Vegan Oreo Cheesecake
As an Amazon Associate, I earn from qualifying purchases. Read the full disclosure here.
This vegan Oreo cheesecake is creamy, loaded with cookie chunks, and comes together without turning on your oven. The filling is a simple whip of vegan cream cheese, powdered sugar, and dairy-free whipped cream folded with crushed Oreos, all sitting on a buttery Oreo cookie crust. Four hours in the fridge and you have a dessert that tastes like it came from a bakery.
The base recipe works because vegan cream cheese sets up beautifully when chilled, giving you clean slices without any gelatin or agar. If you’ve made any of my other vegan cheesecake recipes, you already know the technique. This one leans hard into Oreo flavor from top to bottom, and the crushed cookies throughout the filling give every bite that cookies-and-cream texture.
Why This No-Bake Vegan Oreo Cheesecake Works
Vegan cream cheese is the backbone of this recipe, and it matters which one you use. Brands like Violife have a high fat content and firm texture that sets up solid in the fridge, similar to how traditional cream cheese behaves in a no-bake cheesecake. Cheaper or lower-fat options can leave you with a filling that never fully firms up.
The powdered sugar does double duty here. It sweetens the filling, obviously, but the cornstarch in powdered sugar also helps absorb excess moisture. This means a smoother, denser texture once the cheesecake is chilled. Granulated sugar would dissolve unevenly and leave the filling slightly grainy.
Folding in the dairy-free whipped cream is what gives the cheesecake its light, mousse-like quality. The key word is “fold.” If you beat the whipped cream into the filling, you’ll deflate all the air you just whipped into it and end up with something dense and flat. Use a spatula, work gently, and stop as soon as you don’t see white streaks.
The Oreo crust binds together with melted vegan butter. When you press it firmly into the pan and chill it, the butter re-solidifies and acts like glue holding the crumbs together. That’s why a firm, even press matters so much. Loose crumbs mean a crust that crumbles apart when you try to slice.
Ingredients for Vegan Oreo Cheesecake
Oreo Cheesecake Crust
- 24 Oreo cookies (or any vegan chocolate sandwich cookies)
- 4 tablespoons vegan unsalted butter, melted
Oreo Cheesecake Filling
- 24 oz vegan cream cheese, softened (Violife works great)
- 3/4 cup powdered sugar
- 1 tablespoon vanilla extract or vanilla bean paste
- 1 cup dairy-free whipped cream
- 10-20 Oreo cookies, roughly chopped
Toppings
- 8-12 Oreo cookies, roughly chopped
- Optional: dairy-free whipped cream, sprinkles
How to Make No-Bake Vegan Oreo Cheesecake
Make the Oreo Cheesecake Crust
- Using a food processor, pulse 24 Oreo cookies until finely ground into crumbs. No food processor? Place them in a large zip-lock bag and crush with a rolling pin.
- Mix the Oreo crumbs with 4 tablespoons melted vegan butter until all the crumbs are wet and the mixture holds together when pressed.
- Line the bottom of an 8-inch springform pan with parchment paper. Pour the mixture into the pan and use the bottom of a measuring cup to press the crumbs firmly into the bottom and about 1 inch up the sides.
- Freeze the crust for 15-20 minutes while you make the filling.
Make the Vegan Cheesecake Filling
- In a large mixing bowl, beat 24 oz softened vegan cream cheese with a mixer until completely smooth, about 2 minutes. Scrape down the sides of the bowl as needed.
- Add 3/4 cup powdered sugar and beat until fully combined. Then add 1 tablespoon vanilla extract and beat until smooth.
- In a separate bowl, whip your dairy-free cream to stiff peaks if it isn’t pre-whipped. Gently fold 1 cup dairy-free whipped cream into the cream cheese mixture using a spatula. Don’t overmix or the whipped cream will deflate.
- Fold in 10-20 roughly chopped Oreo cookies. Use fewer for a smoother cheesecake or more for extra cookie crunch in every bite.
Assemble and Chill
- Spread the filling evenly over the chilled crust. Smooth the top with an offset spatula or the back of a spoon.
- Top with 8-12 roughly chopped Oreo cookies and any other toppings you like.
- Cover and refrigerate for at least 4 hours, or overnight for the cleanest slices.
- To serve, run a thin knife around the edge of the pan, then release the springform ring and transfer to a serving plate. Cut into 8 slices.
Tips for the Best Vegan Oreo Cheesecake
Soften your cream cheese properly. Leave it at room temperature for at least 30 minutes before starting. Cold cream cheese won’t beat smooth and you’ll end up with lumps throughout the filling. If you’re short on time, cut it into small cubes to speed up the process.
Press the crust firmly and evenly. This is the most common place people go wrong with no-bake cheesecakes. A loose crust crumbles when you slice. Use the flat bottom of a measuring cup and really push down. You want it compact.
Don’t skip the chill time. Four hours is the minimum, but overnight is better. The filling needs time to fully set. Cutting into it early gives you a soft, scoopable mess instead of clean slices.
Use a hot knife for slicing. Run your knife under hot water and wipe it dry between each cut. This gives you sharp, clean slices instead of the filling sticking and dragging.
How to Store Vegan Oreo Cheesecake
Keep this cheesecake covered in the refrigerator for up to 5 days. The crust stays firm and the filling keeps its texture well when stored properly. Use an airtight container or tightly wrap the pan with plastic wrap.
You can also freeze this cheesecake for up to 2 months. Freeze it whole or in individual slices wrapped in plastic wrap and placed in a freezer bag. Thaw in the refrigerator for 4-6 hours before serving. The texture holds up surprisingly well after freezing, which makes this a great make-ahead dessert.
Vegan Oreo Cheesecake Variations
Peanut butter Oreo cheesecake: Add 1/3 cup creamy peanut butter to the filling when beating the cream cheese. The peanut butter and Oreo combination is incredible.
Chocolate Oreo cheesecake: Mix 1/3 cup melted dairy-free chocolate or 3 tablespoons cocoa powder into the cream cheese filling for a double chocolate version. If you love chocolate desserts, also try these Vegan Oreo Marshmallow Brownies.
Mint Oreo cheesecake: Use Mint Oreos for both the crust and the filling, and add 1/2 teaspoon peppermint extract to the cream cheese mixture. Add a few drops of green food coloring if you want the look to match the flavor.
Birthday cake cheesecake: Swap the Oreos in the filling for Golden Oreos or Birthday Cake Oreos and fold in 2 tablespoons of rainbow sprinkles. Similar idea to these Vegan Mini Sprinkle Cheesecakes.
Vegan Oreo Cheesecake FAQ
Can I use a different pan instead of a springform?
Yes, a 9-inch pie plate works well. Press the crust up the sides of the plate with your fingers. The cheesecake will be slightly thinner but tastes just as good. You can also use a lined 8×8 square pan for cheesecake bars.
What brand of vegan cream cheese works best for no-bake cheesecake?
Violife is the top choice because it has a rich, high-fat content that sets up firm when chilled. Tofutti and Miyoko’s also work well. Avoid store-brand options that tend to be thinner and more watery, as they won’t set properly.
How do I know when the cheesecake is fully set?
Give the pan a gentle shake. The center should jiggle slightly, like set Jello, not ripple like a liquid. If the center still looks loose and moves freely, it needs more time. For best results, chill overnight.
Can I make this Oreo cheesecake gluten-free?
Yes. Use gluten-free chocolate sandwich cookies (like Glutino or the gluten-free Oreos) for both the crust and the filling. Everything else in the recipe is naturally gluten-free.
This no-bake vegan Oreo cheesecake is one of those desserts that disappears fast. The combination of creamy filling, crunchy Oreo bits, and that buttery cookie crust is hard to beat. Make it ahead for a gathering or keep it in the fridge for whenever the craving hits. If you’re into cheesecake, also check out the No-Bake Vegan Pumpkin Cheesecake and the Mini Vegan Raspberry Cheesecakes.
Follow me on Instagram for more delicious vegan recipes. Share on Pinterest and Facebook!
More Vegan Dessert Recipes
- Easiest Vegan Biscoff Cheesecake
- Vegan Mini Sprinkle Cheesecakes
- No-Bake Vegan Pumpkin Cheesecake
- Vegan Oreo Marshmallow Brownies
- Fudgy No-Bake Vegan Cosmic Brownies
No-Bake Vegan Oreo Cheesecake
Equipment
- 8-inch springform pan
- Food processor or zip-lock bag and rolling pin
- Electric mixer (hand or stand)
- Rubber spatula
Ingredients
Oreo Cookie Crust
- 24 Oreo cookies or any vegan chocolate sandwich cookies
- 4 tablespoons vegan unsalted butter melted
Cheesecake Filling
- 24 oz vegan cream cheese softened, Violife recommended
- 3/4 cup powdered sugar
- 1 tablespoon vanilla extract or vanilla bean paste
- 1 cup dairy-free whipped cream
- 10-20 Oreo cookies roughly chopped
Toppings
- 8-12 Oreo cookies roughly chopped
- dairy-free whipped cream optional
- sprinkles optional
Instructions
- Make the crust: Pulse 24 Oreo cookies in a food processor until finely ground. Alternatively, place in a zip-lock bag and crush with a rolling pin.
- Mix the Oreo crumbs with 4 tablespoons melted vegan butter until all crumbs are wet and the mixture holds together when pressed.
- Line the bottom of an 8-inch springform pan with parchment paper. Press the mixture firmly into the bottom and about 1 inch up the sides using the flat bottom of a measuring cup.
- Freeze the crust for 15-20 minutes while you make the filling.
- Make the filling: Beat 24 oz softened vegan cream cheese with a mixer until completely smooth, about 2 minutes. Scrape down the sides as needed.
- Add 3/4 cup powdered sugar and beat until combined. Add 1 tablespoon vanilla extract and beat until smooth.
- Gently fold 1 cup dairy-free whipped cream into the cream cheese mixture using a spatula. Do not overmix or the whipped cream will deflate.
- Fold in 10-20 roughly chopped Oreo cookies.
- Spread the filling evenly over the chilled crust and smooth the top with an offset spatula.
- Top with 8-12 roughly chopped Oreo cookies and any other desired toppings.
- Cover and refrigerate for at least 4 hours, or overnight for cleanest slices.
- To serve, run a thin knife around the edge of the pan, release the springform ring, and transfer to a serving plate. Cut into 8 slices.