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No Bake Vegan Oreo Cheesecake Recipe

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★★★★★

4.6 from 105 reviews

This No Bake Vegan Oreo Cheesecake is a luscious, dairy-free dessert that combines the rich flavors of Oreos with a creamy cashew and vegan cream cheese filling. Perfect for those seeking a vegan-friendly treat without the need to bake, this cheesecake features a crunchy Oreo crust, smooth filling, and decadent vegan ganache topping, making it an irresistible centerpiece for any occasion.

Ingredients

Scale

Crust

  • 20 original Oreos (200g)
  • 50 g vegan block butter
  • ¼ teaspoon sea salt

Filling

  • 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

Garnish

  • ½ batch vegan ganache (prepared before serving)
  • 3–6 original Oreos or mini Oreos (for decoration)

Instructions

  1. Prepare Cashews and Pan: Pre-soak the cashews in water for 4 hours or quick-soak in boiled water for 30 minutes. After soaking, rinse and drain them. Line the base and sides of a 7.5 or 8-inch springform cake pan with parchment paper.
  2. Make Crust: Place the cookies, vegan butter, and sea salt into a food processor. Blitz for a few minutes until the mixture sticks together easily when pressed between your fingers.
  3. Press Crust: Transfer the crust mixture into the prepared pan. Press it firmly and evenly into the base using your fingers or the back of a spoon to create a compact crust. Place it in the refrigerator to chill while you prepare the filling.
  4. Prepare Filling: In a high-speed blender, combine the soaked cashews, vegan cream cheese, vegan Greek-style yogurt, maple syrup, melted cacao butter or coconut oil, vanilla extract, and lemon juice. Blend until the mixture is completely smooth and creamy, free of lumps.
  5. Add Oreos to Filling: Roughly chop the 16 Oreos for the filling, including some crumbled pieces for texture. Fold these cookie pieces gently into the cheesecake batter with a spatula, ensuring an even distribution.
  6. Set Cheesecake: Pour the filling evenly over the crust in the springform pan. Refrigerate for at least 6 hours, preferably overnight, until the cheesecake is fully set. Alternatively, place it in the freezer for 4 hours to set faster.
  7. Remove from Pan: Carefully unlock and remove the springform pan’s ring. Peel away the parchment paper from the cheesecake’s sides. Use a cake scraper if needed to clean up the edges for a neat finish.
  8. Prepare Ganache and Chill: Prepare the vegan chocolate ganache as per your recipe and allow it to cool to room temperature. As it cools, place the cheesecake into the freezer for 30 minutes to firm up.
  9. Garnish Cheesecake: Pour the cooled ganache over the top of the cheesecake. Use a spatula or palette knife to spread it evenly. Decorate with Oreo halves or crushed Oreos as desired.
  10. Storage: Store the cheesecake in an airtight container or wrapped with plastic wrap in the refrigerator for up to 5 days. For longer storage, freeze portions in a sealed container for up to 1 month (maximum 2 months). Thaw slices at room temperature for about an hour before serving.

Notes

  • For the cashews, soaking them properly is crucial for a smooth, creamy filling. Use either the 4-hour soak or quick-soak method with boiling water.
  • You can prepare the vegan ganache in advance to save time and ensure it’s properly cooled before decorating the cheesecake.
  • If you prefer a firmer or more set filling, freezing for 4 hours is an efficient alternative to refrigerating overnight.
  • This cheesecake is best served chilled and must be kept refrigerated to maintain texture and freshness.

Keywords: no bake vegan cheesecake, vegan Oreo cheesecake, dairy-free dessert, vegan cheesecake recipe, no bake dessert, Oreo crust cheesecake

Find it online: https://chefmilacook.com/no-bake-vegan-oreo-cheesecake-recipe/