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 or 2 cups total of my homemade vegan cream cheese, or 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:
- 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 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 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).
- 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 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 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 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!
A dairy-free cheesecake made with chocolate sandwich cookies.
- 20 Sandwich cookies
- 1/4 cup refined coconut oil (melted)
- 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
- 6-10 Sandwich cookies (optional for decorating the top)
- 1 cup vegan buttercream (optional for decorating the top)
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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).
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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.
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Place in the refrigerator to cool while you make the filling.
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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.
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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).
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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).
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Pour the cheesecake mixture into a bowl and fold in the crushed Oreos. (Don't over stir).
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Pour your cheesecake mixture on top of the Oreo crust and use a spatula to flatten it out.
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Place the cheesecake back in the refrigerator for at least 2 hours to firm up.
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Decorate the top of the cheesecake with more full Oreos, crushed Oreos, and vegan buttercream frosting if desired.
- 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.
