Although it's made without dairy or eggs, no one would ever guess (you can read all the reader testimonies below). Like my Lotus biscoff cheesecake, this recipe is frequently remade and enjoyed by vegans and non-vegans alike!
You can use store-bought or homemade vegan oreo cookies, which can also be made gluten-free.
With a triple dose of Oreos in the crust, filling, and topping, this easy vegan cheesecake tastes like cookies and creme in every single bite.
Update (July 2024): I recently made some minor tweaks to the recipe to make it even more irresistible! Those included increasing the cream cheese for a taller filling and reducing the coconut oil/cacao butter used. I also slightly increased the amount of cookies used in the crust to get the perfect crust-to-filling ratio.
If you love Oreo recipes, try my no-bake chocolate pie, chocolate Oreo ice cream, and golden Oreo strawberry cheesecake next!
🧾 Ingredients
Ingredient Notes
Find the complete list of ingredients, quantities, and instructions in the recipe card at the end of this post.
- Oreos: You'll need around 40 Oreo cookies in total (20 for the crust, 14 for the filling, and extra for toppings) so if you're using homemade Oreos make a double batch!
- Cashews: These add an unmatched creaminess to vegan cheesecake recipes, they also add structure to help your cheesecake hold up nicely. Remember to presoak your cashews in water to help them blend better.
- Dairy-Free Cream Cheese: I use violife vegan cream cheese, as I find it the most similar to traditional Philidelphia block cream cheese. You can also use my homemade vegan cream cheese if you're having trouble finding storebought. Make sure the brand you use is thick as if on the soft side, your cheesecake may not set properly.
- Greek-Style Vegan Yogurt: This takes cheesecake to the next level in terms of creaminess and tanginess. Make sure you go for thick Greek-style yogurt such as Alpro protein yogurt. Vegan sour cream, skyr, firm silken tofu, or thick coconut yogurt also work.
- Maple Syrup: This subtly sweetens the cheesecake batter while adding another layer of flavor. You can easily reduce the amount of maple syrup to 80ml (⅓ cup) if you like!
- Cacao Butter or Coconut Oil: Both set solid when chilled, which acts as a setting agent for your cheesecake. Melted cacao butter will add an ever-so-slight hint of white chocolate flavor, but you can use refined coconut oil if you don't want to add white chocolate or coconut flavors.
- Lemon Juice: This amplifies that tangy cheesecake flavor. Use freshly squeezed lemon juice, not bottled lemon juice.
🔪 Instructions
Here are step-by-step images showing how to make this super easy cookies and cream cheesecake. Remember, the detailed printable recipe card is at the end of this page:
Step 1: Add the oreo cookies (including the crème filling), dairy-free butter, and sea salt to a food processor and blitz until finely ground.
Step 2: Press the oreo cookie crust into the base of a springform pan lined with parchment paper.
Step 3: Blend all the filling ingredients on high speed until creamy (cream cheese, yogurt, soaked cashews, maple syrup, melted coconut oil or cacao butter, vanilla extract, and lemon). It's ready when it's completely smooth without any lumps.
Step 4: Roughly chop the Oreos for the filling and add them to a large mixing bowl with the cream cheese mixture.
Step 5: Using a spatula, fold the crushed Oreos throughout the cream cheese filling.
Step 6: Transfer the creamy cheesecake filling to the prepared springform pan and smooth the top with a spoon or offset spatula. Chill for at least 6 hours, or overnight if you can!
Step 7: Make the vegan chocolate ganache and while that comes to room temperature, place the cheesecake in the freezer. Pour the ganache on top and create a swirl with your spatula or spoon.
Step 8: Decorate the cheesecake with Oreo halves, Oreo cookie crumbles, and mini Oreos if you like!
💭 Expert Tips
Quick soak your cashews. If you can't wait 4 hours, just soak them in boiling water for 30 minutes.
Make the Oreo crust without a food processor. Pop the cookies in a plastic bag and use a rolling pin to bash them into crumbs. Then melt the vegan butter and mix in a bowl before pressing the cheesecake base into the prepared cake pan.
Use the right pan. Use a loose bottom cake tin if possible to make it easier to remove the cheesecake once set. Springform is best, but if you don't have one you can set the cheesecake in the freezer and remove it from the tin by pushing up the loose base once set.
Quick freeze your cheesecake for 30 minutes before decorating. This is a trick I use to help keep the structure sturdier, especially if you're adding heavier toppings like ganache. For this recipe, you can pop the cheesecake in the freezer while you make and cool the chocolate ganache topping.
❄️ Storage
Place it in an airtight container or on a plate wrapped with plastic wrap and refrigerate for up to 5 days.
If you have leftovers, you can freeze them in a sealed container for a month (2 months max). I recommend portioning the cheesecake into servings before freezing. Then defrost a cheesecake slice at room temp for an hour before serving.
💬 FAQs
It will take a minimum of 6 hours in the fridge, but I highly recommend setting it overnight if time allows!
If you need to set the cheesecake quicker, you can freeze it for 4 hours instead. There's no need to line the sides of the pan with parchment if you're setting it in the freezer. Just make sure you remove the springform pan while the cheesecake is still frozen.
Yes, you can use store-bought gluten-free cookies or make my homemade vegan Oreos instead. Make sure you also check the labels of your vegan cream cheese, yogurt, and butter - but generally, all the brands I've used are naturally GF!
For this vegan Oreo cheesecake crust, oreo sandwich cookies (with the filling), sea salt, and vegan butter are blitzed together. The crust includes the Oreo creme filling as personally, I find it adds more flavor and the texture stays lighter and doesn't get too dry once set.
Absolutely, swap the cashew nuts for soaked sunflower seeds or replace them with an additional 250g of non-dairy cream cheese.
🍰 More Vegan Cheesecakes
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📖 Recipe
No Bake Vegan Oreo Cheesecake
Ingredients
Crust
- 20 200g original Oreos or homemade oreo cookies *see note 1
- 50 g (¼ cup) vegan block butter
- ¼ teaspoon sea salt
Filling
- 200 g (1 ½ cups) cashews soaked ahead of time *see note 2
- 450 g (16 oz) vegan cream cheese *see note 3
- 120 g (½ cup) vegan Greek-style yogurt *see note 4
- 120 ml (½ cup) pure maple syrup *see note 5
- 30 g (2 tablespoons) cacao butter or coconut oil melted
- 1 tablespoon lemon juice
- 2 tablespoons vanilla extract
- 16 (160g) original Oreos or homemade oreo cookies *see note 1
Garnish
- ½ batch (250 g) vegan ganache made before serving
- 3-6 original Oreos and/mini Oreos
Instructions
- Make the crust: Add the cookies, butter, and salt to a food processor and blitz for a few minutes until the mixture sticks together between your fingers.
- Press the crust into the base of the pan and smooth it down with your fingers or using a spoon - make sure it is compact. Refrigerate while you make the filling.
- Make the filling: Add the soaked cashews, cream cheese, yogurt, maple syrup, cacao butter/coconut oil, vanilla, and lemon juice to a high-speed blender. Blitz until smooth and creamy without any lumps.
- Chop the Oreos: Roughly chop the Oreos for the filling, you can also crumble some of them to get a varied texture. Place them in a large mixing bowl with the cream cheese filling. Use a spatula to fold the cookie crumbs through the cheesecake batter.
- Set: Pour the filling into the pan and refrigerate for at least 6 hours (overnight is recommended) until set. You can also set it in the freezer for 4 hours instead.
- Carefully remove the springform pan and peel away the parchment paper from the sides of the cheesecake. If needed, you can clean up the sides using a cake scraper.
- Make the ganache: Prepare the chocolate ganache as per the recipe and let it cool to room temperature. While it cools, place the cheesecake in the freezer for 30 minutes.
- Garnish: 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.
- Storage: Place it in an airtight container or on a plate wrapped with plastic wrap and refrigerate for up to 5 days. If you have leftovers, you can freeze them in a sealed container for a month (2 months max). I recommend portioning the cheesecake into servings before freezing. Then defrost a cheesecake slice at room temp for an hour before serving.
Notes
- Oreos: You'll need around 40 Oreo cookies in total (20 for the crust, 14 for the filling, and extra for toppings) so if you're using homemade Oreos make a double batch!
- Soaked Cashews: Soak the cashews in water for 4 hours, rinse, and drain. You can also quick-soak your cashews by soaking them in boiled water for 30 minutes.
- Vegan Cream Cheese: You can reduce this to 300g and increase the coconut oil/cacao butter to 60g.
- Greek-Style Yogurt: Sub with vegan sour cream, vegan skyr, firm silken tofu, or very thick coconut yogurt.
- Maple Syrup: You can reduce this down to 80g if preferred.
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