This tofu cheesecake with chocolate and Oreos is a delicious no-bake dessert option that is perfect for making with the kids.
Is there anything better in the summer than an easy no-bake recipe? This tofu cheesecake is not only tasty, vegan and gluten-free friendly, but it is also perfect for making the day before an event. I promise, your friends will not be able to tell the difference between a real cheesecake and this vegan option!
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Why This Recipe Works
This tofu cheesecake recipe is creamy, chocolate-y, sweet, and oh so delish. Starting at the bottom, we’ve got a buttery Oreo crust (fun fact – Oreos are vegan in most countries!) that is both sweet and salty. Next we’ve got the “cheese” layer, that is so creamy and packed with chocolate flavour. Just in case that wasn’t enough chocolate, next we pour on a chocolate ganache that is rich thanks to our friend coconut milk.
Although it might sound odd at first, the tofu is what gives this “cheesecake” it’s creamy and cheese-like texture! When combined with your favourite non-dairy cream cheese, I guarantee that no one at your table will be able to tell that this cheesecake is plant-based.
Oreos – I personally believe that Oreos are the superior store-bought cookie. They are so delicious on their own, but their crumbly texture, combined with the melted vegan butter, makes them the perfect option for a chocolate-y crust recipe.
Dark Chocolate – The dark chocolate in the cheese layer of this cheesecake is essential for giving this recipe not only it’s chocolate flavour, but it’s rich texture as well.
Tofu – What’s a tofu cheesecake without the tofu? As I said before, don’t knock it until you try it. Because tofu has such a naturally neutral taste, it makes a perfect substitute for the creamy cheese layer of this cake.
Coconut milk – Any plant-based eater knows that coconut milk is a nearly 1:1 swap for traditional heavy cream thanks to it’s rich and creamy texture. When poured onto the chocolate chips, these two truly make the most glossy and delicious chocolate ganache!
How to Make This Recipe
Step 1: Place Oreos in a food processor and pulse until crushed. Add the melted butter and salt and pulse until it forms a crumb. Transfer the crumbs to a prepared springform pan.
Step 2-3: To a clean food processor, add the cream cheese, silken tofu, maple syrup, vanilla, melted chocolate, and cocoa. Mix until smooth and creamy.
Step 4: To the springform pan, pour the cheese cake mixture over top of the Oreo crust and smooth it out with spatula. Chill in the refrigerator for a minimum of 4 hours or overnight to allow it to set.
Step 5: To serve, top the cheesecake with ganache and fresh raspberries.
Although this recipe is completely vegan, it is also a great option if you eat dairy and are looking for a lighter dessert option! You can swap the vegan cream cheese for regular cream cheese and it will still taste great with the tofu. You could also opt to use regular butter, instead of vegan butter, in the crust! Both options will be delicious for this tofu cheesecake recipe.
I also suggest serving this tofu cheesecake with some garnishes on top of the ganache. My personal favourite is raspberries, but any kind of berries would be delicious, or even bananas would be very tasty. If fruit is not your thing, you could also top your cheesecake with coconut flakes, nuts, or dusted cocoa powder. The possibilities are endless!
This recipe can be made completely gluten free! Just be sure to buy certified gluten free chocolate sandwich cookies, as regular Oreo cookies are not gluten free.
Not only is this tofu cheesecake great for making ahead of time, it is also the perfect recipe to make with kids!
I would suggest using full fat coconut milk to make the chocolate ganache, as this variety will have the most similar consistency to heavy cream.
More Recipes You May Like
If you liked this recipe for vegan tofu cheesecake with chocolate and Oreos, then you might also enjoy some of the other dessert recipes on the blog:
- Caramel Apple Raw Vegan Cheesecake
- Frozen Vegan Peanut Butter Pie
- Gluten Free No Bake Pumpkin Pie
- Rainbow No Bake Brownies
- Vegan Coconut Rice with Mango & Kiwi
- Gluten Free Ginger Pear Crisp
Have you ever tried a tofu cheesecake recipe before? What’s your favourite vegan dessert recipe?
Leave me a comment below with your thoughts!
Tofu Cheesecake with Chocolate and Oreos (Vegan Dessert Recipe)
For the crust:
- 22 Gluten Free Oreos
- 1/4 Cup Vegan Butter
- 1/4 Tsp Salt
For the filling:
Prepare the crust:
- Line the bottom of an 8 inch springform pan with parchment.
- Place Oreos in a food processor and pulse until it is crushed. Add in the melted butter and salt and pulse until it forms a crumb.
- Transfer the crumbs to your prepared springform pan and spread it evenly with a spatula. Press into a flat layer using the back of a cup or tall glass. Keep in the fridge to chill while you prepare the filling.
Prepare the cream cheese filling:
- Melt the chocolate chips in a double boiler. Alternatively, place the chocolate chips in a microwave safe bowl. Melt in a microwave in 30 second increments stirring between each increment until the chocolate melts and is smooth.
- To a food processor add the cream cheese, silken tofu, maple syrup, vanilla, melted chocolate, and cocoa. Mix until smooth and creamy.
- Pour the chocolate cheesecake mixture over the crust and smooth with spatula. Chill in the refrigerator for a minimum of 4 hours or overnight to set.
- Pop the cheesecake in the freezer for 15 minutes before serving, this makes it easier to remove it from the springform pan. Then, run a knife along the edge of the cheesecake and gently ease it out of the springform pan onto a plate or a cake stand.
Prepare the ganache:
- Top the cheesecake with ganache just before you plan to serve it. Add the dark chocolate chips to a bowl. In a small saucepan, heat the coconut milk until bubbles start to appear along the edges and you notice steam rising (it should not be boiling). Remove it from the heat and add it to the chocolate. Let it stand for a few minutes, allowing the chocolate to melt. Whisk or stir the chocolate and coconut milk mixture until smooth and glossy.
- Drizzle the ganache (or spread it depending on the consistency).
- Pop the cheesecake in the freezer for 15 minutes before eating. This will help it ease out of the springform pan easily. Top with raspberries and serve.
Updated on July 25th, 2022
Abbey Sharp is a Registered Dietitian (RD), regulated by the Ontario College of Dietitians. She is a mom, YouTuber, Blogger, award winning cookbook author, media coach specializing in food and nutrition influencers, and a frequent contributor to national publications like Healthline and on national broadcast TV shows.