National Cheesecake Day is Saturday, July 30. We at peta2 ♥ national food days because they give us the perfect opportunity to show the world that everything is veganizable… yep, even cheesecake!

If you’re looking for an excuse to indulge in this decadent vegan dessert, now’s the time to do it. PETA staffer Ashley whipped up some nummy Cookies and Cream Cheesecake. *drool* Wanna slice? Here’s the recipe! 🙂

Cookies and Cream Cheesecake
Nonstick cooking spray
1 1/2 cups finely crushed Oreo cookie crumbs
3 Tbsp. vegan margarine, melted
16 oz. plain nondairy cream cheese
1 cup sugar
Juice of 1 lemon
2 Tbsp. cornstarch
1 tsp. vanilla

  • Preheat the oven to 350°F. Generously coat a 9-inch-by-2-inch round baking pan with the cooking spray.
  • In a large bowl, stir together the cookie crumbs and the melted vegan margarine. Use your fingertips to press the mixture firmly into the bottom and sides of the pan.
  • In a blender or food processor, thoroughly blend together the nondairy cream cheese, sugar, lemon juice, cornstarch, and vanilla and pour into the cookie crust.
    Bake for 60 minutes or until the top is golden brown.
  • Allow to cool to room temperature. Then chill in the refrigerator until firm, several hours or overnight.

Makes 8 servings