No-Bake Vegan Oreo Cheesecake
A creamy, no-bake vegan Oreo cheesecake with a buttery Oreo cookie crust, smooth vanilla cream cheese filling loaded with crushed Oreos, and topped with more cookie chunks. Ready in 20 minutes plus chill time.
Servings: 8 slices
Calories: 485kcal
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.
Notes
Cream cheese: Violife, Tofutti, and Miyoko's all work well. Avoid thinner store-brand options.
Make ahead: This cheesecake can be frozen for up to 2 months. Thaw in the refrigerator for 4-6 hours before serving.
Slicing tip: Run your knife under hot water and wipe dry between cuts for clean slices.
Nutrition: Values are estimates based on using Violife cream cheese and standard Oreo cookies.