Chocolate Cheesecake with Oreo Crust
Cheesecake
Ingredients:
1/2 block soft tofu, drained
1/3 cup + 1T soy milk
1/4 cup sugar
2 tablespoons cocoa powder
1/2 teaspoon vanilla extract
Mixture can be prepared the night before you plan to make it. Preheat oven to 375F. Soften tofu in large mixing bowl, combining in cocoa powder, vanilla extract and sugar. Once the added ingredients are combined, gradually stir in chocolate soy milk. Make sure all ingredients are well combined.
Cookie Crust:
2 1/2 cups vegan creme-filled chocolate sandwich cookies (i.e. vegan version of Oreos)
2 tablespoon margarine
Cookie Crust:
1. Pre-heat oven to 350 degrees F.
2. Place cookies in large plastic bag and crush with rolling pin. Or crush the cookies in a food processor.
3. Transfer crumbs to medium bowl, drizzle with melted margarine, and mix with fingers until well combined. Pour crumbs into 9-inch pie plate.
4. Press crumbs evenly onto bottom and up sides of pie plate.
5. Refrigerate for 20 minutes to firm crumbs, Bake until crumbs are set, about 10 minutes. Let it cool.
6. Pour mixture into oreo crust. Place in preheated oven for 25 to 35 minutes until the top of the cheesecake appears solid. Allow cheesecake to sit in fridge for 1 to 2 hours, before serving.
This recipe for Vegan Chocolate Cheesecake serves/makes 4
