Vegan Oreo Cheesecake
A dairy-free cheesecake made with chocolate sandwich cookies.
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:
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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.
To make the filling of the Oreo cheesecake:
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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.
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.