Vegan Oreo Cheesecake
Prepare a 7" cake pan with pan grease and parchment paper Click here for Why I do NOT prefer Springform Pans
Serves: 1-7" cake
  • For the Cheesecake Batter:
  • Vegan Cream Cheese 1 package (8oz) (226g)
  • Vegan Sour Cream ¼ cup (56g)
  • Firm Tofu half package (7ounces) (196g)
  • Vegan Granulated Sugar ½ cup (100g)
  • Cornstarch 2 Tablespoons
  • All Purpose Flour 2 Tablespoons
  • Salt ¼ teaspoon
  • Vanilla Extract 2 teaspoons (10ml)
  • Apple Cider Vinegar 2 teaspoons (10ml)
  • Earth Balance 2 Tablespoons (28g)
  • Milk Alternative scant1 cup (7 fl oz)
  • Oreo Cookies 12 crushed
  • For the Crust:
  • Oreo Cookies 16 crushed
  • Earth Balance 2 Tablespoons melted
  1. Prepare the crust by crushing approx 16 oreos in a food processor and then add the melted earth balance vegan butter
  2. Press it into the prepared 7" cake pan and freeze while you prepare the cheesecake batter
  3. Place all cheesecake ingredients (except the oreos) into a food processor and process until smooth
  4. Add the crushed Oreos and mix well
  5. Pour batter into prepared pan with Oreo Crust and bake in a water bath in a preheated 350°F oven for 1 hour, then turn the oven off and leave the cheesecake inside for another hour.
  6. Remove from the oven and refrigerate overnight before unmolding
  7. For a closer look at how to unmold a cheesecake in a regular cake pan, click here
  8. (Skip to 1:19 in the video for a visual tutorial)
  9. Garnish as you wish, I used more Oreo Cookies, vegan ganache (which is just 4ounces chocolate melted wtih 2 ounces of any milk alternative) and coconut whipped cream
  10. Click here for how to make Coconut Whipped Cream
Oreo Cheesecake should be kept refrigerated until serving.

Store for up to 1 week in the refrigerator

You can freeze it wrapped well for up to 1 month
Recipe by Gretchen's Vegan Bakery at