Vegan Oreo Cheesecake

Craving a creamy, indulgent dessert that’s dairy-free and full of rich Oreo flavor? This Vegan Oreo Cheesecake is here to satisfy your sweet tooth! This no-bake recipe combines the creaminess of a traditional cheesecake with the beloved crunch of Oreos, making it a dessert that’s as impressive as it is delicious. Plus, it’s simple to make and requires minimal ingredients.

Why You’ll Love This Vegan Oreo Cheesecake

This Vegan Oreo Cheesecake isn’t just a dessert; it’s a show-stopper! Here’s why it’s such a hit:

• Oreo Goodness: The cookies and cream flavor shines in every bite!
• No-Bake: No need for an oven; this cheesecake sets in the fridge, making it perfect for hot days.
• Dairy-Free and Vegan: Whether you’re dairy-free or vegan, this cheesecake is a delightful way to enjoy a creamy dessert.
• Easy to Make: With just a few steps, this cheesecake comes together quickly, ideal for both beginners and seasoned bakers.

Ingredients You’ll Need

Here’s what you’ll need to make this creamy, dreamy vegan Oreo cheesecake:

For the Crust:

• 1 ½ cups crushed Oreo cookies (about 18 cookies)
• ¼ cup melted coconut oil (or vegan butter)

For the Filling:

• 1 ½ cups raw cashews, soaked overnight or for at least 4 hours
• 1 cup coconut cream (just the thick part from a can of coconut milk)
• ½ cup maple syrup or agave syrup
• 2 tsp vanilla extract
• 10-12 Oreo cookies, roughly chopped

Topping:

• Extra Oreos for garnish, crushed or whole

How to Make Vegan Oreo Cheesecake

1. Prepare the Crust

1. Crush the Oreos: In a food processor, pulse the Oreos until they’re finely ground. Combine with the melted coconut oil, stirring until the mixture resembles wet sand.
2. Press into the Pan: Firmly press the crust mixture into the bottom of a 9-inch springform pan, creating an even layer. Place it in the fridge to set while you prepare the filling.

2. Make the Creamy Filling

1. Blend Cashews and Coconut Cream: Drain the soaked cashews and add them to a high-speed blender or food processor. Add the coconut cream, maple syrup, and vanilla extract.
2. Blend Until Smooth: Blend on high until the mixture is silky smooth and creamy, scraping down the sides as needed.
3. Fold in Chopped Oreos: Transfer the filling mixture to a bowl and gently fold in the chopped Oreos, ensuring they’re evenly distributed.

3. Assemble and Chill

1. Pour Filling Over the Crust: Spread the Oreo cheesecake filling evenly over the crust, smoothing the top with a spatula.
2. Refrigerate to Set: Let the cheesecake chill in the fridge for at least 4-6 hours, or overnight for best results. This allows the filling to firm up.

4. Decorate and Serve

1. Slice and Enjoy: Carefully remove the sides of the springform pan, slice, and enjoy your luscious Vegan Oreo Cheesecake!
2. Garnish with Extra Oreos: Just before serving, top your cheesecake with extra crushed or whole Oreos for a decorative touch.

Tips for Making the Perfect Vegan Oreo Cheesecake

• Let It Set Overnight: If possible, let the cheesecake set overnight for optimal firmness.
• Soak Cashews Well: Soaking the cashews is key to achieving a creamy texture. If you’re short on time, soak them in hot water for at least 1 hour.
• Choose Quality Coconut Cream: For the best texture, use full-fat coconut cream, not coconut milk. This gives the filling that rich, luscious texture.

Variations and Creative Twists

Looking to mix things up? Here are some fun variations to try:

• Chocolate Drizzle: Drizzle melted vegan chocolate over the top for extra decadence.
• Mint Oreo Cheesecake: Add a few drops of peppermint extract to the filling and use Mint Oreos for a refreshing twist.
• Peanut Butter Swirl: Swirl in a few tablespoons of peanut butter into the filling before setting it for a delicious peanut butter and chocolate combo.

Serving Suggestions

• As a Frozen Treat: Pop your slice in the freezer for a few minutes for a firmer, ice-cream-like dessert.
• With Fresh Berries: Pair with raspberries or strawberries for a bright contrast.
• With Whipped Coconut Cream: A dollop of coconut whipped cream adds a light, airy touch.

How to Store Your Vegan Oreo Cheesecake

• Freezing: This cheesecake freezes well! Slice it, wrap each slice individually, and store in an airtight container in the freezer for up to 2 months. Simply thaw in the fridge before enjoying.
• Refrigeration: Store any leftover cheesecake in the fridge, covered, for up to 4-5 days.

Print Recipe

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Dairy-free

Vegan Oreo Cheesecake

Author: Mikii Cooking Method: Baking Courses: Desert Recipe Keys: C Cake D Dessert Vegan

Prep Time 15 mins Rest Time 2 hrs Total Time 2 hrs 15 mins

Servings: 8 Calories: 350

Best Season: Suitable throughout the year

Dietary:

D Dairy free G Gluten free

Description

Craving a creamy, indulgent dessert that’s dairy-free and full of rich Oreo flavor? This Vegan Oreo Cheesecake is here to satisfy your sweet tooth! This no-bake recipe combines the creaminess of a traditional cheesecake with the beloved crunch of Oreos, making it a dessert that’s as impressive as it is delicious. Plus, it’s simple to make and requires minimal ingredients.

Ingredients

Scale

1/2x 1x 2x 3x

For the Crust:

• 1 ½ cups crushed Oreo cookies (about 18 cookies)
• ¼ cup melted coconut oil (or vegan butter)

For the Filling:

• 1 ½ 1 cups raw cashews, soaked overnight or for at least 4 hours
• 1 cup coconut cream (just the thick part from a can of coconut milk)
• ½ cup maple syrup or agave syrup
• 2 tsp vanilla extract
• 10 Oreo 10-12 cookies, roughly chopped

For Topping:

• Extra Oreos for garnish, crushed or whole

Instructions

1. Step 1: Prepare the Crust

   1. Crush the Oreos: In a food processor, pulse the Oreos until they’re finely ground. Combine with the melted coconut oil, stirring until the mixture resembles wet sand.
   2. Press into the Pan: Firmly press the crust mixture into the bottom of a 9-inch springform pan, creating an even layer. Place it in the fridge to set while you prepare the filling.

1. Step 2: Make the Creamy Filling

   1. Blend Cashews and Coconut Cream: Drain the soaked cashews and add them to a high-speed blender or food processor. Add the coconut cream, maple syrup, and vanilla extract.
   2. Blend Until Smooth: Blend on high until the mixture is silky smooth and creamy, scraping down the sides as needed.
   3. Fold in Chopped Oreos: Transfer the filling mixture to a bowl and gently fold in the chopped Oreos, ensuring they’re evenly distributed.

1. Step 3: Assemble and Chill

   1. Pour Filling Over the Crust: Spread the Oreo cheesecake filling evenly over the crust, smoothing the top with a spatula.
   2. Refrigerate to Set: Let the cheesecake chill in the fridge for at least 4-6 hours, or overnight for best results. This allows the filling to firm up.

1. Step 4: Decorate and Serve

   1. Garnish with Extra Oreos: Just before serving, top your cheesecake with extra crushed or whole Oreos for a decorative touch.
   2. Slice and Enjoy: Carefully remove the sides of the springform pan, slice, and enjoy your luscious Vegan Oreo Cheesecake!

Nutrition Facts

Servings 8

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Amount Per Serving

Calories 350kcal

% Daily Value *

Total Fat 20g31%

Sodium 150mg7%

Total Carbohydrate 40g14%

Dietary Fiber 2g8%

Protein 5g10%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a creamier texture, ensure to soak cashews well and chill the cheesecake overnight if possible. Garnish just before serving to maintain a fresh appearance.