Creamy No Bake Vegan Chocolate Cheesecake

1Instructions

2Prep: Line a 8″ springform pan with parchment paper (trick: to get the parchment paper to stick, grease the cake pan first with some cooking oil and then place the parchment paper on top).

3Make the cookie crust: In a large food processor, pulse the Oreos until they resemble a cookie crumb. Then add in the melted vegan butter and pulse again until a wet dough forms. It’ll be very crumbly. Press the dough into the bottom of the springform pan evenly. Then place the crust into the freezer while you make the filling.

4Make the chocolate cheesecake batter In a stand mixer with whisk attachment or in a large bowl with a hand mixer, whisk the cream cheese, yogurt, and sugar together until fluffy and integrated, about 3 minutes. Then pour in the heavy cream, melted chocolate, and cocoa powder. Whisk again until creamy, stopping the mixer every now and then to scrape the bottom of the bowl.

5Fill the cheesecake: Pour cheesecake batter into the pan and place on an even surface in your freezer.

6Chill: Freeze for at least 2 hours, or until set.

7Serve: When removing from the freezer to slice, allow the vegan chocolate cheesecake to come to room temperature for 15-20 minutes. Top with vegan ganache and enjoy!