Why This Recipe Works
This vegan Oreo cheesecake recipe skips the baking process entirely, which means no cracked tops and no guessing games. Who doesn’t love that?
Vegan cream cheese provides structure, coconut cream adds richness, and lemon juice keeps the cream cheese filling from tasting flat. The Oreo crust delivers cookie goodness in every bite, while the no-bake dessert approach keeps things stress-free and reliable.
Variations to Try
You can turn this into Mini Oreo Cheesecakes using a silicone muffin tin for easy individual servings. Add a layer of chocolate ganache for extra chocolatey goodness, or top with vegan whipped cream or non-dairy whipped topping for a classic finish.
For a gluten-free version, use gluten-free vegan Oreo cookies or other gluten-free sandwich cookies. You can also experiment with cheesecake variations by adding a swirl of vegan vanilla frosting or a drizzle of maple syrup on top.
Tips to Keep It Fresh
Store the cheesecake covered in the refrigerator for up to five days. For longer storage, freeze individual slices and thaw overnight in the fridge. If condensation forms on top, gently blot with a paper towel before serving to keep the surface clean and smooth.
Vegan Oreo Cheesecake (No-Bake)
This no-bake vegan Oreo cheesecake is rich, creamy, and made with vegan cream cheese and an Oreo cookie crust. Easy, dairy-free, and oven-free.
Yield: 10 slices
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Food processor
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electric hand mixer
Oreo Crust
- 24 Oreo cookies or gluten-free Oreos
- 6 tablespoons melted vegan butter or melted coconut oil
Cheesecake Filling
- 16 ounces vegan cream cheese such as Violife Cream Cheese, softened
- 1 cup coconut cream solid part from a chilled can
- ¾ cup powdered sugar icing sugar
- 2 teaspoons vanilla extract or vanilla essence
- 1 tablespoon lemon juice
- Pinch of fine sea salt
- 10-12 Oreo cookies roughly chopped
Optional Toppings
- Vegan whipped cream or non-dairy whipped topping
- Crushed Oreo cookies
- Chocolate ganache
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Add the Oreo cookies to a food processor and pulse until fine crumbs form. Alternatively, place them in a plastic bag and crush with a rolling pin. Transfer the crumbs to a bowl and mix with the melted vegan butter until evenly coated. Press firmly into the bottom of a springform pan. Refrigerate while preparing the filling.
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Scoop the solid coconut cream into a mixing bowl and beat with an electric hand mixer or stand mixer until smooth and fluffy. Set aside.
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In a separate bowl, beat the vegan cream cheese until completely smooth and creamy.
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Add the powdered sugar, vanilla extract, lemon juice, and salt to the cream cheese and mix until fully combined.
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Gently fold the whipped coconut cream into the cream cheese mixture until smooth.
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Fold in the chopped Oreo cookies, leaving some larger pieces for texture.
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Pour the filling over the chilled Oreo crust and smooth the top with a spatula.
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Refrigerate for at least 6 hours, preferably overnight, until fully set.
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Slice and serve chilled, topped with vegan whipped cream or additional Oreo crumbs if desired.
This easy Oreo cheesecake is the kind of plant-based dessert that disappears fast and gets requested again. It’s rich without being heavy, nostalgic without being fussy, and exactly what a vegan cheesecake should be.
Love this recipe? Check out our full collection of vegetarian and vegan recipes for more delicious ideas! And if you’re looking to share your creations (or get inspired by someone else’s), join our closed Facebook Group, The Peas and Carrots Society, a group of non-judgy folks who welcome all! Nothing but good food, good friends, and good fun!
Want to level up your vegan desserts? Rouxbe’s Vegan Dessert course is one of our favorites. Give it a peek!