Go Back
+ servings
slice of Oreo Cheesecake on a white plate

Vegan Oreo Cheesecake

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

Course Dessert
Cuisine vegan
Keyword no bake oreo cheesecake
Prep Time 30 minutes
Cook Time 0 minutes
Chilling time 12 hours
Servings 12
Calories 380 kcal


For the base:

  • 400 g Oreo cookies (14oz)
  • 100 g Vegan butter, 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 Elmlea plant double cream (½ cup)
  • 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. 

  2. Pour over the melted vegan butter and mix until all the crumbs are coated. Spoon this mixture into your pan and press down very 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. Add the vanilla extract and mix again.

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

  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 the springform and decorate with melted chocolate and mini Oreos. Then just cut into slices and enjoy!

Recipe Notes

Nutrition Facts
Vegan Oreo Cheesecake
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.