Irresistible Vegan Oreo Cheesecake
Get your forks ready for this decadent Vegan Oreo Cheesecake full of cookie crumbles in the crust and throughout the cheesecake, too.
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Calling all Oreo lovers! This creamy vegan Oreo cheesecake is loaded with cookie goodness – in the crust AND filling. You won’t believe it’s dairy-free!
This vegan Oreo cheesecake proves that vegans do not lead a life of quiet deprivation, as we can be both healthy and indulgent while still keeping it dairy-free.
Good news! You can use a vegan graham cracker crust for a creative twist.
The more I’ve studied vegan desserts, the more I realize that many desserts are actually easier without eggs and dairy. This plant-based cheesecake is a prime example.
Reader Reviews
★★★★★
Becky
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!
★★★★★
Karen
I made this for Thanksgiving and it was wonderful! My non-vegan friends even came back for seconds (and thirds)!
In this Post
If you need a guide on making vegan cheesecake, this video shows how to make my Vegan New York Cheesecake:
Ingredients & Substitutions
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.
- 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-stuff.
- 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. A can of coconut cream is a great option, too. Do not use light coconut milk.
- 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 and 14 ounces will work.
- Granulated sugar
- Cornstarch
- Vegan butter — You can use any store-bought dairy-free vegan butter or make homemade dairy-free butter.
- Vanilla
- Vinegar — This is an optional ingredient, but adding a bit of apple cider vinegar creates a depth of flavor.
- Flour — We’ll use 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 to 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.
The Magic Behind the Recipe
- 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
Marly’s Tips
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.
Storage Tips
Cover and store the cheesecake in the fridge for up to 7 days. You can freeze it by wrapping it tightly and storing it in a freezer-proof container or a freezer bag. It will keep up to 2 months.
Marly’s Tips
- Add up to ¼–cup of 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!
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!
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Vegan Oreo Cheesecake
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Ingredients
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 (only full-fat coconut milk – see notes)
- 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
Instructions
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:
- Set out all your ingredients to ensure they are room temperature before proceeding.
- 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, cornstarch, 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. Once you've added the flour – stir until just combined. Do not overmix. Finally, add half of the chopped Oreos and stir to disburse them throughout the batter. 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.
Recommended Equipment
(The products above contain sponsored links to products we use and recommend)
Notes
Coconut Milk
This one ingredient is crucial to the success of your vegan cheesecake. You should use full-fat coconut milk (at least 12 to 13 grams of fat or more per can). Do not use lite coconut milk. Another option that works great is a can of coconut cream.Other tips:
- 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.
Nutrition
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.
Vegan Oreo Desserts
Yes, you love this Vegan Oreo Cheesecake, so here are even more Oreo recipes to enjoy:
Looking for more delicious egg-free treats? Check out my roundup of 25 Irresistible Egg-Free Desserts for more sweet inspiration!
This post was originally published in 2014 and was updated to include new photos, new text, and an updated recipe in 2020.
About the Author
Hi! I’m Marly McMillen. I’m the founding editor, author, recipe developer, vegan home chef, and food stylist behind Namely Marly. I’m so grateful to you and every member of my audience for your support and dedication. More about Namely Marly ›
98 Responses to Irresistible Vegan Oreo Cheesecake
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Vegetarian maybe. Definitely not vegan. Oreo’s are made using palm oil.
It also says made with “chocolate.” Which usually means milk involved. I really doubt Oreos are vegan. Sorry guys!
Well, Tammy, you might want to go to some other site where they don’t offer recipes like Cheesecake Factory Vegan Copycat Oreo Cheesecakes. I’m happy to have you here, but I’m a secular vegan, aka not dogmatic. You’re welcome to come back, just leave the dogma at the door.
Oreos are my ultimate weakness, and I’d love to just grab a fork and dig right in!
Goodness me.
I want this. In my face. Right now.
wow i am SO craving a slice right now, you can never go wrong with an oreo cheesecake. love that it’s vegan as well!
Wow, taking a Cheesecake Factory staple like this and making it vegan – touché. Love the idea, it looks stunning. I just want to dive right in!
I grew up vegetarian, and ate my fair share of vegan dinners. It cracks me up that people give you a pity look. You probably eat SO MUCH better than all of them, lol! Pinning this! Looks amazing!
Thanks, Lisa. I definitely have days where I’m super healthy…and then there are some days where, um, maybe not so much! 😉
You just keep on keeping on, Marly! This cheesecake isn’t missing anything. It looks absolutely divine!
Thanks Stacy! The encouragement is greatly appreciated!
I never would have guessed that oreos are vegan! And it is incredible that you were able to make something from the Cheesecake Factory vegan! Props to you. This looks so incredible, Pinning! Happy Cheesecake Day!
There are lots of fun accidentally vegan foods like Oreos and Skittles. I think I have a master’s degree in reading labels now! 😉
That looks so good, I would love to try it!!
Thanks! I hope you do, Tara!
Sigh…seriously?! People ask you if you eat fish or chicken after you tell them you’re vegan? Hilarious and disheartening. I wouldn’t give you a look of pity at all, Marly. I always find it incredibly inspiring and bad ass when I meet vegetarians and vegans. I’m a meat eater but I could definitely use more vegetarian meals in my diet, y’know, because health. I follow the blog of my friend, Brandi, called the Vegan 8. She always has incredible recipes and the ones that blow me away are the desserts because she’ll make something that looks insanely decadent but is healthy. Just like this vegan Oreo cheesecake (which I will totally tell myself is healthy even though its studded with all of those glorious chunks of Oreo ;). Your cheesecake looks incredible! I really need to try baking with the soaked cashews. I’m always amazed at how it bakes up so smoothly and beautifully.
Oh, thank you Nancy! You’re so sweet! I’ll have to check out your friend’s blog. Sounds great. The cashews in this cheesecake weren’t even soaked. They add lots of creamy texture to a recipe whether soaked or not!
There is nothing boring about this, I’m drooling all over my computer! Pinned. 🙂
Thanks, Lisa! I confess I do the same thing at your site all the time!
vegan or not, please pass me a fork, that looks incredible
A fork is on the way!
Sounds delicious and looks so decadent, everything a cheesecake should be! 🙂
Thanks, Sue!
My word, Marly! This swoon-worthy cheesecake is a a stunner.
Brooks, Thanks so much! That means a lot coming from a dessert expert like you!
Totally blows my mind that this is Vegan! I get a lot of the “well, do you eat bread?” “Do you eat wheat?” on my diet preferences/requirements too. Sigh!
I guess it is the bane of a careful eating diet. Did I say that right? You know what I mean. So…do you eat bread? 😉
This vegan cheesecake is not boring, you are right about that!! PINNED 🙂
Thanks!
Fork in my hand, I’m ready to dig in! Oreo have been one of my guilty pleasure for a while when I had to stay off dairy and eggs for medical reasons and I know what kind of diet I was on, It was not boring at all as some think! Love me some edamame and brussels sprouts! And of course some Cheesecake!!!
Thanks for joining us Marly!
Now the only thing that would make this better is if we were together with our daughters and digging in together! Thanks for your comment, Roxana!
I was started to get sad about national cheesecake day, since I’m dairy-free now… but then I saw your VEGAN oreo version… OMG, I’m in love!!! It looks amazing and I’m totally trying it soon 🙂
Diary-free cheesecake rules! I hope you enjoy it as much as we did!
I love this recipe! And I love that it’s vegan! It looks absolutely wonderful, your pictures are great. Pinning!
Ah, thanks Serene!
My Oreo loving family would love your gorgeous cheesecake!!!
Thanks so much Liz!