Slices from Oreo Heaven
This vegan Oreo cheesecake has a beautiful creamy texture that takes almost no time to prepare. Just let it chill in the fridge until it thickens.
This recipe also contains no cashews which many of you will be glad about!
If you love an Oreo recipe, be sure to check out my vegan Oreo chocolate chip cookies.
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Ingredients For This Recipe
- Oreos - these will be used for the base, filling and topping.
- Vegan butter block
- Pinch of salt
- Vegan cream cheese - I love to use the vegan Philadelphia cream cheese.
- Powdered sugar
- Fresh lemon juice
- Vanilla extract
- Coconut oil - this helps to thicken the cheesecake.
- Vegan double cream - to be whipped.
How To Make A Vegan Oreo Cheesecake
Step-By-Step Instructions
For the full method and ingredient amounts, please refer to the recipe card at the bottom of this post.
1: Grease a round springform tin.
2: Blitz the Oreos for the base.
3: Add the wet base ingredients to the blender.
4: Press the base 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.
Tips For Making Oreo Cheesecakes
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 base they can be a little more coarse.
Don't Remove The Oreo Creme Centres
This contributes towards a creamy texture so make sure that you use the whole of each Oreo.
Why You Will Love This Oreo Cheesecake Recipe
- It's so creamy and delicious.
- This recipe is an Oreo lover's dream.
- The base is nice and thick.
- There are Oreos inside the base, filling and as a topping.
- This cheesecake is fully vegan and dairy-free.
Frequently Asked Questions
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!
Two of the main pieces of equipment that you will need are an 8-inch, round springform 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.
How To Store This Cheesecake
Store your Oreo cheesecake in the fridge for up to 5 days. It will continue to thicken as time goes on.
More Cheesecake Recipes
Vegan Blueberry Cheesecake Bars
Vegan Strawberry Shortcake White Chocolate Cheesecake
Print
Creamy Vegan Oreo Cheesecake (No-Bake)
- Total Time: 12 hours 20 minutes
- Yield: 12 slices 1x
- Diet: Vegan
Description
This vegan oreo cheesecake is creamy and silky smooth. The base is thick and compliments the filling nicely. Be sure to try it.
Ingredients
For the crust:
- 350g Oreos
- 120g vegan butter block (melted)
- Pinch of salt
For the cheesecake filling:
- 400g vegan cream cheese
- 80g powdered sugar
- 1 Tablespoon fresh lemon juice
- 0.5 teaspoon vanilla extract
- 30g coconut oil (melted)
- 150ml vegan double cream
- 100g Oreos (crushed finely)
Instructions
Preparation:
- Grease an 8” 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 base 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 base out from the freezer and pour the filling over it.
- 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.
- Prep Time: 20 minutes
- Cook Time: 12 hours
- Category: No-Bake
- Method: No Baking
- Cuisine: Oreo Cheesecake
Nutrition
- Serving Size: 1 Slice
- Calories: 248
- Sugar: 10.1 g
- Sodium: 399.3 mg
- Fat: 21.3 g
- Carbohydrates: 12.7 g
- Protein: 2.5 g
- Cholesterol: 40.8 mg
Keywords: vegan cheesecake, cheesecake recipe, oreo, oreo cheesecake, no bake, no bake cheesecake
Carrie says
I left this cheesecake in the fridge a little longer and it was so thick and delicious!
★★★★★