I was looking through a lot of recipes to make an Oreo Cheesecake – because, well – OREOS – and there are a few out there, most of them are American and require ingredients that you can’t get here – or aren’t vegetarian friendly because they use Gelatine as a setting agent.

With a little bit of messing around and tweaking, I was able to knock up a tasty Vegetarian Oreo Cheesecake that requires no baking.

Apparently using Vegetarian Gelatine is a bit of a dark art, my finished result wasn’t as ‘firm’ as I wanted, perhaps next time I’ll try a ‘sachet and a bit’ and see how that goes.

Serves – 6-8 (Or one lonely fatty)
Prep / Cooking time – 30-45mins / N/A – But requires 3hrs to set

1 Pack of Plain Chocolate Digestive Biscuits (250-280g)
1-2 Packs of Oreos (1pk if you don’t want to decorate the top / eat the leftovers)
150g of Butter
350g of Philadelphia / Soft Cheese (A tub and a bit)
300g Double Cream
120g Caster Sugar
1 Teaspoon of Vanilla Extract
1 Sachet of Dr. Oetker Vege-Gel (see my note above)

1 – Line the base of a 23cm Spring-Form Tin


2 – Using a food processor or a brute force – smash the Chocolate digestives to a breadcrumb size – I opted for the ‘Freezer Bag and Whack it’ method.



3 – Melt the butter in a pan, and when melted, mix in your digestive and stir it through until you get chocolately digestive crumbs.



4 – Spoon the mixture into the bottom of the tin, pushing it up slightly around the edges. This then needs 20 minutes or so in the fridge to cool down.


5 – In a large bowl put in your Soft Cheese, Double Cream, Sugar, and Vanilla Extract and mix them until it’s nice and smooth, if you’ve got a food processor, use it, but I did it fairly easily by hand.


6 – Take one pack of Oreos and cut them into rough little chunks, I attempted to cut them into quarters, it sorta works!


7 – Now to make your Vege-Gel up – I dissolved a sachet in 200ml of cold water, and then bought the water to the boil (as per the instructions) and then left it to cool for 5 mins.

8 – Chuck the Oreos into the mixing bowl and give it a good stir.

9 – Once your Vege-Gel has had five minutes to cool you can pour it into the mixture and stir it all together.

10 – Take the tin out of the fridge and spoon in the mixture – use your second packet of Oreos to ‘decorate’ the top – and then eat the rest of the packet as you wait 3 hours for it to set!


11 – Get it out and EAT !


4 thoughts on “Vegetarian Oreo Cheesecake

  1. Rahima Begum says:

    Hi I was just using ur recipe but I kind of got confused with the whole cooling down of the vege gel water part, after 5 min my water was still really hot so I decided to wait 15 min before it cooled completely is this ok? Or would it have not made a difference to the cheese mix if I poured it in while it was hot? Sorry if this makes no sense what so ever, but I hope u get what I mean… sort of? Thanks ?

  2. John Brooks says:

    This vege gel preparation and use is confusing me (not difficult when you are getting old). I am using a recipe for panna cotta which calls for 400 mls of milk and 6 fl oz cream. If I dissolve the vege gel in 200 mls of water do I reduce the milk by this amount or do I just add the 200 mls of additional liquid created by the gel?

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