I tried this recipe to make cheesecake. Now, mine not have turned out to be the prettiest, but it defintely tasted good. Its really rich and decadent and tastes alot like the real thing, from what I can remember. My non-vegan friends loved it as well!
- 25 Oreo cookies (or 1½ cup Oreo cookie crumbs)
- 2 tablespoons coconut oil
Vegan Cheesecake Filling:
- ½ cup raw cashews
- 15 oz can coconut milk
- 2 (8 oz) packages of vegan cream cheese (I used Tofutti)
- 14 oz container of extra firm tofu
- 1 cup sugar
- 3 tablespoons corn starch
- 2 tablespoons Earth Balance margarine
- 1 tablespoon vanilla
- ¼ cup all-purpose flour
- 10-12 Oreos, roughly chopped for the batter
- 10-12 Oreos, roughly chopped for the topping
For the Crust:
- Place the whole cookies (filling and all) in a food processor or blender and pulse until the cookies resemble a coarse crumbly flour. Add the coconut oil and pulse for another second or two to combine.
- Press the cookie crumb crust into an 8″ springform pan. Distribute evenly across the bottom and up the sides of the pan. Set aside.
For the Vegan Cream Cheese Filling:
- Place the cashews and the coconut milk in a vitamix or high powered blender. Pulse the food processor for several seconds to break down the cashews. Pulse until smooth and creamy.
- Add the vegan cream cheese and extra firm tofu and pulse again until smooth and creamy.
- Next add the sugar, corn starch, margarine, and vanilla. Pulse for several seconds, up to a minute until you have a nice, creamy mixture.
- Add the 10-12 roughly chopped Oreos and give it one more stir to combine. Set aside.
- Turn your oven to 325F while you let the filling settle for a few minutes.
- When the oven is ready, pour the cheesecake filling into the prepared crust and spread the 10-12 roughly chopped Oreos over the top.
- Bake your cheesecake for 60 minutes and then turn the oven off and leave the cheesecake in the oven for another hour. Remove from the oven and allow to cool before placing in the fridge. I recommend letting the cheesecake cool for at least four hours (or even a full day) before slicing and serving.