Comments on: Vegan Chocolate Cheesecake

By: Karen Hammes

Karen Hammes — Wed, 14 Dec 2022 06:37:22 +0000

Just amazing! Best decadent recipe ever!

By: Rachael

Rachael — Sun, 27 Feb 2022 20:10:55 +0000

Hello! Does this need to be kept in the fridge to stop it from melting? Or is it stable at room temperature?

By: Project Vegan Baking

Project Vegan Baking — Wed, 22 Dec 2021 09:49:50 +0000

In reply to Nicola. Hello! Firm silken tofu will be fine. As long as it's silken it will still work :)

By: Nicola

Nicola — Mon, 20 Dec 2021 19:30:32 +0000

A quick question. I can only find firm silken tofu where I live. Will this do. I love the look of this recipe. Thanks in advance.

By: Project Vegan Baking

Project Vegan Baking — Wed, 17 Nov 2021 13:05:06 +0000

In reply to Sara M. Hello! This is a no-bake recipe but you can always bake it in the oven for 7-8 minutes at 180C to make it firmer! Also do pack it in as much as possible.

By: Sara M

Sara M — Wed, 17 Nov 2021 05:06:22 +0000

These were delicious! My crust is still very crumbly doing half shortening and half plant butter. Any recommendations?

By: Clara

Clara — Tue, 12 Oct 2021 13:16:32 +0000

Hi Tom! I’m about to make the cheesecake but am confused about the ingredients for the crust…do you use whole oreo biscuits including the filling or only the actual brown biscuits and scrape of the creamy filling? Thanks!!! 🙂

By: Priyanka

Priyanka — Sat, 09 Oct 2021 14:35:47 +0000

Hands down, best cheesecake I have ever tried! 12/10!

By: Ali

Ali — Tue, 24 Aug 2021 11:27:37 +0000

In reply to Zara. This isn't my website so I can't answer for the recipe author, but since most cheesecakes are non vegan you are probably better to just google a standard cheesecake recipe as most will be non vegan. That will be far easier than trying to adapt a recipe which was designed to be vegan. Otherwise, maybe try this one as it is? You may be surprised at how good vegan desserts can taste!