vegan oreo cheesecake

These ridiculously creamy no bake vegan Oreo cheesecake is loaded with crushed Oreo cookies, Oreo filling, and the silkiest vanilla bean cheesecake batter. Topped with a 2 ingredient dairy free chocolate ganache, it's the easiest no bake dessert that's for cookies n' cream lovers only!!

Easy No Bake Vegan Oreo Cheesecake - No Nuts, No Tofu!

Oreo cookies, filling removed (save the filling

(85 g) vegan butter, melted

(1112 g) vegan cream cheese

(100 g) granulated sugar

(240 mL) vegan heavy cream or cashew cream

(120 g) dairy free yogurt

tbsp vanilla extract

Filling from Oreos from crust section

Oreo cookies, crushed

vegan chocolate ganache

vegan buttercream

Oreos

Prep

 Line a 8 or 9-inch springform pan with parchment paper. Grease the edges of the pan with a bit of cooking or coconut oil as well.

Make the crust

In a food processor, pulse just the Oreo cookies (save the filling for the batter below) until completely crushed. Then add in the vegan butter, and pulse until crumbly and wet. Press the dough onto the bottom of the springform pan. Place the pan into the freezer to chill while you make the filling.

Make the cheesecake filling: 

In a large food processor, cream together the cream cheese and dairy free yogurt until smooth. Add in the sugar, dairy free milk, vanilla, and Oreo cream filling from the crust section. Cream together again until smooth. Then fold in the crushed Oreo cookies until evenly distributed. Pour the cheesecake filling into the springform pan, and smooth the top.

Chill the cheesecake

Place the cheesecake into the freezer to set for 4-6 hours, or overnight. 

When ready to serve: 

Prepare the  ganache by whisking together all of the ganache ingredients. Set aside.

Remove the cheesecake from its pan: 

Carefully run a butter knife along the edges of the springform pan, and carefully remove the walls to then plate the cheesecake.

Decorate and serve! 

Pour the vegan ganache on top, and top of vegan buttercream and Oreo cookies if desired. Slice and serve! Store any leftovers in an airtight container and in the fridge for up to 3 days, or in the freezer for up to 3 months.

Hi Britt! thank you! We actually made the cake last night before I saw your response and I went with the 460gr! It turned out fine anyway, it just is not as creamy. But flavor is amazing, I am excited to do it with the correct amount of cream cheese. FYI I think the Caramel Pecan Cheesecake recipe may have the same issue, I was also struggling with the result not being as creamy and I think it may be because of that (glad we figured it out!).
Thank you for responding and for this great recipe. I wish I could send you a pic of this oreo cheesecake I made with my daughter, it looks amazing :)
Thank you!

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Top 1 vegan oreo cheesecake recipes from across the web

The most viewed vegan oreo cheesecake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Easy No Bake Vegan Oreo Cheesecake ...

The most viewed vegan oreo cheesecake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine