This silky and rich vegan Oreo cheesecake is a cookies n’ cream lover’s dream! Filled to the brim with Oreo cookies in every bite of creamy decadent cheesecake on a cookie crust and topped with a peanut butter ganache!

slice of vegan Oreo cheesecake on a plate

If you’ve had your doubts that vegans can really do it better, well, let this vegan cheesecake recipe settle the debate.

In just a few words, this vegan cheesecake is epic.

Like my classic vegan cheesecake and vegan chocolate cheesecake, this is a recipe that will make jaws go ajar.

In fact, nicknamed this lush and creamy vegan Oreo cheesecake the Parent Trap cheesecake. Because this is what I imagine Hallie and Annie would be having if they weren’t marooned in a log cabin in the middle of the woods and instead had access to a kitchen!

sliced vegan oreo cheesecake with peanut butter ganache on a cake stand

We have an ultra lush and creamy, silky smooth and rich Oreo cheesecake filling all baked on a decadent 3 ingredient Oreo cookie crust and topped with a 3 ingredient peanut butter ganache.

It’s heaven in a bite. Filled with Oreos. And deliciously sweetened cream cheese. All dairy free, no eggs, and NO sacrifice on flavor or texture. To be honest, even your non-vegan friends and family will think this isn’t vegan.

And if you’re an ultra cookie lover, then you must also check out my vegan cookie dough cheesecake 🙂

Psst! If you love cheesecake in general, check out more of my no bake and baked vegan cheesecake recipes here! Including an ultra decadent vegan Biscoff cheesecake and vegan Pecan Pie cheesecake!

Vegan Oreo Cheesecake Ingredients & Substitutions:

  • Vegan cream cheese: I recommend using either Tofutti or Miyoko’s cream cheese.
  • Vegan dairy free yogurt: I love to use Forager Project here. But you can also use coconut milk yogurt, soy milk yogurt, or any of your favorite dairy free yogurts!
  • Heavy vegan cream or dairy free milk: You can use either here. I like to use Silk! Heavy Vegan Cream, but this also works with coconut cream or coconut milk, soy milk, or oat milk. The heavier the dairy free milk the better!
  • Sugar: Use organic granulated sugar, like Florida Crystals, to ensure that it’s vegan!
  • Arrowroot starch: You can also use cornstarch. This replaces our eggs found in a traditional cheesecake!
  • Vanilla extract
  • Dates: For the crust!
  • Vegan butter: You can also swap in coconut oil.
  • Vegan chocolate cookie sandwiches: Oreos, or an off-brand will work here!
vegan oreo cheesecake with slices of cheesecake on a plate

Can I make this a gluten free Oreo cheesecake?

You can absolutely make this vegan Oreo cheesecake gluten free as well! To do so, you’ll need gluten free chocolate cookie sandwiches or use my homemade gluten free vegan Oreos.

Oreo did come out with gluten free Oreos, so you can also use those!

Equipment I recommend:

For this Oreo cheesecake, I recommend using:

  • A large food processor – to make the crust and potentially the filling, if you don’t have a stand mixer.
  • A stand mixer with whisk attachment – to make the filling
  • A bowl and whisk – to make the peanut butter ganache

Overview: How to make vegan Oreo cheesecake:

Here we’ll go over a brief overview of the process on making a vegan Oreo cheesecake. If this is your first time making a vegan cheesecake, or even a regular cheesecake, don’t worry! The process is fairly straight forward, and you’ll be shocked at your end results 🙂

We’ll start with the crust. All you’ll need is crushed Oreo cookies, dates, and vegan butter. That’s it! The dates help bind together the crust with the butter, while also adding in some richness and sweetness to the crust.

Simply plus everything together until a smooth sticky dough forms. Then press the dough into a prepared springform pan. Bake the crust, and set it aside for when you make the filling next!

Making the Oreo cheesecake filling:

I highly recommend either using a stand mixer with a whisk attachment here, or a hand mixer with a whisk attachment. It will make it easier!

Alternatively, I recommend using a large food processor- the same one that you made the crust in! Less equipment to clean up 🙂

You’ll first start by creaming together the cream cheese and yogurt. Then add in the remaining ingredients, save for the crushed Oreos. Cream together until light and fluffy.

cheesecake filling

Then fold in the crushed Oreos until they’re evenly distributed.

oreos folded into cheesecake filling

Pour into your cheesecake crust, and bake!

The peanut butter ganache:

This is my favorite part, and what really ties the creamy and rich Oreo cheesecake filling together! And guess how easy it is?!

Simply whisk together the peanut butter, melted vegan butter, and maple syrup. Then drizzle on top! That’s it!

The ganache will start to harden due to the cold temperature of the cheesecake, which is perfect because then you can pipe vegan buttercream swirls on top and top with additional Oreos!

Do I need to use a water bath?

Yes, I highly recommend using a water bath with this vegan cheesecake, but don’t worry! It’s not complicated!

Using a water bath while you bake a cheesecake helps to prevent cracks in the tops of your cheesecake and keeps the cheesecake filling super moist and creamy.

To do this, you’ll just boil some water and place it in a pan below the rack that your cheesecake is on. Simple enough! The boiled water will evaporate in the oven, and create a steam bath for the cheesecake, keeping it ultra moist and creamy.

sliced vegan oreo cheesecake

Final tips and tricks:

  • Use a butter knife to carefully remove your cheesecake. Once cooled, run a butter knife along the edge of your Oreo cheesecake. This will make it easier to remove the springform pan!
  • Make sure all cold ingredients are room temperature. You’ve heard that room temperature butter is important, but actually most of the time, all room temperature ingredients are important. That’s because the cream cheese, yogurt, and remaining ingredients will all combine much more easily if they’re warmer rather than straight out of the fridge!
  • Give the cheesecake time to set. I allow for at least 4 hours in the fridge before I slice into the cheesecake.
  • You can top with chocolate ganache if you’d prefer! Don’t want peanut butter or are allergic? Swap in my vegan chocolate ganache for a topping instead!

Want to save this recipe for later? Add it to your favorite recipe board on Pinterest!

Creamy Vegan Oreo Cheesecake with Peanut Butter Ganache pinterest pin

If you make this recipe, please be sure to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below. This helps others to find the recipes! As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there as well!

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slice of vegan Oreo cheesecake with bite taken from it

Ultra Creamy Vegan Oreo Cheesecake with Peanut Butter Ganache

  • Author: Britt Berlin
  • Prep Time: 20
  • Chilling Time: 240
  • Cook Time: 65
  • Total Time: 5 hours 25 minutes
  • Yield: 16 1x
  • Category: Cheesecake
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan


This silky and rich vegan Oreo cheesecake is a cookies n’ cream lover’s dream! Filled to the brim with Oreo cookies in every bite of creamy decadent cheesecake on a cookie crust and topped with a peanut butter ganache!



Oreo Cookie Crust:

  • 1820 (230 g) vegan chocolate sandwich cookies, crushed
  • 6 large medjool dates, pitted and soaked in hot water for 5 minutes
  • 1/3 cup (80 g) vegan butter or coconut oil, melted

Oreo Cheesecake Filling:

  • 24 ounces (720 g) vegan cream cheese, room temperature
  • 8 ounces (228 g) vegan dairy free yogurt (such as Forager Project), room temperature
  • 1 cup (240 mL) unsweetened dairy free milk, room temperature
  • 1 cup (200 g) organic sugar
  • 7 tbsp (70 g) arrowroot starch or cornstarch
  • 1 tbsp vanilla extract
  • 1 cup crushed vegan chocolate sandwich cookies
  • 34 cups boiling water, for water bath

Peanut Butter Ganache:

  • 1/2 cup (113 g) vegan butter, melted
  • 1/2 cup (125 g) creamy peanut butter
  • 1/4 cup (50 g) maple syrup


  1. Prep: Line a 8 or 9-inch springform pan with parchment paper. Grease the edges of the pan with a bit of cooking or coconut oil as well.
  2. Make the crust: In a food processor, pulse Oreo cookies until completely crushed. Then add in the vegan butter and dates, and pulse until a sticky dough forms. Press the dough onto the bottom of the springform pan. Place the pan into the freezer to chill while you preheat the oven to 400F. Once preheated, poke a few holes into the bottom of the crust, and place the springform pan into the oven with a baking sheet underneath it to prevent any drips. Bake for 15 minutes. Remove from the oven and set aside while you prepare the filling. Lower the oven temperature to 350F. 
  3. Make the cheesecake filling: In a large food processor, stand mixer with whisk attachment, or large bowl with hand mixer, cream together the cream cheese and dairy free yogurt until smooth. Add in the sugar, dairy free milk, vanilla, and arrowroot. Cream together again until smooth. Then fold in the crushed Oreo cookies until evenly distributed. Pour the cheesecake filling into the springform pan, and smooth the top.
  4. Create the water bath: Be ready to move to the next step immediately after finishing this step. Place a sheet pan onto the lower rack of the oven. Boil the 3-4 cups water prior to pouring the water into the pan. Then carefully pour the boiling water into the pan.
  5. Bake the cheesecake: Place the cheesecake onto the middle rack and quickly close the oven to bake for 60-65 minutes, or until the the top edges of the cheesecake are lightly golden. The center is set but still wiggly. Turn off the oven, and allow the cheesecake to sit in the oven for 10 minutes. The water should also be completely dissolved. The cheesecake will still be very wiggly. This is completely fine and should be that way.This cheesecake will not seem cooked at all when you first turn off the oven.
  6. Chill the cheesecake: Remove the cheesecake from the oven and allow the cheesecake to cool at room temperature for 15 minutes. Then place the cheesecake into the fridge to chill for 4 hours, or preferably overnight.
  7. When ready to serve: Prepare the peanut butter ganache by whisking together all of the ganache ingredients. Set aside.
  8. Remove the cheesecake from its pan: Carefully run a butter knife along the edges of the springform pan, and carefully remove the walls to then plate the cheesecake.
  9. Decorate and serve! Pour the vegan peanut butter ganache on top, and top of vegan buttercream and Oreo cookies if desired. Slice and serve! Store any leftovers in an airtight container and in the fridge for up to 3 days, or in the freezer for up to 3 months.


Gluten free: Use my homemade gluten free vegan Oreo cookies recipe if needed or gluten free chocolate sandwich cookies!

Keywords: vegan oreo cheesecake, oreo cheesecake, vegan cookies n cream cheesecake, cookies n cream cheesecake