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Vegan Oreo Cheesecake

This vegan Oreo cheesecake is so easy to make and is completely no-bake! With a simple, creamy dairy free cheesecake filling and delicious cookie crust, this dessert is the ultimate celebration of cookies and cream.
Course Dessert
Cuisine American
Prep Time 15 minutes
Chill Time 1 day 4 hours
Total Time 1 day 4 hours 15 minutes
Servings 8 servings
Calories 557kcal
Author Sally

Ingredients

For the base:

  • 165 grams Oreo cookies
  • 3 tablespoons vegan butter melted and cooled

For the filling:

  • 1 ½ cups cashews soaked in boiling water for 1 hour
  • 255 grams vegan cream cheese
  • ½ cup maple syrup
  • ¼ cup coconut oil
  • ½ cup crushed Oreo cookies

To serve:

  • Whipped coconut cream see notes
  • Extra Oreo cookies

Instructions

  • Line the base and sides of a round 20cm springform pan with baking paper (place the base into the springform pan upside down so the base is flat). Set aside.
  • Start by making the base of the cheesecake. In a food processor, add the Oreos and blitz to a fine crumb. Add in the melted butter and mix until you get the consistency of wet sand. Place the biscuit mixture into the prepared pan and press down firmly with the bottom of a glass (or your fingers) until it’s evenly covering the base. Set aside in the freezer to chill for about 30 minutes while you make the filling.
  • Make the filling by adding the soaked cashews (drained and rinsed well), vegan cream cheese, maple syrup, and coconut oil to a blender. Blend together until really smooth and creamy. Depending on your blender this may take 5 or so minutes. You know it’s smooth enough when you rub some of the mixture between your fingers and there is no graininess. Add in the crushed Oreos and mix again until combined.
  • Remove the pan from the freezer and pour the mixture over the base. Smooth out the top evenly so you have a flat surface and then place the cheesecake back in the freezer overnight to chill.
  • The next day, you can remove the cheesecake from the freezer, release it from the pan and place it in the fridge for at least 4 hours until ready to serve. To serve, I piped on some whipped coconut cream and added some extra Oreo cookies. Continue to store the cheesecake in the fridge covered for up to 5 days.

Notes

Coconut whipped cream: To make this, place a can of coconut milk in the fridge the night before making and chill the mixing bowl of your stand mixer in the fridge. Scoop out the hardened coconut milk from the top of the can and place the mixing bowl and beat for about 10 minutes using a whisk attachment. Add in a splash of vanilla extract and a tablespoon of icing sugar and mix until thick and creamy. Place in the fridge again for about an hour before serving to firm up.
The cheesecake needs overnight in the freezer to set properly. Skipping this step or just placing the cheesecake in the fridge will mean your cheesecake will not have the correct texture. This cheesecake is best if it’s left to rest for an additional 24 hours in the fridge after being removed from the freezer but is not essential.

Nutrition

Calories: 557kcal | Carbohydrates: 39g | Protein: 8g | Fat: 34g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 1g | Sodium: 242mg | Potassium: 255mg | Fiber: 3g | Sugar: 23g | Vitamin A: 201IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 5mg