Look no further, your quest for the perfect Vegan Oreo Cheesecake ends here.
This is quite possibly the best thing I have eaten in my entire life.
I have made this cheesecake 10 times already and finally decided I better get to filming the video tutorial and share it with you guys Pronto!
The thing about getting vegan cheesecakes to taste like cheesecake is getting that characteristic tang that comes from using real cream cheese.
But since we don’t want to use real cream cheese of course; the addition of a little apple cider vinegar will do the trick!
I’ve never been a fan of using tofu in baking, but for this cheesecake it has surely found it’s place in my baking ingredients list!
This cheesecake is so creamy and just packed with Oreos from the crust to the filling to the topping!
You may want to double the recipe and make a 10″ cake since this little 7″ cake is fast becoming a single serving!
At least in my house it is!
- 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
- Prepare the crust by crushing approx 16 oreos in a food processor and then add the melted earth balance vegan butter
- Press it into the prepared 7" cake pan and freeze while you prepare the cheesecake batter
- Place all cheesecake ingredients (except the oreos) into a food processor and process until smooth
- Add the crushed Oreos and mix well
- 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.
- Remove from the oven and refrigerate overnight before unmolding
- For a closer look at how to unmold a cheesecake in a regular cake pan, click here
- (Skip to 1:19 in the video for a visual tutorial)
- 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
- Click here for how to make Coconut Whipped Cream
Store for up to 1 week in the refrigerator
You can freeze it wrapped well for up to 1 month
Jamz
March 10, 2017 at 12:57 pmHi
Thank you for posting this recipe. It looks so lush!!!
What can I use instead of sour cream please?
Gretchen
March 10, 2017 at 7:40 pmYou are so welcome! I hope you try it! You can use a vegan yogurt instead
Jamz
April 21, 2017 at 1:08 pmHi Gretchen,
I made the cheesecake. It was a hit. Thank you 🙂
It was a tad sweet though, lacking the sourness. I didn’t have sour cream. Used yoghurt as suggested. Do you think that’s the reason?
Gretchen
April 21, 2017 at 4:07 pmYou can add more sugar to this one, I thought the oreos imparted some added sugar so I cut back on the sugar in the recipe, but everyone has different tastes. Yes the sour cream is helpful here, but also next time you can add 1-2 teaspoons apple cider vinegar to add some tartness like a real cream cheese (Or Here i have been using vegan lactic acid)
Astrid
March 12, 2017 at 10:28 amDear Gretchen
You made my transition to becoming vegan so much more pleasant. Thank you for sharing all your amazing recipes and knowledge.
Best regards
Astrid (the Netherlands)
Astrid
March 12, 2017 at 10:31 amI would realy like to make your oreo cheesecake recipe. But vegan sourcream and vegan creamcheese is very expensive in the Netherlands. Could i replace it with home made vegan creamcheese and sourcream?
Gretchen
March 12, 2017 at 9:37 pmI know, I have heard that. It’s a shame. The vegan ingredients are much more expensive even here, for me.
Give it a try and let me know how it works out!
jenny
March 30, 2017 at 12:37 amIs the pan 2″ or 3″ deep?
Gretchen
March 30, 2017 at 1:11 am2″
Sess
April 5, 2017 at 8:10 pmIs The water bath necessary or can I bake without it?
Gretchen
April 5, 2017 at 9:05 pmits better to use the water bath, but I have done it without, no real giant issues
Lillian
May 4, 2017 at 11:52 pmYou’ve just schooled me on spring form pans ? i can’t wait to make this yummy treat!
Gretchen
May 5, 2017 at 12:40 amLOL! Alright! Let’s see if you agree!
lillian
May 14, 2017 at 4:14 amThe cheesecake is in the oven. I didn’t get a chance to test out the 7″ cake pan since I already have springform in that size. I tasted the cheesecake batter and I can’t tell that it’s vegan! Tofu? I couldn’t taste it at all. Thanks for the recipe. Thanks for your website, Gretchen!!
lillian
May 14, 2017 at 7:03 pmIt didn’t quite set in the center, but it tastes unbelievable!
K.
September 2, 2017 at 3:03 pmCould I use all vegan sour cream and omit the cream cheese? I’ve made this recipe before and it was delicious but at the moment my grocery store is out of vegan cream cheese :/
Gretchen
September 3, 2017 at 8:58 pmCream Cheese is much more stable than sour cream, so if you do it, I would definitely increase the cornstarch by a couple tablespoons
Harikesh Singh Marwaha
October 29, 2017 at 11:49 pmI have already made this recipe more than 5 times. I have brought this to 2 different vegan potlucks. I don’t know if anyone ever told you or not but you are amazing. Even my non vegan uncle loves this cake and finds better than actual cheese cake. It’s in the oven for the sixth time the moment I am typing this message.
Love
Harry Singh (Winnipeg)
Gretchen
October 30, 2017 at 12:04 amWOW! thanks Harry! I appreciate this comment so much! I helps others who are not so sure if it is a good recipe or not, so this is great validation!
Scott
December 16, 2017 at 9:26 pmHi i want to know if I can use soft tofu insted of firm tofu, thanks 🙂
Gretchen
December 17, 2017 at 12:17 amyes totally
Kim
January 26, 2018 at 10:59 amHi! Going to make this today, but I realised my pan is 9” instead of 7”, so I’m going to make the recipe x1,65. The question is, how will the temperature and time in the oven change? Should I lower the temp and up the time somewhat? Unfortunately I can’t use a water bath.
/Kim
Gretchen
January 26, 2018 at 8:42 pmHi Kim, If you can go slightly lower than 350 (335?) that would be good, bake time will be slightly longer, but maybe another 30 minutes. But you will be able to poke the center gently and it should jiggle like Jell-O, not liquid, turn oven off then leave it in there to cool another 30 minutes then refrigerate to set to firm
Kate
February 15, 2018 at 12:17 amI’ve made this recipe so many times and it’s a consistent winner 🖤I don’t have a 7 inch pan so I use an 8 inch and it still turns out great
Isa
April 25, 2018 at 1:13 amThank you so much for sharing this recipe. What could be a good substitute for the tofu?
Gretchen
April 27, 2018 at 4:25 pmHi Isa, you can use all vegan cream cheese instead
Sarah
June 21, 2018 at 6:25 pmUm, Oreos are technically NOT vegan. The company themselves commented on their FAQ site about it. http://www.oreo.co.uk/faq While some don’t care about cross contamination others very much do and you need to include a note about that if you’re going to use them in recipes.
Cheryce Livingston
December 16, 2018 at 2:08 pmI have a friend who is allergic to sugar. What can I use instead?
Gretchen
December 18, 2018 at 1:32 amyou can use a natural sugar like maple syrup or agave, while these are sugars too, I am assuming you mean WHITE sugar?
Robin
February 28, 2019 at 10:36 pmHi!
Do you have any recommendations for using something other than tofu for this recipe? I have some friends allergic to soy.
Thank you
Gretchen
February 28, 2019 at 11:41 pmyes you can use all vegan cream cheese (Daiya brand is soy free)
Hailee
May 15, 2019 at 4:18 amMade this cake for mother’s day. I doubled the recipe and used and 8 in pan that was about 4 in deep. I baked it for about 40 mins longer and set the temp to 320 and it came out perfectly! It was a hit with vegans and non vegans. Great recipe and very easy to do! Thank you!!
Gretchen
May 15, 2019 at 4:52 amYAY! awesome! thanks for the comment!