Want a cheesecake that is thick, luscious and completely delectable? This vegan Oreo cheesecake has a beautiful creamy texture that takes almost no time to prepare. Let it chill in the fridge until it sets, then you can enjoy.
Unlike some of my other no-bake cheesecakes, this easy recipe contains no cashews which means You don't to wait for them to soak. Instead, you can get straight into the recipe from minute one. I'm sure that many of you will be glad about that!
One other thing that I love about this dessert is that it is a combination of two of my favorite things in the entire world. Oreos and cheesecake. I mean, it doesn't get much better than that, right?
If you love an Oreo recipe as much as I do, make sure to check out my vegan oreo chocolate chip cookies, eggless oreo cake loaf and eggless red velvet cake loaf with oreos recipes which will transport you to Oreo utopia.
Why You Will Love This Cheesecake
- Luscious Texture - The filling is the creamiest! It sits on a very thick Oreo crust which is crunchy and beautifully contrasted. Their textures are so different, yet so complimentary. The same applies to my vegan chocolate cheesecake and vegan salted caramel cheesecake which are both very similar in consistency.
- Easy-to-Follow Recipe - All you need to do in this recipe is make the crust and filling, then pour the filling over it. The fridge will do the rest of the work.
- An Oreo Dream - This recipe takes the love of Oreos to a whole new level. The cookies feature in the crust, filling and topping which means that there are Oreos all the way through the cheesecake from top to bottom.
- Allergy Friendly & Plant Based - This vegan Oreo cheesecake recipe is completely vegan and dairy free.
- Oreos - The main ingredient for this cheesecake recipe. These will be used for the crust, filling and topping in order to bring out those delicious Oreo flavors as much as possible.
- Vegan cream cheese - I love to use the vegan Philadelphia cream cheese and the vegan Oatly cream cheeses for my cheesecakes as they're the most identical in texture to their non-vegan counterparts. They help the filling to be thick like a good cheesecake should be.
- Fresh lemon juice - This is an underrated ingredient that I love to add to most of my no-bake, dairy-free cheesecake recipes. As it contains no actual cream cheese, I find that a little bit of lemon juice gives it that authentic 'cheesecakey' taste. Therefore, if you were once a dairy consumer, you'll know exactly what I mean by this. There's no need to miss out! I used this food hack for my vegan blueberry cheesecake bars and vegan biscoff cheesecake recipes and people loved them!
- Coconut oil - By adding some melted coconut oil, it helps to thicken the cheesecake even more.
- Vegan double cream - You will specifically need dairy-free double whipping cream for this recipe. When you whip it to stiff peaks and add it to the cheesecake filling, it totally transforms the cheesecake, making it fairly light, airy and even more enjoyable.
See recipe card for full information on individual ingredients and quantities.
Substitutions & Variations
- If you're a person that likes to limit the amount of oil that they consume, you can make this cheesecake oil free by simply taking out one of the ingredients. The coconut oil. However, this will affect the texture a little as a result. It won't set quite as well in the fridge and therefore, it may require some extra time in there.
- I've recommended that you sprinkle extra Oreo crumbs onto the top of the cheesecake but if that's too much Oreo for you in this recipe, you can add a different topping. I add chocolate shavings to my vegan chocolate orange cheesecake but this can be anything from chopped nuts, to fresh fruit, to a salted caramel drizzle.
How To Make A Vegan Oreo Cheesecake
For the full method, please refer to the recipe card at the bottom of this post.
1: Grease a round springform tin.
2: Blitz the Oreos for the crust.
3: Add the wet base ingredients to the blender.
4: Press the crust into the greased tin.
5: Add all the filling ingredients apart from the cream and Oreos to a bowl and mix.
6: Add the cream and whisk until the mixture thickens.
7: Fold in the crushed Oreos.
8: Refrigerate the cheesecake in the fridge.
Crushing the Oreos - If you don't have a high-speed blender or a food processor at hand, you can place your Oreos into a large ziplock bag and crush them with a rolling pin instead. It is important that the crumbs are extra fine for the filling but for the crust they can be a little more coarse.
Don't remove the 'creme' centers - Not removing the white filling from the Oreos contributes towards achieving a creamy Oreo cheesecake texture, so make sure that you use the whole thing.
Many stores and supermarkets here in the UK now offer gluten free Oreos in the 'free from' section. Be sure to check if they do where you live! Otherwise, this won't be possible as original Oreos contain gluten.
Two of the main pieces of equipment that you will need are an 8-inch, round spring-form baking tin and a hand-whisk. Using a springform tin makes removing the cheesecake far easier and the hand-whisk will be used with whipping up the filling ingredients.
Slice the cheesecake up and store inside an airtight container for up to 3 months. Let the slices thaw individually at room temperature for a few hours.
Don't do this! This is a no-bake cheesecake which can only go into the fridge.
Store your Oreo cheesecake in the fridge for up to 5 days. It will continue to thicken as time goes on.
More Vegan Cheesecake Recipes
If you tried this Vegan Oreo Cheesecake Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you!
Creamy Vegan Oreo Cheesecake (No-Bake)
For the crust:
- 350 g Oreos
- 120 g vegan butter block melted
- Pinch of salt
For the cheesecake filling:
- 400 g vegan cream cheese
- 80 g powdered sugar
- 1 Tablespoon fresh lemon juice
- 0.5 teaspoon vanilla extract
- 30 g coconut oil melted
- 150 ml vegan double cream
- 100 g Oreos crushed finely
- Grease an 8-inch round springform baking tin with vegan butter.
Make the Oreo crust:
- Add your Oreos to a high-speed blender or food processor and blitz until fine crumbs form.
- Next, pour in the melted butter and salt. Blitz to create a wet base mixture.
- With the flat bottom of a glass, press the Oreo base into the bottom of the greased cake tin.
- Place the crust into the freezer while you make the cheesecake filling.
Make the cheesecake filling:
- In a large mixing bowl, mix together the cream cheese, powdered sugar, lemon juice, vanilla extract and melted coconut oil.
- Next stir in the vegan double cream. Add the mixture to the bowl of a stand mixer with the whisk attachment or use an electric hand-whisk to whisk the mixture in the mixing bowl for roughly 5 minutes until it thickens and the peaks are quite stiff and can hold themselves.
- Finally fold in the finely crushed Oreos to complete the Oreo filling. Take the crust out from the freezer and pour the filling over it.
Refrigerate the cheesecake:
- Top with extra Oreo crumbs if you wish, then place in the fridge to set for at least 12 hours. The longer you leave it in the fridge, the thicker it will become.
- Remove the cheesecake from the springform tin. Slice and serve.
- If you don't have a high-speed blender or a food processor at hand, you can place your Oreos into a large ziplock bag and crush them with a rolling pin instead. It is important that the crumbs are extra fine for the filling but for the crust they can be a little more coarse.
- Not removing the white filling from the Oreos contributes towards achieving a creamy Oreo cheesecake texture, so make sure that you use the whole thing.