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! 

A no-bake vegan Oreo cheesecake on a blue cake dish.

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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 make you feel like a kid again.

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!
A vegan Oreo cheesecake with a slice taken out of it on a white plate.

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. 
A vegan Oreo cheesecake with a slice being taken out of it.

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. 

A collage of 4 pictures showing the process steps for making an oreo crumb crust for a cheesecake. Showing chopping the cookies, mixing coconut oil in with them and pressing it down.

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).

A collage of 4 pictures showing the process steps of blending the vegan cheesecake ingredients, adding crushed Oreos, and pouring the mixture into the springform pan to make an Oreo cheesecake.

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. 
A vegan Oreo cheesecake topped with dollops of buttercream and Oreo cookies.

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.

Someone sticking a fork into a vegan Oreo cheesecake.

More vegan cheesecake recipes

Vegan Oreo cheesecake recipe

A vegan Oreo cheesecake on a blue cake stand.
Diet
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5 from 7 rating

Vegan Oreo Cheesecake

Yield: 12
Prep: 15 minutes
Cook: 0 minutes
Chill Time: 3 hours
Total: 3 hours 15 minutes
Author: Monica Davis
A dairy-free cheesecake made with chocolate sandwich cookies.
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Ingredients

For the Oreo crumb crust:

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)

Equipment

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. 
Serving: 1piece, Calories: 431kcal, Carbohydrates: 39g, Protein: 4g, Fat: 31g, Saturated Fat: 18g, Sodium: 302mg, Potassium: 80mg, Fiber: 3g, Sugar: 26g, Vitamin C: 2.6mg, Calcium: 32mg, Iron: 3.4mg
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