This Vegan Oreo Cheesecake is a decadent, dreamy, dessert that will not disappoint! Rich and creamy no-bake cheesecake filled with Oreo cookie crumbs on a sweet and crunchy crust made of crushed sandwich cookies!
This dairy-free oreo cheesecake is my kids' favorite dessert and they request it each year for their birthdays. I like to top it with some vegan buttercream and extra Oreos to make it look special for a Birthday party or special occasion.
One taste and this dessert will have you feeling like a kid again.
Jump to:
- ❤️ This oreo cheesecake is
- 🧾 Ingredients and substitutions
- 🔪 Helpful tools
- 🥄 How to make a vegan oreo cheesecake
- 👩🏻🍳 Pro Tips
- 🌾 How to make it gluten-free
- ✨ Oreo cheesecake variations
- 🥡 How to store a dairy-free oreo cheesecake?
- ❄️ Can I freeze vegan cheesecake?
- 🌟 More vegan cheesecake recipes
- 📋 Vegan Oreo cheesecake recipe
❤️ This oreo cheesecake is
- nut-free and can easily be made gluten-free.
- quick and easy to make.
- made without expensive cashews.
- perfect for summertime since it's no-bake and won't heat up the house.
- loved by all and will have the whole family jumping for joy!
🧾 Ingredients and substitutions
- Oreos - or any sandwich cookie for the crust. One full 14.3 oz package of regular or double stuffed Oreos or a gluten-free equivalent like gluten-free Oreos, K-Toos, or Glutino gluten-free sandwich cookie. (You will need 2 containers of these since they come in 8 oz packages
- Vegan Cream Cheese - for the cheesecake filling. You will need two 8 oz packages or 2 cups total of my homemade vegan cream cheese, Tofutti, or Trader Joe's brand non-dairy cream cheese. The brand of cream cheese that you use will significantly affect the flavor.
- Refined Coconut Oil - to hold the cookie crumb crust together and to help the cheesecake filling firm up. Make sure to use refined coconut oil so it doesn't have a coconut flavor. You could swap it out for vegan butter, but coconut oil works best.
- Sugar - to sweeten the cheesecake. Any light-colored granulated sugar will work.
- Lemon Juice - to balance the sweetness and acidity to help the cream cheese set.
- Vanilla Extract - for flavor.
- Toppings - to decorate the cheesecake. Additional Oreos, crushed Oreos, vegan whipped cream, whipped cream frosting, or vegan buttercream frosting work well to decorate the top.
🔪 Helpful tools
- Springform Pan - this is not totally necessary, but it allows you to get the cheesecake out of the pan without breaking the crust. An 8-inch springform pan works best.
- Food Processor - to chop up the Oreos. This is also not a necessity but will make it quicker and easier. If you don't have one, you can chop the Oreos in a blender or place them in a bag and hit them with a wooden spoon.
- Blender - to blend the cheesecake filling. You can also use an immersion blender, a stand mixer, or a food processor for this.
🥄 How to make a vegan oreo cheesecake
Make the Oreo cookie crust
Step 1 - Place 20 Oreo cookies in a food processor and blend until they are crushed into tiny pieces. (You can also put them in a bag and hit them or roll a rolling pin over them until they are crushed).
Step 2 - Mix 1/4 cup of melted refined coconut oil with the crushed sandwich cookies and then press the mixture to the bottom of a springform pan.
Step 3 - Place in the refrigerator to cool while you make the filling.
Make the Oreo cheesecake filling
Step 1 - Set out vegan cream cheese about 1 hour before making the cheesecake to warm up to room temperature or place it in the microwave for about 20 seconds.
Step 2 - Put about 8 cookies in a sealed plastic bag and hit with the back of a wooden spoon a few times until they are crushed into pieces (about 1/4 inch in size) and set aside.
Step 3 - Put dairy-free cream cheese, lemon juice, vanilla, melted coconut oil, and sugar in a blender and blend until creamy. (You may have to stop and scrape the edges a few times).
Step 4 - Pour the cheesecake mixture into a bowl and fold in the crushed Oreos. (Don't over-stir).
Step 5 - Pour your cheesecake mixture on top of the Oreo crust and use a spatula to flatten it out.
Refrigerate the cheesecake
- Place the cheesecake back in the refrigerator for at least 2 hours to firm up.
- Decorate the top of the cheesecake with more Oreos, crushed Oreos, and vegan buttercream frosting if desired.
Note: It will firm up enough to slice in about 2 hours, but will continue to set and become firmer after even more time in the fridge. It's best if allowed to set up for 4-24 hours.
👩🏻🍳 Pro Tips
- Make sure to let the cream cheese warm up to room temperature before blending. This gives you a creamier more consistent texture.
- Use refined coconut oil, regular unrefined coconut oil will give your cheesecake a strong coconut flavor.
- Fold in the cookie crumbs just enough to combine them. If you over-stir it after adding the cookies, your cheesecake will be brown from the chocolate.
- Plan ahead and make the cheesecake for at least a few hours before you plan to serve it. The more time it has to cool, it will set firmer.
🌾 How to make it gluten-free
All of the ingredients in this cheesecake are gluten-free except for the Oreos, so all you will need to do is swap the Oreos for a gluten-free Oreos or an equivalent sandwich cookie. K-Toos and Glutino brands are both vegan and gluten-free too. Trader Joe's also carries a gluten-free sandwich cookie too, but beware, it has egg.
✨ Oreo cheesecake variations
- Use any flavor of sandwich cookie that you like for the crust and within the cheesecake. There are tons of fun flavors like chocolate mint, lemon, Birthday cake, and more.
- If you don't want to use cookies for the crust, you can also use a graham cracker crust or try my homemade vegan gluten-free graham cracker crust!
- If you just want a classic vegan cheesecake made without dairy or nuts, try my no-bake vegan cheesecake recipe!
🥡 How to store a dairy-free oreo cheesecake?
Store your cheesecake in the fridge until ready to serve. It will keep in the fridge for about 5 days. (Keep and serve cold).
❄️ Can I freeze vegan cheesecake?
Yes, the cheesecake will keep well in the freezer. Simply wrap it tightly with plastic wrap so that no air is touching the cheesecake and it will keep well for up to 3 months.
🌟 More vegan cheesecake recipes
📋 Vegan Oreo cheesecake recipe
Vegan Oreo Cheesecake
Equipment
Ingredients
For the Oreo crumb crust:
- 20 sandwich cookies
- 1/4 cup refined coconut oil (melted)
For the cheesecake filling:
- 2 cups vegan cream cheese (I like Tofutti brand)
- 2/3 cup sugar
- 1/2 cup refined coconut oil
- 1 teaspoon vanilla extract
- 1/4 cup lemon juice (freshly squeezed or jarred) (use 1/3 cup for a less sweet cheesecake)
- 8 sandwich cookies crushed
To decorate the top of the cheesecake:
- 6-10 sandwich cookies (optional for decorating the top)
- 1 cup vegan buttercream (optional for decorating the top)
Instructions
To make the Oreo crust
- Place 20 Oreo cookies in a food processor and blend until they are crushed into tiny pieces. (You can also put them in a bag and hit them or roll a rolling pin over them until they are crushed).
- Mix 1/4 cup of melted refined coconut oil with the crushed sandwich cookies and then press the mixture to the bottom of a springform pan.
- Place in the refrigerator to cool while you make the filling.
To make the filling of the Oreo cheesecake
- Set out vegan cream cheese about 1 hour before making the cheesecake to warm up to room temperature or place it in the microwave for about 20 seconds.
- Put about 8-10 cookies in a sealed plastic bag and hit with the back of a wooden spoon a few times until they are crushed into pieces (about 1/4 inch in size and set aside).
- Put 2 cups vegan cream cheese, 2/3 cup sugar in a blender, 1/2 cup melted coconut oil, 1/4 cup lemon juice, and 1 teaspoon vanilla into a blender or food processor, then blend until creamy. (You may have to stop and scrape the edges a few times).
- Pour the cheesecake mixture into a bowl and fold in the crushed Oreos. (Don't over stir).
- Pour your cheesecake mixture on top of the Oreo crust and use a spatula to flatten it out.
- Place the cheesecake back in the refrigerator for at least 2 hours to firm up.
- Decorate the top of the cheesecake with more full Oreos, crushed Oreos, and vegan buttercream frosting if desired.
Notes
- Make sure to let the cream cheese warm up to room temperature before blending. This gives you a creamier more consistent texture.
- Use refined coconut oil, regular unrefined coconut oil will give your cheesecake a strong coconut flavor.
- Fold in the cookie crumbs just enough to combine them. If you over-stir it after adding the cookies, your cheesecake will be brown from the chocolate.
- Plan ahead and make the cheesecake at least a few hours before you plan to serve it.
Nutrition
⭐⭐⭐⭐⭐ Click the stars above or leave a comment! I'd love to hear from you!
Do I use the two 8 oz of vegan cream cheese for the recipe?
Yes, 1 (8oz) container is 1 cup, so you will need 2. 🙂
Hi what size tone should be used for this recipe?
Thank you!
It depends on how thick that you want it. I usually use an 8-inch spring form pan. Enjoy!
Hey , what is a good replacement for the lemon juice. My mom is allergic to lemon. Anything else could work?
You can use lime juice instead of lemon. You could also use 3 tablespoons of apple cider vinegar instead. Enjoy! 🙂
Hi there,
Are you able to freeze this and if so for how long?
Yes, you can freeze it. Just be sure to wrap it tightly and completely so air doesn't get to the cheesecake, and it should keep well for about 2 months. Enjoy! 🙂
Hi Monica!
I just sent a comment, asking about the size of your cake pan. I'm sorry to bother you, as I have just found the measurements of your pan further up in your post! My bad!
Kind greetings,
Cindy
No problem! I hope that your husband enjoys it and has a happy birthday! 🙂
Hi Monica!
I plan to make this cake for my husband's birthday. I'm thankful for your easy recipe and that you provide the public with many, many more soulful, cruelty-free, vegan recipes! 🙂
My question: Your cake pan looks quite small. I couldn't find how big it is anywhere, but I feel like that's important information. If I end up using your recipe for my pan which is definitely bigger, the cake won't be very high at all, so I wanted to ask how big your pan is, so I roughly know how much more ingredients I will need.
I hope to hear from you soon!
Kind greetings from Austria,
Cindy
Have you tried this with your vegan cream cheese recipe (the one with tofu)? I make that frequently and love it! Thanks!
I have used my homemade. It worked, but it wasn't quite as good as when I make it with the store-bought variety.
I have been following a vegan diet for two months, but I have not tried any cream cheese yet! Can you tell me a brand or brands that you might recommend? I think I will be making this for my husband’s birthday!!
I have enjoyed your recipes, and I look forward to making this as well! Thank you for being such a great resource 🙂
Congrats on going vegan! I usually use Tofutti Brand or the vegan cream cheese from Trader Joes for this cheesecake. Enjoy!
My SIL and MIL are vegan and we all eat vegan when together. I made this and had it tonight for Christmas evening dessert. It was DELICIOUS!!!
Thanks, Rachel! I'm so happy that you all like it! 🙂
can i use rapeseed oil in replace of refined coconut oil??
Sorry, but the coconut oil is solid at room temperature, and that is what makes the cheesecake set, so it won't work with any oil that is liquid at room temperature.
Can I make this in advance like 2 days?
Yes! It's even better if it sits a day or to in the fridge before serving. Just eat it or freeze it before 5 days. Enjoy! 🙂
Can I use meted vegan butter in place of coconut oil? I have a coconut allergy.
Hi Amanda, Yes you can use vegan butter instead. Just try to use a firm butter, like the stick version of Earth Balance or the Mikayo butter, so it stays firm. I use coconut oil to make it firm. Hope you enjoy it! 🙂
Wow, this looks so good! I'm so happy it's dairy-free 🙂 Perfect for a fun summer treat. I'm always looking for recipes that I can use my springform pan with. Super excited to try this
Looks amazing! I can't wait to try it!
This looks crazy delicious! Wish I had a slice right now!
BEAUTIFUL dessert! Even better when it's vegan and gluten free - love being able to tickle everyone's tastebuds!
Aww, thanks so much! 🙂