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cookies and cream cheesecake topped with oreos on a ight grey surface.

Vegan Cookies and Cream Cheesecake (No-Bake)

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!
Course Dessert, occassion
Cuisine American
Diet Vegan
Prep Time 35 minutes
Setting Time 6 hours
Total Time 6 hours 35 minutes
Servings 12
Calories 285kcal



  • 1 cup cashews
  • ¼ teaspoon sea salt
  • 3 homemade oreos
  • 2 tablepsoons coconut oil solid


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


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


  • 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.


  • 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


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