This Vegan Oreo Cheesecake has layers of cookies and cream in its decadent, ultra-smooth cream cheese filling and an Oreo cookie crust. No nuts or tofu needed for this easy no-bake dessert!
If you’re looking to ‘wow’ your friends and family with the best dessert, this Vegan Oreo Cheesecake is the right choice.
It’s luscious cookies and cream filling on top of the super simple Oreo cookie crust tastes out-of-this-world and so creamy without being overly sweet. It doesn’t get much more decadent than this!
Even beginner bakers can tackle this easy vegan cookies and cream cheesecake. The 2-ingredient crust needs a quick trip in the oven before it’s ready to host the cookies and cream cheese filling.
Once the finished cake sets in the fridge for a few hours and is topped with a layer of vegan whipped cream or vegan vanilla frosting, you and your guests can dig in!
Bring this tasty vegan cheesecake to all of your celebrations! It’s:
- Nut free, dairy free, and easy to make gluten free.
- Made with simple vegan ingredients. No tofu needed!
- Perfect to prepare ahead of time and freezer-friendly.
- Rich, creamy, and oh so delicious!
If you love Oreo desserts, make sure to make my Vegan Mint Chocolate Oreo Cupcakes!
Are Oreo cookies vegan?
Classic Oreos are made without any dairy, eggs, honey, or other animal-derived ingredients, meaning they’re vegan-friendly. Even if you don’t want to use the Oreo brand to make this cake, Nature’s Own, 365 Brand, or another Oreo-type or sandwich cookie will work.
How to make an Oreo cheesecake crust
Start by pulsing 25 of your Oreo cookies in a blender or food processor until you’re left with a fine, crumbly mixture.
Dump the cookie crumbs into a large bowl. Stir them together with melted vegan butter.
Pour the crumb and butter mixture into a pie pan and press it down evenly using the bottom of a water glass. The bottom of the crust should be even and going up the sides of the pan. Bake for a few minutes, then let it cool while you work on the filling.
How to make vegan Oreo cheesecake
Beat the cream cheese in a bowl of a standing mixer or with a handheld mixer until it’s smooth. Next, add the coconut cream, sugar, lemon juice and vanilla and beat until smooth and creamy. Finish by mixing in the melted coconut oil and crushed or chopped Oreos.
Pour the finished filling into the cooled crust and use a spatula to spread it out into an even layer. Let the Oreo cheesecake chill in the fridge for at least 4 hours so it firms up.
To finish, decorate the cheesecake by piping vegan whipped cream or vanilla frosting and whole and crushed Oreo cookies on top. Slice and enjoy!
Tips and substitutions
- Let it chill – The finished cheesecake needs to chill in the fridge for at least 4 to 6 hours before serving. It’ll be too soft if you try to serve it right away. For the best results, prepare the cheesecake a day before serving so it can firm up in the fridge overnight.
- How to slice – For smooth, clean slices of cheesecake, run the blade of a sharp knife under hot water first. Repeat this step for every slice of cake.
- Gluten free – Use gluten free Oreos if you want to make a gluten free cheesecake.
- Mini Oreo cheesecakes – Make my Oreo Mug Cheesecake for quick, kid-size portions!
Decorating cheesecake
For a classic presentation, use a pastry bag and star tip to pipe vegan whipped cream or vegan vanilla frosting around the top edge of the cake. Sprinkle crushed Oreos in the center and push cookies (upright) into the frosting/whipped cream.
Want to take it up a notch? A layer of ganache, shaved vegan white chocolate, or chocolate sprinkles would look nice as well!
Frequently asked questions
- What kind of vegan cream cheese is best for vegan cheesecake? ​​Tofutti is my favorite brand of vegan cream cheese when making cheesecake, but Kite Hill and Trader Joe’s brands also work well. I don’t recommend using Daiya cream cheese as I’ve never had great results.
- Is the cheesecake baked in a water bath? Unlike traditional cheesecake recipes, this recipe only requires the crust to be baked. This means a springform pan or surrounding the pan in tinfoil and water (A.K.A a water bath) isn’t necessary.
- Do I need a springform pan? Nope! All you need for this vegan Oreo cheesecake is a regular 9-inch pie pan.
- Can I freeze Oreo cheesecake? Yes! To freeze, wrap the undecorated cake tightly in tinfoil and store it in an airtight container. It should freeze nicely for at least 2 months. Let it sit on the kitchen counter for about 20 minutes before serving so it’s easier to cut into.
Looking for more vegan cheesecake recipes?
Vegan Oreo Cheesecake
Ingredients
For the crust
- 25 Oreo cookies
- 4 tablespoons vegan butter, melted
For the filling
- (2) 8-ounce containers vegan cream cheese I used tofutti
- 3/4 cup coconut cream
- 1 cup granulated sugar
- 1 tablespoon fresh lemon juice
- 2 teaspoons pure vanilla extract
- 1/2 cup melted coconut oil
- 8 Oreo cookies, crushed or chopped
For the topping
- Coconut Whipped Cream OR
- Vegan Vanilla Frosting
- 8-10 Oreo cookies, for decorating
Instructions
Make the crust
- Preheat the oven to 375 degrees F.
- Place the 25 Oreo cookies in a blender or food processor and pulse until they are fine crumbs.
- Dump the crumbs into a large bowl along with the melted vegan butter and stir until moist. They will still be crumbly.
- Pour the crumbs into a 9-inch pie dish and press evenly over the bottom and up the sides. I often use a flat bottomed glass cup to help flatten the crust evenly.
- Bake for 7 minutes. Remove from heat and let cool while you make the cheesecake filling.
Prepare the filling
- In the bowl of a stand mixer with a whisk attachment, or using a handheld mixer, beat the vegan cream cheese until smooth, or about 1 minute.
- Add the coconut cream, sugar, lemon juice and vanilla and beat until smooth and creamy, scraping down the bowl as needed.
- Lastly, add the melted coconut and crushed or chopped Oreos and mix in until the coconut oil is incorporated and the cookies are mixed in. The filling will start to thicken when you add the coconut oil.
- Pour the filling into the cooled crust and spread out evenly.
- Chill in the refrigerator for at least 4-6 hours so it can become firm.
Serve
- Pipe coconut whipped cream or vegan vanilla frosting on top of the cheesecake and decorate with whole Oreos or cookie crumbs, as desired. Enjoy!
Notes
- You don’t have to use Oreo brand of cookies; I like Whole Foods 365 brand as well as Nature’s Own. Trader Joe’s also carries Oreo type cookies.
- Gluten free? Use gluten free Oreos or similar type cookie.
My filling still hasn’t stiffened and I left it in the fridge over night. Do you have suggestions?
What brand of vegan cream cheese did you use? Most brands I have found have worked well for this recipe, but I’m not sure they all will. If it was a really runny one, that could be why. Did you leave any ingredient out, like the coconut oil? Or use something other than coconut cream? All of those things are necessary for it to firm up.
I want to wow my nonvegan guests this Christmas with this dessert. We can only get Daiya cream cheese here, think it’ll work as well?
I believe Daiya brand will work, yes, especially since it’s not a baked cheesecake. Hope you wow everyone with this yummy recipe!
Sadly, I had lots of kids not finish their slice cause of the coconut flavor. I enjoyed it but if you don’t like coconut, skip this one.
I’d like to make this a chocolate oreo cheesecake. Have you ever tried that and if so, how much cocoa powder did you use? If not, any recommendations? Thank you!
I would just add 2-3 tablespoons of cocoa powder. Should work well!
Hi Nora! Thinking of making this soon (or using this crust recipe for your Best Vegan Cheesecake recipe), but first wanted to ask you — do you put the whole Oreo, both cookie and creme, in the crust and filling? Thanks in advance!
Yes, I use the whole cookies (white filling and cookie) for the crust and filling. Happy baking!
Hi again! I finally made this — specifically, the oreo crust to go with your best vegan cheesecake recipe — and it’s perfect. Thank you so much for the wonderful recipes! Question for next time: do you think Trader Joe’s oreos would work in place of the real thing? They cost less so i was curious. Thanks in advance for any insight you can offer!
Yes, Trader Joe’s cookies work perfectly and I often use them in all my oreo recipes. 🙂 So glad you enjoyed the cheesecake!
Hi! I have made this before and loved it! Some of my family don’t love coconut as much as I do. I would still use the coconut cream, but would I be able to swap the 1/2 cup melted coconut oil with melted vegan butter or a different oil like vegetable or canola? Thanks!
Hi Amanda. Another commenter replaced the coconut oil with coconut cream and had good results! Both the coconut oil and cream help the filling firm up like real cheesecake, which is why I don’t always recommend substituting them.