Triple Chocolate Vegan Cheesecake
This is a vegan triple chocolate cheesecake that will satisfy the heart of any chocolate lover.
Servings Prep Time
8slices 1hour
Cook Time Passive Time
30minutes 1hour
Servings Prep Time
8slices 1hour
Cook Time Passive Time
30minutes 1hour
Ingredients
Base
Cheesecake
Ganache
Instructions
Base
  1. Place the Oreos and coconut oil into a food processor and mix until the ingredients have fully mixed together.
  2. Pour crumb mixture into your spring form pan and press firmly, creating a nice even layer. Place pan into fridge allowing the cookie base to set.
Cheesecake
  1. Pre-heat your oven to 175 degrees Celcius (350 Fahrenheit).
  2. Drain tofu and cashews before placing in your food processor. Allow the two ingredients to mix together until a smooth consistency is reached (this varies depending on your machine and could take up to 5 minutes).
  3. Once the mixture is smooth, add in remaining ingredients and mix until everything is fully incorporated.
  4. Fold the brownies into your cheesecake mixture.
  5. Pour your mixture over top the Oreo base and place into the oven for 30 minutes. When the cheesecake is done it will have the same wobbly but firm texture a normal cheesecake would have.
  6. Allow the cheesecake to completely cool before removing from pan and adding ganache.
Ganache
  1. Place chocolate pieces in a microwave safe bowl with vanilla extract and heat for 30 seconds.
  2. Take out of microwave and mix together, adding in 1 teaspoon of coconut oil.
  3. Place in microwave for another 30 seconds. Remove and add in another teaspoon of coconut oil mixing until chocolate is smooth.
  4. Allow ganache to cool and thicken slightly before pouring over top cheesecake, starting in the centre and working your way out.
  5. Top with any extras you have left over.