This vegan Oreo cheesecake is for anyone who wants maximum cookie goodness with minimum kitchen stress. It’s no-bake, and it comes together quickly. It’s a creamy, cookies-and-cream dessert that feels indulgent and nostalgic.
It’s egg-free, dairy-free, and proof that vegan recipes can absolutely hold their own at the dessert table. It’s one of those recipes I’d bet no one guesses it’s vegan.
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What Makes This Vegan Oreo Cheesecake Recipe Special
This no-bake vegan Oreo cheesecake leans into classic Oreo cheesecake flavors while keeping the process approachable. A buttery Oreo cookie crust made with crushed Oreo cookies and melted vegan butter sets the foundation.
The cream cheese filling is smooth, rich, and balanced, using vegan cream cheese and coconut cream instead of eggs or dairy. No tofu, no weird stabilizers—just familiar vegan ingredients working together the way they should.
Shopping List
Oreo cookies or gluten-free Oreos
- vegan butter or coconut oil
- vegan cream cheese
- coconut cream
- powdered sugar
- vanilla extract
- lemon juice
- fine sea salt
How to Make Vegan Oreo Cheesecake
Make the Oreo cookie crust
Place Oreo cookies into a food processor and pulse until fine crumbs form. Alternately, put the cookies in a plastic bag and crush them into fine crumbs using a rolling pin. Mix the crumbs with melted vegan butter until evenly coated. Press the mixture firmly into the bottom of a springform pan using the back of a spoon or a pallet knife. Chill in the refrigerator while you prepare the filling.
Whip the coconut cream
Scoop the solid coconut cream from a chilled can into a mixing bowl. Using an electric hand mixer or stand mixer, whip until smooth and fluffy. This step gives the vegan cheesecake its light, creamy texture.
Prepare the cream cheese filling
In a separate bowl, beat the vegan cream cheese until smooth. Add powdered sugar, vanilla extract, lemon juice, and a pinch of salt. Mix until fully combined and creamy, scraping down the sides as needed.
Combine and add Oreos
Gently fold the whipped coconut cream into the cream cheese filling. Stir in crushed Oreo cookies, leaving some larger pieces for that classic cookies and cream texture.
Chill and set
Pour the filling over the chilled Oreo crust and smooth the top. Refrigerate for at least 6 hours, ideally overnight, until the vegan Oreo cheesecake is fully set and sliceable.
Why This Recipe Works
This vegan Oreo cheesecake recipe skips the baking process entirely, which means no cracked tops and no guessing whether it’s done. Who doesn’t love that?
Vegan cream cheese provides structure, coconut cream adds richness, and lemon juice keeps the cream cheese filling from tasting flat. The Oreo crust delivers cookie goodness in every bite, while the no-bake dessert approach keeps things stress-free and reliable.
Variations to Try
You can turn this into mini Oreo cheesecakes using a silicone muffin pan for easy individual servings. Add a layer of chocolate ganache for extra chocolatey goodness, or top with vegan whipped cream or non-dairy whipped topping for a classic finish.
For a gluten-free version, use gluten-free vegan Oreo cookies or other gluten-free sandwich cookies. You can also experiment with cheesecake variations by adding a swirl of vegan vanilla frosting or a drizzle of maple syrup on top.
Tips to Keep It Fresh
Store the cheesecake covered in the refrigerator for up to five days. For longer storage, freeze individual slices and thaw overnight in the fridge. If condensation forms on top, gently blot with a paper towel before serving to keep the surface clean and smooth.
Vegan Oreo Cheesecake (No-Bake)
Equipment
- Food processor
- electric hand mixer
Ingredients
Oreo Crust
- 24 Oreo cookies or gluten-free Oreos
- 6 tablespoons vegan butter or coconut oil melted
Cheesecake Filling
- 16 ounces vegan cream cheese softened
- 1 cup coconut cream (solid part from a chilled can)
- ¾ cup powdered sugar
- 2 teaspoons vanilla extract
- 1 tablespoon lemon juice
- pinch of fine sea salt
- 10-12 Oreo cookies roughly chopped
Optional Toppings
- vegan whipped cream or non-dairy whipped topping
- crushed Oreo cookies
- chocolate ganache
Instructions
- Add the Oreo cookies to the bowl of a food processor and pulse until fine crumbs form. Alternatively, place them in a plastic bag and crush with a rolling pin. Transfer the crumbs to a bowl and mix with the melted vegan butter until evenly coated. Press firmly into the bottom of a springform pan. Refrigerate while preparing the filling.
- Scoop the solid coconut cream into a mixing bowl and beat with an electric hand mixer or stand mixer until smooth and fluffy. Set aside.
- In a separate bowl, beat the vegan cream cheese until completely smooth and creamy.
- Add the powdered sugar, vanilla extract, lemon juice, and salt to the cream cheese and mix until fully combined.
- Gently fold the whipped coconut cream into the cream cheese mixture until smooth.
- Fold in the chopped Oreo cookies, leaving some larger pieces for texture.
- Pour the filling over the chilled Oreo crust and smooth the top with a spatula.
- Refrigerate for at least 6 hours, preferably overnight, until fully set.
- Slice and serve chilled, topped with vegan whipped cream or additional Oreo crumbs if desired.
This easy Oreo cheesecake will disappear fast and be requested again and again. It’s rich without being heavy, nostalgic without being fussy, and exactly what a plant-based dessert should be.
Love this recipe? Check out our full collection of vegetarian and vegan recipes for more delicious ideas! And if you’re looking to share your creations (or get inspired by someone else’s), join our closed Facebook Group, The Peas and Carrots Society, a group of non-judgy folks who welcome all! Nothing but good food, good friends, and good fun!
Want to level up your vegan desserts? Rouxbe’s Vegan Dessert course is one of our favorites. Give it a peek!
90-day online course based on Fran Costigan’s popular Vegan Baking Boot Camp.
FAQs
are oreos vegan?
Yes—classic Oreo cookies are considered vegan because they don’t contain dairy or eggs. They’re made with plant-based ingredients, though the brand notes possible cross-contamination with milk. Most vegans are comfortable using Oreos, but if you’re avoiding shared facilities, gluten-free Oreos or copycat vegan Oreo cookies are good alternative
Can I make this vegan Oreo cheesecake gluten-free?
Yes. Use gluten-free Oreos or other gluten-free sandwich cookies for the Oreo crust.
Does this recipe use tofu?
No. This vegan Oreo cheesecake does not rely on silken tofu or firm tofu. The texture comes from vegan cream cheese and coconut cream.
Can I bake this cheesecake instead?
This recipe is designed as a no-bake vegan Oreo cheesecake. Baking isn’t recommended and a water bath is not needed.
What vegan cream cheese works best?
Full-fat vegan cream cheese brands like Violife Cream Cheese work well for structure and flavor.
Can I freeze vegan Oreo cheesecake?
Yes. Freeze whole or sliced, then thaw in the refrigerator before serving for best texture.
