In a room full of non vegans everyone insisted there was no way this could be vegan!
Vegan Oreo Cheesecake was my very first attempt at making a baked cheesecake way back in 2017.
I love cheesecake more than any other dessert
So my website is chock full of cheesecake variations! All stemming from this amazing base recipe!
The thing about getting vegan cheesecakes to taste like real cheesecake is getting that characteristic tang that we know and love
Adding a bit of vegan lactic acid or apple cider vinegar will do the trick!
Notes for Success:
Cornstarch is a very difficult ingredient to measure consistently with a volume spoons measure, so while I list both measures below I cannot stress enough how the grams measure with a scale is going to give you the best results.
Many times people have complained that their cheesecake is like rubber and they don’t know why!
You may notice that at times I add an addition of firm tofu in place of some of the cream cheese for a lightened up version and to cut some of the fat calories. I do not find an extremely noticeable difference in the outcome of straight vegan cream cheese versus the tofu addition, so for me I like the tofu version. You can use more vegan cream cheese in place of the tofu
Also in the video you will notice I was using vegan sour cream as well; however I decided to omit that and forgo buying yet another ingredient which does very little for the outcome of the cheesecake in comparison to simply using more vegan cream cheese.
You can of course use it in place of the tofu or some of the vegan cream cheese
Additionally I only use Tofutti Cream Cheese for my BAKED recipes *not sponsored
I have not had success with any other brand in BAKED recipes.
For some reason the other more expensive brands I’ve tried have broken down into an oily mess when baked.
However more recently some of my viewers have commented on some of those brands that now seem to work in baked recipes and one noted having success with Violife, while another person stated they used Miyokos original and it turned out divine.
There is much debate & decision making as to whether you want to accept Oreos as being vegan
Since here in the USA the sugar that Nabisco uses to make these cookies is indeed processed through animal bone char.
If you want to be sure you are 100% vegan here, you can make your own Oreo Cookies using my recipe for Copy Cat Vegan Oreos!
For more of my amazing cheesecake recipes click the links below!
For the Cheesecake Batter
- Vegan Cream Cheese 1 package (12oz) (336g) *see notes
- Firm Tofu half package (4ounces) (113g) *see notes
- Granulated Sugar ¾ cup (150g)
- Cornstarch 3 Tablespoons (24g)
- All Purpose Flour 2 Tablespoons (15g)
- Salt ¼ teaspoon
- Vanilla Extract 2 teaspoons (10ml)
- Vegan Lactic Acid 1 teaspoon
- OR Apple Cider Vinegar 1 teaspoon
- Vegan Butter 2 Tablespoons (28g) melted
- Plant Milk scant 1 cup (7 fl oz)
- Chocolate Sandwich Cookies 12 crushed
For the Crust
- Chocolate Sandwich Cookies 16 crushed (approx 1½ cups crushed cookies)
- Vegan Butter 4 Tablespoons melted (56g)
- Prepare the crust by crushing the cookies in a food processor and then add the melted vegan butter
- Press it into the prepared pan and freeze while you prepare the cheesecake batter
- Place all cheesecake ingredients (except the cookies) into a food processor and process until smooth
- Add the cookies and then pulse a few times to crush of hte cookies throughout the cheesecake batter
- Pour batter into prepared pan with the 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 un-molding
- Garnish as you wish, I used more Cookies, ganache and whipped cream
Oreo Cheesecake should be kept refrigerated until serving.
Store for up to 1 week in the refrigerator
I don't love the way vegan cheesecake freezes, I feel the texture changes too much, but if you must, you can freeze it wrapped well for up to 1 month