If you're a lover of oreos, or cookies in general it doesn't get any better than cookies and cream cheesecake, am I right? This cookies and cream cheesecake is bursting with vanilla flavor and studded with delicious homemade oreo cookies, or these healthy oreos for a refined sugar-free version.

This cake is really easy to make as it's completely no-bake, meaning no messing around with ovens or baking times. The recipe can be also adapted as gluten-free by swapping regular oats for oats that are certified gluten-free.

This cake is perfect for parties and special occasions. It also freezes well, so you can cut it into serving sizes, and always have a serving to hand from the freezer for when your sweet tooth kicks in.

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WHAT'S IN THIS CHEESECAKE?

HOMEMADE OREOS

This cake incorporates my healthy oreos recipe into the crust, filling, and topping! They are made from wholesome ingredients and are much healthier than the originals. You could probably use regular oreo cookies instead (disclaimer: I haven't tried them in this recipe!).

EASY CRUST

The crust is really simple to make. It's made up of cashews, salt, coconut oil, and homemade oreos. I wanted to keep the ingredients as minimal as possible seeing as this recipe requires the extra step of making the cookies.

CREAMY CHEESECAKE FILLING

The filling is by far my favorite part of this recipe. The addition of plant-based yogurt gives this cheesecake an incredibly light and creamy texture. I like to use vanilla-flavored soy yogurt as it really intensifies the overall vanilla taste of the cake. You could also go for plain soy or coconut yogurt if you prefer.

TOPPINGS

The most fun part of this cake is the decorating. Pieces of homemade oreos sit on peaks of whipped coconut cream.

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HOW TO MAKE COOKIES AND CREAM CHEESECAKE

Start by making my homemade oreo recipe as these cookies are used throughout the crust, filling, and garnish of this recipe.

THE CRUST

First prep your cake tin by lining the bottom with some parchment paper, this will prevent the base from sticking to the pan and make life easier for you later!

To make the crust, start by adding the cashews and salt to your food processor and blitzing them for approximately 30 seconds. You'll want them to be a rough crumb consistency, but not too fine. Roughly chop 3 of the homemade oreo cookies and add these to the food processor, blitz further for about 30 seconds. Lastly, add the coconut oil to the mix and blend until the ingredients begin to stick together to form a dough consistency.

Press the dough into the base of the cake tin, you can use a spatula or flat bottomed glass to flatten and compact the dough into the base.

THE FILLING

For the filling, add the soaked cashews, chilled canned coconut milk, vanilla soy yogurt, maple syrup, creamed coconut (or coconut butter), vanilla bean paste, and lemon juice to your high-speed blender. Blend on high speed for a few minutes until completely smooth and creamy. Be patient with this step, you don't want any grittiness in the mixture, if the mixture is not silky smooth, you will need to blend again until it reaches the right consistency.

Roughly chop 2 more homemade oreo cookies and add these to the blender. Blend for another 30 seconds or so until they are incorporated into the mixture and it has little specs of cookies throughout. Transfer the filling to a large bowl.

Roughly chop 3 more homemade oreo cookies and fold these throughout the filling using a spatula. Pour the filling mixture into the cake tin and gently tap the tin on your work surface to knock out any air bubbles.

Transfer the cake to the freezer to set for 6 hours (or overnight if preferred). Once set, remove the cake from the tin whilst still frozen and allow it to sit out and defrost for about 45 minutes.

THE TOPPINGS

Transfer the coconut cream to a piping bag fitted with a star-tipped nozzle, secure the top, and end with an elastic band or peg if needed to prevent leakage. Transfer the piping bag to the fridge to chill for about 30 minutes.

Next pipe the cream onto the outer edges of the cake. Chop the remaining 4 oreo cookies into pieces and set them on top of each coconut cream peak. Roughly chop and sprinkle any remaining cookies on top of the cheesecake.

Store this cheesecake in an airtight container in the fridge for 2-3 days, alternatively freeze the cake and defrost as needed.

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WHY MAKE THIS RECIPE?

  • Creamy cheesecake texture
  • Delicious flavor
  • Plant-based and vegan-friendly
  • Easy to make
  • No-bake
  • Egg-free
  • Dairy-free
  • Can be adapted as gluten-free
  • Free from any animal-derived products

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More Oreo inspired recipes

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Vegan Cookies and Cream Cheesecake (No-Bake)

5 from 4 votes
PREP TIME: 35 mins
Setting Time: 6 hrs
TOTAL TIME: 6 hrs 35 mins
Servings: 12
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Description

Delicious creamy vanilla cheesecake with pieces of homemade vegan oreos. This cake is no-bake and easy to make, and can be adapted as gluten-free. Note: you will also need to make my HEALTHY OREOS recipe for this cake they are used throughout the crust, filling and topping!

Ingredients

CRUST

  • 1 cup (130 g) cashews
  • ¼ teaspoon (¼ teaspoon) sea salt
  • 3 (3 ) homemade oreos
  • 2 tablepsoons (2 tablepsoons) coconut oil, solid

FILLING

  • 1 ½ cups (200 g) cashews, soaked *see notes
  • 1 400ml can chilled coconut milk, *see notes
  • ¾ cup (170 g) vanilla soy yogurt, sub with plain soy or coconut yogurt
  • ½ cup (118 ml) maple syrup
  • cup (100 g) creamed coconut, or coconut butter
  • 1 teaspoon (1 teaspoon) vanilla bean paste
  • 1 teaspoon (1 teaspoon) lemon juice
  • 5 (5 ) homemade oreos

TOPPING

  • 1 cup (200 g) vegan whipped cream
  • 1 teaspoon (1 teaspoon) maple syrup
  • ½ teaspoon (½ teaspoon) vanilla bean paste
  • 4 homemade oreos

Instructions

  • Start by making my homemade oreo recipe as these cookies are used throughout the crust, filling, and garnish of this recipe.
  • Line the bottom of a 7" cake tin with parchment paper.
  • Next prepare the crust, add the cashews and salt to your food processor, and blitz for approx 30 seconds to a rough crumb consistency.
  • Roughly chop 3 of the homemade oreo cookies and add these to the food processor, blitz further for about 30 seconds.
  • Lastly, add the coconut oil to the mix and blend until the ingredients begin to stick together to form a dough consistency.
  • Press the dough into the base of the cake tin, using a spatula to flatten and compact it into the base. Set aside.
  • For the filling, add the soaked cashews, coconut milk, vanilla soy yogurt, maple syrup, creamed coconut, vanilla bean paste, and lemon juice to your high-speed blender. Blend on high speed for a few minutes until completely smooth and creamy.
  • Roughly chop 2 more oreo cookies and add these to the blender. Blend for another 30 seconds or so until they are incorporated into the mixture and it has little specs of cookies throughout.
  • Transfer the filling to a large bowl.
  • Roughly chop 3 more homemade oreo cookies and fold these throughout the filling using a spatula.
  • Pour the filling mixture into the cake tin and gently tap the tin on your work surface to knock out any air bubbles.
  • Transfer the cake to the freezer to set for 6 hours (or overnight if preferred).
  • Once set, remove the cake from the tin whilst still frozen and allow it to sit out and defrost for about 45 minutes.
  • Meanwhile, prepare the coconut cream garnish, add the coconut milk, maple syrup, and vanilla bean paste to a large bowl and use a whisk to whip the ingredients together.
  • Transfer the coconut cream to piping bag fitted with a star tipped nozzle. Transfer the piping bag to the fridge to chill for 30 minutes.
  • Pipe the cream onto the outer edges of the cake.
  • Chop the remaining 4 oreo cookies into pieces and sit them on top of each coconut cream peak. Roughly chop and sprinkle any remaining cookies on top of the cheesecake.
  • This cake stores in an airtight container in the fridge for 2-3 days, alternatively freeze the cake and defrost as needed.

Notes

  • Soaked cashews: Soak the cashews in water for 4 hours, rinse and drain.
  • Chilled coconut milk: Refrigerate the tin of coconut milk overnight, then only use the thick cream from the top of the can

Nutrition

Calories: 285kcal | Carbohydrates: 20g | Protein: 6g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 62mg | Potassium: 267mg | Fiber: 1g | Sugar: 11g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 2mg
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