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!

fork taking a bite from a slice of a vegan oreo cheesecake on a white plate

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!

overhead view of an oreo cookie cake with piped white icing and crumbled cookies on top.

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.

crumbled dark brown cookies in a blender

Dump the cookie crumbs into a large bowl. Stir them together with melted vegan butter.

stirring crumbled dark brown cookies and melted butter in a white bowl

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.

using a water glass to press a dark brown cookie crust into a white pie pan

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!

stirring a cookies and cream mixture in a glass bowl with a white spatula.

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!

lifting a slice of oreo cheesecake out of a white pie pan.

Frequently asked questions

  1. 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.
  2. 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.
  3. Do I need a springform pan? Nope! All you need for this vegan Oreo cheesecake is a regular 9-inch pie pan.
  4. 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.
close up on a slice of oreo cheesecake with a bite missing

Looking for more vegan cheesecake recipes?

fork taking a bite from a slice of a vegan oreo cheesecake on a white plate
5 stars (7 ratings)

Vegan Oreo Cheesecake

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!
Prep: 20 mins
Cook: 7 mins
Chilling time: 4 hrs
Total: 4 hrs 27 mins
Servings: 8 servings

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

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

Notes

  1. 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.
  2. Gluten free? Use gluten free Oreos or similar type cookie.

Nutrition

Serving: 1of 8 servings | Calories: 509kcal | Carbohydrates: 53g | Protein: 3g | Fat: 33g | Saturated Fat: 22g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Sodium: 220mg | Potassium: 160mg | Fiber: 2g | Sugar: 41g | Vitamin A: 268IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 4mg
Course: Dessert
Cuisine: American
Author: Nora Taylor
Did you make this recipe?Mention @nora_cooks_vegan_ or tag #noracooks!

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Comments

  1. Oooo This is delicious!

    I didn’t have coconut oil on hand so I used some of the coconut cream left over (in which I had in the fridge for firmness). It turned out so wonderful.
    I also added a chocolate ganache topping to it and it was quite the hit at Thanksgiving.

    Thank you Nora for pumping out wonderful recipes. You have one of my go-to websites bookmarked. You really know what you’re doing and I’m always happy to try your creations. Keep on -keeping on….please!

    <3Michelle

    1. Hi Michelle. Your kind feedback means so much to me. Thank you for noticing all that goes into creating recipes to make them work, and be delicious! Your cheesecake sounds amazing! I appreciate our encouraging feedback!

  2. Hi! My husband has gluten and dairy allergies, and also an allergy to coconut. Do you know if I could substitute the coconut ingredients for something else in this recipe? Thanks!

    Michele

    1. Sorry, for this recipe the coconut is necessary! Maybe try googling ‘vegan cheesecake no coconut’ and you will find some options.

  3. Made this for my boyfriend who’s vegan and he absolutely loved it, he devoured it all in a day. Will definitely be making again

    1. It sounds like he loved the cheesecake! I’m so glad he did! Thank you for sharing your wonderful and fun feedback, and I wish you happy cooking!

    1. You don’t need to use a springform pan for this cheesecake. You can definitely cut the recipe in half and make it in a 6-inch pan or pie plate instead.

  4. Have not tried it yet, but wondering if it firms up enough to cut into small squares as cheesecake bites? Hard to tell from the photos. Thanks!

    1. Hi Nora. We made this last night and even though the flavour is great, it is super soft even after being in the fridge over night. After we added the melted coconut oil, it kind if got that runny look like icing will get if you add too much milk and so it poured into the crust more like a batter. Any ideas or words of wisdom to share? I read in these comments that you said Violife creqm cheese may not work and thatbis what we had on hand so maybe it was that. It still tastes fabulous and we are eager to try the recipe again. Thanks so much!

      1. I’m sorry it didn’t firm up, it generally firms up well after a few hours. I have a feeling it may have been the Violife, as I stay away from that brand for baking and cheesecake recipes. I love it for eating on bagels and other things though. It just gets very watery when warm. I would use another brand for the cheesecake though. Hope that helps!

  5. Really pleased with how this turned out. The crust is awesome already thinking about using different flavor Oreos to change this up ! Everyone enjoyed the dessert this evening Thank you Nora 

  6. This is amazing!! We have not been disappointed in any of your desserts though!! All fabulous!! The vegans and non vegans in our house all agree!!

    1. Thanks for sharing your fun and wonderful review, and all of your kind words! I’m thrilled that you love the cheesecake! Thank you for using my recipes!

  7. My family is not vegan, but we keep kosher (so dairy-free is always good) and my son is egg-allergic (so it’s great when he can enjoy the same dessert as everyone else at the table). I don’t usually enjoy soy-based subs for dairy or particularly love the taste of coconut, but this cake was delish! The whole family loved it. Thank you!

    1. Hi Judy. I’m so glad all of you enjoyed the cheesecake, including your son! Thanks so much for taking time to share your review and comments!

  8. This “cheesecake” was out of this world! My non-vegan husband said it was better than real cheesecake. The whole family loved it. I don’t remember the last time everybody agreed on a recipe. This is a keeper. Thank you!

  9. Looking forward to making this. FYI, TJ’s changed it’s vegan cream cheese. It is not my fave anymore. My new favorite is Violife. Thanks for sharing this…I love oreo anything!

    1. I hope you enjoy it! FYI while Violife is my absolute favorite cream cheese for eating, it doesn’t work well in cheesecakes. It might work okay in this one since it’s no bake, but it’s a disaster in baked cheesecakes. 🙂

        1. Hello, this looks delicious, I can’t wait to try it. I was looking at the ingredients and was wondering, the coconut cream, are we supposed to only use the solid part or both?

          Thanks in advance..

          1. Hi Izzy. Yes, it’s best to use the solid white coconut cream and not the liquid. I like to keep a can or two of coconut milk or cream in the fridge so I always have solid coconut cream to work with. I hope this helps!

    2. This may sound like a stupid question but for the Oreos, do you have to remove the middles? Also, is the number of Oreos required for each part of the recipe one whole cookie (the two sides of the Oreo cookie) or just for one side?

      1. No worries, you don’t remove the middles for this recipe.The number is the WHOLE cookie, not half. Hope that helps!

    1. Has anyone had success using a spring form pan for this? I know a pie plate can be used, but just wondering if spring form also works. Thanks!

    1. Sorry, both the oil and milk are the reason it firms up like cheesecake. Anything else would be a completely different recipe that I would have to test.

  10. Dear Nora.
    You, my dear, are too young to remember that Oreos were originally made with lard, which meant that they were not eaten in the Jewish Kosher world of my childhood. We ate Sunshine brand Hydrox instead.

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