OOOOMMMGGG, this dessert from The Busy Baker is delicious! It’s so easy that anyone can make it!

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PREP: 20 MINUTES | COOK: 20 MINUTES | SERVES: 4-6

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Ingredients:

• 32 vegan chocolate sandwich cookies (e.g. Oreos)
• 3 tablespoons melted margarine (e.g. Nuttlex)
• 600g silken tofu, drained
• 161g real maple syrup
• 2 teaspoons real vanilla extract
• 400g dark chocolate, melted
• fruit, powdered sugar, or vegan whipped cream for serving

Instructions:

1. Crush the chocolate sandwich cookies in your blender and add the melted margarine, pulsing to combine completely.
2. Press the cookie crumb mixture into the bottom and up the sides of a 9-inch spring form pan lined with parchment paper (for easy removal of the cheesecake later on!)
3. Chill the crust to set while you make the filling.
4. To a clean blender add the silken tofu, maple syrup, vanilla extract.
5. Melt the chocolate in a double-boiler over low heat, or melt it in the microwave at 50% power for 30-second increments until the chocolate is melted and smooth.
6. Let the chocolate cool slightly before adding it to the blender with the other ingredients. This will ensure a smooth texture.
7. Blend until very smooth, scraping down the sides of the blender if necessary.
8. Pour the filling into the chilled crust and smooth out the top with a rubber spatula.
9. Place the cheesecake in the fridge to chill for at least 6 hours, or overnight, before transferring to a plate to slice and serve.
10. Serve with fresh berries, powdered sugar, or your favourite vegan whipped cream.

^{Recipe image from original website: The Busy Baker}