Vegan Oreo Crust Cheesecake





2 Containers of Plain Tofutti Cream Cheese

1 Cup of Sugar

4 Teaspoons of fresh lemon juice

1/2 teaspoon of salt (I used a little less)

1 Tablespoon of extra firm tofu, drained

20-22 Oreos (be careful there are only very specific types of Nabisco Oreos that are vegan-Chocolate Creme Oreos are what I used and they are vegan!)

4 Tablespoons of vegan butter

For Cheesecake:

Preheat the oven to 350 degrees Fahrenheit. Mix the cream cheese together until smooth, then add the rest of the cheesecake ingredients.  I used a kitchen aide mixer but you can easily use a food processor/blender.

For Crust:

Crush the oreos in a food processor and then mix in the butter! Press in a regular glass pie pan(no need to spray)- You can also use a spring form, which may make the removal of the cheesecake for presentation easier.

Pour cheesecake over pressed oreo crust and bake for 30-40 minutes, until top is browned.

Tip: If you want to get perfect circles or any other shape, use a cookie cutter and place gently on top of cake and sprinkle topping inside of circle.


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