The Easiest Vegan Oreo Cheesecake (No-Bake Recipe)

If you’ve been searching for the ultimate dessert to wow your friends and family, look no further. This Vegan Oreo Cheesecake is pure decadence, featuring a thick, creamy cookies and cream filling atop a classic crunchy Oreo cookie crust.

It’s the rich, luscious cheesecake you dream of, but made with simple, accessible ingredients—no nuts or tofu required. This recipe is designed to be practically foolproof, even if you’re a beginner baker.

The best part? The filling is completely no-bake, making it an easy and impressive treat you can prepare ahead of time for any celebration.

It’s rich without being overly sweet and delivers that signature tangy, creamy cheesecake flavor that will have everyone coming back for a second slice.

Why You’ll Absolutely Love This Recipe

This recipe is a go-to for a reason. It’s not just a good vegan dessert; it’s a fantastic dessert, period.

Here’s why you’ll be making it again and again:

• Allergy-Friendly: It’s completely dairy-free, egg-free, nut-free, and can easily be made gluten-free.
• Incredibly Easy: With a simple press-in crust and a no-bake filling, it’s a perfect recipe for bakers of all skill levels.
• Simple Ingredients: You won’t need any tofu or cashews. This cheesecake gets its texture from common grocery store finds like vegan cream cheese and coconut cream.
• Make-Ahead Perfect: It needs to chill for several hours, making it the ideal dessert to prepare a day in advance for parties or holidays, freeing up your time.
• Rich & Decadent: It delivers the authentic tangy, rich, and creamy flavor of a classic cheesecake.

A Closer Look at the Key Ingredients

The magic of this cheesecake lies in how a few simple ingredients work together to create the perfect texture and flavor. Here’s a look at the key players and why they’re so important:

• Vegan Cream Cheese: This is the foundation of your filling. For the best results, use a brand you enjoy the flavor of on its own. Tofutti is a fantastic choice for its neutral flavor and firm texture. Kite Hill also works well, offering a slightly tangier taste.
• Full-Fat Coconut Cream: Use only the thick, white cream from the top of a can of chilled full-fat coconut milk. This adds richness and body. Don’t use coconut milk from a carton, as it won’t provide the necessary fat content. The fat is essential for a creamy mouthfeel, a principle that applies across many rich desserts, as noted by experts at America’s Test Kitchen.
• Melted Coconut Oil: This is the secret weapon for a firm, no-bake cheesecake. As the coconut oil cools in the refrigerator, it solidifies, setting the filling into a perfectly sliceable consistency. Research from the Journal of Food Science confirms that the lipid crystal network formed by fats like coconut oil is key to the structure of non-baked desserts.
• Lemon Juice: A small amount of fresh lemon juice is crucial. It cuts through the richness of the cream cheese and coconut cream, adding the subtle, bright tang that is characteristic of a classic cheesecake.

Step 1: Create the Perfect Oreo Crust

The crust is the crunchy foundation of your cheesecake. While some desserts call for a flaky vegan pie crust, a simple press-in version is perfect for this recipe. Here’s how to make it:

1. Create the Cookie Crumbs: Place 25 Oreo cookies into a food processor and pulse until they become fine crumbs. If you don’t have a food processor, you can place them in a large zip-top bag and crush them with a rolling pin.
2. Add the Butter: Pour the crumbs into a bowl and stir in the melted vegan butter until the mixture is evenly moistened, resembling damp sand.
3. Press into the Pan: Tip the buttery crumbs into a 9-inch pie pan. Use the bottom of a flat glass or a measuring cup to press the crumbs down firmly and evenly across the bottom and up the sides of the pan. A tightly packed crust is key to preventing it from crumbling later.
4. A Quick Bake: Bake the crust for just 7 minutes at 375°F (190°C). This brief baking time helps dry out the crust and solidify it, ensuring it holds together perfectly when you serve the cheesecake. Let it cool completely before you add the filling.

Step 2: Whip Up the Creamy No-Bake Filling

This no-bake filling is incredibly simple and comes together in minutes.

1. Beat the Cream Cheese: In a large bowl using a stand mixer or a hand mixer, beat the vegan cream cheese for about one minute until it’s completely smooth and free of lumps. Starting with room temperature cream cheese helps prevent a lumpy filling.
2. Combine Wet Ingredients: Add the coconut cream, granulated sugar, lemon juice, and vanilla extract to the bowl. Beat again until the mixture is smooth, creamy, and well-combined, scraping down the sides of the bowl as needed.
3. Add the Coconut Oil & Oreos: Pour in the melted (but not hot) coconut oil and mix until it’s just incorporated. The filling will begin to thicken almost immediately as the cool ingredients react with the coconut oil. Gently fold in your 8 chopped or crushed Oreo cookies.
4. Fill and Chill: Pour the finished filling into your completely cooled crust and spread it into an even layer with a spatula. Cover the cheesecake and transfer it to the refrigerator to chill for at least 6 hours, though overnight is even better. This chilling period is non-negotiable—it’s when the coconut oil works its magic to set the cheesecake.

Tips for Cheesecake Perfection

These simple tips, learned through lots of recipe testing, will help you get a perfect result every time.

• Use Room Temperature Cream Cheese: Starting with softened cream cheese is the most important step for a smooth, lump-free filling. Set it on the counter for about an hour before you begin.
• Don’t Skip the Chill Time: I know it’s tempting to dig in early, but the cheesecake needs at least 6 hours to set properly. An overnight chill yields the best firm, sliceable texture.
• For Clean Slices: The secret to beautiful, clean slices is a hot, dry knife. Run a large, sharp knife under hot water for a few seconds, wipe it dry, and then make a slice. Repeat this process for every single cut.
• Gluten-Free Option: This recipe works wonderfully with gluten-free chocolate sandwich cookies, making it an easy switch for a fully gluten-free dessert.

Easy & Beautiful Decorating Ideas

The classic look is whipped cream and more Oreos, but you can get creative with your toppings.

• Classic Piping: Use a pastry bag with a star tip to pipe rosettes of vegan whipped cream or vanilla frosting around the edge of the cake.
• Chocolate Ganache: For an extra layer of decadence, pour a simple vegan chocolate ganache or this rich vegan hot fudge over the chilled cheesecake before decorating.
• Cookie Dust & Shavings: Sprinkle the center with finely crushed Oreo crumbs or add some shaved vegan white chocolate for a beautiful contrast.
• Full Cookie Garnish: Press whole or halved Oreo cookies into the piped whipped cream for a dramatic and delicious final touch.

Troubleshooting Common Cheesecake Problems

Even the best recipes can sometimes go awry. Here’s how to fix common issues.

• My cheesecake isn’t firm enough.
  This is almost always due to not enough chilling time. If it’s been 6 hours and it’s still too soft, give it a few more hours or let it sit overnight. Another culprit could be using low-fat coconut milk instead of full-fat cream, or not using enough coconut oil, which is the primary setting agent.
• My filling is lumpy.
  This happens when the vegan cream cheese is too cold. Ensure it’s at room temperature before you start mixing to allow it to blend smoothly with the other ingredients.
• My crust is too crumbly and fell apart.
  This can happen for two reasons: not enough melted vegan butter to bind the crumbs, or the crust wasn’t packed down firmly enough in the pan. Be sure to press down hard when forming the crust to create a solid base. The quick 7-minute bake also helps it set.

How to Store Your Vegan Cheesecake

Proper storage is key to keeping your cheesecake fresh and delicious.

• Refrigerating: The cheesecake can be stored in the refrigerator, covered, for up to 5 days. The crust will soften slightly over time, but the flavor will remain wonderful.
• Freezing: This cheesecake freezes beautifully! For best results, freeze the undecorated cheesecake first on a flat surface until it’s solid. Then, wrap it tightly in a layer of plastic wrap followed by a layer of aluminum foil. It can be frozen for up to 2 months.
• Thawing: To serve from frozen, transfer the cheesecake to the refrigerator and let it thaw overnight, or let it sit on the counter for about 30-60 minutes until it’s sliceable.

Frequently Asked Questions

Here are answers to some of the most common questions about this recipe.

• What’s the best vegan cream cheese for cheesecake?
  Tofutti is my top recommendation for its firm texture and neutral flavor, which lets the Oreo taste shine. Kite Hill also works well if you prefer a bit more tang. I do not recommend Daiya brand for this specific recipe, as its consistency isn’t ideal for setting.
• Are Oreos actually vegan?
  While classic Oreo cookies are made without any animal-derived ingredients, according to the manufacturer, they are made in facilities that handle dairy, so there is a risk of cross-contamination. Many in the vegan community are comfortable with this, but you can always use a certified vegan brand like Nature’s Own or the 365 brand from Whole Foods.
• Do I need a springform pan?
  Nope! A standard 9-inch pie pan is all you need for this recipe. Because the filling is no-bake and sets firmly, it’s easy to slice and serve directly from the dish.
• Can I make this with less sugar?
  You can reduce the sugar slightly, but I don’t recommend a drastic reduction. The sugar not only adds sweetness but also contributes to the overall texture and stability of the filling.

Conclusion

There you have it – a foolproof recipe for a rich, creamy, and completely decadent Vegan Oreo Cheesecake that’s guaranteed to impress. It’s the perfect dessert for celebrations, potlucks, or simply a weekend treat.

The combination of the crunchy chocolate crust and the smooth cookies and cream filling is a classic for a reason. Give this recipe a try, and you’ll see just how easy it is to make a show-stopping vegan dessert right in your own kitchen!