No Bake Oreo Cheesecake
This vegan no-bake Oreo cheesecake is made without cashews or coconut for a simply delicious, straight-forward dessert. The sweet, smooth and creamy base is the perfect match for the crunchy, chocolatey base.
No-Bake Oreo Cheesecake Without Cashews
No-bake cheesecake. Before I went vegan, this was the easiest thing in the world to make.
Double cream, cream cheese, and some sugar in a bowl made up the perfect cheesecake filling with no fuss.
But after I went vegan? Wow.
I realised how hard it was to find a no-bake vegan cheesecake without cashews!
At the time, I didn’t have this blog and I didn’t usually create too many recipes myself. I wanted vegan desserts and I wanted to make them without having to purchase any new equipment.
So I tried countless vegan no-bake cheesecake recipes online, all of which called for cashews. But at that time, I had a very cheap, low-quality blender. Which meant no matter how hard I tried, I kept ending up with a lumpy cheesecake filling.
How Do You Make A No Bake Oreo Cheesecake Filling?
When I started making my own vegan desserts, one of the first things I tried to make was a no-bake Oreo cheesecake.
I was reluctant to try baking a vegan cheesecake because I had never made a non-vegan baked cheesecake before. Frankly, I didn’t feel like trying to replace eggs in a dessert that I had never made before.
I just wanted a quick, straight-forward dessert that anyone could make without having to own a powerful blender to pulverise cashews.
I never had any trouble with the base at all. It was just the no-bake filling that kept letting me down. I tried replacing the cream cheese for vegan cream cheese and the double cream for coconut cream.
The vegan cream cheese worked great but unfortunately, the coconut cream wasn’t strong enough to hold shape once it was removed from the fridge. That is unless I added a ridiculous amount of powdered sugar which made it far too sweet.
Plus, it had that coconut-y taste to it. Which is definitely not what I wanted for a no-bake Oreo cheesecake. I gave up on my Oreo dreams and got to work baking other things. Until recently…
Crème Fraiche Makes A Great Double Cream Replacement For Cheesecakes
The other day, when I was in the supermarket, I noticed that Oatly had brought out a non-dairy crème fraiche. I wondered if I could make it work in a cheesecake because I’d seen some crème fraiche cheesecake recipes on Pinterest before.
Admittedly, I’d never used the dairy version of crème fraiche before so I didn’t really know what it would taste like. It smelled (and tasted) a bit funny but I was really happy to find it had a thick and creamy texture, similar to whipped double cream.
I mixed it with some vegan cream cheese and powdered sugar, which totally disguised the crème fraiche flavour, and the result was fantastic!
A vegan, no-bake Oreo cheesecake without cashews and without coconut cream! Perfect.
Granted, it does take a bit longer to set than some other cheesecakes. But it’s worth it, I promise!
How to Make Vegan No-Bake Oreo Cheesecake
The first step is to prepare your base.
Line a 9-inch springform pan with baking paper to prevent the base from sticking to it.
Next, crush 2 packs of Oreo cookies using the end of a rolling pin or a food processor until you have fine crumbs.
Add in some melted butter and mix everything together, until all the crumbs are covered.
Spoon the cookie base into the pan and press it down firmly using the back of a spoon or your fingers. Place this in the fridge while you prepare your filling.
Place your vegan cream cheese in a bowl and whisk it on a low speed until it becomes smooth and creamy.
Add in a dash of vanilla extract and some powdered sugar, then whisk some more until everything is combined.
Next, add the crème fraiche to the bowl with the cream cheese mixture and fold it in gently using a metal spoon or rubber spatula. Be careful not to overmix.
Add a few crushed Oreos to the filling mixture and gently fold in again. This part is optional, so you can totally skip this step if you like.
Pour the filling onto the base you prepared earlier.
Return the whole thing to chill in the fridge. Leave it there for 24 hours, or for at least 12. It should be slightly firm to the touch when it’s ready. The longer you leave it to set, the firmer the texture will be.
Once your Oreo cheesecake is ready, gently remove it from the springform pan onto a plate or cake stand.
Decorate your cheesecake with more Oreos (crushed or whole) if desired. I also piped some chocolate cream cheese frosting on top which isn’t necessary but adds a nice finishing touch!
Slice it up and enjoy! Store in the fridge for up to 5 days.
Can You Freeze Vegan Cheesecake?
Yes! You can freeze this no-bake Oreo cheesecake in the pan, wrapped in clingfilm, for up to 2 months. Then, when you’re ready to eat it, just move it to the fridge for a few hours until defrosted.
I would personally recommend freezing it in slices so that you can just pull out the exact amount you need while keeping the rest frozen.
To do this, follow the recipe as normal and make sure the cheesecake is set before cutting it into slices. Place the slices onto a baking tray and freeze for 1 hour. Then remove them from the freezer, place them in airtight containers and return to the freezer for up to two months.
I hope you enjoy this recipe! Give it a go and let me know what you think by leaving a review or comment below.
No Bake Oreo Cheesecake
A no-bake Oreo vegan cheesecake without cashews. A crunchy, chocolate base topped with a smooth cookie and cream filling.
For the base:
- 2 154g Packs Oreo cookies (28 cookies)
- 100 g Vegan butter, melted (1/3 cup)
For the filling;
- 280 g Vegan cream cheese (2 + 1/3 cups)
- 125 g Powdered sugar (1 cup)
- 1 Teaspoon Vanilla essence
- 380 g Vegan creme fraiche (1 + 1/2 cups)
- 8 Oreos
For the topping (optional)
- 2 Tablespoons Vegan cream cheese
- 5 Teaspoons Vegan butter
- 125 g Powdered sugar (1 cup)
- 1 Teaspoon Cocoa powder
- 6 Oreos, to top
For the base:
Line a 9-inch springform pan with baking paper.
Crush the Oreos using a food processor or the back of a rolling pin until they become fine crumbs.
Pour over the melted vegan butter and mix until all the crumbs are coated. Spoon this mixture into your pan and press down using your fingers or the back of a spoon then place it in the fridge.
For the filling:
Whisk your cream cheese in a bowl until smooth. Add the vanilla extract and powdered sugar then whisk again until everything is combined.
Gently fold in the creme fraiche until just combined, being careful not to mix.
Roughly crush the Oreos and fold them into your filling mixture. Pour this over your pre-prepared base, then refrigerate for at least 12 hours.
For the chocolate topping:
Add the cream cheese, vegan butter, powdered sugar and cocoa powder to a bowl. Mix well until smooth.
Scoop the topping into a piping bag and pipe chocolate swirls around the top of the cheesecake. Decorate with Oreos to finish.
Cut into slices and enjoy!
*Keep stored in the fridge for up to 5 days.