A naturally vegan childhood favorite all grown up in the form of a cheesecake.

From my *Healthy(er) Decadence dessert line, this confection takes the cake and is easy as pie!

If you don’t tell anyone that protein- and fiber-rich tofu is responsible for the incredibly luscious texture, they will never know…promise!

No-Bake Oreo Cheesecake (vegan/plant-based)

Yield: 1-7″ cheesecake (8 servings)

12 Oreos from a 13.29 ounce regular bag (reserve remainder of bag for filling and garnish)
2 tablespoons vegan butter, melted
Chocolate Ganache (recipe follows)
Oreo Cheesecake Filling (recipe follows)
Garnishes:
1/2 cup non-dairy whipped topping (we like Cocowhip)
8 Oreo halves

Process the 12 cookies in food processor until crumbs form, drizzle in butter, and pulse a few more times until all crumbs are moist. Press evenly into bottom of 7-inch springform pan. Refrigerate. Make Cocolate Ganache and let cool. Make Oreo Cheesecake Filling, and spread in pan, smoothing top. Spread ganache evenly over top of filling. Refrigerate a couole hours or overnight. To serve, slice cheesecake into 8 pieces and top each with 1 tablespoon non-dairy whipped topping and a reserved Oreo half.

Chocolate Ganache:

1/2 cup unsweetened non-dairy milk (we like soymilk)
1 cup dark chocolate chips, melted

Heat non-dairy milk in small bowl in microwave for 2 minutes or until simmering in a saucepan over medium heat. Remove, add chocolate chips, and allow rhem to begin to melt. Whisk until smooth and creamy, and set aside to cool.

Oreo Cheesecake Filling:

14 ounces firm tofu, drained
1-5 ounce carton vanilla Greek yogurt (I like Silk brand)
1/2 cup confectioner’s sugar or 1/4 cup granulated stevia
1 teaspoon vanilla extract
1/2 teaspoon almond extract
All but 4 of remaining Oreos from package, approximately 18 (carefully cut reserved 4 in half and reserve for garnish)

In bowl of food processor, process tofu until smooth and creamy, scraping down sides of bowl as necessary. Add all remaining ingredients except Oreos. Transfer to a large bowl and use your fingers to crush the approximate 18 Oreos into the batter and gently fold in until evenly distributed.

*At approximately 525 kcal per slice, it is an occasional treat.