Tofu Cheesecake with Chocolate and Oreos (Vegan Dessert Recipe)

Chocolate cake on a plate with raspberries.

Tofu Cheesecake with Chocolate and Oreos (Vegan Dessert Recipe)

This tofu cheesecake with chocolate and Oreos is a delicious no-bake dessert option that is perfect for making with the kids.

Course Dessert

Cuisine Amecian

Diet Gluten Free, Vegan, Vegetarian

Prep Time 1

Cook Time 4

Total Time 5 15

Servings people

Calories 572kcal

Author Abbey Sharp

Ingredients

For the crust:

22 Gluten Free Oreos
1/4 Cup Vegan Butter
1/4 Tsp Salt

For the filling:

1.5 Cups Vegan Dark Chocolate
1/2 Cup Maple Syrup
1 Package Silken Tofu (454g or 1lb)
1 Cup Vegan Cream Cheese (250g)
2 Tbsp Cocoa Powder
1/4 Tsp Salt

For the ganache:

1 Cup Vegan Dark Chocolate Chips
1 Cup Coconut Milk
1 Tsp Vanilla

Instructions

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.

Notes

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.

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!

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