Vegan No-Bake Oreo Chocolate 'Cheese'cake

I don't know about you guys but is there anything better in this world than a REALLY good dessert? You've had a delicious meal, you've enjoyed the wine (in my case a bit _too_ much wine…) and now you're just craving something sweet. I'm not talking light here, by the way. People who like your lemon possets and grapefruit sorbet you guys can leave now because this recipe is all about indulgence.

Rich, chocolatey, smooth, creamy, sweet, delicious... all of these and more await you upon your first bite of this "cheese"cake.

The greatest thing about this recipe, besides the fact it is ABSOLUTELY DELICIOUS is actually 2 fold:

1. You can take this cheesecake to ANY function or just have it at home - going to a BBQ? Make it. Birthday party? Make it. Dinner party? Make it!!! And everybody just likes it.

2. The look on people's faces when you tell them it's tofu.

The biggest time sink is actually separating the Oreos, but that bit is fun to do with friends and/or family! This is a great recipe to make with kids too!

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Vegan Oreo No Bake Cheesecake

Yield: 1 cheesecake (~12 slices) or 8-10 small dessert pots

Author: Chris Unwin

Prep time: 30 MinInactive time: 4 HourTotal time: 4 H & 30 M

A delicious, indulgent (but not AS unhealthy as you may first think) treat. Good for any occasion, from a simple dessert to a dinner party dazzler, and wonderful all year round!

Ingredients

• 2 packets Oreos (30ish)
• 3 tablespoons dairy free butter
• 2 packs silken Tofu, 600g total, drained (we use Clearspring Organic)
• 150g Maple Syrup
• 300g Dark Chocolate (we use Green & Blacks Organic Cooking chocolate)
• 1 tsp Vanilla Bean Paste

Instructions

1. Start by separating the Oreos into their cookies and filling across 2 bowls and pulse the cookies in batches using a food processor (or nutri-bullet), you want them to be fine but not dust! Set the filling aside for now.
2. Grease and line a spring-form cake pan so that you can easily remove and slice the cheesecake. You can use any size you like depending on how thin or thick you want your slices! 24cm should be easily big enough.
3. Melt the 3 tablespoons of butter and mix with the Oreo crumbs with a fork until it becomes a sand like texture then line the base of the tin, spreading out evenly then pressing gently to compact the base with the back of a spoon.
4. Set the base aside in the refrigerator to cool and set.
5. Melt the chocolate by breaking it into chunks and microwaving in a heat proof bowl in 20s increments, mixing in between with a fork. Don't overheat the chocolate, and make sure with each mix you cover any lumps with melted chocolate.
6. Meanwhile, in a blender or nutribullet (which you have since washed) place the tofu, Oreo filling, maple syrup and vanilla and then pulse until mixed and smooth.
7. Remove the base from the fridge, then pour the tofu mixture into the melted chocolate - using a hand whisk blend like there's no tomorrow. You want to really work air in and the chocolate will begin to stiffen as soon as you add the tofu mix, so go, go, go!!!
8. Once completely mixed, pour onto the lined pan and smooth out then cool in the fridge for 6 hours or overnight. If you're desperate and your fridge is cold, 4 hours might just be enough!