Vegan Oreo Cheesecake in a Jar

For today, we have the most popular cookie as a delicious no-bake dessert.

Oreo cookies are another lucky strike in the category of "accidentally vegan" and have often served me as an emergency snack (especially in Thailand, when there was absolutely nothing else vegan to snack on in the supermarket).

Today, the sweet pastry is the star in a creamy, vanillary dessert. The ingredients are manageable, the preparation time as well and the oven can also stay cold.

So what are you waiting for? Treat yourself to a little piece of black and white bliss :)

For 6 servings you need:

• 200g vegan plain cream cheese

• 400g soy yogurt, unsweetened

• 1/2 tsp ground vanilla (optional)

• 16 oreo cookies + more for the garnish

• Sweetener to taste

Preparation:

1. Untwist 16 Oreos and separate the cream from the cookie.

2. Mix 200g of natural cream cheese, 400g of soy yogurt, the cookie cream and optionally 1/2 tsp of vanilla until creamy.

3. If the cream is not sweet enough for you, you can use any sweetener.

4. Now grind the dark part of the cookies in a blender to fine crumbs. Alternatively, you can put them in a freezer bag and crumble them with a rolling pin.

5. Cover the bottom of 6 dessert glasses with the crumbs and add a few tablespoons of cream on top. Keep doing this until everything is used up. Finish with the cream layer.

6. Leave the dessert in the refrigerator for at least 2 hours.

7. Before serving, you can decorate the cheesecake as desired with more Oreos.

Enjoy!