Adapted from the Busy Baker.
- 32 chocolate sandwich cookies (Oreo are vegan, but there are many other brands that are vegan, dairy-free, and even gluten-free)
- 3 tbsp melted margarine (or other vegan butter)
- 600 g silken tofu, drained
- 1/4 cup real maple syrup
- 2 tsp real vanilla extract
- 400 g dark chocolate, melted
- fruit, powdered sugar, or vegan whipped cream for serving
- Crush the chocolate sandwich cookies in your blender and add the melted margarine, pulsing to combine completely.
- Press the cookie crumb mixture into the bottom and up the sides of a 9-inch spring form pan lined with parchment paper (for easy removal of the cake later on!)
- Chill the crust to set while you make the filling.
- To a clean blender add the silken tofu, maple syrup, vanilla extract.
- Melt the chocolate in a double-boiler over low heat, or melt it in the microwave at 50% power for 30-second increments until the chocolate is melted and smooth.
- Let the chocolate cool slightly before adding it to the blender with the other ingredients. This will ensure a smooth texture.
- Blend until very smooth, scraping down the sides of the blender if necessary.
- Pour the filling into the chilled crust and smooth out the top with a rubber spatula.
- Place this “chocolate cheesecake” in the fridge to chill for at least 6 hours, or overnight, before transferring to a plate to slice and serve.
- Serve with fresh berries, powdered sugar, or your favorite vegan whipped cream.