This vegan oreo cheesecake is easy to make and requires no baking. With a creamy oreo cheesecake filling and no-bake cookie crust, it's the ultimate vegan oreo dessert!
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.
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).
Garnish
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.
Storage
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.
Notes
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 oreocrust 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.