Vegan Oreo Cheesecake
Ingredients
For the Cheesecake Batter
- Vegan Cream Cheese 12oz 336g *see notes
- Firm Tofu 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
Instructions
- 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
Video
Notes
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
Tried this recipe?Let us know how it was!