This delicious vegan oreo cheesecake consists of layers of no-bake oreo crust, creamy vanilla and crushed oreo cheesecake filling, and a thick layer of chocolate ganache. You will literally taste oreo cookies in every single bite, and it's about time we had a vegan cheesecake dedicated entirely to your favorite creme sandwich cookies over here!
This easy no-bake oreo cheesecake comes together in just a few easy steps and then sets in the freezer for a few hours, making it perfect to make ahead of a party or event.
📖 Recipe Overview
- Made using 10 main ingredients.
- No-bake and really easy to make.
- Super creamy cheesecake consistency.
- Eggless and dairy-free.
- Can be adapted as gluten-free
- Can be made using store-bought or homemade oreo cookies.
🧾 Ingredients Needed
- Oreos: You can use any vegan creme sandwich cookies of your choice for this recipe. These homemade oreo cookies work great in this cheesecake recipe.
- Cashews: As well as helping to give vegan cheesecake recipes that distinct tangy cheesecake flavor, cashews act as a thickening agent providing the filling with structure and super creamy consistency.
- Vegan cream cheese: I use violife, but you can use any dairy-free cream cheese that’s available to you.
- Vegan yogurt: I use this in a lot of vegan cheesecake recipes as it adds lightness to what can sometimes be a very heavy dessert. You can use Greek-style, plain, or vanilla-flavored vegan yogurt depending on your taste. Soya or coconut yogurt both work great and add a “cultured” taste and light consistency to the cheesecake filling.
- Pure maple syrup: This is the sweetener for the filling, it also helps with the consistency of the cheesecake.
- Coconut oil: Because it solidifies at room temperature, coconut oil is a great setting agent for dairy-free cheesecake recipes. Side note: if you're not a fan of coconut, opt for odorless coconut oil that has a neutral taste.
- Vanilla extract: Along with oreos, vanilla is the main flavor in this cheesecake recipe. You can also use vanilla bean paste in its place.
- Lemon: A dash of fresh lemon juice helps to bring out a tangy flavor in the cheesecake.
- Sea salt: This is added to the cheesecake crust to balance the sweetness and enhance the overall flavor of the recipe.
- And for the optional chocolate ganache topping, you'll also need some dark chocolate and canned full-fat coconut milk or plant-based cream.
How to make a no-bake oreo cheesecake
(Full ingredient quantities and instructions can be found in the recipe card at the end of this post)
Step 1: Cookie crust
The no-bake oreo crust comes together in just a few simple and quick steps. First, add the dry ingredients to a food processor (which in this case is the oreo cookies and salt) and blitz until they form a crumb consistency. Then add in the vegan butter and blend again until the ingredients stick together to form a dough consistency.
Next press the crushed cookies into a base of a cake pan lined with parchment paper. You can use the back of a spoon, a flat-bottomed glass or a cup measure to flatten it down and smooth out the surface.
Step 2: Oreo cheesecake filling
Firstly, chop the oreos into small chunks, crushing some of them to keep the texture varied. You can also use your food processor to grind down the cookies, how large you keep the cookie pieces is completely down to your taste. Crushed oreo crumbs will give the cheesecake a darker color and oreo flavor, whereas larger oreo chunks will keep the cheesecake batter lighter with bites of oreos throughout.
Combine the filling ingredients in a high-speed blender and blitz until smooth and creamy (that's the soaked cashews, vegan cream cheese, vegan yogurt, maple syrup, lemon juice, vanilla extract, and coconut oil). You can find more tips and tricks on how to get a perfect filling in this guide to vegan cheesecakes.
Next, in a large mixing bowl combine the crushed oreos and cheesecake batter, and use a spatula to combine. Pour the cheesecake filling into the prepared cake tin and freeze until set.
Step 3: Toppings
The flavor and appearance of this vegan oreo cheesecake are taken to the next level with a thick layer of chocolate ganache topping.
To make the ganache, simply heat the coconut milk (or alternative plant-based cream) until simmering but not boiling. Then pour it into a bowl over chopped chocolate. It's important not to cover the bowl, as this will cause condensation which can split your chocolate ganache.
Give the ganache a good stir after a few minutes, and it will become thick and smooth. Once you've allowed it to cool slightly, you can pour it on top of the oreo cheesecake.
More garnish ideas:
- Crushed oreo cookies
- Chocolate curls or chocolate shavings
- Dark chocolate squares
- Grated vegan white chocolate
Place the cheesecake in an airtight container and refrigerate. It will keep in the fridge for up to 5 days.
You can also freeze the cheesecake in an airtight container for up to a couple of months. I recommend first slicing the cheesecake into individual portions so that you can defrost them as needed. Then just allow them to sit at room temperature for an hour before serving.
This no-bake cheesecake needs at least 4 hours to set in the freezer. You can set it in the fridge for a little longer if preferred. However, I would recommend first lining the sides of the cake tin with parchment paper to make it easier to remove the cake without it sticking to the sides of the pan.
Yes, you can use store-bought gluten-free cookies or make homemade vegan oreos to keep this oreo cheesecake gluten-free.
More vegan oreo dessert recipes
More vegan cheesecake recipes
- 16 (160g) original oreos or oreo style cookies, or homemade oreo cookies
- 200 g (1 ½ cups) cashews, soaked *see recipe notes
- 300 g (1 ⅓ cups) vegan cream cheese
- 120 g (⅓ cup) vegan Greek-style yogurt, or plain soy or coconut yogurt
- 118 ml (½ cup) pure maple syrup
- 55 g (¼ cup) coconut oil, solid
- 1 tablespoon lemon juice
- 2 tablespoons vanilla extract
- Line the bottom and sides of a 7" or 8" cake tin (with removable base) with some parchment paper.
- Add the cookies and sea salt to your food processor and blitz for about 30 seconds until evenly finely ground. Add in the vegan butter and blend again until evenly combined and the mixture sticks together between your fingers. Press the cookie mixture into the base of the cake tin, and smooth it out with a ¼ cup measure or flat bottomed glass, making sure it is compact. Set aside in the freezer while you prepare the filling.
- Chop the oreo cookies into small chunks, you can also crumble some of them to get a varied texture. Place them in a large mixing bowl and set them aside.
- Add all of the other filling ingredients to a high-speed blender and blitz for several minutes until smooth and creamy with no lumps. Pour the mixture into the bowl with the crushed oreos and stir to combine using a spatula. Pour the mixture into the cake pan and place back in the freezer to set for a minimum of 4 hours (or overnight if preferred).
- Finely chop the chocolate and set it aside in a heat-resistant bowl. Add the coconut milk to a saucepan and place it on medium heat until gently simmering. Pour the heated coconut milk over the chocolate and allow it to sit for 2-3 minutes uncovered. Stir well to combine, and allow it to cool to room temperature for 10-15 minutes.
- Once set, remove the cake from the tin whilst frozen. Pour the ganache on top of the cake and use a spatula or pallet knife to carefully spread it over the top. Decorate with Oreo halves and/or crushed Oreos.Allow to defrost at room temperature for about an hour, and use a hot wet sharp knife to slice.
- Place the cheesecake in an airtight container and refrigerate. It will keep in the fridge for up to 5 days. You can also freeze the cheesecake in an airtight container for up to a couple of months. I recommend first slicing the cheesecake into individual portions so that you can defrost them as needed. Then just allow them to sit at room temperature for an hour before serving.
- Soaked cashews: soak the cashews in water for 4 hours, rinse and drain. Alternatively, quick soak your cashews by soaking them in boiling water for one hour.
- To make the oreo crust without a food processor, simply pop the oreos into a plastic bag and use a rolling pin to bash them into crumbs. You'll then melt the vegan butter and mix them together in a bowl before pressing the crust into the prepared cake pan.
- Instead of chopping the oreos for the filling, you can blitz the cookies in a food processor to save time.
- Use a springform pan if possible to make it easier to remove the cheesecake once set.
- Chilled coconut milk: Refrigerate the tin of coconut milk overnight, then only use the thick cream from the top of the can.
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