Your palate will feel like it’s taken a trip to paradise after you bite into this awesome creation, courtesy of crushed Oreo cookies, white chocolate, and a swirl of raspberry jam.
Ingredients
15 Oreo cookies, finely crushed
4 tablespoons vegan butter, softened
1 (16-ounce) package firm tofu, drained
2 (8-ounce) containers vegan cream cheese
¾ cup sugar
¼ cup oil
2 tablespoons lemon juice
½ teaspoon salt
1 teaspoon vanilla extract
1 cup vegan white chocolate chips, divided
¼ cup raspberry jam
Instructions
Preheat oven to 350°F. Lightly grease a 9" spring form pan.
In a small bowl, mix cookie crumbs with butter. Press into prepared pan.
In a blender, add tofu, cream cheese, sugar, oil, lemon juice, salt, and vanilla. Blend until very smooth, about 2 minutes.
In a small microwave-safe container, melt ½ cup white chocolate chips, cooking at 15-second intervals, stirring after each interval until chocolate is smooth.
In a large bowl, stir together blended ingredients, melted white chocolate, and remaining ½ cup white chocolate chips.
Pour over cookie crust, reserving ½ cup batter.
In a small bowl, mix reserved batter with raspberry jam.
Spoon raspberry batter on top of cheesecake in a random pattern. Using a butter knife, swirl lightly to marble top of cheesecake.
Bake 45 minutes. Turn oven off, leaving cheesecake in oven without opening door for another 20 minutes. Remove from oven and cool on counter. Refrigerate overnight.