Creamy Vegan Oreo Cheesecake (No-Bake)

5 from 2 votes

This vegan oreo cheesecake is creamy and silky smooth. The base is thick and compliments the filling nicely. Be sure to try it.

Prep Time20

Cook Time12

Total Time12 20

Course: Dessert

Cuisine: Oreo Cheesecake

Diet: Vegan

Servings: slices

Calories: 433kcal

Author: DJ

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.

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.

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.