This Vegan Oreo Cheesecake was my very first attempt at making a baked vegan cheesecake way back in 2017.
I knew I was on to something when I brought it to a family gathering and everyone insisted there was no way this could be vegan!
There was another cheesecake there (not vegan) and everyone agreed that mine was better.
In a room full of non vegans you will surely get some attention with this one!
Look no further, your quest for the perfect Vegan Cheesecake ends here.
This is quite possibly the best thing I have eaten in my entire life.
Of course since it’s origin in 2017, I have created dozens cheesecake flavors and combinations and it is really hard to decide which one truly is the best.
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- Double Chocolate
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- Apple Crumb Cheesecake
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- Baklava Cheesecake
From Double Chocolate Cheesecake to Apple Crumble Cheesecake and even a stunning Maple Walnut Baklava Cheesecake too
You will amazed at what you can create from this simple base recipe for authentic New York Style Cheesecake
The thing about getting vegan cheesecakes to taste like real cheesecake is getting that characteristic tang that we know and love in real deal cow cream cheese
But since we don’t want to use real cream cheese the addition of a little bit of vegan lactic acid or apple cider vinegar will do the trick!
My first introductions to vegan baking had been with recipes using tofu as the base of everything!
I’d 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!
You will notice I use a small portion of tofu in addition to the vegan cream cheese; which byu the way I will only use Tofutti brand for baking as I have had major fails using the other more expensive brands.
*not sponsored
If you peruse my other cheesecake recipes though, you will notice that I go back and forth with using all vegan cream cheese and substituting some of it for tofu.
It really depends on what other ingredients I am adding to the cheesecake and whether I want the dense and firm New York Style which would be all vegan cream cheese.
Or if I am going for a slightly lighter, creamier variety by adding the tofu.
Either way you are going to get the best vegan cheesecake you have ever tried!
Packed with Oreos from the crust to the filling and then more for the topping!
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% ethically vegan here, you can make your own Oreo Cookies using my recipe for Copy Cat Vegan Oreos!
You may want to double the recipe below though, and make a 10″ cheesecake since this little 7″ cake is fast becoming a single serving!
At least in my house it is!
CLICK HERE FOR THE FULL YOUTUBE VIDEO TUTORIAL FOR HOW TO MAKE THIS CAKE!
For more of my amazing cheesecake recipes click the links below!
Vegan Snickerdoodle Cheesecake
Biscoff Cookie Butter Cheesecake
NOTE:
I have since eliminated using the vegan sour cream from the recipe and replaced that with more vegan cream cheese.
I just didn’t want to buy yet another ingredient for this recipe since it comes out great without it!
Just replace the vegan sour cream portion listed below with more vegan cream cheese!
- 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
Hi
Thank you for posting this recipe. It looks so lush!!!
What can I use instead of sour cream please?
You are so welcome! I hope you try it! You can use a vegan yogurt instead
Hi 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?
You 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)
Dear 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)
I 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?
I 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!
Is the pan 2″ or 3″ deep?
2″
Is The water bath necessary or can I bake without it?
its better to use the water bath, but I have done it without, no real giant issues
You’ve just schooled me on spring form pans ? i can’t wait to make this yummy treat!
LOL! Alright! Let’s see if you agree!
The 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!!
It didn’t quite set in the center, but it tastes unbelievable!
Could 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 :/
Cream Cheese is much more stable than sour cream, so if you do it, I would definitely increase the cornstarch by a couple tablespoons
I 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)
WOW! 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!
Hi i want to know if I can use soft tofu insted of firm tofu, thanks 🙂
yes totally
Hi! 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
Hi 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
I’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
Thank you so much for sharing this recipe. What could be a good substitute for the tofu?
Hi Isa, you can use all vegan cream cheese instead
Um, 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.
I have a friend who is allergic to sugar. What can I use instead?
you can use a natural sugar like maple syrup or agave, while these are sugars too, I am assuming you mean WHITE sugar?
Hi!
Do you have any recommendations for using something other than tofu for this recipe? I have some friends allergic to soy.
Thank you
yes you can use all vegan cream cheese (Daiya brand is soy free)
Made 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!!
YAY! awesome! thanks for the comment!
I know that an acidic ingredient is essential for creating that sharp, cream cheese tang. Could lemon juice be used in place of the apple cider vinegar?
Myforts attempt at baking…Awesome cake, simple recipe to follow, my nom-vegan friends could not believe it had tofu in it. Used a 9” pan as that is what I had.
Will definitely be making this more often.
YAY! thanks for the comment!
love all your recipes. I was wondering if the Oreo is vegan. Thanks
Technically it is, however here in the US they use bone char processed white sugar, so there’s the caveat 🙁
Hey. I am making your cheesecake now in a 10 inch cakeform instead of a 7, so i dubbled the recepie. Just put it into the oven. Do you know what the oven time will be then?😬
I would say bake it for 1hour 20 min on 350F then turn the oven off but leave it inside for another hour. Then take it out and cool-refrigerate overnight
Ohmygosh! I made this today! Used yogurt instead of sour cream and it was so so delicious. Haven’t eaten such a great, creamy and smooth cheesecake since I went vegan! I love how its possible to veganise everything and make it so close to dairy.
Lovely recipe. Thank you Gretchen. Will definitely make this again. It was wiped out within minutes in my family!!
yay! AWESOME THANK YOU FOR THE FEEDBACK!!