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
  1. Crush the chocolate sandwich cookies in your blender and add the melted margarine, pulsing to combine completely.
  2. 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!)
  3. Chill the crust to set while you make the filling.
  4. To a clean blender add the silken tofu, maple syrup, vanilla extract.
  5. 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.
  6. Let the chocolate cool slightly before adding it to the blender with the other ingredients. This will ensure a smooth texture.
  7. Blend until very smooth, scraping down the sides of the blender if necessary.
  8. Pour the filling into the chilled crust and smooth out the top with a rubber spatula.
  9. 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.
  10. Serve with fresh berries, powdered sugar, or your favorite vegan whipped cream.
Please share, thank you!

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