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
Looking for more vegan cheesecake recipes?
Chocolate CheesecakeNo Bake Raspberry CheesecakeThe Best Vegan CheesecakePumpkin Cheesecake
