Skip to Content

Vegan Oreo Cheesecake

This no-bake vegan Oreo cheesecake is made without cashews, tofu or coconut for a simply delicious, straight-forward dessert. The sweet and smooth cookies and cream filling is the perfect match for the crunchy, chocolate Oreo base.

Slice Of Vegan Oreo Cheesecake On A Plate

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 quickly realised how hard it was to find a no-bake vegan cheesecake without cashews!

At that time, I didn’t have this blog and I didn’t usually create too many recipes myself. I wanted vegan desserts and I wanted them to be simple.

I tried countless vegan no-bake cheesecake recipes online, all of which called for cashews or *tofu*. 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.


More dairy-free cheesecake recipes

No nuts or tofu!

When first testing my vegan Oreo cheesecake, I didn’t have any trouble with the cheesecake base at all. It was the no-bake filling that kept letting me down. I tried replacing the cream cheese with vegan cream cheese and the double cream with coconut milk.

Sadly, the coconut milk wasn’t strong enough to hold shape once it was removed from the fridge. So I replaced it with vegan double cream and the result was unbelievably delicious! It looked and tasted just like traditional cheesecake- my friends and family even said they’d be unable to tell that it was vegan if I didn’t tell them. So l’m glad to say that this recipe has no cashews, no tofu and no coconut in this recipe, making it perfect for those with nut, soy or coconut allergies.


Here’s what you’ll need to make this vegan Oreo cheesecake:

  • Oreos: The star of the show! I used both full-sized Oreos and mini Oreos.
  • Vegan margarine: Don’t use the blocky type of vegan butter or the base will end up too crumbly. I like to use Vitalite.
  • Vegan cream cheese: I recommend using Violife cream cheese or vegan Philadelphia for the best flavour and texture. They’re a little more expensive but I promise it’ll be worth it! Sainsbury’s free-from cream cheese is another good one but all of the other supermarket own-brands I’ve tried had an unpleasant aftertaste.
  • Icing sugar: Or powdered sugar if you’re in the USA.
  • Vanilla extract: For extra flavour.
  • Vegan double cream: I used Elmlea plant double cream but readers have told me that Oatly whippable cream works well in my cheesecake recipes.
  • Dairy-free chocolate: For drizzling on top as decoration.


Close Up Of Vegan Oreo Cheesecake Slice

How to Make Vegan Oreo Cheesecake

The first step is to prepare your base. Make sure you have a 9-inch springform cake tin to hand so that it’s ready to use.

Step 1: First, crush 400g/14oz of Oreo cookies using the end of a rolling pin or a food processor. Keep going until you have fine crumbs with no large lumps.

Step 2: Add in 100g of melted vegan margarine (3/4 cup + 1 tablespoon) and mix everything together until all the crumbs are evenly coated.

Spoon the biscuit base into the pan and press it down firmly using the back of a spoon or your fingers. Make sure it’s tightly in there so that it doesn’t break apart when set.

Pressing The Base Into The Tin

Place this in the fridge while you prepare your filling.

Step 3: Place 400g/14oz of vegan cream cheese in a bowl with 100g of icing sugar (3/4 cup). Mix well until smooth, then stir in 1/2 a teaspoon of vanilla extract.

Step 4: Next add 130ml of vegan double cream (1/2 cup) to the bowl (see ingredient notes above for my recommendations). Using an electric whisk or stand mixer, whisk everything together until it becomes thick and holds peaks.

Filling On The End Of A Whisk

Step 5: Roughly crush 100g/3.5oz of Oreos. It’s OK if there are larger pieces this time, you want them to be a bit chunky rather than straight up crumbs. Add them to the filling mixture and gently fold them in.

Oreos In The Filling

Step 6: Pour the filling onto the base you prepared earlier. Return the whole thing to chill in the fridge for 12 hours. 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 transfer it from the springform pan onto a plate or cake stand. I find it’s best to gently loosen the base with a knife all the way around before attempting to move it.

Step 7: Decorate your vegan Oreo cheesecake with more Oreos (crushed or whole) if desired. I used mini Oreos and melted chocolate. Then just slice it up and enjoy!


How long does vegan Oreo cheesecake last?

It’ll last in the fridge for up to 5 days. Make sure to keep it covered or in an airtight container to preserve freshness.

Can I freeze it?

Yes! You can either freeze it in slices in airtight containers, or freeze the whole thing on a baking tray until solid then wrapping it in clingfilm. It’ll keep well in the freezer for up to 3 months. When you’re ready to eat it, transfer it to the fridge and let it thaw in there overnight. Do not refreeze.

What can I use instead of Elmlea double plant cream?

This cream can be substituted for any other dairy-free cream that can be whipped up stiff. I know that Oatly whippable cream works well for this recipe and coconut cream will also get the job done! Vegan single cream and spray creams won’t work in this recipe.

Dairy Free Vegan Oreo Cheesecake With Slice Cut Out

More Oreo desserts:

I hope you enjoy this vegan Oreo cheesecake! Give it a go and let me know what you think by leaving a review or comment below. Happy baking! xo

Thumbnail Image Of Vegan Oreo Cheesecake Slice
0 from 0 votes

No-Bake Vegan Oreo Cheesecake (No Cashews, No Tofu)

A no-bake, dairy-free Oreo cheesecake without cashews. A crunchy, chocolate base topped with a smooth cookies and cream filling.

Course Dessert
Cuisine vegan
Keyword vegan oreo cheesecake
Prep Time 30 minutes
Cook Time 0 minutes
Chilling time 12 hours
Total Time 12 hours 30 minutes
Servings 12 slices
Calories 380 kcal


For the base:

  • 400 g Oreos (14oz)
  • 100 g Vegan margarine, melted (1/3 cup + 1 tablespoon)

For the filling;

  • 400 g Vegan cream cheese (14oz)
  • 100 g Icing sugar (¾ cup)
  • ½ Teaspoon Vanilla extract
  • 130 ml Vegan double cream (½ cup) I used Elmlea plant double cream
  • 100 g Roughly crushed Oreos

To top:


For the base:

  1. Crush the Oreos using a food processor or the end of a large rolling pin until they become fine crumbs. Mix them together with the melted margarine in the bowl.

  2. Transfer the buttery crumbs to a 9-inch springform tin and press down firmly using your fingers or the bottom of a cup. Place it in the fridge while you prepare the filling.

For the filling:

  1. Mix the cream cheese and icing sugar in a bowl until smooth then stir in the vanilla extract.

  2. Add the plant double cream and whisk for a few minutes using an electric whisk or stand mixer. It should be thick hold peaks.

  3. Add the roughly crushed Oreos and gently fold them into your filling mixture.

  4. Spoon the filling onto your base and spread it out evenly. Place it in the fridge for 12 hours to set.

  5. After the cheesecake has set, remove it from the springform tin and decorate with melted chocolate and mini Oreos. Then just cut into slices and enjoy!

Recipe Video

Recipe Notes

  • I recommend Violife cream cheese or Sainsbury’s vegan cream cheese for the best flavour and texture.
  • Keep stored in the fridge for up to 5 days.
Nutrition Facts
No-Bake Vegan Oreo Cheesecake (No Cashews, No Tofu)
Amount Per Serving (1 slice)
Calories 380 Calories from Fat 216
% Daily Value*
Fat 24g37%
Sodium 375mg16%
Carbohydrates 41g14%
Fiber 1g4%
Sugar 26g29%
Protein 1g2%
* All values are an estimate only and will vary depending on the food brands used.
BakedByClo is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to This site may contain some of these links to & other affiliate programs. If you make a purchase through one of those links, BakedByClo will receive a small commission from the purchase at no additional cost to you.

3 Ingredient Vegan Peanut Butter Cookies Thumbnail Image
← Previous
3-Ingredient Peanut Butter Cookies (No Egg, Vegan)
Thumbnail Image Of Vegan Lemon Shortbread
Next →
Vegan Lemon Shortbread
Recipe Rating


Friday 24th of May 2024

I made your Vanilla Cheesecake and was absolutely delicious so I had to give an Oreo one a go and oh my got it was phenomenal. Can I ask if it's possible to try using other types of biscuits as cheesecakes? For example I love Bourbon biscuits and Jammy Dodgers, would either of those go well in the base and as part of the cheesecake filling? It feels stupid to ask but since you've shown it can be done with Biscoff and Oreos I figured I may as well ask.


Friday 24th of May 2024

Hi James, glad you liked the cheesecakes! Yes, you sure can but for the base, you'll need to adjust the amount of butter/margarine for each biscuit as they all have different levels of fat. The ratio shouldn't be too far off the Oreo one. Let me know how you get on :)

Privacy Policy