This recipe is adapted from my debut cookbook Vegan Junk Food: now available everywhere around the world.. time to feast!

This recipes borrows concepts from the most popular of non-vegan desserts, which seem to usually just be store-bought desserts combined and presented as a new dish.

This fool-proof combination of cookies and cream cheese works whether you purchase readily available dairy-free cream cheese for ease or try the recipe from this book for the cheesy undertones that make this taste like a proper cheesecake.

COOKIES & CREAM CHEESECAKE

Serves 8 straight out of the freezer.

INGREDIENTS

• 32 Oreos

• 3 tablespoons coconut oil

• 4 teaspoons agar agar powder

• 75 ml (21/2 fl oz) hot water

• 125 ml (4 fl oz/1⁄2 cup) dairy-free condensed milk

• 500 g (1 lb 2 oz/2 cups) vegan cream cheese (recipe below)

• 35 g (11⁄4 oz) pure icing (confectioners’) sugar

• 1 teaspoon natural vanilla extract

CREAM CHEESE (makes 2.5 cups)

• 400 g (14 oz) raw cashews

• 150 g (51/2 oz) dairy-free yoghurt

• 2 teaspoons lactic acid (or 1/2 teaspoon citric acid)

• 1 teaspoon sea salt, plus extra if needed

• 2 teaspoons white vinegar

• 1 tablespoon nutritional yeast

METHOD

• Crush half the Oreo biscuits in a food processor or smash them to crumbs in a zip-lock bag with a rolling pin. Transfer to a bowl.

• Melt the coconut oil in a small saucepan over low heat, then pour the oil over the crushed Oreos and mix well to completely combine. Press the mixture into the bottom and side of an 18 cm (7 in) cake tin, to create your cheesecake base. Set aside in the freezer while you proceed with the next step.

• To make the filling, in a large bowl, stir the agar agar rapidly into the hot water until combined. Add the condensed milk, cream cheese, icing sugar and vanilla and stir. Crush the remaining Oreos using your chosen smashing method, stopping while they’re still chunky and not too fine. Stir them through.

• Pour the filling into the prepared crust, smooth the top with a spatula, then return the cheesecake to the freezer for 6 hours or until completely set. At this point, it is ready to eat and will stay ready to slice and serve straight from the freezer.

TO MAKE THE CREAM CHEESE:

Soak the cashews in plenty of cold water for at least 8 hours, or boil for 15 minutes, then drain and set aside to cool.

Place the cashews in a food processor and process for 1 minute, scraping down the side of the bowl as necessary. Add the yoghurt and continue to process until the mixture becomes smooth.

Add the remaining ingredients, then taste and adjust the flavour if necessary, adding more salt, vinegar or nutritional yeast. Process for a few more seconds – you’ll know it’s ready when the cheese is creamy without any graininess from the nuts.

Transfer to an airtight container and store in the fridge for up to 1 week or use straight away to make the cheesecake!