixture and base across 12x medium cupcake cases. You will still need to blind bake your 'bases'- but you only need 5 minutes in the oven. 

Let's start. Turn your oven on to 190ºC and prepare your Oreos. Scoop out the filling and keep to one side. Blitz the biscuits in a food processor till they become crumbs. Add in your butter and shortening and mash with your hands until combined. Mould this into a 23cm cake tin, making sure you go up the sides slightly. Bake in the oven for 10-15 minutes. The Oreo base will sink down towards the middle, so you can keep the shape with baking beans and greaseproof, or re-mould it after. Leave to cool 

In a bowl, mix together your vegan cheese, sugar, flour, vinegar and Vanilla. Take your packet of agar powder (7g) and add 100ml of water/vegan cream. Pour into your mix. Crush in a couple of Oreos too. Pour the mixture into your cooled Oreo base, letting it fill up and over the sides. Be sure to smooth it out. Bake in the oven at 190ºC for 30 minutes. (10-15 for mini cheesecakes) Put tinfoil on if you wish to prevent a brown top, but it doesn't matter much as you will be making a topping anyway. Once it is ready, there will be a slight wobble in the middle. 

Leave to cool completely, then place in the oven for an hour or two. This will solidify the agar. While this is in the fridge, make your topping by melting the Oreo filling with the coconut oil. Use 30g first, if it isn't runny, then add a bit more. It should be like a thick cream. 

Once the cheesecake has solidified completely, pour your topping on. Smooth right to the edge and then decorate with some extra Oreos however you wish! 


I will definitely be using Sainsburys Vegan Cheese every time I make a cheesecake now, as it is just as delicious. Though pricey at £1.75 each, but worth it. 

See you soon



Tiny Pumpkin Cakes

Halloween Special 


This week, I baked with yet another theme- Halloween! My favourite time of year is Autumn and I especially love Halloween. It's such a great time for ending old projects and getting ready to start new ones. I always find my health gets a little rubbish at this time of year and my skin is going crazy with the change of weather, but that aside, it also is ridiculously inspiring. 

One of my favourite movies EVER is the Nightmare Before Christmas, which was the first ever DVD (remember those?) I ever got. I must have watched it every day after I got it for Christmas until I went back to school, and have watched it so many times since. Animation has been a childhood obsession, that never aspired to anything, so with this, I decided to make a homage to the movie, music and animation. Not exactly up to Tim Burton standards, but everyone starts somewhere eh? 

The recipe for the Tiny Pumpkin Cakes from the video is as follows. As per usual with my recipes, interpretation and embellishments are completely up to you. I love to give things my own spin, so I enjoy seeing everyone else's. 



Pumpkin Pureé

Get a pumpkin (any size really) and cut up into pieces. Boil in a pan with water until soft, blend in a food processor until it is smooth like soup. This will still be warm, so leave to cool (pop it in the fridge if need be) 

Tiny Pumpkin Cakes

Pre-Heat your oven to 180ºC. 

Take 120g of butter and blend with 350g of Light Brown Sugar. Sift in 280g of Self Raising Flour and 60g of Corn Flour and fold in.

Add your blend of spices and fold in. Pop in 4 eggs and whisk everything together.

The mix will be slightly stiff, so now it's time to add your Pumpkin Pureé. The mix will now become runny. 

Scoop the mix into a cupcake tin, or get one from where you can get various sizes and shapes of moulds to make fun shapes. Butter the cases, and if you wish, place small circles of greaseproof paper into the bottom of the indents. Use an ice-cream scoop to get even amounts in the mould. Makes 18 in a regular cupcake tin. 

Bake for 15-20 minutes (cover with tinfoil to ensure an even bake). 

Take out and leave to cool on a wire rack. 

Make some Buttercream- 250g of butter blended with 500g of icing sugar, add some milk (1-2 tbsp) if you wish to loosen the mix. 

Once the cakes are cool, take 2 cakes and on one half, spread some buttercream. Then place the other half on top and cover everything with a layer of buttercream. Do this with all the cakes (should make 9 cake sandwiches)

You need 1kg of fondant icing, take 20g and make it black (or buy black icing) and 15g and make it brown (or, again, buy brown). The rest should be coloured Orange (or buy orange) add some mixed spice while kneading the icing, to give the icing some extra flavour. 

Roll out the icing to 3mm thick, and cut out circles big enough to cover each cake. Fold over and smooth over the cake. Smooth upwards to avoid tearing the icing. If you make a crease or a fold, its okay, you're making a pumpkin, so its going to look creased anyway. 

Once you have done this, create a divot in the top of the cake, and place a small pea-sized amount of the brown icing into it (use some buttercream if you wish to stick it down, or water, if you've eaten/used it all). From the top, score some lines from the 'stalk' to the bottom. Use a spoon to curve the bottom edge in. 

Take some black icing and create a face for the pumpkin, anything you want really. Smile, frown, silly, whatever you wish. Stick this on with buttercream or water again. Ta Da! You've finished! 

There is an alternative decoration method, if you wanted to make mini-tiny pumpkin cakes. Spread some buttercream on the top of each cake half, then cut a circle of orange icing and place on top. Then create a face and score lines down. You then have mini-tiny pumpkin cakes, just as delicious, but less fiddly. 



Check out the video that teaches you, through song, how to make them. Thanks for reading, see you soon!