Vegan Oreo Cheesecake

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!  I top mine with some vegan buttercream and extra Oreos fit for a Birthday party or special occasion. 

You will LOVE this Oreo Cheesecake because it’s…

• dairy-free, nut-free, and can easily be made gluten-free too. 
• quick and easy to make.
• 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!

What you will need to make a vegan Oreo Cheesecake…

• Oreos – or any sandwich cookie for the crust.  One full 14.3 oz package of regular of double stuffed Oreos or a gluten-free equivalent like 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 of Tofutti or Trader Joe’s brand non-dairy cream cheese.  The brand of cream cheese that you use will greatly 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 the refined coconut oil so it doesn’t have a coconut flavor.  You could swap out firm vegan margarine, but coconut oil works best.
• Sugar – to sweeten the cheesecake.  Any light-colored granulated sugar will work.
• Lemon Juice – to balance out the sweetness and for acidity to help the cream cheese set.
• Toppings – to decorate the cheesecake.  Additional Oreos, crushed Oreos, vegan whipped cream, or vegan buttercream frosting work well to decorate the top. 

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 or a food processor for this. 

How to make a vegan Oreo cheesecake:

To make the Oreo crust:

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).
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.
3. Place in the refrigerator to cool while you make the filling. 

To make the filling of the Oreo cheesecake:

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.
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.
3. Put vegan cream cheese, lemon juice, melted coconut oil, and sugar in a blender and blend until creamy.  (You may have to stop and scrape the edges a few times).
4. Pour the cheesecake mixture into a bowl and fold in the crushed Oreos.  (Don’t over stir).
5. Pour your cheesecake mixture on top of the Oreo crust and use a spatula to flatten it out.
6. Place the cheesecake back in the refrigerator for at least 2 hours to firm up.
7. 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 more firm after even more time in the fridge.  It’s best if allowed to set 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 at least a few hours before you plan to serve it.  The more time it has to cool, it will set firmer.
• This will keep in the fridge for about 5 days.  (Keep and serve cold).

How do I make this 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 sandwich cookie. K-Toos and Glutinos brands are both vegan and gluten-free options.  Trader Joe’s also carries a gluten-free sandwich cookie, but beware, it has egg in it. 

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.
• Want to make this into mini cheesecakes?  Check out the method that I use to make mini vegan cheesecake bites!
• 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!

Make sure to pin this dairy-free Oreo cheesecake recipe for later!

5 from 2 votes

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Vegan Oreo Cheesecake

Prep Time

15 mins

Cook Time

0 mins

Chill Time

3 hrs

Total Time

3 hrs 15 mins

 

A dairy-free cheesecake made with chocolate sandwich cookies.

Course: Dessert

Cuisine: American

Keyword: dairy-free cheesecake, vegan Oreo Cheesecake, vegan Oreo dessert

Servings: 12

Calories: 431 kcal

Author: Monica | The Hidden Veggies

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
• 1/3 cup lemon juice (freshly squeezed or jarred)
• 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:

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).

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.

3. Place in the refrigerator to cool while you make the filling.

To make the filling of the Oreo cheesecake:

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.

2. 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).

3. Put vegan cream cheese, lemon juice, melted coconut oil, and sugar in a blender and blend until creamy.  (you may have to stop and scrape the edges a few times).

4. Pour the cheesecake mixture into a bowl and fold in the crushed Oreos.  (Don't over stir).

5. Pour your cheesecake mixture on top of the Oreo crust and use a spatula to flatten it out.

6. Place the cheesecake back in the refrigerator for at least 2 hours to firm up.

7. Decorate the top of the cheesecake with more Oreos, crushed Oreos, and vegan buttercream frosting if desired.

Recipe 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 make the cheesecake at least a few hours before you plan to serve it. 

Nutrition Facts

Vegan Oreo Cheesecake

Amount Per Serving (1 piece)

Calories 431 Calories from Fat 279

% Daily Value*

Fat 31g48%

Saturated Fat 18g113%

Sodium 302mg13%

Potassium 80mg2%

Carbohydrates 39g13%

Fiber 3g13%

Sugar 26g29%

Protein 4g8%

Vitamin C 2.6mg3%

Calcium 32mg3%

Iron 3.4mg19%

* Percent Daily Values are based on a 2000 calorie diet.