Name: No Bake Vegan Oreo Cheesecake Recipe
Prep time: 20 min
Total time: 6 h 20 min
Cuisine: Vegan
Ingredients: 20 original Oreos (200g); 50 g vegan block butter; ¼ teaspoon sea salt; 200 g cashews (soaked ahead of time); 450 g vegan cream cheese; 120 g vegan Greek-style yogurt; 120 ml pure maple syrup; 30 g cacao butter or coconut oil (melted); 1 tablespoon lemon juice; 2 tablespoons vanilla extract; 16 original Oreos (160g), roughly chopped; ½ batch vegan ganache (prepared before serving); 3-6 original Oreos or mini Oreos (for decoration)

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Introduction

This No Bake Vegan Oreo Cheesecake is a luscious and creamy dessert that’s perfect for any occasion. It combines a crunchy Oreo crust with a rich, velvety filling studded with cookie pieces, all without the need for an oven. Ideal for vegans and Oreo lovers alike!

A round Oreo cheesecake with three visible layers sits on a white plate on a white marbled texture. The bottom layer is a dark, crumbly Oreo crust, the middle layer is a thick, creamy white cheesecake speckled with Oreo pieces, and the top layer is a smooth, rich chocolate frosting with a spiral design in the center. Around the edges of the chocolate frosting, there are Oreo cookies standing up evenly spaced. A slice is being lifted up by a woman’s hand, showing the thick middle layer packed with Oreo bits and the dark crust underneath. In the background, there are two glass bottles of milk and some scattered Oreo cookies. photo taken with an iphone --ar 4:5 --v 7

Ingredients

200g original Oreos (divided: 20 for crust, 16 for filling, plus 3-6 for garnish)
50g vegan block butter
¼ teaspoon sea salt
200g cashews, soaked (see note below)
450g vegan cream cheese
120g vegan Greek-style yogurt
120ml pure maple syrup
30g cacao butter or coconut oil, melted
1 tablespoon lemon juice
2 tablespoons vanilla extract
½ batch vegan ganache (prepared before serving)

Instructions

Step 1: Pre-soak the cashews in water for 4 hours or quick-soak them in boiling water for 30 minutes, then rinse and drain. Line the base and sides of a 7.5 or 8-inch springform cake pan with parchment paper.
Step 2: Make the crust by adding 20 Oreos, vegan butter, and sea salt to a food processor. Blitz until the mixture sticks together when pressed between your fingers.
Step 3: Press the crust mixture firmly into the base of the prepared pan, smoothing it down with your fingers or a spoon. Refrigerate while preparing the filling.
Step 4: For the filling, blend soaked cashews, vegan cream cheese, vegan yogurt, maple syrup, melted cacao butter or coconut oil, vanilla extract, and lemon juice in a high-speed blender until smooth and creamy.
Step 5: Roughly chop the 16 Oreos for the filling, mixing in some crumbs for texture. Fold these Oreos gently into the cheesecake mixture using a spatula.
Step 6: Pour the filling over the chilled crust and refrigerate for at least 6 hours or overnight until set. Alternatively, freeze for 4 hours.
Step 7: Remove the cheesecake from the springform pan carefully and peel away the parchment paper. Clean the edges with a cake scraper if necessary.
Step 8: Prepare the vegan chocolate ganache and let it cool to room temperature. Chill the cheesecake in the freezer for 30 minutes while the ganache cools.
Step 9: Pour the ganache over the cheesecake, spreading it evenly with a spatula or palette knife. Decorate with Oreo halves or crushed Oreos as desired.

Tips & Variations

For a quicker cashew soak, use boiling water and soak for 30 minutes to save time without compromising texture.
You can substitute the vegan cream cheese with extra vegan yogurt for a lighter filling.
Use mini Oreos for decorating to add a fun, bite-sized garnish.
Try adding a pinch of cinnamon or espresso powder to the filling for a subtle flavor twist.

Storage

Store the cheesecake in an airtight container or covered with plastic wrap in the refrigerator for up to 5 days. Leftovers can be frozen in a sealed container for up to 1 month (2 months maximum). For best results, portion the cheesecake before freezing and let slices thaw at room temperature for about an hour before serving.

How to Serve

A close-up of a thick slice of cookies and cream cheesecake sits on a white plate with a white marbled surface underneath. The dessert has three main layers: the bottom layer is dark, crumbly and dense chocolate cookie crust; the middle layer is a thick, creamy beige cheesecake with visible black cookie chunks swirled throughout; and the top layer is a smooth, rich chocolate frosting. Two whole chocolate sandwich cookies are placed upright on top of the chocolate frosting, adding an extra decorative touch. The background shows a blurred view of the rest of the cheesecake and a few more cookies. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cream cheese instead of vegan cream cheese?

Yes, you can substitute vegan cream cheese with regular cream cheese if you don’t require a vegan version. It may slightly change the flavor and texture but will still result in a delicious cheesecake.

Do I have to use cashews for the filling?

Cashews provide a creamy texture and mild flavor ideal for this cheesecake. If you have a nut allergy or prefer not to use cashews, consider experimenting with silken tofu or soaked sunflower seeds as a substitute, though the texture may differ.