Cookies and Cream Cheesecake
Vegan cheesecake is a great way to dispel those stereotypes about granola-munching wheatgrass-sipping vegan hippies. Look for Trader Joe's brand chocolate sandwich cookies, Newman's Own Organics cookies, or use plain, mint, or chocolate Oreos, which may not be healthy, but are absolutely vegan!
INGREDIENTS | SERVES 6
- ¼ cup soy milk
- 1 tablespoon cornstarch
- 1 8-ounce container vegan cream cheese
- 1 12-ounce block silken tofu
- 2 tablespoons lemon juice
- 2 teaspoons vanilla
- ¼ cup powdered sugar
- ¼ cup maple syrup
- ¼ cup oil
- 8–10 vegan chocolate sandwich cookies
- 1 Vegan Cookie Pie Crust
Preheat oven to 350°F.
Whisk together the soy milk and cornstarch in a small bowl. Combine the soy milk with the cream cheese, tofu, lemon juice, vanilla, powdered sugar, and maple syrup and blend until completely smooth. Slowly add oil on high speed until combined.
Stir in crumbled cookies by hand and pour into prepared crust.
Bake 40–45 minutes. Allow to cool slightly, then chill. Cheesecake will firm up more as it cools, so avoid the temptation to overbake.
Calories: 566 | Fat: 30g | Sodium: 597mg | Fiber: 1g | Protein: 6g
That Extra Finishing Touch
Drizzle the top of your vegan cheesecake with some chocolate sauce or vegan hot fudge sauce and some extra crumbled cookies.