Vegan Oreo Cheesecake features a chocolate cookie crust and cookie-infused filling. This dairy-free cheesecake recipe is loaded with flavor. It’s a creamy chocolate dessert everyone loves!
Use a vegan graham cracker crust for a creative twist.
This vegan oreo cheesecake proves that vegans do NOT lead a life of quiet deprivation. Because we can be both healthy and indulgent and still keep it dairy-free.
The more I’ve studied vegan desserts, the more I realize that many desserts are easier without all the eggs and dairy. This plant-based cheesecake is a prime example.
Why This Recipe is a Winner
- A thick cookie crust creates an excellent foundation for this piled-high vegan oreo cheesecake
- Full-fat coconut milk adds creaminess to the final texture of this decadent dessert
- Crumbled cookies throughout the batter bake into wonderfully soft morsels of flavor discovered in every bite
If you need a guide on making vegan cheesecake, this video shows how to make my Vegan New York Cheesecake.
What You Need
You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.
- Lemon — We’ll use both the zest and the juice of the lemon.
- Oats — I used rolled oats for this recipe, but you can substitute instant oats.
- Chia — We’ll add some ground chia seeds to create a thicker texture. You can use whole chia seeds; I just prefer ground because it creates a smoother finished texture.
- Syrup — I used maple syrup, but you can substitute agave nectar.
- Milk — We’ll use almond milk for the best overnight oats! Substitute your favorite plant-based milk.
- Yogurt — I love adding some plant-based yogurt (plain, unsweetened) for an even more tangy flavor.
- Protein Powder — I add some vanilla protein powder for increased flavor and nutrients. If your protein powder is not sweetened, you may want to add an extra teaspoon or two of sweetener.
- Cornstarch — We’ll use cornstarch to thicken the lemon curd topping.
- Turmeric — A pinch of turmeric makes that lemon curd sunny yellow.
- Oreo cookies — Between the crust, filling, and topping, you’ll need one full package of Oreos (or gluten-free chocolate sandwich cookies). I don’t recommend double-stuf.
- Coconut oil — Use refined coconut oil for a more neutral flavor or virgin coconut oil for more coconut flavor.
- Raw cashews — You can find these in health food stores or even online. There’s no need to soak them.
- Coconut milk — To make sure you’re using full-fat coconut milk, the can should have 12+ grams of fat.
- Vegan cream cheese — You’ll need two 8-ounce containers. I typically use Tofutti or Daiya.
- Silken tofu — These come in different sizes, but anything between 12 to 14 ounces will work.
- Granulated sugar
- Vegan butter — You can use any store-bought dairy-free vegan butter or make homemade dairy-free butter.
- Vinegar — This is an optional ingredient, but adding a bit of apple cider vinegar creates a depth of flavor.
- Flour — We’ll use a little all-purpose flour as a thickener.
How to Make Vegan Oreo Cheesecake
Here are the steps to make this Vegan Oreo cheesecake:
- Make the crust by processing the cookies in a food processor and then adding fat. Press this into a springform pan.
- Make the filling by adding the cashews and coconut milk in a food processor. Pulse until smooth.
- Add the vegan cream cheese and tofu and pulse again until smooth.
- Pour in the sugar, cornstarch, butter, and vanilla. Pulse for up to a minute until it’s a creamy consistency. Then, mix in the flour, followed by the crumbled cookies.
- Pour the filling into the crust and spread the remaining chopped Oreos on top.
- Bake the cheesecake for 60 minutes and then turn the oven off and leave the cheesecake in the oven for another hour.
- Transfer the cooled cheesecake to the refrigerator for up to 4 hours until chilled.
A water bath is optional but recommended to prevent cracks in the cheesecake. It’s easy to do. Wrap the bottom of the springform pan in foil. Place the springform pan in a larger pan (like a roasting pan) and pour about 2 cups of water into the roasting pan. Then place that in the oven and bake.
If you love creamy, decadent desserts, this Vegan Oreo Cheesecake is right up your alley.
For more detailed information and step-by-step instructions, check out my post on how to make an Oreo Pie Crust.
Cover and store the cheesecake in the fridge for up to 7 days. You can freeze it by wrapping tightly and storing it in a freezer-proof container or a freezer bag. It will keep up to 2 months.
- Add up to ¼–cup cocoa powder to the cheesecake batter to make a chocolate vegan Oreo cheesecake.
- Drizzle the top of the cheesecake with some vegan chocolate syrup
- A dollop of Vegan Coconut Cream on top would be very nice!
You can’t even tell this is vegan! I make this a couple times a year for different holidays. I’ve made this exact recipe as well as modifying it and making a gingerbread cookie base, pumpkin cheesecake and caramel pecan topping. The Cheesecake base is to die for whether you make it as it, make it plain, or modify to your favorite flavor! SO SO GOOD!
I made this for Thanksgiving and it was wonderful! My non-vegan friends even came back for seconds (and thirds)!
Vegan Oreo Desserts
Yes, you love this Vegan Oreo Cheesecake, so here are even more Oreo recipes to enjoy:
So, hold on to your hats and get out your forks and join me in having a slice of this Vegan Oreo Cheesecake…or maybe even two!
Vegan Oreo Cheesecake
Vegan Oreo Crust
- 24 Oreo cookies or 1½ cup Oreo cookie crumbs
- 4 tablespoons coconut oil (or vegan butter)
Vegan Oreo Cheesecake Filling
- ½ cup raw cashews
- 13.5 oz can coconut milk (full fat coconut milk)
- 2 8 oz containers vegan cream cheese
- 14 oz container silken tofu (see note)
- 1 cup granulated sugar
- 3 tablespoons cornstarch
- ½ cup vegan butter
- 1 tablespoon vanilla
- 1 tablespoon apple cider vinegar (see note)
- ¼ cup all-purpose flour
- 20 Oreo cookies roughly chopped for the batter and topping
For the Vegan Oreo Crust:
- Place the whole cookies in a food processor and pulse until the cookies resemble a coarse crumbly flour. Add the coconut oil and pulse for another second or two to combine. For more detailed instructions and step-by-step photos see this recipe on how to make an Oreo pie crust.
- Press the cookie crumb crust into an 8" springform pan. Distribute evenly across the bottom and up the sides of the pan. Set aside.
For the Vegan Oreo Cheesecake Filling:
- Place the raw cashews and the coconut milk in a food processor. Feel free to use the same bowl you used for the crust. Pulse the food processor for several seconds to break down the cashews. Open the lid and stir down any ingredients that might have risen to the top of the bowl. Now pulse for several seconds, up to a minute, until smooth and creamy.
- Add the vegan cream cheese and tofu and pulse again until smooth and creamy.
- Next, add the sugar, corn starch, butter, vanilla, and vinegar. Pulse for several seconds, up to a minute, until you have a nice, creamy mixture.
- If your food processor is getting full, transfer the mixture to a large bowl, and stir in the flour. Then add half of the chopped Oreos and stir to combine. Set aside.
- Turn your oven to 325°F/160°C while you let the filling settle for a few minutes.
- When the oven is ready, pour the cheesecake filling into the prepared crust and spread the remaining chopped Oreos over the top. Whether using a water bath or not, I recommend wrapping the bottom of the springform pan with foil to prevent it from leaking.
- Optional Waterbath: To bake your cheesecake in a water bath (to prevent the top from cracking), wrap the bottom of the pan in foil, place it in a roasting pan, and pour water in the roasting pan, up to ¼" of the pan.
- Bake for 60 minutes and then turn the oven off and leave the cheesecake in the oven for another hour. Remove it from the oven and allow it to cool before covering and placing it in the fridge. I recommend letting the cheesecake chill for at least four hours (or even a full day) before slicing and serving.
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- This recipe calls for vegan butter — I use Earth Balance.
- I’m using raw cashews in this recipe — without presoaking them first.
- Regarding silken tofu, the packages are usually 12 to 14 ounces. This size package will work just fine.
- I recently added apple cider vinegar to the recipe because I find it adds more depth of flavor. It’s optional, but I highly recommend it.
The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.
This post was originally published in 2014 and was updated to include new photos, new text, and an updated recipe in 2020.