THE BEST No-Bake Vegan Oreo Cheesecake. A crunchy Oreo cookie base with a smooth and silky creamy cheesecake filling with even more Oreo’s, topped with dairy-free whipped cream swirls and cookie crumbles. This is unbelievably good! Vegan, No-Egg, No-Dairy, No-Bake and easy to make!
The BEST No-Bake Vegan Oreo Cheesecake
This no-bake vegan oreo cheesecake combines a smooth and creamy cookies and cream loaded cheesecake, on a buttery oreo base, topped with a rich and decadent 2 ingredient chocolate ganache with whipped cream on top. This is the ultimate dessert for oreo lovers, with oreo cookies in each layer of this dessert from base all the way to the decoration! It’s vegan, made using plant based ingredients, no-bake meaning no-oven needed and surprisingly easy to make! You’ll love it!
Looking for more cheesecake recipes? Look no further:
- Baked Blueberry Cheesecake Bars
- No-Bake Coffee Cheesecake
- Baked Raspberry Swirl Cheesecake bars
- No-Bake White Chocolate + Cherry Cheesecake
- No-Bake Biscoff Cheesecake
Why you’ll love this recipe
- 100% vegan & dairy-free, so everyone can enjoy a massive slice!
- No-bake perfection – super thick and creamy, without turning on the oven.
- LOADED with oreo cookies, in each layer.
- Easily made gluten-free using gluten-free cookies and cream cookies.
- Smooth, melt-in-your-mouth cheesecake filling that feels indulgent yet light and creamy, with chunks of oreo cookies.
- Topped with a glossy dark chocolate ganache for the ultimate sweet contrast.
- Decorated with even more oreo cookies for crunch.
- Whipped cream compliments the cookeis and cream flavour, adding an etra ‘melt in the mouth’ flavour.
- Decadent, comforting, and totally crowd-pleasing!
- Unbelievably vegan!!
- Proof that plant-based desserts can be seriously luxurious! You’ll be obsessed!
Ingredients you’ll need to make this cheesecake
Find the full written recipe and ingredients list in the recipe card at the bottom of the page.
- 3 packs of Oreo cookies (or any vegan cookies & cream cookies, Lovemore Bakery do some amazing vegan Oreos!)
- Dairy-free butter/margarine
- Cashew nuts
- Dairy-free cream cheese – I use Violife Original.
- Icing sugar
- Coconut cream – Thick white cream from a can of coconut cream.
- Vanilla extract – You can use vanilla bean paste.
- Dairy-free dark chocolate (70% or above).
- Dairy-free whipping cream – I use The Coconut Collaborative Double Cream.
Notes
- Cashew nuts– The cashew nuts need to be soaked overnight in water. Just make sure the water is covering the nuts! This makes them softer, which creates a grain-free and smooth cheesecake filling.
- Cream cheese– To be honest, any dairy-free cream cheese will work perfectly in this recipe. My favourites to use are: ‘Violife Cream Original’, Sainsbury’s own Free From Cream Cheese’. Any soft, and creamy cream cheese is great!
- Coconut cream– Chill a can of coconut milk in the fridge overnight, turn it upside down and open. Pour out the liquid and use the thick, white cream.
- Whipping cream– My favourite whipping cream is Elmlea Plant Based Cream Alternative
If you make, and love this recipe, please leave a ⭐⭐⭐⭐⭐ rating below. Thank you & happy baking! Make sure to tag me in your photos on Instagram and Facebook! And if you want to pin this recipe for later, you can use the button on the recipe card, above or below this post, or on any of the photos. Any questions regarding the recipe, ask in the comments below. Happy baking all!
Print
No-Bake Vegan Oreo Cheesecake
- Total Time: Overnight
- Yield: 10–12 1x
- Diet: Vegan
Description
The ULTIMATE Vegan No-Bake Oreo Cheesecake, with a buttery oreo crust, oreo loaded vanilla cheesecake filling, topped with a rich chocolate ganache and whipped cream! Vegan, No-Bake, No-Egg, No-Dairy, easy to make.
Ingredients
Ingredients for the base
- 300g of of Oreo cookies
- 150 of dairy-free butter/margarine
Ingredients for the cheesecake filling
- 200g of cashew nuts (see step 1 for details)
- 500g of dairy-free cream cheese
- 50g of coconut cream
- 100g of icing sugar
- 2 teaspoons of vanilla extract
- 10–15 Oreo cookies (roughly chopped)
Ingredients for the chocolate ganache
- 80g of dairy-free dark chocolate
- 50ml of dairy-free cream (simple, double or coconut cream)
+
- Dairy-free whipping cream
- Oreo cookies (for decoration)
Instructions
Method (base)
- Line the base of a loose base, 8” cake tin with grease proof paper. Add the dairy-free butter into a small saucepan, place on the hob and heat over low until fully melted. Remove from the heat and add into a medium sized, heat-proof mixing bowl.
- Add the oreo cookies into a blender / food processor and blend until fine. Pour the oreo crumbs into the melted butter and stir together using a wooden spoon or spatula. It should resemble wet sand, and when you press it between your fingers and should hold its shape. Press the mixture in the lined tin, making sure to compact it in using clean hands. The more compact it is, the less likely it will crumble. Also press the oreo base up the sides of the tin, this will help hold in the cheesecake filling.
- Place into the freezer whilst you make the cheesecake filling.
Method (cheesecake filling)
- The cashew nuts will need to be soaked overnight in water. See notes (at the bottom of the recipe card) for more details.
- Drain the cashew nuts from the water and place them into a food processor/blender along with the dairy-free cream cheese, coconut cream, icing sugar and vanilla. Whizz up on high speed for around 5 minutes until smooth. Add some more coconut cream if needed. I use a ‘Kitchenaid Powerplus blender’. It’s best to use a high-speed blender if possible as the mixture is quite thick, and you want it as smooth as possible. You might need to stop the mixture a few times and scrape down the sides to make sure everything is incorporated and smooth.
- Fold in the chopped oreo cookies.
- Pour the mixture into the tin. Tap the cheesecake onto the worktop to remove any air bubbles.
- Place into the fridge overnight to set.
- Once set, remove from the fridge, and push out the cheesecake (as the base is loose bottomed, it should come out easily).
Method (ganache and whipped cream)
- Add the chocolate and coconut cream into a saucepan and heat on low, stirring constantly until it melts and is super smooth and glossy. You want the ganache smooth enough so they it can easily pour over the cheesecake.
- Once melted, allow to cool for a few minutes then pour over the top of the cheesecake. Use the back of a spoon or off-set spatula to spread this out.
- In a stand mixer with balloon whisk attachment, or in a bowl with a hand whisk, whip up the whipped cream. Transfer into a piping bag fitted with a medium sized star tip nozzle.
- Once the ganache is cool, pipe swirls around the top edge of the cheesecake.
- Break oreo cookies in half and place into the cream (refer to video for example).
- Sprinkle ground oreo over the top of the cheesecake.
- Slice, serve and enjoy!
Notes
Best enjoyed within 3-5 days of making.
Soak the cashew nuts in a bowl of water overnight to help soften them ready for blending. Make sure the water is covering the nuts. Be sure to drain all the water before adding into the blender.
Coconut cream: You want to only use the thick white cream out of a can of coconut milk. Chill the cream overnight, drain out the clear liquid and only use the thick white cream.
- Prep Time: 10 minutes
- Category: cheesecakes
- Method: No-Bake
- Cuisine: American
Are the cashews necessary to put in?
Author
Hello, Yes as they give the cheesecake stability and add a really lovely creaminess! 🙂 x
Hi. What brand coconut do you use?
Thanks
Can you please put the ingredients in ounces? Thanks
Can you provide nutritional information such as calories per serving, etc? I have an egg allergy but still need to keep track of my caloric intake. Of course, as desserts, these would be for my special occasions.
I made this for my dairy free family members for Easter.. some of the non dairy free people tried it and loved it as well! They couldn’t tell it dairy free! It was delicious as with all your desserts I’ve made!