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 trick to getting vegan cheesecakes to taste like real cheesecake is the characteristic tang that we know and love
Adding a bit of vegan lactic acid or apple cider vinegar
Not sponsored by any product or company below
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!
TOFU: 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, however you can use more vegan cream cheese in place of the tofu
Additionally I do not press the tofu, just squeeze out any excess water
Also in the video you will notice I was using vegan sour cream as well; but I’ve decided to omit that to avoid 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
VEGAN CREAM CHEESE: Tofutti is the only brand I will use for my BAKED recipes *not sponsored
I have not had success with any other brand in BAKED recipes; for some reason some other brands I’ve tried have broken down into an oily mess when baked.
CLICK HERE FOR MY TOFUTTI COPY CAT RECIPE!
OREOS: There is much debate as to whether you want to accept Oreos as being vegan
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 being 100% vegan you can make your own Oreo Cookies using my recipe for Copy Cat Vegan Oreos!
Vegan Oreo Cheesecake
Be sure to read the Notes for Success section above the recipe!
Ingredients
For the Cheesecake Batter
- 12 ounces Vegan Cream Cheese 336g
- 4 ounces Firm Tofu 113g
- ¾ cup Granulated Sugar 150g
- 3 Tbs Cornstarch 24g
- 2 Tbs All Purpose Flour 15g
- 2 teaspoons Vanilla Extract 10ml
- 1 teaspoon Vegan Lactic Acid
- 2 Tbs Vegan Butter 28g
- 1 cup Plant Milk scant 237ml
- 12 Chocolate Sandwich Cookies
For the Crust
- 16 Chocolate Sandwich Cookies
- 4 Tbs Vegan Butter 56g
Instructions
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Prepare the crust by crushing the cookies in a food processor then add the melted vegan butter
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Press it into the prepared pan & freeze while you prepare the cheesecake batter
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Crush the 12 chocolate sandwich cookies to chunky crumbles, set aside
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Place all cheesecake ingredients (except the cookies) into a food processor & process until smooth
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Add the crushed cookies to the batter
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Pour batter into prepared pan with the crust & bake in a water bath in a preheated 350°F oven for 1 hour, then turn the oven off & leave the cheesecake inside for another hour.
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Remove from the oven and refrigerate overnight before un-molding
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Garnish as you wish, I used more Cookies & Ganache Icing
Video
Notes
Storage Oreo Cheesecake should be kept refrigerated at all times & will stay fresh for up to 1 week in the refrigerator. I do not freeze vegan cheesecake, I find the texture changes too much
